Om Nom Nommers Chocolate Chip Cookie Recipes

Steps:

• Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
• Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
• Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Combine flour, baking soda, and cream of tartar in a small bowl and set aside.
• In a large mixing bowl, cream the butter and oil with sugars, and vanilla.
• Beat until light and fluffy.
• Add egg and beat again until smooth.
• Slowly add flour mixture to butter mixture.
• Fold in pecans, oats, and cereal.
• Spray cookie sheets lightly with nonstick cooking spray.
• Take a teaspoon of dough and roll it in your palms, then flatten down.
• Place the cookies 1" apart on sheets.
• Bake cookies for about 15 minutes.
• Remove from oven and cool to room temperature on wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
• Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies.
• Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.

Steps:

• Blend all the ingredients together.
• Pour into a tall shot glass or tiny juice glass, and garnish with a mini chocolate chip cookie.