Well, doesn’t this holiday sound like a dream!? Chocolate Chip Cookie Day is Saturday, August 4th, 2018. We are here to let you know where and when to get those chocolate chip cookie dreams fulfilled. There is only one place in the Greater Lafayette area celebrating, but we will give you all the info. We also will hook you up with some classic and unique chocolate cookie recipes! Celebrate wisely!
Flour Mill Bakery (Rossville, IN): If you haven’t see our spotlight blog on these guys, check that out here! The Flour Mill Bakery will have chocolate chip donuts, and chocolate chip coffee drinks. Check them out!
Flour Mill Bakery is having a give away here in the Lafayette, IN area. Just take a photo of anything and everything you’re eating that’s chocolate chip on Saturday, August 4th, 2018, and tag it with #nationalchocolatechipday to enter.
The Ultimate Chocolate Chip Cookie Recipe
- Nestle Toll House Chocolate Chip Cookies (Nestle Toll House)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- SLICE AND BAKE COOKIE VARIATION:
- PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Ways to Dress Up a Chocolate Chip Cookie
- Make them into s’mores! Yup! Use two chocolate chip cookies instead of graham crackers.
- Add peanut butter chips or caramel bits.
- Add pecans.
- Make egg-less cookie dough!
- Make ice cream cookie sandwiches! Vanilla ice cream in the middle of two chocolate chip cookies.
Alternate Chocolate Chip Cookie Recipes
- Chocolate Chip Cookie Pie (Tabs and Tidbits Blog)
- 1 unbaked 9-inch deep-dish pie crust
- 2 eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup salted butter (room temperature)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts
- Preheat oven to 325 degrees.
- In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the butter and mix until completely combined.
- Stir in the chocolate chips and pecans until incorporated into the batter. Spoon the batter into the unbaked pie crust.
- Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool for around 30 minutes.
- Serve warm with vanilla ice cream.
- Chocolate Chip Cookie Truffles (Tastes Better from Scratch Blog)
- 1/3 cup butter , softened
- 1/3 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1-2 teaspoons milk (as needed)
- 1 cup mini milk chocolate chips
- 2 cups milk chocolate or semi-sweet chocolate chips (for melting)
- In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the flour, just until combined.
- If the dough is to dry, add 1-2 tsp of milk. Stir in mini chocolate chips.
- Grease your hands with cooking spray and roll the dough into 20, small balls (about 1 inch).
- Refrigerate for 30 minutes, or freeze for 15.
- When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth.
- Drop the cookie dough into the melted chocolate and turn it gently with a fork. Lift it up onto the fork and allow excess chocolate to drip off.
- Place it on wax paper. Repeat with remaining dough balls.
- Refrigerate until chocolate is set.
- Chocolate Chip Cookie in a mug (Number 2 Pencil Blog)
- 1 Tablespoon Butter
- 1 Tablespoon Granulated White Sugar
- 1 Tablespoon of firmly packed Dark Brown Sugar
- 3 Drops of Vanilla Extract
- Small Pinch of Kosher Salt
- 1 Egg Yolk discard the egg white or save for different recipe
- Scant 1/4 of All Purpose Flour slightly less than 1/4 of a cup
- 2 heaping tablespoons of Semi Sweet Chocolate Chips plus more for topping
Start by melting your butter in the microwave. Butter should just be melted, not boiling.
Add sugars, vanilla and salt. Stir to combine.
Separate your egg and add the yolk only to your cup. Stir to combine.
Add flour, then stir again. Measure a scant, slightly less than full, 1/4 cup of all-purpose flour.
Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough. Add a few chocolate chips to the top of the cookie dough.
Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
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