Award Winning Chocolate Cookie Recipes

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AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Provided by Anonymous

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 72

Number Of Ingredients 10

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  • In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

The best chocolate chip cookies are soft in the middle and a little crispy around the edges-extra chocolate and lots of brown sugar! These chocolate chip cookies are easy and your family will love them!

Provided by Lucy Brewer

Categories     Cookies

Time P1DT12h45m

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature (Do not use margarine or any butter substitute. I only use Land O Lakes unsalted butter.)
1/4 cup granulated sugar
1 1/2 cups light brown sugar
2 large eggs, room temperature
3 teaspoons vanilla
1 12- ounce package semi-sweet chocolate chips
1 12- ounce package milk chocolate chips

Steps:

  • Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
  • Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
  • Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
  • Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
  • For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.
  • When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat.
  • Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges.
  • Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie.
  • Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.

Nutrition Facts : ServingSize 24 cookies, Calories 345 kcal, Carbohydrate 44 g, Protein 3 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 231 mg, Fiber 1 g, Sugar 29 g

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Make and share this Award Winning Soft Chocolate Chip Cookies recipe from Food.com.

Provided by JanetGomez

Categories     Drop Cookies

Time 27m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 10

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 (3 1/2 ounce) packages vanilla instant pudding mix
4 eggs
2 teaspoons vanilla
1 (24 ounce) bag semi-sweet chocolate chips
2 cups chopped walnuts (optional)

Steps:

  • Preheat oven to 350. Sift together the flour and baking soda, set aside.
  • In a large bowl, cream together the butter, brown sugar, and sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
  • Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 mins in the preheated oven. Edges should be golden brown.

Nutrition Facts : Calories 156.4, Fat 8.3, SaturatedFat 5, Cholesterol 25.3, Sodium 117.8, Carbohydrate 20.4, Fiber 0.8, Sugar 13.6, Protein 1.6

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

AWARD WINNING SOFT CHOCOLATE CHIP TOFFEE COOKIES



Award Winning Soft Chocolate Chip Toffee Cookies image

This is a recipe I originally got from cookierecipe.com and modified slightly it to suit our tastes. I was intrigued by the idea of using pudding mix in cookies and the texture is really good. I have substituted butterscotch or coconut cream pudding mix for the vanilla- just about any flavor would work.

Provided by nadia murray

Categories     Drop Cookies

Time 27m

Yield 72 cookies

Number Of Ingredients 12

4 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt (omit if using salted butter)
1 cup unsalted butter
1 cup butter flavor shortening
1 1/2 cups packed brown sugar
1/2 cup sugar
2 (3 1/2 ounce) packages instant vanilla pudding
4 eggs
2 teaspoons vanilla extract
4 cups semi-sweet chocolate chips (or half milk chocolate chips)
1 (10 ounce) package toffee pieces or 2 cups chopped nuts

Steps:

  • preheat oven to 350 degrees.
  • Sift together flour, baking soda and salt; set aside.
  • Cream together butter, shortening and sugars.
  • Beat in the pudding mix until well blended.
  • Add the eggs and vanilla.
  • Blend in the flour mixture and stir in the chocolate chips and toffee bits, or nuts.
  • Drop by rounded spoonfuls (I use a cookie scoop) onto ungreased or parchment lined cookie sheets.
  • Bake 10-12 minutes until golden brown around the edges and soft in the center.
  • Allow to cool on sheets for a few minutes before removing to racks to cool completely.

Nutrition Facts : Calories 179.1, Fat 9.8, SaturatedFat 4.8, Cholesterol 20.6, Sodium 109.3, Carbohydrate 22.6, Fiber 0.8, Sugar 15.8, Protein 1.7

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Everyone has a favourite chocolate chip cookie recipe, but what intrigued about this recipe was that it had instant vanilla pudding mixed in it. Bet you can't eat just one!

Provided by Abby Girl

Categories     Dessert

Time 30m

Yield 72 cookies

Number Of Ingredients 10

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3 1/2 ounce) packages vanilla instant pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semi-sweet chocolate chips
2 cups walnuts (optional)

Steps:

  • Preheat oven to 350°F
  • Sift together the flour and baking soda, set aside.
  • In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
  • Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
  • Yield: 72 servings (Serving size: 6 dozen).

HEALTHIER AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Healthier Award Winning Soft Chocolate Chip Cookies image

By replacing half the butter with applesauce and half the chocolate chips with raisins, I only slightly altered the original. They are still soft and tasty with half the fat.

Provided by MakeItHealthy

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 1h30m

Yield 72

Number Of Ingredients 12

4 ½ cups all-purpose flour
2 teaspoons baking soda
1 cup butter, softened
½ cup unsweetened applesauce
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup raisins
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda.
  • Beat butter, applesauce, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in instant pudding until well blended. Stir in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Blend flour mixture into butter mixture until just incorporated. Fold in chocolate chips, raisins, and walnuts; mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Cool on wire racks.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.5 g, Cholesterol 17.1 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 97.4 mg, Sugar 11.9 g

GRAMMY'S CHOCOLATE COOKIES



Grammy's Chocolate Cookies image

Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 100

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted, butter room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Sift together flour, cocoa powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES



Contest-Winning Chocolate Truffle Cookies image

Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

AWARD WINNING CHOCOLATE TRUFFLE COOKIES



Award Winning Chocolate Truffle Cookies image

Make and share this Award Winning Chocolate Truffle Cookies recipe from Food.com.

Provided by ShortyBond

Categories     Dessert

Time 3h50m

Yield 48 Cookies, 10-12 serving(s)

Number Of Ingredients 11

4 (1 ounce) unsweetened chocolate squares
2 cups semi-sweet chocolate chips, divided
1/3 cup butter or 1/3 cup margarine
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
confectioners' sugar

Steps:

  • In a microwave or double broiler, melt unsweetened chocolate, 1 cup (6 oz.) chocolate chips, and butter; cool for 10 minutes.
  • In a mixing bowl, beat sugar and eggs for two minutes. Beat in vanilla and the cooled chocolate mixture.
  • Combine dry ingredients (except confectioners sugar); beat into chocolate mixture.
  • Stir in remaining chocolate chips.
  • Cover and chill for at least 3 hours.
  • Remove 1 cup of dough. With lightly floured hands, roll into 1" balls. Place on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes, or until lightly puffed and set. Cool on baking sheet 3-4 minutes before moving to wire rack to cool completely.
  • Repeat with remaining dough.
  • Dust with confectioners sugar.
  • (If you want to save time and skip the chilling step, unchilled dough can be dropped directly into mini-muffin tins and baked for about the same length of time.
  • **Cook and chill time are combined.

Nutrition Facts : Calories 398.2, Fat 23.8, SaturatedFat 14.1, Cholesterol 72, Sodium 149.5, Carbohydrate 50.5, Fiber 4.4, Sugar 38.5, Protein 5.7

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

JEFF'S AWARD WINNING PEANUT BUTTER CHOCOLATE CHIP COOKIES



Jeff's Award Winning Peanut Butter Chocolate Chip Cookies image

What could be better then peanut butter cookies with chocolate chips? These come out amazing each time. Be sure to not over cook! For best results be sure to use the 60% Cacoa Ghirardelli's Chips - They really make this recipe.

Provided by Jeff Williams

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 11

1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup butter (softened)
1/2 cup peanut butter (Creamy)
1 cup brown sugar, packed
1 egg
1/2 cup peanut butter chips (reeses)
1/2 cup of ghirardelli's 60% cacao chocolate chips (do not use any other chips)
granulated sugar (for dipping)

Steps:

  • Pre-Heat Oven to 375.
  • Cream butter, peanut butter, and sugar; beat in egg.
  • In a separate bowl, combine flour, salt, and baking powder, baking soda; set aside.
  • Combine the flour mixture (a little at a time) with peanut butter mixture, blending well.
  • Stir in chips with a spoon.
  • Shape mixture into 1 to 1 1/2-inch balls (do not flatten); roll balls lightly in granulated sugar.
  • Place on parchment paper.
  • Bake for 9-11 minutes. I usually bake for 9 minutes (will result in softer, chewy cookies).
  • Let cool and server....

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