what is the best cookie/brownie recepie you have ever tried.. what r the ingredients?

Answer 1

Wolfgang's Absolutely Luscious Brownies:

Serves 9

1. 3/4 pound bittersweet chocolate, coarsely chopped
2. 2 sticks unsalted butter, cut into small pieces
3. 1 teaspoon instant espresso, diluted in hot water
4. 1 1/2 cups all-purpose flour
5. 1 teaspoon baking powder
6. 1/2 teaspoon salt
7. 4 large eggs
8. 2 cups granulated sugar
9. 1 teaspoon vanilla extract
10. 2 cups coarsely chopped walnuts

1. Position rack in center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, an 8-inch square baking pan.
2. Dust with flour, tapping out excess flour.
3. Set aside.
4. In the top of double boiler or medium heatproof bowl set over simmering water, combine chocolate, butter, and espresso (if desired), stirring occasionally until almost melted.
5. Turn off the heat, stir, and let melt completely.
6. Sift together the flour, baking powder, and salt. Set aside.
7. In a large heatproof mixing bowl set over simmering water, whisk the eggs, sugar, and vanilla until the sugar dissolves.
8. Transfer to the large bowl of an electric mixer, on high speed, using paddle or beaters, beat until pale yellow.
9. Lower speed to medium, scrape in the chocolate mixture, and beat until well mixed.
10. On low speed, gradually add flour mixture and beat just until combined.
11. Add 1 cup of walnuts and again, on low speed, beat just until combined.
12. Scrape into prepared pan and sprinkle remaining walnuts over top of cake.
13. Bake until edges of cake pull away from sides of pan and a toothpick inserted into center of cake comes out clean, 40 to 45 minutes.
14. Cool on wire rack.
15. To serve, cut the brownies into 9 squares, each about 2 1/2 inches.
16. Serve as is or with softly whipped cream or ice cream of your choice.

Yield: 9 servings (Serving size: 9 servings)

Answer 2

Award Winning Soft Chocolate Chip
"You can use any flavor pudding you like for this recipe."

Original recipe yield:
6 dozen

PREP TIME 15 Min
COOK TIME 12 Min
READY IN 1 Hr 40 Min
PHOTO BY: Allrecipes US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated

Answer 3

Oatmeal Toffee Cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
1 cup MOUNDS Sweetened Coconut Flakes(optional)

Directions:
Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies