FABULOUS CHOCOLATE COOKIES
What is there to say, they are great cookies that stay soft and a have a smooth chocolaty taste.
Provided by Krysta
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, shortening and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda, salt and cocoa; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are cool, dust with confectioners' sugar.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 26.2 g, Cholesterol 29.1 mg, Fat 11.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 195.4 mg, Sugar 13.7 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
FABULOUS FIBER CHOCOLATE CHIP COOKIES
I invented these cookies because I wanted a healthier version of the good old chocolate chip cookies...They are brown (due to the flaxseed meal), crisp on the outside but softer on the inside...and very flavorful. They turned out really nice and everyone liked them. Enjoy!
Provided by Sunflour
Categories Drop Cookies
Time 30m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a cookie sheet with parchment paper.
- In a small bowl combine first 5 ingredients (dry ingredients).
- In a larger bowl beat sugars and butter until fluffy, then add egg white and dry ingredients, beat well.
- Stir in chocolate chips.
- Shape into little balls (I used my hands, but you could also use tablespoons I guess) and place on baking sheets. Press down with the palm of your hand (they won't spread, so press them as flat as you like your cookies).
- Bake for 15-20 minutes (I baked them for 18 and liked them that way).
Nutrition Facts : Calories 165, Fat 9.7, SaturatedFat 4, Cholesterol 12.2, Sodium 103.1, Carbohydrate 18.4, Fiber 3.5, Sugar 10.1, Protein 3.3
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
My kids say these are absolutely the best chocolate chip cookies ever. I usually put aside an afternoon and bake three batches because one batch doesn't make it past the second day.
Provided by Carrie Ann
Categories Drop Cookies
Time 1h10m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Combine flour, baking soda and salt.
- Cream together butter, sugars and vanilla until light.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.3, Fiber 0.5, Sugar 8.2, Protein 1
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
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