Alexiss Brown Sugar Chocolate Chip Cookies Recipe 485

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
• Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
• Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.

BEST EVER CHOCOLATE CHIP COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST EVER CHOCOLATE CHIP COOKIES III

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

ALEXIS' BROWN SUGAR CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375°. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. 2. Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES RECIPE - (4.8/5)

Steps:

• ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES Makes 50 four-inch cookies Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal. 1 pound (4 sticks) unsalted butter 3 cups brown sugar 1 cup granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 1/2 cups best-quality chocolate chips 1. Heat oven to 375°. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips. 2. Drop 2 to 3 tablespoons batter per cookie onto well-greased baking sheets lined with baking mats or parchment; space batter at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove from baking sheets, and allow to cool on baking racks.

BROWN SUGAR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees.
• Cream together the butter and the brown sugar.
• Add the eggs one at a time, then the vanilla.
• Add the dry ingredients until just combines.
• Using a spoon, mix in the chocolate chips.
• This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
• Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
• Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!