Chocolate Chip Muesli Cookies Recipes

DARK CHOCOLATE CHIP MUESLI COOKIES

Steps:

• Preheat the oven to 375°F. Lightly grease 2 baking sheets.
• In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
• Blend the applesauce, brown sugar, and vanilla extract with an electric mixer until smooth. Add the egg and mix well.
• ¼ of a cup at a time, add the flour mixture to the applesauce mixture, blending well after each addition.
• Fold in the muesli and dark chocolate chips.
• Scoop a tablespoon of the dough at a time and drop it onto the prepared baking sheet. You should get about 15 cookies per pan.
• Place in the oven and bake for 6 minutes.
• Rotate the pans top-to-bottom and front-to-back, then bake for another 5 to 6 minutes.
• Remove the cookies from the oven and let them cool on the pans for 5 minutes.
• Transfer the cookies to a wire rack to cool completely.

CHOCOLATE CHIP MUESLI COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Sift flour, baking soda, cinnamon, and salt together. Set aside.
• Whisk together applesauce, sugar, honey and vanilla. Beat in the egg and then add in the flour mixture and mix.
• Stir in muesli, chocolate chips, and hemp seeds. Drop by tablespoonful's on lightly greased cookie sheet and bake for 10-13 minutes.

BEST CHOCOLATE CHIP COOKIES

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.

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!

MIAMI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix butter, sugars, eggs and vanilla until smooth. In a small bowl, mix flour and baking powder. Add the flour mixture to the butter mixture and slowly add the sour cream. Mix well and add the chocolate chips.
• Place by teaspoonful on an ungreased cookie sheet. Bake for 9 to 10 minutes or until slightly golden. Remove from cookie sheet and cool. Enjoy!

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

CHOCOLATE CHIP MUESLI COOKIES

Steps:

• preheat oven to 375 degrees.
• in a small bowl, stir together flour, baking soda, and salt then set aside.
• In a large bowl, mix together applesauce and brown sugar, then mix in the egg.
• add the dry mixture to the wet, and stir.
• fold in the meusli and chocolate chips.
• drop by rounded 1/2 tablespoons on greased cookie sheet.
• bake for 10-12 minutes or until golden brown.

VEGAN CHOCOLATE CHIP MUESLI COOKIES!!!

Steps:

• Heat Oven to 375.
• Put all ingredients except the chocolate chips in a large bowl.
• Mix until well mixed.
• Add in the Chocolate Chips and mix until evenly distributed.
• Use a Tablespoon (measuring spoon) and scoop out TBSP size portions and put onto an ungreased, non-stick cookie sheet (lightly greased if not non-stick).
• Use a spoon and flatten into cookie shape (just a little).
• Bake for 10-12 Minutes.
• Take out of oven and let them cool on the cookie sheet until completely cooled (about 20 minutes).
• ENJOY.

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 275 degrees. Line baking sheets with parchment.
• In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
• Fold in chocolate chips, cocoa powder, vanilla extract and salt.
• Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.