Best 20 Chippers Recipes

CRUNCHY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST CHOCOLATE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, oil, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until light brown. Allow cookies to cool on the baking sheets for a couple of minutes before transferring to wire racks to cool completely.

KEY LIME WHITE CHOCOLATE CHIPPERS

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

TWO-CHIP CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired., Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake 8-10 minutes or until lightly browned. Remove to wire racks.

TRIPLE CHIPPERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

ABC (ABSOLUTE BEST CHEWY) CHOCOLATE CHIPPERS

Steps:

• Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
• In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
• For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
• Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
• Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
• To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)

PEANUT BUTTER CHIPPERS

Steps:

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

CHOCOLATE CHIPPERS (COOKIES)

Steps:

• Preheat oven to 180°C.
• Line 2 large baking trays with baking paper.
• Place butter and sugar in bowl and, using an electric beater beat for 3 minutes or until light and fluffy.
• Add egg and vanilla and beat till well combined.
• Add flour, salt and chocolate also add nuts now is using. Mix well until combined.
• Taking heaped teaspoonfuls roll into balls and flatten slightly between palm of hands.
• Place on prepared tray 5cm apart and bake for 10-15 minutes or until golden around the edges.
• Remove from oven and cool for a few minutes on tray before removing to cooling racks.

CHOCOLATE OATMEAL CHIPPERS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine flour, cocoa, baking soda, and salt; set aside.
• In a large mixing bowl, beat butter, brown sugar, granulated sugar and vanilla extract until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in milk chocolate chips, oats, and walnuts.
• Drop by slightly rounded tablespoonfuls onto ungreased cookie sheet.
• Bake for about 10 minutes or until edges are firm.
• Let stand on cookie sheet for about 2-3 minutes.
• Remove from cookie sheet and let cool on wire rack.

BLACK BOTTOM CREAM CHEESE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
• Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
• Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
• Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
• Bake in the preheated oven until set, about 30 minutes.
• Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

OATMEAL CHIPPERS

Steps:

• Preheat oven to 350°F
• Sift together salt, baking soda, and 1 1/4 cups flour.
• In a separate bowl combine 1 cup flour, coconut, chopped nuts, chocolate chips, and oatmeal.
• With an electric mixer at medium speed, cream butter and sugar together until fluffy.
• Mix in eggs one at a time.
• At low speed, stir in flour mixture until well combined.
• Add vanilla extract and mix until combined.
• Add remaining ingredients and mix thoroughly at lowest speed of mixer or by hand.
• Drop by tablespoons at least 2" apart onto ungreased cookie sheets.
• Bake 10-12 minutes.
• Let the cookies sit for a couple of minutes to firm up, then remove with a spatula and put on racks to cool.
• When completely cool store in an airtight container.

FROSTED ORANGE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, cream cheese, and sugar. Gradually add eggs, vanilla, and orange zest. Mix well. Sift together flour and salt, stir into butter mixture. Stir in chocolate chips last.
• To make the orange frosting: stir together confectioners sugar, 4 tablespoons of butter, orange juice, 1/4 teaspoon of orange zest, salt, and food coloring in a small bowl. Mix until smooth.
• Drop cookie dough by teaspoons onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until light brown. While the cookies are still warm, frost with the orange frosting.

WHOLE-GRAIN CHIPPERS

Steps:

• Preheat oven to 375 degrees F, & lightly grease cookie sheets OR line them with parchment paper.
• In large bowl, beat butter, sugars & eggs until light & fluffy.
• Beat in baking soda, vanilla & salt.
• Blend in oats & flours to make stiff dough.
• Stir in chocolate chips.
• Shape mounded teaspoonfuls of dough into balls.
• Roll balls in sunflower seeds.
• Place balls 2" apart on prepared cookie sheets.
• Bake 8-10 minutes or until firm, but DO NOT OVERBAKE!
• Leave on cookie sheets, & let cool 2 minutes, before transfering cookies to wire rack to cool completely.

PARTY CHOCOLATE CHIPPERS

Steps:

• Heat oven to 375°F. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet.

PUDDING CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl cream the shortening with the white and brown sugars. Stir in the instant vanilla pudding mix. Lightly beat the eggs then add them to the creamed mixture. Mix well.
• Sift the flour, baking soda and salt together. Add the flour mixture to the egg mixture. Mix until combined. Stir in the chocolate chips. Drop teaspoonfuls of the dough onto ungreased cookie sheets about 2 inches apart.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until done.

CHERRY CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F.
• Whisk together flour, baking powder, cinnamon, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.
• Put level tablespoons of dough 1‚ inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. Cool on sheets 2 minutes before transferring to a rack to cool completely.

BEST WHOLE WHEAT CHOCOLATE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
• Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.

TRIPLE CHIPPERS COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350F Combine flour, baking soda and salt in medium bowl; set aside Beat butter, brown sugar and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture until well blended. Stir in chips. Drop tablespoons of dough 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes until slightly browned around the edges. Let stand on cookie sheet for 1-2 minutes before removing. Makes about 3 1/2 dozen cookies

CLIPPER CHIPPERS

Steps:

• With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
• Add the eggs and beat well.
• Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
• PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
• Preheat oven to 325 degrees.
• Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
• Bake at 325 degrees for approximately 10-13 minutes until golden brown.
• Cool slightly and serve while warm.
• Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.

HONEY ROASTED CHOCOLATE CHIPPERS

Steps:

• 1. Preheat oven to 350 and grease cookie sheets
• 2. Loosely cream the butter and brown sugar together. You want the mixture to be lumpy.
• 3. Add the cinnamon, baking powder, baking soda, egg, milk and vanilla. stir to combine
• 4. Add the rest of the ingredients and drop into greased cookie sheets. Bake for 10 minutes