2 sticks marg., softened
3/4 c. gran. sugar
1 tsp. vanilla
1 tsp. baking soda
12 oz. semisweet choc. morsels
1 c. brown sugar
2 c. unbleached all purpose flour
1 tsp. salt
Preheat oven to 325 degrees for giant cookies; 350 degrees for regular cookies. Grease a cookie sheet. Cream butter and both sugars until light and fluffy. Add eggs and vanilla and mix well.
Sift dry ingredients together adn stir in, mixing thoroughly. Add chocolate morsels to batter, and drop by teaspoon onto cookie sheet. For giant cookies, scoop dough out with an average sized ice cream scoop, drop this ball onto a greased sheet, wet your hand with water, and flatten the ball into a 5 inch round.
Bake on the prepared cookie sheet, on the middle rack, for 15 to 17 minutes for giant cookies; 8 to 10 minutes for regular cookies. Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.
Yield: 25 giant cookies or about 80 regular cookies.
Variations: Add 1 cup chopped walnuts. Add 1 cup unsalted peanuts. Add 1 cup chopped pecans. Add 1 cup shredded coconut. Substitute 1 teaspoon mint extract for the vanilla extract.
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla
Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir 1/2 of hot mixture into egg yolks in saucepan, boil and stir 1 minute. Remove from heat, stir in vanilla. Cool to room temperature.
2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla
Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).
1 semi-sweet dark chocolate bar (Hershey’s oversized)
1 chocolate pie crust
1 12 oz Cool Whip
1 8 oz Cool Whip
Using a microwave-safe bowl, slowly melt the whole chocolate bar. (It is easier to melt using two pieces of chocolate at a time, gradually adding more to what’s already melted.) You can leave two pieces of the bar out for a decorative topping, this is optional.
After the chocolate is melted, mix the 12 oz Cool Whip in with it. After the chocolate and the Cool Whip are well blended, pour the mixture into the chocolate pie crust.
Place in freezer until hardened, could take hours to a day depending upon your preference.
Just before serving, spread the 8 oz Cool Whip on top. Using a knife, add chocolate shavings sprinkled on top.
Freeze it longer or ready to serve.