Chocolate Chip Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package    butter pecan,
                        chocolate chip*, chocolate fudge, devil's
                        food,
                        German, chocolate or yellow cake mix
     1/2           cup  butter or margarine -- softened
  1           teaspoon  vanilla
  2                     eggs
     1/2           cup  chopped nuts
  1       (6 ounce) package  semisweet chocolate chips (1 cup)

Heat oven to 350º. Beat half of the cake mix (dry), the butter, vanilla
and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix, the nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

Chocolate Chip Sandwich Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  packed brown sugar
     1/2           cup  butter or margarine -- softened
  1                     egg
  1 1/4           cups  all-purpose flour
     1/4      teaspoon  baking soda
     1/8      teaspoon  salt
  1                cup  miniature semisweet chocolate chips
                        Chocolate Frosting -- (recipe follows)
                       
                        CHOCOLATE FROSTING
  2             ounces  unsweetened baking chocolate
  2        tablespoons  butter or margarine
  2               cups  powdered sugar
  3        tablespoons  hot water

Heat oven to 350º. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread). Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread 1 teaspoon Chocolate Frosting between bottoms of pairs of cookies.

CHOCOLATE FROSTING:

Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)