Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe!! The BEST I've found YET!!!

1 c (2 sticks) butter - no substitutes
3/4 c packed light brown sugar (not the cheap stuff)
1/2 c granulated sugar
1/4 c light corn syrup
1 egg
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 pkg (10-12 oz) semi-sweet chocolate chips (or as Marnee suggested, cubed snicker pieces can be substituted, makes them gooey and sticky so just let them cool before eating)

Whip the butter until light and fluffy. Add sugars, syrup, vanilla, soda and salt. Beat the egg separately and add. Add the flour and chocolate chips. SECRET: the less mixing the better. Just enough to combine the ingredients.

Bake at 350 for 8-12 minutes (I take them out early so they will be soft and chewy)

CTR's TOP SECRET chocolate cake

1 1/2 c brown sugar
1/2 c vegetable oil
1/2 c milk
2 eggs
1 tsp vanilla
1/2 tsp of salt
1 3/4 c of flour (all purpose)
2 tsp baking soda
2 tsp baking powder
1/4 c of cocoa
3/4 c of boiling water

In a large bowl beat all ingredients except boiling water with mixer or spoon until smoothAdd water - mix well. Mixture will be quite runny…

350* for about an hour

Perfectly Chocolate Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:. 2 cups sugar.
1-3/4 cups all-purpose flour.
3/4 cup HERSHEY'S Cocoa.
1-1/2 teaspoons baking powder.
1-1/2 teaspoons baking soda.
1 teaspoon salt.
2 eggs.
1 cup milk.
1/2 cup vegetable oil.
2 teaspoons vanilla extract.
1 cup boiling water.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
(recipe follows)

Directions:

Heat oven to 350°F.
Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Whit's Strawberry Pretzel Jello

STRAWBERRY PRETZEL JELLO SALAD

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Whit's Caramel Brownies

2 1/4 C Brown Sugar
2 C flour
1 t salt
1 t cinnamon
4 beaten eggs

8 oz pkg cream cheese, softened
1/2 C butter
1/2 Box powdered sugar (approx 2 C)
1 t vanilla

Mix first section of ingredients thoroughly. Pour into greased 9x13 pan (I do mine in a 9x9 for thicker brownies). Bake at 350* for 25-35 min. (Mine bake longer - no idea how much longer - because I do them thick). Cool completely.

Blend second section of ingredients and spread on brownies (or you can use store bought cream cheese frosting if you're lazy).

These are delicious and great for the non chocohaulics in your family!!