Easy Chocolate Chip Cookies Recipe From Scratch Recipe For Lasagna

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.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silicone liner and set aside.
• In a large bowl, mix together the butter, brown sugar, white sugar until smooth. Add in the egg and vanilla and mix until just combined.
• In a small bowl, add 1 tsp hot water and then stir in the baking soda until dissolved. Add this to the batter and then stir in the salt and flour until just combined.
• Fold in the chocolate chips.
• Drop large spoonfuls of batter (around 2 tablespoons in size) onto an ungreased baking sheet.
• Bake for 10 minutes, or until the edges are barely golden brown. Let cool for 2-3 on the baking sheet then transfer to a wire cooling rack to cool completely.

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.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chocolate morsels. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. For Oversized Cookies, bake 2 cookies at a time.Scoop 3 tablespoons dough, and pat together.
• For Classic Cookies: Bake until golden brown around the edges, 11 to 12 minutes, rotating pans halfway through baking. For Oversized Cookies: Bake until golden brown around the edges, 13 to 14 minutes, rotating pans halfway through baking. Bake 1 sheet at a time for even cooking. Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. 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 about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool 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.

SOFT CHEWY CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
• Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
• Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
• Fold in half of the chocolate chips with your hands.
• Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
• Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
• Allow to cool on the baking sheet for about 30 minutes.