Chocolate Crackles

Crispy-crackly on the outside, soft and dark on the inside--these delightful cookies are a new favorite at our house.  We like them with chocolate chips, but they are terrific plain or with nuts, too. They are lighter than brownies or other fudge cookies that contain larger amounts of butter. 

• 4 ounces semisweet baking chocolate*
• 5 tablespoons soft butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chocolate chips -or- chopped nuts (optional)

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Preheat oven to 350 degrees.

Melt chocolate and butter in double boiler over barely simmering water, stirring occasionally.  Scrape mixture into mixing bowl and beat in sugar, egg and vanilla.

Sift together flour and baking powder and add to chocolate mixture.  Mix well and stir in chocolate chips or nuts.

Roll dough into small balls (3/4"- 1" in diameter) and place on greased cookie sheets, two inches apart.  Bake for 12-14 minutes, until cookies are set.  Do not overbake, or cookies will become too crisp.

Makes 4 dozen.

*4 squares  

Toll House Marble Bars

The perfect chocolate chip cookie to make when you're in a hurry. My teenage son gives them a thumbs up, and he's a connoisseur of chocolate chip cookies. This recipe makes a thin cookie, not as thick and rich as the similar Conga Bars.

1 cup plus 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup soft butter or margarine
1/4 c. plus 2 tbsp. white sugar
1/4 c. plus 2 tbsp. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 egg
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional--I don't add them)

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Preheat oven to 375 degrees.

Sift together flour, soda and salt and set aside. Cream together butter, sugars, water and vanilla; beat in egg. Add dry ingredients a little at a time, mixing well. Spread batter in greased 13x9-inch pan; sprinkle with chocolate chips. Place pan in oven for 1-2 minutes (to allow chocolate chips to soften). Remove pan from oven and swirl a knife through dough to marbelize. Return pan to oven and bake for and additonal 12-15 minutes. Cool completely and cut into squares.

Alec's Favorite Chocolate Chip Cookies

These cookies are firmer than the “Toll House” version, and are great for packaging for potlucks or mailing, as they won’t stick together like softer cookies are prone to do.
A real favorite in our house.

• 1 cup (2 cubes) butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/4 cups firmly packed brown sugar
• 2 large eggs
• 3/4 teaspoon vanilla
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans or walnuts (optional)

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Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Cream the but­ter, add the sugars and beat until well combined. Beat in 1 egg and the vanilla. Add the remaining egg and beat just until incorporated.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix gently until just barely incorporated. Stir in the chocolate chips and walnuts.

Drop tablespoons of dough onto the pre­pared baking sheets (do not flatten the cookies). Bake on the center rack of oven for 12 to 14 minutes, or until golden brown and still soft when gen­tly pressed.

Conga Bars

A rich, chewy bar--quicker to make than chocolate chip cookies.

• 1 CUP BROWN SUGAR
• 1 CUP WHITE SUGAR
• 3 EGGS
• 2-1/4 TSP BAKING POWDER
• 1 TSP VANILLA
• 2-1/2 CUPS FLOUR
• 1 TSP SALT
• 1 12-OZ. PKG. CHOCOLATE CHIPS
• 1 CUP MELTED BUTTER

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Preheat oven to 350 degrees. Grease and flour 13x9 pan.

Mix together sugars, baking powder, flour and salt in large bowl. Add eggs, vanilla, and melted butter; mix well. Blend in chocolate chips.

Spread mixture evenly in pan and bake at 350 degrees for 35 minutes or until golden brown. Cut into squares when cool.

Variations:

There are many versions of this recipe. If desired, you can use all brown sugar or add 1/2 cup chopped nuts. For a thinner bar, spread batter onto a greased 11x15 cookie sheet and bake 15-20 minutes or until golden brown.

Special Occasion Chocolate Chip Cookies

Chocolate Chip Heaven for the Hardcore Chocoholic

• 1 CUP UNSALTED BUTTER, SOFTENED
• 1 CUP LIGHT BROWN SUGAR, PACKED
• 1 CUP DARK BROWN SUGAR, PACKED
• 1 TBLSP VANILLA
• 2 LARGE EGGS
• 2-1/2 CUPS FLOUR
• 2 TSP SALT
• 1 TSP BAKING POWDER
• 2 TBLSP CORIANDER (OPTIONAL)
• 2 CUPS WALNUT PIECES
• 3 CUPS SEMISWEET CHOCOLATE CHIPS

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Cream together butter and sugars until light and fluffy. Beat in eggs, one at a time; stir in vanilla. Mix together flour, salt, baking powder, and coriander and stir into butter mixture. Mix in chocolate chips and walnuts. Chill dough for one hour.

Drop 1/3 cup measures of batter 3 inches apart on greased cookie sheets. Bake at 375 degrees for 12 to 15 minutes, or until they are golden brown. Makes about 36 large cookies (you can use less dough and make smaller cookies, if desired).