Award Winning Soft Chocolate Chip Cookies Recipes

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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).

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

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

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

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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

THE BEST SOFT CHOCOLATE CHIP COOKIES



The Best Soft Chocolate Chip Cookies image

Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.

Provided by chefamarie

Categories     Drop Cookies

Time 35m

Yield 48-72 cookies, 24 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup Butter Flavor Crisco
3/4 cup granulated sugar
3/4 cup brown sugar (firmly packed)
1 teaspoon vanilla
2 large eggs
1 (12 ounce) bag chocolate chips (use your favorite)

Steps:

  • Preheat oven to 325*F.
  • Sift together flour, baking soda, baking powder, and salt into a small bowl.
  • In a large bowl, cream crisco, sugars, and vanilla.
  • Add eggs one at a time, beating well after each addition.
  • Beat in flour mixture one cup at a time.
  • Stir in morsles.
  • Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
  • Bake at 325* F for 11-12 minutes.
  • Allow to rest on cooling rack 10 minutes.
  • Enjoy!

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

ULTRA SOFT CHOCOLATE CHIP COOKIES



Ultra Soft Chocolate Chip Cookies image

This is my twist on a recipe called "award winning chocolate chip cookies". These cookies are perfect-- they stay soft for days (that is, if they last that long)!

Provided by dulce_amore

Categories     Drop Cookies

Time 18m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 14

4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 cup butter, softened
1 cup shortening
1 1/2 cups brown sugar, packed
1/2 cup sugar or 1/4 cup Splenda Sugar Blend for Baking
2 (3 1/2 ounce) packages vanilla instant pudding mix
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup rolled oats
1 cup miniature semisweet chocolate chips
1/2 cup butterscotch chips
1/2 cup M&M's or 1/2 cup Reese's pieces

Steps:

  • Preheat oven to 350 deg. Sift together the flours and baking soda, set aside.
  • In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla. Slowly blend in the flour mixture followed by the rolled oats. Finally, stir in the chocolate chips, butterscotch chips, and M&M's or Reese's.
  • Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes, or until cookies just start to turn golden. Cool on wire rack.
  • *Note: can use any flavor instant pudding, and sugar-free versions as well. My favorite is one package vanilla and one package butterscotch, but I've also used pistachio and added green food coloring for St. Patrick's Day.
  • *Note: the measurements on the chocolate chips, butterscotch chips, and M&M's or Reese's are just estimates--- I usually just pour some in and stir, then add more as needed.

Nutrition Facts : Calories 285.9, Fat 14.4, SaturatedFat 6.7, Cholesterol 34.6, Sodium 209.6, Carbohydrate 37.1, Fiber 1, Sugar 22.9, Protein 3

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

Everybody wants this recipe for chocolate chip cookies when I bring them anywhere to share. They are even 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 Allrecipes Member

Categories     Drop Cookies

Time 35m

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 the oven to 350 degrees F (175 degrees C).
  • Sift together flour and baking soda in a medium bowl, set aside.
  • Cream together butter, brown sugar, and white sugar in a large bowl. Beat in instant pudding mix until blended. Stir in eggs and vanilla.
  • Add flour mixture to the butter mixture until it's well incorporated. Fold in chocolate chips and nuts.
  • Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake in batches in the preheated oven until the edges are golden brown, 10 to 12 minutes, switching racks halfway through.

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

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AWARD WINNING SOFT CHOCOLATE CHIP COOKIES - RECIPES A TO Z
Ingredients : 4 1/2 cups of all-purpose flour; 2 teaspoons of baking soda
From recipesaz.com


AWARD WINNING SOFT CHOCOLATE CHIP COOKIES | RECIPE | SOFT …
Feb 18, 2013 - Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter. Feb 18, 2013 - Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


AWARD WINNING SOFT CHOCOLATE CHIP COOKIES - FIELD AND FEAST
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.
From fieldandfeast.com


AWARD WINNING SOFT CHOCOLATE CHIP COOKIES | RECIPE CART
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
From getrecipecart.com


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