Chocolate Chip Woolworth Cookies Chocolate Chip Recipes

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CHOCOLATE CHIP WOOLWORTH COOKIES (CHOCOLATE CHIP)



Chocolate Chip Woolworth Cookies (Chocolate Chip) image

This recipe was given to me by my mom. This is the best chocolate chip cookie recipe I have ever tried. So easy to make and absolutely delish.

Provided by Love Cooking 2

Categories     Dessert

Time 25m

Yield 112 Cookies

Number Of Ingredients 13

2 cups butter (500 ml)
680 g chocolate chips
4 cups flour (1000 ml)
2 cups brown sugar (500 ml)
2 teaspoons bicarbonate of soda (10 ml)
1 teaspoon salt (5 ml)
2 cups sugar (500 ml)
500 g chocolate (Grated, Cadbury)
5 cups blended oatmeal (1250 ml)
4 eggs
2 teaspoons baking powder (10 ml)
2 teaspoons vanilla essence (10 ml)
3 cups nuts (375 ml, Chopped-optional)

Steps:

  • Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180°C.
  • The above quantities make 112 cookies. Enjoy!

VINTAGE CHOCOLATE CHIP COOKIES



Vintage chocolate chip cookies image

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Provided by Valerie Barrett

Categories     Afternoon tea, Treat

Time 25m

Yield Makes 30

Number Of Ingredients 9

150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks

Steps:

  • Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
  • Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
  • Beat in 2 tsp vanilla extract and 1 large egg.
  • Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
  • Add 200g plain chocolate chips or chunks and stir well.
  • Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
  • Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
  • Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Nutrition Facts : Calories 121 calories, Fat 6.3 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 14.7 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 0.5 grams fiber, Protein 1.3 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE CHIP CHUNK COOKIES



Chocolate Chip Chunk Cookies image

This is my recipe that won the local Wal*Mart Cookie Bake Off in Napoleon, Ohio this year.

Provided by Pam Roth

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup shortening
½ cup white sugar
¾ cup packed brown sugar
1 egg
2 ½ teaspoons vanilla extract
1 ⅓ cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Combine flour, baking soda, and salt. Set aside.
  • In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients.
  • Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 34 g, Cholesterol 10.3 mg, Fat 19.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 142.8 mg, Sugar 21.5 g

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES RECIPE



Neiman-Marcus $250 Chocolate Chip Cookies Recipe image

Make and share this Neiman-Marcus $250 Chocolate Chip Cookies Recipe recipe from Food.com.

Provided by Betty

Categories     Dessert

Time 36m

Yield 96 cookies

Number Of Ingredients 13

2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
24 ounces chocolate chips
2 cups packed brown sugar
1 teaspoon salt
1 (8 ounce) Hershey Bars (grated)
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (your choice)

Steps:

  • Measure oatmeal and blend in a blender to a fine powder.
  • Cream the butter and both sugars.
  • Add eggs and vanilla.
  • Mix together with flour, oatmeal, salt, baking powder and soda.
  • Add chocolate chips, grated Hershey Bar and nuts.
  • Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
  • Bake for 10 minutes at 375° or until golden.

CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: butter, brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking powder, chocolate chips

Provided by Alvin Zhou

Categories     Bakery Goods

Time 32m

Yield 30 cookies

Number Of Ingredients 8

2 cups butter, melted
2 cups brown sugar, packed
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
4 cups chocolate chips

Steps:

  • Preheat oven to 375°F (190°C).
  • In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
  • Add in the eggs and vanilla, mixing until smooth.
  • Add the flour and baking powder, folding the mixture until it forms a smooth dough.
  • Fold in the chocolate chips until evenly combined.
  • Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
  • Bake for 12 minutes, then serve!
  • To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
  • Wrap the tray with cling wrap, then freeze for up to one month.
  • To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 48 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 27 grams

BIG & BUTTERY CHOCOLATE CHIP COOKIES



Big & Buttery Chocolate Chip Cookies image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

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

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

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.

THIN AND CRISP CHOCOLATE CHIP COOKIES



Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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