Chocolate chip cookies:

Chocolate chip cookies are so enamored by Americans that food markets these days are inundated with its multifarious incarnations. Their popularity is apparent by the fact that they are synonymous with Christmas festivities itself. But legend has it that a lady chanced upon its popular recipe purely by accident! Back in the 1930s Ruth Wakefield was baking cookies for her guests at her New Bedford, Massachusetts inn when she ran short of an ingredient.

She substituted it with small bits of a semi-sweet chocolate bar and the results were astonishing. Everybody loved them and the cookies earned such renown that the lady struck a deal with Nestle chocolate company. Nestle wooed by the idea of chocolate chips started manufacturing them for easy baking and marketed them using Ruth's recipe at the backside of the wrapper. In exchange she was rewarded with a lifetime's supply of chocolate. Nestle named the chocolate chips after Ruth's original recipe and inn - Toll House Real Chocolate Morsels, and the rest is history. Now it is a household name and everybody takes pride in making his or her own version of it.

Chocolate chip cookie is a no-sweat endeavor to a tasty treat. It is a delicious way of snacking on chocolaty tidbits. It is a great filler between meals as well. Try making some today with these simple, delightful recipes that is sure to charm your family.

Chocolate chip cookies:

This is a basic chocolate chip cookie recipe. Ideal for snacking at tea-time this recipe is worth a try.

Begin with preheating oven to 350 degrees F. Line two cookie sheets with parchment paper. Sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking soda and a teaspoon of salt into a medium bowl and set aside.

Place 2 sticks unsalted butter, 1/2 cup white sugar and 3/4 cup light brown sugar in the bowl of an electric mixer; butter the mixture on medium speed until light and fluffy. Beat in one teaspoon pure vanilla extract and 2 large eggs. Gradually add the dry ingredients to the creamed mixture and stir until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using a spatula.

To form the cookies scoop 1/4 cup of cookie dough into your hands, roll into a ball and place them about 3 inches apart onto the prepared cookie sheet. Press down the tops of the dough slightly and bake until the cookies are light brown. Bake for 12 minutes for chewy cookies and 15 minutes for crispy ones. Allow the cookies to cool completely before storing them. This recipe yields about a dozen of 5 inch cookies.

Chocolate chip cookies with oatmeal:

These Chocolate chip cookies are made with rolled oats and chopped pecans or walnuts.

Start with sifting 1 1/2 cups of all-purpose flour with a teaspoon of salt and a teaspoon of soda. Cream 1 cup shortening, 3/4 cup brown sugar and 3/4 cup granulated sugar. Beat in 2 eggs and a teaspoon of vanilla until light and fluffy. Stir in the dry ingredients, a cupful of chopped walnuts or pecans, 2 cups of uncooked rolled oats and 2 cups semi-sweet chocolate chips. Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets. Bake the cookies in a preheated 350 degree F oven for about 10 to 12 minutes. Cool on racks. This recipe yields about 8 dozen Chocolate chip cookies.

Triple chocolate cookies:

These decadent discs are a twist on the original chocolate chip cookie recipe. The chocolaty factor in this recipe is tripled by the use of cocoa, melted chocolate and white chocolate chips.

Start with preheating oven at 350 degrees F. Line 2 baking sheets with parchment paper. In a bowl, whisk 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon each of baking powder and baking soda with 1/4 teaspoon salt. Set aside.

In a separate bowl beat 1/2 cup unsalted, room temperature butter with 1/2 cup of granulated sugar and 1/4 cup packed brown sugar until fluffy. Slowly beat in a large egg with 1 teaspoon vanilla extract, 2 oz. unsweetened melted chocolate and the flour mixture. Drop the dough by 1/4 cupfuls, 4 inches apart onto prepared baking sheets. Press into 3-inch circles. Bake them for 11 minutes. Let stand three minutes on baking sheets; cool completely on wire rack and the cookies are ready for a test-drive. This recipe yields around 12 cookies.

Ameretto chocolate chip cookie sandwiches:

This recipe has an Italian flair to it and is ideal for entertaining. Elaborate but delicious these cookies are worth the effort.

Start this recipe by lining large baking sheets with parchment paper. Set it aside. Preheat oven to 325 degrees F.

Finely chop 1/2 cup oats in a food processor. Mix in 2 1/4 cups all-purpose flour, a teaspoon of baking powder and an equal amount of baking soda with 1/2 a teaspoon of salt. Set aside.

Using an electric mixer beat 1 cup of unsalted butter softened at room temperature with 1 cup of packed golden brown sugar and a cup of granulated sugar until fluffy. Beat in 2 large eggs and mix in 3/4 teaspoon of almond extract. Add the flour mixture in three parts and stir until just blended. Stir in the chocolate chips and chopped almonds. Now drop 1 rounded tablespoonful of dough onto the prepared baking sheets. Repeat until the cookie dough is completely used. Bake until golden, about 13 minutes. Transfer to a cooling rack.

For the ice cream sandwiches: Place 3 pints of slightly softened vanilla ice cream in a large bowl. Pour in 1/3 cup of amaretto liqueur. Cover and freeze until firm about 3 hours. Arrange 12 cookies, flat side up on a baking sheet. Top each with a scoop of ice cream and cover with another cookie. Wrap each sandwich with a plastic wrap and keep frozen until ready for use.

Mocha chocolate chip cookies:

This cookie explodes with the flavor of rich mocha and cinnamon; its aroma is bound to rejuvenate your senses.

Begin with a preheated oven of 350 degrees F.

Mix 2 1/4 cups flour, a teaspoon of salt and baking soda with 1/4 teaspoon grated nutmeg and 1 teaspoon of cinnamon. Set aside. In a mixer beat 1/2 pound margarine, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 tablespoons chocolate syrup and 1 1/2 teaspoon vanilla until smooth. Add 2 eggs one at a time; beat until smooth for approximately 5 minutes. Now add the dry ingredients, 1 1/2 teaspoons mocha dissolved in two tablespoons of hot water, 18 ounces of chocolate chips and 1 1/2 cups of walnuts and mix by until evenly distributed. Drop dollops on a baking sheet using rounded teaspoons and bake for 12 to 14 minutes. Cool them on a wire rack and enjoy! This recipe yields three dozen cookies.

Storing cookies:

With good storing methods most cookies give longer shelf life than they otherwise would. Here is how it can be accomplished:

• Soft cookies such as bar cookies needs be stored in containers with tight lids. Should they tend to dry out slide in a slice of apple into the container.

• Crisp cookies may be stored in containers with a relaxed lid, like a cookie jar. If the air is too humid drop a piece of bread into the container. It will absorb excess moisture.

With these recipes and tips whip up some tasty cookies this winter and enjoy them with your family. Give as gifts to your friends or neighbors or plainly sit back and nibble at them for your solitary pleasure: either ways Chocolate chip cookies are mouthwatering and satisfying.