Best Texas Style Chocolate Chip Cookies Recipes

LAURA BUSH'S COWBOY COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
• In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
• Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
• For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
• Bake in 350°F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

"TEXAS STYLE CHOCOLATE CHIP COOKIES"

Steps:

• 1. In a large bowl, sift or whisk thoroughly together the first 3 ingredients, then set aside.
• 2. In your electric mixer bowl (if you have a Kitchen-Aid you will WANT to use it!), cream the butter and sugars until light and fluffy.
• 3. In a smaller bowl, lightly beat the eggs. Add the vanilla. Mix into the creamed butter.
• 4. Carefully add the flour mixture beating slowly to avoid splattering all around you. This makes a lot of dough, and you don't want to over beat, or spill it all out. Add as much as you can at once, scrape the sides and bottom periodically to ensure that you get all of it in there from the sides and the bottom. BE CAREFUL NOT TO OVER MIX, HOWEVER, BECAUSE TOO MUCH MIXING MAKES FOR TOUGH COOKIES.
• 5. Combine the chocolate chips, nuts, and any other add-ins. Add this mixture to the butter mixture.
• 6. Combine well.
• 7. Preheat the oven to 350F degrees. Roll dough into 2" balls (you can use a cookie scoop or small ice cream scoop for this if you have one. Try to keep the cookies uniform in size and shape).
• 8. Place them on ungreased cookie sheets, and flatten each cookie (to about 3/8" height) gently with the palm of your hand. Bake for 12-14 minutes (for big ones, and 10 minutes for smaller ones) or until barely set and light brown around the edges.
• 9. Remove from the oven. Leave on the cookie sheet to cool about 5 minutes.
• 10. Remove to cooling racks to cool completely.
• 11. These cookies will not only make you everyone's favorite for the day (if not for a lifetime) but also make fancy, schmancy gifts... if you are successful in achieving uniformity; these will not only taste and smell out of this world, they will easily look very professional, and make an impressive and delightsome gift!
• 12. BTW, This recipe can be bent to accomodate individual creativity. Try them with M&Ms, with or without nuts, white or chocolate chips and dried fruit, white chocolate chips, coconut & macadamia nuts, chopped Rolos, chopped Snickers or almost any quality candy bar (not Nerds, etc.!), peanut butter cups, etc., etc., etc. Have fun!

TEXAS GOVERNOR'S MANSION COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.
• In a very large bowl beat butter with electric mixer until smooth and creamy.
• Gradually beat in sugars, combine thoroughly.
• Add eggs one at a time beating after each addition.
• Add vanilla.
• Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and chopped pecans.
• For each cookie drop ¼ cup dough onto an ungreased cookie sheet, place 3-inches apart.
• Bake 15-17 minutes, until edges are lightly browned, rotate sheets half-way through baking.
• Remove cookies from pans onto cooling racks.

TEXAS SHEET CAKE COOKIES

Steps:

• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. For the cookies: Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
• Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk.
• Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth and light, about 2 minutes. Add the egg, vanilla and melted chocolate and beat until well combined, about 30 seconds. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Mix in the pecans.
• Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until the tops of the cookies are puffed and the edges are set, 8 to 10 minutes. (Don't overbake; you want the centers to stay fudgy.) Let cool 5 minutes on the baking sheets, then remove to a rack set over a separate parchment-lined baking sheet.
• For the glaze: Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder and vanilla until smooth. Add the powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, letting it drip down the sides. Let the glaze set, about 1 hour.