Edmonds Choc Chip Cookies Recipes

SANTES - NEW ZEALAND'S CHOCOLATE CHIP BISCUITS

Steps:

• Pre-heat the oven to 170C (338F) fan-forced and line two baking trays with baking paper.
• In the bowl of an electric mixer, beat the butter, sugar, vanilla and condensed milk together until they are light and creamy.
• Add the sifted flour and baking powder and beat until combined.
• Add chocolate chips and beat until nicely distributed through the dough.
• Take the bowl of the stand and roll tablespoons full of dough into balls.
• Place the balls on the trays, leaving 3cm between each one and gently press the tops using a floured fork or your fingers.
• Bake the biscuits for 20 minutes or until golden.
• Leave them to rest on the trays for 10 minutes and then transfer to a wire rack to cool completely.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

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.

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.

SANTE BISCUITS (COOKIES)

Steps:

• 1. Cream butter, sugar and condensed milk; add essence.
• 2. Add dry ingredients and chopped chocolate. Roll into small balls.
• 3. Place on cold greased trays. Flatten with a fork.
• 4. Bake for 20 minutes at 180 degrees celsius (350F).

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.

ONE BOWL CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180 C. Line 2 baking trays with baking paper.
• In a bowl, whisk together butter, sugars and egg until mixed. Add in chocolate, flour and baking soda. Mix it all together
• Roll spoonfuls of the dough into walnut-sized balls. Place these on your lined tray, leaving heaps of space for spreading between each. Flatten each ball with palm of your hand.
• Bake for 6 minutes, then take each tray out of oven and slap it on the bench to deflate the cookies - this gives them the gooey texture. Return to the oven and cook for a further 4-6 minutes until golden brown.
• Cool on the tray for 5 minutes then transfer to a wire rack for cooling. Enjoy!

EDMONDS CHOCOLATE CHIP BISCUITS

Steps:

• Cream butter, sugar, vanilla essence, and sw. cond. milk until light and fluffy. Add sifted flour and baking powder, and chocolate chips. Roll into balls, place on greased tray, press flat with a fork. Bake at 180 degrees C for 20 min.

EDMONDS CHOC CHIP COOKIES

Steps:

• Cream butter, sugar, vanilla essence, and sw. cond. milk until light and fluffy.
• Add sifted flour and baking powder, and chocolate chips.
• Roll into balls, place on greased tray, press flat with a fork.
• Bake at 180 degrees C for 20 min.

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.