Chewy Chocolate Cookies Three Ways Recipes

CHEWY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.

CHEWY CHOCOLATE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

CHEWY CHOCOLATE COOKIES THREE WAYS

Steps:

• Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until melted. Add sugar, egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Refrigerate 15 min.
• Heat oven to 375°F. Shape dough into 1-inch balls; divide into thirds. Flavor each third with one of the variations as listed in tips. Place, 2 inches apart, on baking sheets.
• Bake 8 to 10 min. or just until centers are set to the touch. Cool 1 min. Remove to wire racks; cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

CHOCOLATE CHIP COOKIES THREE WAYS

Steps:

• For Thin Crispy cookies:.
• For flour, use bleached all purpose flour.
• increase baking soda to 3/4 teaspoons.
• for fat, use butter.
• for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
• Instead of egg, use 2 Tbs milk.
• For puffed cookies:.
• for flour, use cake flour.
• intead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 9 Tbs butter flavored shortening.
• For sugar, use 1 cup minus 1 Tbs light brown sugar.
• For In-between (Chewy) cookies:.
• For flour, use cake flour.
• instead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
• For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
• Directions for all:.
• Preheat oven to 350 degrees F.
• Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
• Turn oven up to 375 degrees F.
• Sift together flour, salt and baking powder (soda).
• Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
• Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
• Bake 12 minutes or just until edges begin to brown.
• Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.

COSTCO - SOFT AND CHEWY COOKIES - THREE WAYS RECIPE

Steps:

• Whisk flour, cornstarch, baking soda, and salt in a medium bowl. Set aside In a large bowl, whisk butter and sugars together until smooth. Whisk in the egg and yolk, then blend in the vanilla extract. Add dry ingredients to the wet. Stir with a rubber spatula or wooden spoon until cookie dough comes together. Stir in the desired add-ins. Dough will be very soft. Cover and refrigerate dough for at least 3 hours, or up to 4 days. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, using 2 Tbsp of dough. Place balls 3 inches apart on baking sheets. Bake for 12-13 minutes or when lightly brown on the side and centers still appear soft. Remove from oven and cool for 5 minutes, transfer to wire racks.

CRISPY CHEWY TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F (165°C).
• Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
• Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
• Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
• Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.