MONA'S CHOCOLATE CHIP COOKIES
Mona B. Spencer, Vancouver WA

Whether you choose butter or margarine, Mona's recipe is sure to please. Remember that butter will make the cookies crisp, and margarine will make them cakey.

2 cups plus 4 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 eggs
1 teaspoon vanilla extract
1 cup butter or margarine, softened until almost melted
12 ounces (2 cups) semi-sweet chocolate chips
2 cups coarsely chopped walnuts (optional)

1. Preheat the oven to 375F.

2. Sift the flour with the baking soda and salt. Add the sugars, eggs, vanilla, and
butter or margarine, and beat with a wooden spoon until the mixture is smooth
and well combined. Stir in the chocolate chips and nuts.

3. Drop by teaspoonfuls onto ungreased baking sheets, spacing cookies about 2
inches apart. Bake for 10 to 12 minutes, or until cookies are golden. Remove to
wire racks to cool.

Yield: 4 Dozen

WHITE CHOCOLATE AND MACADAMIA NUT CHIPPERS
Danita Yanniello, Burbank, CA

For a special treat, make 6-inch cookies and serve warm with ice cream. You can
substitute 1 cup semisweet chocolate chips for 1 cup of the white chocolate chips,
and use almonds instead of macadamias. The optional coconut is a special
inspiration of Danita's 2-year-old son, who tossed in a handful when his
mother wasn't looking.

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
12 ounces (2 cups) white chocolate chips, or bulk white chocolate cut into 1/4" chunks
1/2 cup macadamia nuts, coarsely chopped
1/2 cup coconut (optional)

1. Preheat the oven to 375F.

2. In a large mixing bowl, combine the flour, baking soda, sugars, and egg until
fluffy. Stir in the dry ingredients and blend in the vanilla. Gently stir in the
chocolate, nuts, and coconut.

3. Drop by tablespoonfuls onto ungreased baking sheets, spacing cookies a few
inches apart. Bake for 8 to 10 minutes, or until cookies are golden brown. Cool
slightly, then remove to wire racks to cool completely.

Yield: 2 1/2 dozen

MOCHA DREAMS
Barbara Nowakowski, North Tonawanda, NY

Coffee and chocolate have a natural affinity, and this recipe for eggless,
coffee-flavored cookies capitalizes on the mutual attraction. Because these
cookies don't spread, they're a good choice when you need a lot of small,
bite-sized cookies.

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted (sweet) butter
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
12 ounces (2 cups) semi-sweet chocolate chips
1 cup chopped pecans or walnuts

1. Preheat the oven to 350F.

2. Sift together the flour, baking powder, and salt; set aside.

3. In a large mixing bowl, cream together the butter and brown sugar. Blend in
the vanilla and coffee granules. Add the sifted ingredients to the creamed mixture
and blend well. Stir in the chocolate and the nuts.4. Drop by teaspoonfuls onto
lightly buttered baking sheets, spacing well apart. Bake at 350F for 8 to 10 minutes,

Yield: About 5 Dozen