Chicago Crunchy Style Chocolate Chip Cookies Recipes

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CHEWY CHOCOLATE CHIP COOKIES



Chewy Chocolate Chip Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 9

2/3 cup (1 1/3 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup firmly-packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
One 6-ounce package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
  • Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
  • With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

GUILTY CHOCOLATE CHIP COOKIES



Guilty Chocolate Chip Cookies image

These are my own special cookies that are so good, you'll have to make a batch every day!

Provided by Blake Long

Categories     Drop Cookies

Time 17m

Yield 12

Number Of Ingredients 9

1 cup butter flavored shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
  • Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!

Nutrition Facts : Calories 463.6 calories, Carbohydrate 55.1 g, Cholesterol 31 mg, Fat 27.3 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 9.7 g, Sodium 226.5 mg, Sugar 36.7 g

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES



Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES



Chicago Crunchy Style Chocolate Chip Cookies image

If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.

Provided by WyomingMoonDust

Categories     Dessert

Time 45m

Yield 9 dozen, 24 serving(s)

Number Of Ingredients 13

3 1/2 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 cup butter
1 cup brown sugar
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 cups Rice Krispies
1 1/2 cups oatmeal
12 ounces chocolate chips

Steps:

  • Preheat oven to 350*.
  • Sift together flour,baking soda, and salt and set aside.
  • in Large bowl beat butter, sugars and egg, milk, and vanilla.
  • Stir in flour mixture alternating with oil.
  • Add cereal, oatmeal and chips.
  • Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
  • Bake for 8-10 minutes or until done.
  • Makes nine dozen.

Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6

CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES



CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly

Number Of Ingredients 14

3 1/2 c. flour
3 teas. baking soda
1/2 c. butter
1/2 c. margarine
1 c. corn flakes
1 c. light brown sugar
1 package (12 oz) chocolate chips
1 c. granulated sugar
1 teas. salt
3/4 c. oil
1 egg
1 tbsp. milk
2 teas. vanilla
1 c. quick oats

Steps:

  • 1. Preheat the oven to 350 2. Sift flour, soda, and salt into bowl 3. Beat butter, margarine, brown and granulated sugar, egg, milk, and vanilla in bowl until well blended 4. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats, and chocolate chips 5. Drop by heaping teaspoon fulls onto ungreased cookie sheets, 2 inches apart. Bake for 12 minutes or until golden brown. Cool on wire racks.

HILLARY CLINTON'S CHOCOLATE CHIP COOKIES



Hillary Clinton's Chocolate Chip Cookies image

This is the recipe for Hillary Clinton's Chocolate Chip Cookies.

Provided by Lois Berres

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 42

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Brush baking sheets lightly with vegetable oil.
  • Combine flour, salt and baking soda on waxed paper.
  • Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs and beat until light and fluffy.
  • Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips.
  • Drop batter by rounded teaspoonsfuls onto baking sheets. Bake for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 18.6 g, Cholesterol 8.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 91.3 mg, Sugar 11.9 g

CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Crunchy Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: granulated sugar, dark brown sugar, baking powder, baking soda, salt, egg, vanilla extract, butter, all purpose flour, milk chocolate, dark chocolate

Provided by Denish Monlie

Yield 20 servings

Number Of Ingredients 11

¼ cup granulated sugar
¾ cup dark brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 egg
1 teaspoon vanilla extract
½ cup butter, melted
1 ½ cups all purpose flour
4 oz milk chocolate, chopped
4 oz dark chocolate, chopped, 60% dark chocolate

Steps:

  • Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
  • To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
  • Fold in chocolate into dough. Mix the dough with the chocolate bar
  • Wrap and chill in the refrigerator for at least 1 hour.
  • Bake at 400°F for 15 minutes.
  • Let cool and serve.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES



Classic Crunchy Chocolate Chip Cookies image

Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h8m

Yield 4 1/2 dozen

Number Of Ingredients 11

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar or 1 tablespoon white vinegar
1 large egg
1 teaspoon baking soda
2 cups unbleached all-purpose flour
3 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°; lightly grease two baking sheets.
  • In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
  • Beat in the egg, then the baking soda and flour.
  • Stir in the chocolate chips.
  • Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
  • Remove from oven and transfer to a rack to cool.

OLD-FASHIONED CHOCOLATE CHIP COOKIES



Old-Fashioned Chocolate Chip Cookies image

This recipe was passed down to me from my mother. These cookies freeze well, but I rarely have the chance to do that-my husband and our two youngsters gobble them up!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 7-8 dozen.

Number Of Ingredients 8

2 cups shortening
2 cups packed brown sugar
2 cups sugar
4 large eggs
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, cream shortening and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture and mix well. Stir in chocolate chips. Drop by spoonfuls 3-in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes.

Nutrition Facts : Calories 227 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 76mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

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