CHOCOLATE CHIPLESS COOKIES
Your favorite chocolate chip cookies, minus the chocolate chips. And trust me, you won't even miss the chocolate.
Provided by Annalise
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
- Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
- Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 173 kcal, Sugar 13 g, Sodium 116 mg, Fat 8 g, SaturatedFat 5 g, Carbohydrate 24 g, Fiber 1 g, Protein 2 g, Cholesterol 41 mg, ServingSize 1 serving
"CHIPLESS" CHOCOLATE CHIP COOKIES
The Perfect "Chipless" Chocolate Chip Cookie ~ if you've ever wondered if a chocolate chip cookie would be any good without the chips, I've got the answer for you! (Spoiler alert: YES!!) But only when you amp up that buttery cookie flavor with a few easy tricks.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 10
Steps:
- Brown the butter by melting it in a medium saucepan until it starts to bubble and foam. Continue cooking, swirling the pan occasionally, a couple of more minutes until the solids in the butter start to turn golden and caramelize. Keep an eye on it so it doesn't burn, once it starts to brown it goes pretty quickly.
- Remove the browned butter from the heat and allow to cool partially.
- Once mostly cooled, add the two sugars and molasses to the pan and whisk to combine.
- Whisk in the eggs, vanilla, and salt, and combine well. Then whisk in the baking powder and baking soda and whisk until smooth.
- Finally, add the the flour and fold everything together until the dough is formed and there are no dry, unmixed bits of flour remaining.
- Cover the dough and refrigerate for about 2 hours.
- Preheat oven to 350F.
- Roll the dough into balls about the size of large walnuts. This batch makes 18 large-ish cookies, or you can make them whatever size you like, just make sure to adjust your baking time accordingly. Press them down slightly on the baking sheet, and leave about 2 inches between each cookie to allow for spreading.
- Bake for about 15 minutes until slightly puffed up and starting to go a bit brown around the edges. Don't over bake!
- Allow to cool on the pan for a couple of minutes, then transfer to a baking rack to finish cooling.
MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BROWN SUGAR WALNUT OR PECAN COOKIES
These brown sugar cookies are made with chopped walnuts and a walnut half on each cookie and have a slight crunch.
Provided by Diana Rattray
Categories Cookies and Candy
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Gather the ingredients. Preheat oven to 375 F.
- Cream butter and sugar together until light; add vanilla and eggs; beat well.
- Dissolve soda in milk; add to the creamed mixture with the flour, salt and chopped walnuts or pecans. Blend well.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto a lightly greased baking sheet then sprinkle granulated sugar over cookies and put a walnut or pecan half on each one.
- Bake for 8 to 10 minutes, until lightly browned.
- Serve and enjoy!
Nutrition Facts : Calories 881 kcal, Carbohydrate 28 g, Cholesterol 32 mg, Fiber 8 g, Protein 20 g, SaturatedFat 9 g, Sodium 86 mg, Fat 84 g, ServingSize 36 servings, UnsaturatedFat 70 g
CHIPLESS PECAN WALNUT COOKIES
Steps:
- PREHEAT oven to 375 degrees. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in pecans, walnuts, and cereal. 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. Makes about 5 dozen cookies. 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 for 8 to 10 minutes.
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Estimated Reading Time 6 mins
- Cream butter and sugars in a stand mixer on low speed for a minute or two until well combined. Scrape down the bowl as necessary.
- Add dry ingredients and beat until just combined. Keep the mixer on a low speed to avoid tough cookies.
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