Gramma Johns Blue Ribbon Chocolate Chip Cookies Recipes

GRAMMA JOHN'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together sugars, oil, and butter. Add eggs and vanilla, mixing thoroughly. Blend in flour, baking soda, cream of tartar and salt. Stir in chocolate chips.
• Drop batter onto cookie sheet in rounded tablespoons. Bake 8-10 minutes or until set.
• Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
• Add soda and salt, then sift in flour. Stir, but do not overmix.
• Fold in chocolate chips.
• Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES

Steps:

• 1. In a medium bowl; Whisk together flour, soda and salt. Set a side.
• 2. In a large bowl; Using a mixer; Mix softened butter and both sugar's until it forms a grainy paste. Add eggs and vanilla; mix until light and fluffy.
• 3. Add flour mixture and chocolate chips; mix on low speed until it's just mixed. Do not over mix.
• 4. Drop by rounded tablespoons unto ungreased cookie sheet, place 2 inches apart. Bake at 300 degrees; 20-25 minutes or until golden brown. Transfer immediately unto cooling rack.

BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES

Steps:

• Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
• Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
• Blend dry ingredients and add to mixture.
• Stir in Chocolate chips.
• Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
• Bake at 375° for 10 minutes until lightly brown.
• Makes 2-3 dozen cookies depending on size.

BLUE-RIBBON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl combine flour, baking soda, and salt.
• Mix well with wire whisk.
• Set aside.
• In a large bowl with an electric mixer blend brown and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla extract, and mix at medium speed until just blended.
• DO NOT OVERMIX!
• Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
• Bake 22-24 minutes or until golden brown.
• Transfer cookies immediately to a cool surface with a spatula.

ANNIE GLENN'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F degrees.
• In a mixing bowl, combine flour, baking soda and salt; set aside.
• In a large mixing bowl, with an electric mixer, cream together butter, shortening, sugars and vanilla.
• Add eggs, one at a time, mixing well after each addition.
• Mix in the flour mixture.
• Fold in the chocolate chips.
• Drop spoonfuls onto greased cookie sheets and bake in preheated oven for 10 to 12 minutes, or until golden brown.
• Note from Lennie: I would use parchment paper on the baking sheets instead of greasing them.