Ingridients:

2 eggs
1/2 cup oil (125ml)
1 cup milk (240ml)
1 tsp. vanilla
1 3/4 cups plain flour (240g)
1/2 cup sugar (85g)
1/4 cup cocoa (35g)
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup semi-sweet chocolate chips (85g)

Method:
Preheat oven to 200 C and prepare muffin pan with muffin liners.In large bowl mix well the eggs, oil, milk and vanilla.In smaller bowl mix well the flour, sugar, cocoa, baking powder, salt and chocolate chips.Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan.Bake at 200C for 20 minutes. Remove from pan and cool on rack.

Ingridients:

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans, or chopped walnuts

Method:
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. You can even use a Kitchen Aid mixer for this first step. I use the batter attachment and mix on a lower setting. Just be sure that the dough is well mixed before moving on.Stir in chocolate chips by hand. You'll need to use a sturdy wooden spoon for this and a bit of muscle. You can add the pecans, or other nuts, at this time if desired. Keep stirring and folding the chocolate chips and nuts into the dough until they are evenly dispersed. (This makes sure you have enough chocolate in each cookie!!)

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. The chocolate chip cookies need to be this far apart because the dough spreads during cooking. No one wants to cut the cookies apart after baking.Bake 8 to 10 minutes or until light brown. You may even think that the chocolate chip cookies are underdone, but they will finish cooking through out of the oven. If you leave them in too long, the cookies will be tough or crispy. (My kids eat them anyway. I always over cook at least one sheet because of the phone, a child wanting some attention or some other reason)

The centers will be soft. Let cool completely then remove from cookie sheet. I use a flat spatula to remove the cookies from the sheet. It helps to get them off quickly. If you try to remove the cookies while they are still warm, the chocolate chips are still very soft and this can cause a very big mess as well as messy looking cookies..

Ingridients:

* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup butter, room temperature
* 3/4 cup peanut butter
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon vanilla
* 3/4 cup finely chopped peanuts, optional


Method:
In a bowl, stir together flour, baking soda, baking powder, and salt.Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Stir in chopped peanuts, if using.Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches aparton greased baking sheets. Using a fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie with the tines.Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.Makes about 4 dozen peanut butter cookies. Yummy !!!