Florist & Spa Supply

Merchandise & Articles

Cookie Jar – Dying for Chocolate $39.99 Erika Oller’s “Happily Dying of Chocolate” cookie jar is a one-of-a-kind design. The ceramic cookie jar is whimsical, entertaining, colorful and full of flavor.Cookie jar measures 11 1/2″ x 8 1/2″ x 11″.out of stock.Now accepting orders for April Deliver…

NEW 11″ Chocolate Bunny Cookie Snack Jar Easter Spring $16.99

Mrs Fields Chocolate Chip Cookie Jar By Doranne $49.95

Old Fashioned Hersheys Chocolate Cookie Candy Jar $26.95

1 JAR NEW 28 NONNI’S BISCOTTI CHOCOLATE ALMOND COOKIES $22.99

My Little Kitchen Fairie Chocolate Chip Cookie Jar $17.41

VTG Brush or McCoy Pottery Hot Chocolate Cookie Jar USA $125.00

Home Interiors CHOCOLATE ICED COOKIES CANDLE JARS X 2 $6.99

CHOCOLATE CHIP COOKIE Scent Aroma Candle Soy Jar Set 2 $19.95

Vintage McCoy Coffee/Hot Chocolate Cookie Jar $17.99

CHOCOLATE CHIP COOKIES Soy Wax Scented Jar Candle LARGE $8.50

CHOCOLATE CHIP COOKIES Soy Wax Scented Jar Candle $6.00

Vintage McCoy Cookie Jar & Chocolate Chip Cookie Recipe $25.00

DEMDACO/COOKIE JAR/CERAMIC/CHOCOLATE BERRIES/DEB HRABIK $11.98

10 Jars of Miniature Chocolate Cookies *Food *Dollhouse $5.49

Chocolate Bunny Cookie Jar $19.99

SERENDIPITY CHOCOLATE COCOA COOKIE JAR DINER ICE CREAM $3.99

NEW SOY BLEND ASSORTED SCENTS JAR CANDLES 7.3 OZ. $7.50

Mini Cupcake Cookie Jar with Chocolate Banana Cookies $9.49

CHOCOLATE CHIP COOKIES Soy Wax Scented Jar Candle LARGE $12.00

Doranne of California Chocolate Oreo Cookie Jar $29.95

BN LG GLASS CHOCOLATE LOLLY SWEETS COOKIE JAR CANNISTER $31.26

VINTAGE Cookie JAR Teapot PEAR Apple LEMON Chocolate $49.99

Chocolate Chip Cookie Soy Candle In Jar With Lid! New! $8.50

Mini Cupcake Cookie Jar with Chocolate Banana Cookies $9.49

I Love Lucy “Chocolate Factory” Cookie Jar $99.99

American Bisque’s –MUG OF HOT CHOCOLATE– Cookie Jar $49.95

Hersheys Chocolate Counter Cookie Candy Jar $26.95

CHOCOLATE CHIP COOKIES Soy Wax Jar Candle WOOD WICK $10.00

Chocolate Chip Cookie Scent Candle Glass Jar with Lid $9.95

Vintage McCoy Large Hot Chocolate Cup Cookie Jar $65.00

PEPPERIDGE FARM Cookie Jar Ginger Man/Chocolate Chip $43.95

Dollhouse Mini Chocolate Chip Cookies in Real Glass Jar $4.95

Soy Bakery Jar Candle (10 oz) – You Choose $12.50

CHOCOLATE ICE CREAM CONE CERAMIC COOKIE JAR 1983 $29.97

Homemade Chocolate Covered Raisin Cookie Mix Quart Jar $6.00

What is your best chocolate chip cookie recipe?

I want the kind of cookie that stays soft, like fresh out of the oven soft. I know about the slice of bread in the cookie jar trick, but the recipe on the back of the chocolate chip package just doesn’t stay soft. Give me your best chocolate chip cookie recipe if you don’t mind sharing your secret with me!

NEIMAN-MARCUS COOKIES

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts
(your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey
Bar, and nuts. Roll into balls, and place two inches apart on a cookie
sheet

Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Cost me $250.00 for that I thought I would share.
===
CHOCOLATE BROWNIE COOKIES
These are one of my signature cookies. They taste like miniature brownies — but oh, the texture! They’re reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly. Since these cookies are smaller and less dense, they have an elegance that brownies lack. And they don’t require the same commitment as a big, gooey bar. I can never eat just one of these. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can’t eat just one, either!
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup toasted nuts or dried cherries – optional

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

Makes 5 dozen cookies.

MINT CHOCOLATE COOKIES
Sifting powdered sugar over the cooled cookies adds a festive touch. (It would also be an easy kitchen project for the kids.)
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
3/4 teaspoon peppermint extract
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)

Share your Suggestions or Comments Below