Franks Big Chocolate Chip Cookies Recipes

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

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.

GIANT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
• With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
• Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
• Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

MY BIG, FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

FRANK'S BIG CHOCOLATE CHIP COOKIE'S

Steps:

• Beat shortening, butter, sugar and brown sugar until creamy. Add eggs, vanilla and lemon juice, beat well. 2. In seperate bowl, combine flour, oats, baking soda and salt. Add flour mixture gradually to creamed mixture. Beat well. Stir in pecans, coconut and chocolate chips. 3. On greased cookie sheet, drop a scant 1/4 cup of dough for each cookie. Bake at 350* for approximately 18 minutes. Do not overbake.. Makes 36 ( 4 inch ) cookies. Serve with my special verse, 4. Serve with my special verse, Joshua 24:15 And if it seems evil to you to serve the LORD, choose for yourselves this day whom you will serve, whether the gods which your fathers served that were on the other side of the River, or the gods of the Amorites, in whose land you dwell. But as for me and my house, we will serve the LORD."

LIZ'S ASTOUNDING CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips.
• Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.

BIG CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F; grease cookie sheets or line with parchment paper.
• Sift together flour, baking soda and salt; set aside.
• In bowl of mixer, cream together butter, Crisco, brown sugar and white sugar until well blended.
• Add vanilla, egg and egg yolk, and mix until light and creamy.
• Add the flour mixture until just blended.
• With a wooden spoon mix in chocolate chips and walnuts.
• Drop dough by the 1/4 cup, about 3 inches apart.
• Bake 15-17 minutes or until the edges are lightly browned.
• Cool a few minutes on cookie sheet before transferring to wire rack to cool completely.

SECRET OFFICIAL MRS. FIELD'S CHOCOLATE CHIP COOKIE (HONEST!)

Steps:

• Directions:.
• Cream sugars and butter.
• Add the eggs, vanilla, milk and water into butter mixture until fully incorporated.
• Whisk for about 30 seconds, until mixture is smooth and there are no lumps of sugar etc.
• Let the mixture stand for 3 minutes, then whisk for another 30 seconds.
• Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
• Then mix in flour, baking soda, and salt; then chocolate chips and nuts (if using) until combined.
• Chill in a refrigerator about a day.
• Thaw the chilled dough for about 1 hour before baking. (Optional).
• Set dough on an ungreased lightweight baking sheet and flatten.
• Cook at 163 degrees C for about 15 minutes (estimate).
• (Time may vary with oven and temperature of dough).
• Cookies will be very soft when taken from oven. Carefully lift with spatula and place on rack to cool. Serve! :).