Regency Ginger Crisps From Chocolate Chip Cookie Murder Recipes

Steps:

• Do not preheat oven yet, dough must chill before baking.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add egg (s).
• Add soda, molasses, salt and ginger.
• Stir thoroughly.
• Add flour and mix inches.
• Chill the dough for at least 1 hour (overnight is even better).
• Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
• Roll dough into walnut-sized balls,.
• Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
• Place cookie balls on greased cookie sheets, 12 to a standard sheet.
• Flatten them with a spatula.
• Bake at 375 degrees for 10-12 minutes or until nicely browned.
• Cool on cookie sheets for no more than 1 minute.
• Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.

Steps:

• Melt butter and mix in brown sugar. Let cool and add. egg. Add soda, molasses, salt, and ginger. Mix thoroughly. Add flour and mix completely. Chill dough at least 1 hour, overnight is better. When chilled preheat oven to 375 degrees with the rack in the middle position. Roll dough into walnut sized balls between hands. Roll balls in sugar (shake lightly in plastic bag of sugar. Place on greased cookie sheets (12 to a standard sheet) and flatten with spatula. Bake at 375 degrees for 10 to 12 minutes. Cool on cookie sheet for no longer than one minute and remove to wire rack to finish cooling. If left on cookie sheet too long they will stick.

Steps:

• Melt butter,
• add the sugars and stir.
• Add soda, salt, vanilla, and beaten eggs.
• Preheat oven to 375 degrees F (rack in middle position).
• Grease cookie sheet.
• Mix well.
• Add flour and stir it inches.
• Add crushed corn flakes & chocolate chips.
• Mix it all thoroughly.
• Form dough into walnut-sized balls with your fingers.
• Place on a greased cookie sheet (12 to a standard sheet).
• Press balls down with a floured or greased fork - in a criss-crossed pattern.
• Bake at 375 degrees for 10 minutes.
• Cool on cookie sheet for 2 minutes then.
• remove to a wire rack until completely cool. (This is important-the rack makes them crisp.).

Steps:

• Do not preheat oven yet - dough mush chill before baking.
• Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth).
• Mix in sugar.
• Allow to cool.
• Add eggs, one at a time, mixing well after each addition.
• Mix in vanilla, baking powder and salt.
• Add flour & mix well.
• Chill dough for at least 4 hours (overnight is even better).
• Preheat oven to 350 degrees with rack in middle position.
• Roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves).
• Drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
• If dough gets too warm, stick it back into the fridge until you can handle it again.
• Place the balls on a cookie sheet (12 to a standard sheet works best).
• Do not flatten - they will flatten as they bake.
• Bake at 350 degrees for 12-14 minutes.
• Let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
• Eat and enjoy.

Steps:

• Preheat oven to 375 degrees.
• Cream together butter and both sugars till light and fluffy.
• Add eggs, mixing well after each addition.
• Add baking soda, salt and vanilla.
• Slowly add flour and corn flakes.
• After everything else is throughly combined, add chocolate chips.
• Form into 1-2 tablespoons sized balls, 12 cookie balls to a standard cookie sheet.
• Bake for 8 - 10 minutes or till lightly golden on the edges. Let cool on the cookie sheet till cookie begins to set up some then transfer to cooling racks.