Buttery Chocolate Chip Cookie Recipes

CHOCOLATE CHIP BUTTER COOKIES

Steps:

• Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.

BIG & BUTTERY CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
• In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
• Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
• Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
• Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
• In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
• Add the egg and yolk and beat until incorporated.
• Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
• Using a wooden spoon, fold the chocolate chips and chunks into the dough
• Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
• For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
• Preheat the oven to 350˚F (180˚C).
• Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
• Bake in a preheated oven for 12-14 minutes.
• Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
• Enjoy!

THE PERFECT CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST CHOCOLATE CHIP COOKIES

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.

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Make the toffee: Line a baking sheet with parchment paper.
• In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
• Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
• Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
• In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
• Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
• In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
• Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
• Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
• Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
• Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
• When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
• Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
• Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
• Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
• Enjoy!

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
• Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
• Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 5 days.

MARY BARTZ BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
• 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
• Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.

BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
• In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
• Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
• Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.

BUTTERY CHOCOLATE CHIP COOKIE BRITTLE

Steps:

• Combine softened butter, vanilla and salt.
• Add sugar in, and blend in flour.
• Add chocolate chips and nuts, combine well.
• Press into 15 x 10 jelly roll pan.
• Bake at 375°F for 20-25 minutes or until golden.
• Let cool completely, and then break into pieces!
• Dig in!