HOLIDAY CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

Steps:

• 1. HEAT oven to 375°F.
• 2. BEAT peanut butter and brown sugar in large bowl with mixer on medium speed until creamy. Beat in egg and water until blended. Mix in flour, baking soda and salt until evenly moistened. Stir in chocolate chips. Roll into 48 (1-inch) balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly with fork in crisscross pattern.
• 3. BAKE 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.