Mocha Macadamia Chocolate Chunk Cookies

Ingredients:

1/2 cup unsalted butter
6 tablespoons sugar
6 tablespoons dark brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoons instant espresso powder
1 teaspoon boiling water
1 cup plus
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
12 ounces semisweet chocolate candy bars, chopped
1 cup chopped macadamia nuts

Directions:

1. Preheat the oven to 325 degrees.
2. In a large bowl, beat butter with an electric mixer until softened. Add sugar and brown sugar and beat until well combined. Beat in egg, vanilla and salt.
3. Dissolve espresso powder in the boiling water, add to butter mixture and beat well.
4. In a small bowl, combine flour, cocoa powder, and baking soda. Add to butter mixture and beat combined. Stir in chopped chocolate and nuts.
5. Drop by heaping teaspoons onto a lightly greased cookie sheet.
6. Bake for 12 to 15 minutes or until edges are firm. Cool on wire racks.

Makes about 36.

White Chocolate and Crandberry Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy.

3. Combine the flour and baking soda; stir into the sugar mixture.

4. Mix in the white chocolate chips and cranberries.

5. Drop by heaping spoonfuls onto prepared cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.

*For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Snickerdoodle Cookies

From: Martha Stewart
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Directions:
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

*Recipe makes 4 dozen cookies.