PILLSBURY CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread man-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Spread thin layer of frosting on each cookie. Spoon remaining frosting into decorating bag fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.

Steps:

• Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
• In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
• Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
• Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.