Chocolatechipcookieswithvariations Recipes

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!

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

CHOCOLATE CHIP COOKIES ( WITH VARIATIONS )

Steps:

• Combine flour, soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
• Stir in chocolate chips and nuts (if desired).
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
• Let stand for 2 minutes; remove to wire racks to cool completely.
• PEANUT BUTTER VARIATION: Prepare dough as above except substitute 1/2 cup butter and 3/4 cup creamy or chunky peanut butter for the 1 cup butter.
• Eliminate nuts.
• Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
• Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
• Makes four dozen.
• SLICE AND BAKE: Prepare dough as above.
• Divide in half; wrap in waxed paper or plastic wrap.
• Chill one hour or until firm.
• Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
• Chill 30 minutes.
• Cut into half-inch slices; place on ungreased baking sheets.
• Bake 8 to 10 minutes in preheated 375 degrees oven.
• Let stand 2 minutes; remove to racks to cool.
• FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
• FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
• Store in airtight container to prevent drying.
• FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.
• FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
• Drop by well-rounded tablespoons on ungreased baking sheets.
• Flatten slightly with back of spoon dipped in water.
• Bake in preheated 375 degrees oven for 8 to 10 minutes.
• For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
• FOR CRISPIER COOKIES: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Flatten with bottom of glass dipped in water.
• Bake in preheated 375 degrees oven for 9 to 11 minutes.

CHOCOLATE CHIP COOKIES V

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and instant pudding powder; set aside.
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.