5starchocolatechipcookies Recipes

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.
• Add flour, baking soda, baking powder and salt until combined. Add the chocolate chips and mix well.
• Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet. Bake for 7-8 minutes. Remove from oven and transfer to a cooling rack to cool.

5 STAR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, both sugars and vanilla. (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.).
• Beat in eggs one at a time.
• Dissovle baking soda in hot water. Add to batter.
• Add salt.
• Slowly add flour.
• Stir in chocolate chips and nuts.
• Drop onto ungreased cookie sheet, about 1 inch apart.
• Bake for about 10 minutes or until edges are just brown.
• Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
• Variations:
• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

FIVE-INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
• Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
• Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.

FIVE-CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire racks.

5 CHIP COOKIES

Steps:

• In large bowl, cream first 4 ingredients.
• Add eggs and vanilla.
• In separate bowl, combine dry mixture, except chips.
• Add dry mixture to creamed mixture, blend.
• Add chips to dough.
• Drop by spoonfuls onto greased cookie sheet about 2-inches apart.
• Bake in pre-heated oven at 350°F for 10-12 minutes.
• Let set on pan for 1 minute after removing from oven.