for the chocolate chip scones:
Preheat oven to
ell.
Stir in your chocolate chips. Form the dough into
In a small bowl, beat eggs.
Gradually add sugar.
Mix until blended.
Add melted butter and bourbon.
Blend in cornstarch. Stir in pecans and chocolate chips.
Pour into unbaked pie shell. Bake in a 350\u00b0 oven for 45 minutes.
Cool 1 hour.
Serve warm topped with bourbon flavored topping.
Freeze overnight.
For the chocolate chip cookies:
Preheat oven 350
auce by putting the cream, chocolate and 1 cup of sugar
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
oarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
Cover and
it into a 9-inch pie plate. Set aside.
To
Cook pudding as directed on box.
Grease 9 x 13-inch pan.
Mix dry cake mix and cooked pudding together in pan.
Sprinkle with chocolate chips, nuts and cherries.
Bake at 350\u00b0 for 30 to 40 minutes.
Best Chocolate Chip Cake around!!!!
sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
Preheat oven to 325*.
Beat eggs in large mixer bowl on high speed until foamy.
Beat in flour, granulated sugar and brown sugar.
Beat in butter.
Stir in chocolate chips and nuts.
Spoon into pie shell.
Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
Cool on wire rack.
Serve warm with vanilla ice cream, if desired.
n all but a few chocolate chip morsels, to be used later
Place 1 small scoop of chocolate chip ice cream on top of
Spread a thin layer of Cool Whip in an 8 x 11-inch Pyrex dish. Layer cookies over the Cool Whip.
Continue to layer until the dish is full, finishing with Cool Whip.
(Small chocolate chip cookies with holes in the middle work best.) This is much better when made the night before serving it.
Grease a 9-inch pie dish with butter.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.
Mix the flour, sugar, eggs and melted margarine.
Add nuts, chocolate chips and vanilla.
Pour into unbaked pie shell.
Bake at 350\u00b0 for 40 minutes.
Serve with or without whipped cream.
Pie should be chewy.
our mixer and add the chocolate chips, folding by hand with
Dip cookies in milk and line bottom of pie plate.
Spread half of Cool Whip on top of cookies.
Put another layer of cookies on top of Cool Whip, then put the last of the Cool Whip on.
You can sprinkle crumbled cookies on top, if desired.
Chill in refrigerator or freeze until ready to serve.