Awesome Soft Baked Chocolate Chip Cookies 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

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 72

Number Of Ingredients 9

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 to 4 cups semisweet chocolate chips (12 to 24 oz)

Steps:

  • Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 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.

SOFT CHOCOLATE CHIP COOKIES II



Soft Chocolate Chip Cookies II image

These are soft and chewy cookies.

Provided by Deb Wical

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 10

½ cup butter
½ cup shortening
¾ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups semisweet chocolate chips
2 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
  • Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 51.1 g, Cholesterol 35.8 mg, Fat 23.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.9 g, Sodium 220.3 mg, Sugar 33.3 g

AWESOME SOFT BAKED CHOCOLATE CHIP COOKIES



Awesome Soft Baked Chocolate Chip Cookies image

This is my FAVORITE chocolate chip cookie recipe. I adapted it from the Original Toll House recipe. They don't stick around too long! The boys and hubby gobble them up!! The only thing I changed from the original was add 3tsp of vanilla instead of 1.

Provided by BoY_MoM_07

Categories     Drop Cookies

Time 24m

Yield 60 cookies

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate morsels (12oz Pkg)
1 cup chopped nuts

Steps:

  • PREHEAT oven to 375°F.
  • COMBINE flour, baking soda and salt in small bowl.
  • BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  • ADD eggs, one at a time, beating well after each addition.
  • Gradually beat in flour mixture.
  • STIR in morsels and nuts.
  • NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
  • Drop by rounded tablespoon onto ungreased baking sheets.
  • BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • *TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
  • PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  • SLICE AND BAKE COOKIE VARIATION:
  • PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
  • * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  • FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Nutrition Facts : Calories 110.2, Fat 5.9, SaturatedFat 3, Cholesterol 14.5, Sodium 105.4, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.4

AWESOME CHOCOLATE CHIP COOKIES



Awesome Chocolate Chip Cookies image

This is the best recipe I've tried so far. Moist and chewy and they disappear in the blink of an eye!

Provided by Pam H

Categories     Dessert

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 10

3/4 cup butter flavor shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups chocolate chips
1 cup chopped nuts (*) (optional)

Steps:

  • Pre-heat oven to 375 degrees (350 if using convection).
  • Combine shortening, brown sugar, milk, and vanilla in large bowl.
  • Beat at medium speed until well blended.
  • Beat egg into mixture.
  • Combine flour, salt, and baking soda.
  • Mix into creamed mixture just until blended.
  • Add chocolate chips and nuts and mix.
  • Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
  • Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
  • Cool 2 minutes on baking sheet then transfer to foil to cool completely.
  • *If nuts are used decrease chips to 1 cup.

Nutrition Facts : Calories 1512.8, Fat 79.1, SaturatedFat 28.6, Cholesterol 63.4, Sodium 1155.2, Carbohydrate 200.4, Fiber 6.9, Sugar 135.5, Protein 13.6

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

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