With a little cookie work you can WOW your freind's taste buds!

These cookies are my signature cookies. I love them because they have rich full flavor but aren't too sweet. They aren't the easiest cookies I have ever made but they are my "wow" cookies. They are difficult because you have to follow the recipe perfectly or else they just don't taste right. That also means you have to babysit them in the oven. The Most important thing about these cookies is that you need to under bake them and then let them finish cooking on the cookie sheet to get the proper chewiness. They are so good. I love them. So if you want to try a new cookie then I highly recommend these.

Lion House's Chocolate Crackle Cookies with an Emily Twist

I usually do not like chocolate cookies but these are the exception!

1/4 Shortening
1/4 cup cocoa - I had dark *Dutch processed* (wow wow) chocolate cocoa so that is what I used, Dutch is always better when it comes to chocolate!!! Don't be scared off by the dark chocolate. It isn't bitter it on;y tames the sweetness a bit and is a nice compliment to the Hersey kiss in the center. But I am sure milk chocolate powder is fine too.
1/2 cup oil
2 cups sugar
4 eggs - I know, how weird, I guess it's good to get a little more protein in there
2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 baking powder
1 cup powder sugar
Hersey kisses

Preheat to 350. in a large mixing bowl cream shortening margarine cocoa, oil, sugar, eggs, and vanilla/almond extract.

Add flour, salt, and baking powder. Mix well. ( the dough will be very sticky and not firm at all)

Then refrigerate dough for 2 to 3 hours or over night. This is mainly so the dough is easier to handle.

Form balls to whatever size you want, rolling the dough between your palms to make a round ball.

Then roll the balls in the powdered sugar. This isn't necessary but it makes them prettier and perhapses helps them come off the cookie sheet easier.

Bake them about five minutes but the time depends on what size you make them. Make sure to not over bake them. ( that is the hardest part for me!)

Once slightly under done remove them and place an unwrapped Hersey kiss in the center. Hersey Hugs are good too. Let them sit awhile (until cooled and finished cooking, about 10 minutes) then remove them from the cookie sheet and let them sit on a rack until kisses are some what firm and dive in!

America’s Test Kitchen's
Big and Chewy Chocolate Chip Cookies with an Emily Twist

Makes about: 20 large cookies
Prep time: 5 minutes
Total time: 35 minutes plus cooling time

You can do any type of chips and can add ½ cup chops nuts too if you want too But I must insist on you making them with half butterscotch chips and MILK chocolate chips

31/2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
2 sticks butter unsalted melted and cooled
11/4 cups packed light brown sugar
½ cup granulated sugar
2 large eggs at room temperature (put eggs in warm water and they will warm up quickly)
2 large egg yolks at room temperature
1 tablespoon vanilla extract
1 cup butterscotch chips
1 cup milk chocolate chips

1.) adjust racks so they are in the middle of the oven and preheat to 325 degrees. Melt butter in microwave and set aside to cool until needed. Mix flour, baking soda, and slat together and set aside.

2.) beat butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Add the eggs, egg yolks, vanilla, until combined, about 30 seconds. Make sure to scrap down the bowl and beaters as needed.

3.) Reduce the mixer speed and slowly add the flour mixture until combined. Stir in the chocolate chips until well incorporated.

4.) Measure out ¼ cup of dough and then roll it in your hand to form a ball. Place the balls about 2 ½ inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes. DO NOT BAKE UNTIL DONE REMOVE EARLY!!! To keep both sheets cooking at the same pace rotate and switching the baking sheets halfway through baking.

5.) Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Note: These are crispy on the outside but soft and chewy on the inside. This is achieved in part because of the melted butter. This gives the center its chewyness. But to keep the cookie from being tough the yolks are needed - - extra fat. They keeps the cookies tender. The third secret step to these perfect cookies is that you remove the cookies from the oven before they are completely baked. You know if you over baked them if they have a cake like texture.