Angel Chocolate Chip Cookies Recipes

ANGEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake in preheated oven for 10 minutes or until barely light brown at the edges.

CHOCOLATE CHIP ANGEL COOKIES

Steps:

• In a large mixing bowl cream butter and shortening.
• Gradually add sugars, beating well.
• Add egg and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture,beat well.
• Stir in chips and pecans.
• Shape dough into 1-inch balls and roll in sugar.
• Place 2-inches apart on greased baking sheet.
• Bake 350° for 12 minutes.
• Cool on wire racks.

SNOW ANGEL COOKIES

Steps:

• In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar.

CHOCOLATE CHIP ANGEL BARS

Steps:

• Preheat oven to 300 degrees Fareinheight. Grease an 8 by 8 inch baking pan.
• Combine flour and baking soda in a medium bowl. Mix well.
• In a seperate large bowl, use a mixer to blend the sugar and butter. Add the egg and vanilla and beat until light and fluffy.
• Then, add the flour mixture, chocolate chips, and pecans if you decide to use them. Blend at a low speed until just mixed.
• Transfer the dough into the cooking pan and level it out. Bake for 35-45 minutes or until a toothpick comes out clean, but the center is still soft.
• Cut into bars and enjoy!

ANGEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake in preheated oven for 10 minutes or until barely light brown at the edges.

CHOCOLATE CHIP COOKIES: THE ANGELIC RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated.
• Add the corn syrup, milk, and vanilla. Whisk to combine.
• Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated.
• Fold in the chocolate chunks until just combined.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake until thin and golden brown, with an even color from edge to center, about 16 minutes. Top each cookie with a pinch of salt as soon as they come out of the oven, then let cool completely.
• Serve with a glass of milk.
• Enjoy!