Chocolate Chip Cookies Williams Sonoma Recipes

CHOCOLATE CHIP COOKIES WILLIAMS-SONOMA

Chocolate Chip Cookies Williams-Sonoma image

Recipe came from the Wiliams-Sonoma Cookies recipe book. Some tips: Preheat oven atleast 15 min before. Follow all instructions. Have butter at room temp and egg at room temp. before beginning.

Provided by Chef Sarita in Aust

Categories Drop Cookies

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 11

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
1/2 cup granulated sugar
1/2 cup firmly pcked light brown sugar
1 large egg, at room temp
1 teaspoon vanilla extract
1 cup semi-sweet plain chocolate chips
1 cup toasted walnuts, then coarsley chopped (optional)

Steps:

Pre-Heat oven to 350°F Have ready 2 ungreased baking sheets. Sift the flour, baking powder, baking soda, and salt onto a sheet of wax paper, set aside.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until mixture is not too gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low spead until blended, occasionaly stopping the mixer and scraping the sides with a rubber spatula.
Add the flour mixture to the butter mixture and beat on low speed just until blended. Add the chocolate chip cookies (and walnuts if using) and stir in with a spoon just until blended.
Using a rounded tablespoon to measure, drop dough onto the baking sheets spacing the cookies about 2 inches apart.
Bake the cookies until golden brown around the edges, about 12 minutes. Let the cookies cool briefly in the pans on wire rackes before transferring them to the wire racks to cool completely.

Nutrition Facts : Calories 778.4, Fat 37.3, SaturatedFat 22.5, Cholesterol 113.9, Sodium 530.3, Carbohydrate 110.4, Fiber 3.6, Sugar 74.7, Protein 7.9

TRIPLE CHOCOLATE CHIP COOKIES

Triple Chocolate Chip Cookies image

If you ask anyone who knows me, they will tell you that cookies are not my culinary forte. They taste good, but they don't look so good. Well, these cookies that I baked today both looked and tasted great! From "Williams-Sonoma Essentials of Baking".

Provided by Irmgard

Categories Drop Cookies

Time 40m

Yield 30 cookies

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar, packed
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips

Steps:

Position a rack in the middle of the oven and preheat to 350 degrees F.
Line 2 rimless baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt and set aside.
In a large bowl, combine the butter, brown sugar and granulated sugar.
Beat with a wooden spoon until smooth.
Add the egg and vanilla and beat until well blended.
Slowly add the dry ingredients and stir just until incorporated.
Stir in the chocolate chips.
Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2" apart.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 126, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.9, Sodium 90, Carbohydrate 16.6, Fiber 0.5, Sugar 12, Protein 1.3

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