The single batch recipe I list will make one large cookie about 12 inches in diameter with extra dough for less than a dozen normal sized cookies. Another option is to make 2 smaller cookies that are about 7 inches in diameter. When making the cookie myself, I did a double batch, so I could have more cookies to practice with.
Making cookies is a great way to start learning more about cooking. It is also a fun project, and you can get creative with the decorating. It is a great gift for someone because it is personal. I have made them for my mom’s birthday before to surprise her since normally she does the baking.
Chocolate Cookie Recipe- A slightly altered version of Betty Crocker’s recipe
1/3 cup margarine
1/3 cup all vegetable shortening
½ cup sugar
½ cup brown sugar
1 tsp. vanilla
1 ½ cup flour
½ tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips (1package for double)
Cream margarine, shortening, and sugars. Add eggs and vanilla. Mix in dry ingredients, and then stir in chips. Bake on ungreased sheet at 375ºF for 8-10 min
Frosting Recipe- A slightly altered version of the recipe on an Imperial 10X Powdered Sugar bag
1/3 cup soft margarine
3 cups powdered sugar
4 Tbsp milk
1 ½ tsp vanilla
Cream thoroughly margarine and 1 cup powdered sugar until light and fluffy. Add remaining powdered sugar and milk, alternately, blending until smooth and of spreading consistency. (Do 1 Tbsp milk, second cup powdered sugar, 1 Tbsp milk, last cup powdered sugar then check consistency and add the rest of mild as needed.) Add vanilla.
Other items are or might be needed
Mixer- Upright, hand
14 x16 inch cookie sheet
Decorating bags or sandwich size plastic zip bags
Card board square
Aluminum foil-12 inch
Step 1: Cookie Ingredients
Note: Other things that will be needed to make the cookie are an oven, a spatula, measuring cups and spoons, and a 14 by 16 inch cookie sheet. Optional items are a mixer and parchment paper.
Tip: For best results get the margarine out about 15 minutes ahead of time so it can soften.
Caution: The margarine box should actually say margarine on it, and have 80% vegetable oil. This makes the cookies taste better and gives more consistent results.
Step 2: Preheat Oven
Step 3: Cream Margarine, Shortening, and Sugars
Tip 1: Use a spatula to scoop out the shortening into the measuring cup. Then, scoop out the shortening into the mixing bowl.
Tip 2: The brown sugar should be packed into the measuring cup; I use the bag to do this.
Caution: This step is crucial for the cookie to turn out right. The mixture will change from being clumpy to being fluffy and a lighter color. This takes some time. You can start the mixer low, but then gradually change the speed to a medium speed. Do not worry about over mixing this step; worry about under mixing it.
Note 1: I used an upright mixer for this recipe, but it can also be done with a hand mixer or just mixing by hand.
Note 2: Be sure to stop the mixer every 30 seconds to 1 minute to clean the dough off the sides and into the middle of the bowl using a spatula; you can use the same spatula you used for measuring the Crisco throughout the rest of the cookie recipe. This also allows you to check the consistency of the dough.
Warning: Put all ingredients in the mixing bowl before you turn on the mixer. Keep your hands away from the beater of the mixer when it is running. It is also good to lock the top of the mixer down if your mixer has that feature.
Step 4: Add the Egg and Vanilla
Tip: Cracking the egg into a small glass bowl makes it easier to see any shell pieces to pick out.
Caution: tsp. is the common abbreviation for teaspoon; this needs to be from a set of measuring spoons not just a common teaspoon.
Step 5: Mix in Dry Ingredients
Tip 1: Use the flat edge of a knife to level off the flour. Depending on the brand, the top of the baking soda box can be used to level out that scoop.
Tip 2: Since you are not mixing the dry ingredients separately, try to sprinkle the baking soda and salt around instead of dumping it in one place.
Caution 1: Start the mixer at the lowest speed so the flour does not fly everywhere.
Caution 2: Only mix until everything is mixed in. Over mixing will make the cookie be tougher and not tasty.
Step 6: Mix in Chocolate Chips
Caution: This should be done by hand not with a mixer; once the chips are stirred in stop stirring.
Step 7: Put Dough on a Pan
Note: The size of the blob will depend what size cookie is being made; dough can be added or removed to adjust size after spreading it out.
Tip: If you have parchment paper, lay it out on the cookie sheet first. Otherwise leave the cookie sheet as is. The parchment paper helps the cookie to come off the pan easier, and it keeps the pan cleaner.
Step 8: Spread Out the Dough
Note: Do not worry about small ridges from your hands it will even out when baking.
Caution: Do not make cookie go to the edges of the pan; it spreads out some when baking. Leave an inch or two to be safe.
Tip: For easy delivery make the cookie slightly less than the size of a paper or plastic plate; when cookie is done it will fit and be easy to travel with.
Step 9: Bake
Note 1: If you think your oven runs hot start with less time and check the color of the cookie. The cookie should be a light golden brown when it is finished baking. If your cookie is not there yet, put it back in the oven for 1 or 2 minutes depending on how close to done it looks.
Tip: If making a smaller cookie place it on a cooling rack about 5 minutes after baking. If the cookie is larger it is better to leave it on the pan so it does not break.
Note 2: With the left over dough you can make small cookies or another big cookie if you were not satisfied with your first attempt. Small cookies bake for about the same amount of time and temperature; again, this varies by oven, cookie size, and personal preferences.
Step 10: Optional Base (Part 1 of 3)
Step 11: Optional Base (Part 2 of 3)
Note: The pieces should overlap and the overall aluminum foil square should be one to two inches larger than the cardboard all around.
Step 12: Optional Base (Part 3 of 3)
Step 13: Frosting Ingredients
Note: Other things that will be needed to make and apply the frosting, a spatula, a spoon, measuring cups and spoons, a mixing bowl, and either zip bags or decorating bags. Optional items are a mixer, food coloring, decorating tips and their couplers.
Caution: Before beginning to make the frosting, make sure the cookie has cooled down to room temperature. A safe estimate for a wait time is about an hour.
Tip: For best results get the margarine out about 15 minutes ahead of time so it can soften.
Step 14: Making Frosting (Part 1 of 7)
Note: I used a hand mixer to mix the frosting mainly because the mixing bowl for the upright mixer is rather large for the amount of frosting being made.
Caution 1: If you are using a hand mixer be sure to have a firm grasp on it, and start it with the beater(s) in the margarine and powdered sugar.
Caution 2: Like flour, powdered sugar will go everywhere if you start at a high mixer speed. Start slow and work your way up.
Step 15: Making Frosting (Part 2 of 7)
Caution: Tbsp is the common abbreviation for tablespoon; this needs to be from a set of measuring spoons not just a common tablespoon.
Step 16: Making Frosting (Part 3 of 7)
Step 17: Making Frosting (Part 4 of 7)
Step 18: Making Frosting (Part 5 of 7)
Step 19: Making Frosting (Part 6 of 7)
Note: I only added ½ Tbsp more milk at the end not the full 2 Tbsp.
Step 20: Making Frosting (Part 7 of 7)
Step 21: Optional Colored Frosting (Part 1 of 2)
Step 22: Optional Colored Frosting (Part 2 of 2)
Note: Some colors, like red are really hard to achieve especially using drop food coloring. Paste food coloring can be used instead. It is also important to remember that frosting generally gets a bit darker when it dries.
Step 23: Making the Cookie Secure
Note: This helps the cookie stay in place.
Step 24: Preparing the Frosting Bag (Part 1 of 3)
Note 1: Cut of small pieces at a time until it fits.
Note 2: I used Wilton tip 5 for writing and tip 32 for a border.
Note 3: It is normally easiest to write first and then do a border.
Note 4: If you do not have decorating tips you can still write a message on your cookie. Just cut a hole in the corner of your bag the size of the letters you want to write.
Step 25: Preparing the Frosting Bag (Part 2 of 3)
Step 26: Preparing the Frosting Bag (Part 3 of 3)
Note: The amount of frosting depends on the application. The amount in this bag was able to write Happy Birthday Mom and still have a small bit left over. If you run out you can add more when doing the writing. For the border it is better to have enough to go all the way around if you are doing a continuous line.
Step 27: Writing on the Cookie
Tip 1: Write out your message on a piece of paper to get a feel for the spacing. Frosting can be removed from the cookie, but it is easier to get it right the first time.
Tip 2: Twist the bag just above the frosting for better control.
Tip 3: When applying frosting, long smooth movements work the best.
Step 28: Adding Decorations
Tip: I used the same decorating tip as the border to make a star; I then put a candle in the star.
Step 29: Enjoy!
Tip: If you are taking it somewhere, carefully cover it with saran wrap. It is also a good idea to cover it with saran wrap to keep it fresh if you have left overs.
I hope these instructions were helpful and your end product was tasty. If you have any questions or feedback please leave a comment!