Crescent Chip Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 cups miniature chocolate chips
- 3 cups semisweet chocolate chips
- 1/4 cup shortening
- 1-1/4 cups ground walnuts
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.
- Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll.
- Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.
- In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.
- To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
- Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts1 cookie: 87 calories, 5g fat (3g saturated fat), 8mg cholesterol, 24mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.
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Jan 28, 2018
The base recipe worked ok as is. The cookie itself is soft and has a great flavor to it. That being said, there is entirely too much chocolate between the chips and dipping half the cookie into melted chocolate. It was pretty overwhelming and gross. I adjusted it and used just 1/2 cup of mini chips and rather than dunk the cookie, I lightly drizzled the glaze on top to give the walnuts something to stick to when sprinkled on. Much, much better reaction to this batch from the family. It took 10 minutes in my oven and yielded about 7 dozen. They freeze well. Taste and texture just like fresh baked once defrosted. Original recipe I give two stars, giving 5 stars based on my modifications
Dec 27, 2017
I was so looking forward to making these for Christmas, but was so disappointed in how they turned out. I've been baking for 30 years and I've never had cookies come out this badly. I baked them for about 10 min (the way the recipe called for) and they were not nearly done, but still very doughy. Ultimately, i ended up baking them for 20 min before they turned color. I was further disappointed when I bit into them to find them hard, as opposed to "melt in your mouth" taste. On top, it only yielded 4 dozen as opposed to 10 dozen; although, I don't think I'll have an issue with my family asking for more.I will not be baking these again and will take them off my recipe book.