Tag: gordon ramsay cookie recipes

Extra Chocolate Chip Cookies

These are called extra chocolate chip cookies because they are packed with EXTRA chocolate chips. These extra chips come into play after the cookies are mostly baked! I added them for the last 2 minutes of the baking time! Not only does the chip addition make them delicious but it also makes them look extra pretty! Don’t you think? I used a combo of milk chocolate chips and Ghirardelli Grand Chips for the base of this cookie but you could use regular, too! For the last 2 minutes I added some semisweet chips! This way you have THREE chips in your cookie! Tastebuds will be dancing! Don’t be scared off by the 24 hour chill time. Of course, you can chill just an hour or 2 BUT if you can wait 24 hours, go for it!!! They are even better!

Extra Chocolate Chip Cookies

Ingredients

16 Tablespoons butter
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoon vanilla
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup milk chocolate chips
¾ cups Ghirardelli grand chips
Semi sweet chips to press in for the last 2 minutes of baking

Instructions

Microwave the butter till melted.
In a mixer, beat the butter with the sugars until creamy.
Add the vanilla and the egg.
Add the flour, baking soda, and salt.
Add the chips and chill 24 hours.
Scoop dough onto parchment lined cookie sheets.
Bake at 350 9-11 mins. (add the semi sweet chips during the last 2 minutes of baking)
Don’t over bake them!

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CHOCOLATE CHIP COOKIES STUFFED WITH DOVE MILK CHOCOLATE MINI CANDIES

OTHERWISE KNOWN AS KILLER CHOCOLATE CHIPS!

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract

1 egg

1 egg yolk
use 2 cups mini chocolate chips

1 bag of Dove mini milk chocolate squares, unwrap one for each cookie you make.

Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat
butter and both sugars until well blended. Add in vanilla, egg and
yolk until light and creamy. Add in flour, salt and baking soda just
until incorporated. Stir in chocolate chips by hand. Chill if you have
time.
Grab a nice scoop of dough and surround the chocolate candy so it is completely enclosed. Bake 11-14 mins. or until edges are browned and centers no longer look
wet. Cool completely on sheets.

CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS…TOO GOOD TO BE TRUE

Ingredients:

20 ounces Pillsbury cookie dough (or homemade)

7 full size Butterfinger Bars

1 Godiva Milk Chocolate Bar or brand of choice

Press about half of the cookie dough (10 ounces) into an 8×8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.

Inspired by Pipandebby

Homemade Cookie Recipe if you choose:

This
cookie recipe yields 40 ounces of dough. You will need only 20 ounces
(or half of it) for these butterfinger bars. You can freeze the other
half of this recipe and bake them off as cookies at 350 for 10-12 mins.

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Instructions:
Preheat
oven to 350 degrees. Line 8×8 pan with nonstick foil. Beat butter and
both sugars until well blended. Add in vanilla, egg and yolk until light
and creamy. Add in flour, salt and baking soda just until incorporated.
Stir in chocolate chips by hand. Divide this dough in half. Place
half in the freezer for cookies another day.