All American Cookies Recipes
AMERICAN CHOC CHIP COOKIES
My favoruite large gooey choc chip cookies
Provided by fmknightuk
Time 30m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Cream butter and sugars until pale and fluffy
- Gradually beat in egg
- sift in flour and salt and fold into mixture
- stir in the nuts, if using, and half the choc chips
- drop 8 spoonfuls onto greased baking sheets and pat down slightly. Bake in oven at 180c for 15mins
- when cooked, remove from oven and whilst warm sprinkle on rest of choc chips and push gently into cookies. Cool on wire rack
CHOCOLATE COOKIES
Bake a batch of our irresistible all-American chocolate chunk cookies to enjoy with your cuppa. These easy sweet treats are ideal for weekend baking.
Provided by Angela Nilsen
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Makes 12 big cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
- Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
- Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
- Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
- Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
- Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium
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