Chocolate Treats

Toll House Cookies:
2 ¼ C. or 3 Cups flour not sifted	¾ C. brown sugar= 5.33 oz.
1 t. baking soda	1 t. vanilla
1 t. salt	2 eggs
1 C. butter (two sticks of butter)	2 C. Chocolate Chips (12 oz.) (Do not use mini chips.)
¾ C. sugar	1 C. chopped nuts
Heat oven to 375°. Grease cold cookie sheet. Drop batter well apart. Bake 8 to 10 minutes. 100- 2 inch cookies. Toll House Chocolate Chip Cookie Bars: Grease 15½" x 10½" x 1" pan. Bake at 350° for 20 to 25 minutes. Cut in 2" squares. Makes approx. 35 squares.

Chocolate Butter Cookies:
¾ cup (1 ½ sticks) butter	1 tablespoon milk
1 cup sugar	½ teaspoon vanilla
1 egg, beaten	¼ teaspoon salt
2 squares (2 oz.) unsweetened chocolate, melted	2 ½ cups sifted cake flour
Heat oven to 375°. Cream butter and sugar; beat until light and fluffy. Beat in egg, chocolate, milk, vanilla and salt; gradually add flour. With cookie press form into desired shapes on baking sheet. Bake 8-10 minutes. Makes 7 dozen cookies.:

Blondies:
¾ C. soft butter	1 t. vanilla
1 ½ C. brown sugar	2 C. unsifted flour
2 eggs	1 t. baking powder
2 T. milk	¼ t. baking soda
¼ t. salt	2 C. mini chocolate chips
Optional: ¾ C. Pecans. Use White Chocolate Chips/Butterscotch Chips/Dark Chocolate Chips/Milk Chocolate Chips. Mix. Spread on greased 13 x 9" pan. Bake 350° 30 to 35 minutes. Cool cut into 3 dozen bars.

Chocolate Chip Cookies:
¾ C. shortening	1 ¾ C. flour
1 ¼ C. brown sugar	1 t. salt
2 T. milk	¾ t. baking soda
1 T. vanilla	1 C. chocolate chips
1 egg	1 C. nuts
Heat oven 375°. Drop on ungreased sheet. Bake 8 to 10 minutes for chewy cookies. Do not overbake. Makes 3 dozen.

Chocolate Pecan Bars:
1 ¼ C. flour	1 sq. (1 oz.) semi-sweet chocolate
¼ C. sugar	3 eggs, beaten
½ t. baking powder	1 ¼ C. brown sugar
½ t. cinnamon	2 T. bourbon
½ C. butter	1 t. vanilla
½ C. chopped fine pecans	¼ C. butter
Stir flour, sugar, baking powder and cinnamon. Cut in ½ C. butter until mixture resembles coarse crumbs. Stir in pecans. Press into bottom of ungreased 13 x 9 x 2" pan. Bake 350° for 10 minutes. In small saucepan, combine ¼ C. butter and chocolate, heat. Combine eggs, brown sugar, bourbon, and vanilla. Pour over crust. Bake 20 minutes. Cut into 36 bars.

Cupcakes Filled:
Filling:
8 oz. cream cheese, room temperature	1⁄3 C. sugar
1 egg	1⁄8 t. salt
2 t. grated orange peel	1 C. chocolate chips
Combine in small mixer bowl; beat until smooth. Add chips; set aside.
Cupcakes:
1 ½ C. unsifted flour	1 C. sugar
1⁄3 C. cocoa	1 t. baking soda
½ t. salt	1⁄3 C. oil
1 C. water	1 T. vinegar
1 t. vanilla
Combine and blend well on low speed. Fill 24 paper cups (2 ½")2⁄3 full. Spoon about 1 T. filling onto each cupcake. Bake 350° for 20 minutes.

Cookie Bars:
½ C. butter, softened	1 egg
½ C. brown sugar	2 T. milk
16 graham crackers (2 cups)	1 t. vanilla
½ C. flaked coconut	Confectioners' sugar
½ C. semi-sweet chocolate pieces
Grease 9" square pan. Mix, spread evenly into pan. Bake 350° for 25 to 27 minutes. Cool. Sprinkle with confectioners' sugar. Cut into 16 bars.

Cocoa Cookie Crust (for Tarts):
1 C. flour	½ t. salt
3 T. brown sugar	3 T. cocoa
½ C. shortening	2 t. vanilla
1 T. water
Butter and flour 9" tart pan with removable bottom. Combine dry ingredients. Cut in shortening with pastry blender. Add vanilla. Mix until mixture forms a ball. Add water if necessary. Roll out on floured surface and fit into pan, or pat directly into pan. Bake in preheated 400° oven for 12 minutes. Cool.