QUICK CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
- Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
- Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
- Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
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
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.
BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto 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.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCO CHIP COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, caster sugar, Amul butter, eggs, vanilla extract, baking powder, salt, maida flour, dark chocolate chip, butter
Provided by Samantha Fernandes
Categories Bakery Goods
Yield 15 cookies
Number Of Ingredients 10
Steps:
- Mix brown and caster sugar.
- Melt the butter. Ensure it is at room temperature when mixed with the sugars.
- Add eggs one at a time. Mix well.
- Add vanilla essence, baking powder and salt.
- Add the maida in batches.
- Now add the chocolate chips.
- Mix all the ingredients well.
- Preheat the oven for 10 minutes at 300°F (150°C).
- In the meantime, prepare the baking pan by applying butter.
- Drop small balls of the dough leaving 1½-2 inch gaps between the dough.
- Bake for 15-17 minutes.
- Once the timer goes off, take out the tray and let the cookies cool on it or else they will get stuck to the tray.
Nutrition Facts : Calories 143 calories, Carbohydrate 24 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 23 grams
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
CHOCO-SCUTTERBOTCH
Make and share this Choco-scutterbotch recipe from Food.com.
Provided by Melanie Murray
Categories Dessert
Time 29m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine shortening and brown sugar in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat in eggs.
- Add cake mix gradually at low speed.
- Mix until well blended.
- Stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
- Stir until well blended.
- Shape dough into 1 1/4 inch balls.
- Place 2 inches apart on ungreased baking sheets.
- Flatten slightly to form circles.
- Bake at 375 for 7 to 9 minutes or until lightly browned around edges.
- Cool 2 minutes before removing to cooling racks.
- Cool completely.
- Store in airtight container.
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