Coconut Pecan Chewy Cookies...

What the Hell? Chewy, nutty and sweet. Just like you! Okay, maybe not the sweet part. Almost like candy, the cookie equivalent of an Almond Joy. What the hell should I drink? A bottle of Samuel Smith’s Organic Chocolate Stout. It’s beer candy. Seriously, it’s like drinking a chocolate bar laced with boozey goodness. You need this beer. What the hell should I listen to? Hellraiser by The Sweet. Natural born raver, yeah! YEAH! Coconut Pecan Chewy Cookies   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Author: Embrace the Cheese Recipe type: Cookie Serves: 30 Ingredients Dry 1¾ C. unbleached all-purpose flour 1½ tsp. baking powder 1 tsp. salt Wet 2 sticks unsalted butter, room temperature 1 C. sugar 1 lg. egg 2 tsp. coconut extract 3.5 C. sweetened coconut 1¼ C. chopped pecans Chocolate drizzle 1 C. dark chocolate chips Instructions Preheat over to 350° Sift together dry ingredients and set aside. In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and coconut extract and beat until fluffy and well combined. Add the coconut and pecans and mix well. Gradually add the flour mixture until well combined. With your hands, pinch off golfball sized pieces of dough and roll into a ball. Place balls on parchment lined baking sheets and flatten with your finger tips. Bake for 11-13 minutes. Do not over bake, cookies should still look a wee bit shiny on top. Remove from oven and allow to rest on baking sheet for 10 minutes to firm up. Move to wire rake to finish cooling. Chocolate Drizzle Place chocolate chips in a microwave safe bowl. Slowly melt the chips in the microwave, being careful to stir...

Connie’s Chocolate Chip Cookies...

What the Hell? The best, chewy, gooey, most amazing, chocolate chip cookie you will ever shove in your unworthy pie hole. The recipe was painstakingly crafted by my friend Connie Hansen. She is a cookie savant. She is making the world a better place, one cookie at a time. She sells her delicious gifts of cookie love locally in Columbus, Ohio. If you are ever in the area be sure to order a batch from her. Check out Constance Cravings for more details and to see all of her other cookie offerings. What the hell should I drink? Most folks would say milk is a chocolate chip cookies’ best friend. I’m not gonna deny this, but I’ve got to say, a nice White Russian goes really well with chewy, chocolate chip cookie goodness. What the hell should I listen to? A classic cookie, needs some classic rock. Unchained by Van Halen. Yes! Connie's Chocolate Chip Cookies   Save Print Prep time 20 mins Cook time 50 mins Total time 1 hour 10 mins   This is the best chewy, fulfilling chocolate chip cookie EVER! It will change your life, it's that good. This recipe was perfected by my friend Connie. She wants to make the cookie world a better place. Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 30 Ingredients Dry 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3½ C. unbleached, all-purpose white flour Wet 2 sticks unsalted butter, soften (room temperature) 1 C. dark brown sugar, firmly packed 1 C. light brown sugar, firmly packed ⅓ C. white granulated sugar 2 lg. eggs 4 tsp. pure vanilla extract 2 12ozs bags semi-sweet chocolate morsels Instructions Preheat oven to 375° In a large bowl, sift together dry ingredients....

Chocolate and peanut butter sandwich cookies...

What the Hell? Mmmmmm chocolate. Mmmmmm peanut butter. Mmmmmmm sandwich cookies. What the hell should I drink? A big, thick, chocolate stout. Rogue Chocolate Stout is yummy. What the hell should I listen to? Get out of my way by Roachpowder. It’s what you’ll be saying to anyone who tries to block your ingestion of these babies. Chocolate and peanutbutter sandwich cookies   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 20 Ingredients Dry ingredients 2½ C. unbleached, all purpose flour ½ C. unsweetened coco powder 1½ tsp. baking powder ½ tsp. salt Wet ingredients 2 sticks unsalted butter 1 C. sugar 2 tsp. vanilla extract Filling 1 C. smooth peanut butter ¼ C. confectioners sugar Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, coco powder, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. Add egg and vanilla mix until well combined. Gradually add in flour mixture, mix well. Dough will be a little dry. Use your hands to form dough into a large ball. Cover with plastic wrap and let dough rest for 5-10 minutes. On a lightly floured surface, roll to ⅛” thick. Use 3″ circular cookie cutter (or whatever tickles your pickle). Make 40 circles. Use a cake decorating tip and cut holes into the center of 20 of the circles. Place cookies on parchment lined cookie sheet. Bake for 7 minutes. DO NOT over bake! Cookies should still look slightly moist when you take them out of the oven. Let cookies rest on cookie sheet for 10 minutes to continue baking and firm up....