AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
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
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
BIG & BUTTERY CHOCOLATE CHIP COOKIES
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
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
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
GIANT CHOCOLATE CHIP COOKIES
Now this is a real good chocolate chip cookie! It's the real thing!
Provided by SAUNDRA
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
- Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 25.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 115.7 mg, Sugar 15.9 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
CHEWY JUMBO CHOCOLATE CHIP COOKIES
These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
Provided by Barbara
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 24.8 g, Cholesterol 23 mg, Fat 9.8 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 80.2 mg, Sugar 14.7 g
BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES
"These are the very best chocolate chip cookies you will ever make. They make spectacular ice cream sandwiches especially with coffee ice cream". From The New England Soup Factory.
Provided by dojemi
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
- Add the eggs and the vanilla and mix.
- In a separate bowl combine all of the dry ingredients.
- Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
- Add the chocolate chips in by hand and stir.
- With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
- Bake for 10 minutes.
- Remove from cookie sheets after 1 minute and let cool on cooling racks.
BIG BATCH CHOCOLATE CHIP COOKIES
These are delicious, and easy especially if you have the dough made up in your freezer. They are a soft-type cookie.
Provided by 89240
Categories Drop Cookies
Time 25m
Yield 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl sift together flour and baking soda.
- Cream together butter, oil, and sugar.
- Add eggs and vanilla until combined.
- Gradually add flour mixture to wet mixture.
- Stir in chocolate chips.
- At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
- Bake for 7-10 minutes or until lightly golden.
- Allow to cool.
- To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.
BIG AND CHEWY CHOCOLATE CHIP COOKIES
Huge, soft, chewy, I just can't say anymore. I've been making these for years and everyone loves them, young and old.
Provided by bailey46
Categories Dessert
Time 10m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugars and margarine until fluffy with mixer.
- Blend in eggs, 1 at a time.
- Blend in vanilla.
- Combine flour, salt and baking soda.
- Add flour, combining with a spoon.
- Add chocolate chips.
- Use an ice cream scoop for measurement and place on shiny cookie sheet.
- Bake in a preheated 350°F oven for 18-20 minutes or until golden.
Nutrition Facts : Calories 167.8, Fat 4.7, SaturatedFat 2.6, Cholesterol 15.5, Sodium 159.7, Carbohydrate 31.1, Fiber 1.1, Sugar 20.8, Protein 2.3
SOFT CHOCOLATE CHIP COOKIES I
This is one of our favorite soft cookies, which my husband loves. I got this from a friend many years back and have made it often.
Provided by Sandy G.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar and shortening until smooth and fluffy. Beat eggs and add baking soda which has been dissolved in 1 tablespoon hot water.
- Sift flour and salt together and add to the creamed mixture. Add vanilla and fold in nuts and chocolate chips.
- Drop by spoonfuls onto lightly greased cookie sheets. Bake for 9 to 10 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 37.5 g, Cholesterol 20.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 212.8 mg, Sugar 22.2 g
BIG SOFT CHOCOLATE CHIP COOKIES
Make and share this Big Soft Chocolate Chip Cookies recipe from Food.com.
Provided by valgal123
Categories Drop Cookies
Time 1h10m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Place the oatmeal in a blender or food processor and pulse until finely powdered.
- Chop the milk chocolate into small pieces.
- Place the butter, sugar, and brown sugar in a large bowl and mic with an electric mixer on low speed for 2 minutes or until creamy. Add the eggs and vanilla and mix 1 minute until combined. Add the baking soda and baking powder and mix for 30 seconds. Add the flour and oatmeal and mix for 2 minutes or until completely incorporated. Add the chopped chocolate and chocolate chips and miz for 30 seconds or until the chips are distributed.
- Spoon golf ball sized balls of the dough about 3 inches apart on ungreased baking sheet (i always use parchment paper) and bake for 12 minutes or until just set in the middle. Remove the cookies from pan and cool on parchment or waxed paper (helps the stay soft).
Nutrition Facts : Calories 121.6, Fat 5.7, SaturatedFat 3.3, Cholesterol 15.6, Sodium 54.9, Carbohydrate 17, Fiber 0.8, Sugar 11, Protein 1.6
ULTRA SOFT CHOCOLATE CHIP COOKIES
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
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
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