A go-to chocolate chip cookie recipe is mandatory, and now you can toss out your old one. Moist and loaded with chunks of rich chocolate, these stay chewy even in the cookie jar.
This was the best cookie that I have had. And so worth the tiny bite. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft.
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Using canned pumpkin and your pantry baking staples you'll create one of the most delicious pumpkin recipes you've ever tasted. You can toss out those other pumpkin cookie recipes, this is the only one you'll ever need.
Dear Parents of Middle Schoolers and High Schoolers, I'm not trying to rat your kids out or anything (since I am almost positive you probably did the same
I made these every year when my kids were small. This year, my daughter resurrected the recipe for our holiday cookie trays. This recipe brings back lots of memories for us.
I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. —Sandra Castillo, Janesville, Wisconsin Skip links
This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998 Notes: A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks....
