All American Cookies Recipes

AMERICAN CHOC CHIP COOKIES

american choc chip cookies image

My favoruite large gooey choc chip cookies

Provided by fmknightuk

Time 30m

Yield Makes Cookies

Number Of Ingredients 0

Ingredients

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

Chocolate cookies image

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

Ingredients

300g plain chocolate (about 55% cocoa solids)
100g bar milk chocolate
100g light muscovado sugar
85g butter , at room temperature
100g peanut butter , crunchy is best
1 medium egg
½ tsp vanilla extract
100g self-raising flour
100g large salted roasted peanuts

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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