This Chocolate Chip (Chunk) Cookie recipe has been flying around my kitchen for over a year now…and why have I not made it? I really can’t say. I almost forgot I even had it until the other day I was going through a pile of recipes and there it was. With an upcoming potluck this weekend, I knew they HAD to be made. I will warn you: this recipe does come with a few quirks that must me adhered to. Firstly, you need Cake/Pasty Flour AND Bread Flour. No All-Purpose flour allowed (so don’t even think about it ; ). If you have a local Bulk Store, I would recommend going there to buy your flours as opposed to committing to 2 large bags of flour. Secondly, this recipe is a 2 (two) day process. UGH…I know! The dough must be refrigerated for 24 hours. This process adds to the look and texture of the cookie so don’t skip this step! By the time you’re finished making the dough, you’ll be glad to see it go in the fridge. The next day you’ll have a clean kitchen to start Operation Baking Cookies.
I will tell you this, all the work that goes into this precious gem of a cookie are all well worth it. If the amount of the ingredients seem a little to daunting, then by all means, cut the recipe in half. I have provided 29 large step-by-step photos (Yikes!) to show you just how easy this recipe really is. A recipe like this deserves this many pics.
Highly addictive. Great for a crowd. Just watch it disappear. I wish you could just take a piece from the photo. The sweet and salty combination makes this recipe a big time winner. You cannot ever go wrong with this recipe. Ever. Continue reading
These little morsels are great for salads or snacking. Highly addictive. Continue reading
This recipe is my all time favourite Christmas cookie. Hands down. I will bake them and hide them just for me.
Note: The next time I make this recipe I will update with photos.
- ⅓ cup Cornstarch
- 1 cup Butter, room temperature
- ½ cup Powdered Sugar (Icing Sugar)
- 1½ cups All Purpose Flour
- ½ tsp Salt
- ½ cup Cranberries, dried, chopped
- ½ cup Pecans, chopped
- Beat Butter, Cornstarch and Powdered Sugar in a large bowl.
- In a small bowl, stir Flour with Salt. Gradually stir into butter mixture. Stir in Cranberries and Pecans.
- Pinch off about 1 Tbsp dough and roll into a ball. Place on sheet spacing balls 1 inch apart.
- Press down to flatten slightly. Bake in center of oven until tops are light golden 12-15 minutes.
- Remove baking sheet to a wire rack and let cool for 5 min before removing from pan to wire rack. Cool completely.
If you like Cookies & Cream ice cream, you will love this fudge. Needless to say it’s very sweet but it’s one of those recipes you have to make at least once. Make it and bring it to a large gathering. Watch it vanish.
- 2 cups Sugar
- ¾ cup (1½ sticks )Butter
- ⅔ cup (5 fl.-oz. can) Evaporated Milk
- 2 cups (12-oz. pkg.) White Chocolate Chips
- 1 jar (7 oz.) Marshmallow Cream
- 1/2 cup Cream-filled chocolate sandwich cookies, finely chopped
- 1 tsp Vanilla Extract (optional)
- 1 cup Cream-filled chocolate sandwich cookies, crumbled
- Combine Sugar, Butter and Evaporated Milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes ONLY. Remove from heat.
- Stir in White Chocolate Chips, Marshmallow Cream, Finely Crushed Cookies and Vanilla Extract.
- Pour into prepared pan. Sprinkle Crumbled Cookies on top.
- Gently swirl cookies into fudge using a knife without touching bottom of pan.
- Refrigerate for 1 hour or until firm.
- Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.