Best Chocolate Ribbon Cookies Recipes

BLUE-RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl combine flour, baking soda, and salt.
• Mix well with wire whisk.
• Set aside.
• In a large bowl with an electric mixer blend brown and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla extract, and mix at medium speed until just blended.
• DO NOT OVERMIX!
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
• Bake 22-24 minutes or until golden brown.
• Transfer cookies immediately to a cool surface with a spatula.

BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
• Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
• Add soda and salt, then sift in flour. Stir, but do not overmix.
• Fold in chocolate chips.
• Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• 1. In a medium bowl; Whisk together flour, soda and salt. Set a side.
• 2. In a large bowl; Using a mixer; Mix softened butter and both sugar's until it forms a grainy paste. Add eggs and vanilla; mix until light and fluffy.
• 3. Add flour mixture and chocolate chips; mix on low speed until it's just mixed. Do not over mix.
• 4. Drop by rounded tablespoons unto ungreased cookie sheet, place 2 inches apart. Bake at 300 degrees; 20-25 minutes or until golden brown. Transfer immediately unto cooling rack.

CHOCOLATE RIBBON COOKIES

Steps:

• In a mixing bowl beat butter and shortening with an electric mixer on med to high speed for 30 seconds.
• Add sugar, baking soda, and salt; beat until combined.
• Beat in the egg, milk, and vanilla.
• Beat in as much of the flour as you can with the mixer.
• Stir in the remaining flour.
• Divide dough in half.
• Knead the melted chocolate and nuts into half the dough.
• Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
• Divide each portion of dough in half (you should now have four"portions.") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
• Press half the chocolate dough evenly into pan.
• Top with half the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
• Invert pan to remove dough.
• Peel off waxed paper or plastic wrap.
• Cut dough crosswise into thirds.
• Slice each third crosswise into 1/4-inch-thick slices.
• Place cookies two inches apart on an ungreased cookie sheet.
• Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
• Transfer cookies to wire racks; cool.

LISA'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat to 300. Combine flour, baking soda, salt. Whisk well and set aside. Blend sugars in large mixing owl. Add butter to form agrainy paste, scraping sides. Add eggs and vanilla extract and mix at medium speed until just blended. Add flour and chips and blend at low speed until just mixed. Drop with rounded tspn onto ungreased cookie sheet 2" apart. Bake 22-24 minutes. Transfer to cool surface.

BLUE-RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F In medium bowl combine flour, soda and salt. Mix well with whisk. Set aside. In large bowl with electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy. Add flour mixture and chocolate chips, and blend at low speed just until mixed. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheet 2" apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to cool surface with spatula.

CHOCOLATE RIBBON COOKIES

Steps:

• In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.
• To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with plastic wrap or waxed paper. Press half of the chocolate dough evenly into the pan. Top with half of the vanilla dough, then the remaining chocolate dough, then the remaining vanilla dough, pressing each layer firmly and evenly over the last layer.
• Invert pan to remove dough. Peel off plastic wrap or waxed paper. Using a sharp knife, cut dough crosswise into thirds. Slice each third crosswise into 1¿4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.
• Bake in a 375 degree F oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer the cookies to a wire rack; cool.