Gramma Johns Blue Ribbon Chocolate Chip Cookies Recipes
CHEF JOHN'S CHOCOLATE CHIP COOKIES
Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!
Provided by Chef John
Categories Desserts Cookies Drop Cookie Recipes
Time 2h27m
Yield 16
Number Of Ingredients 10
Steps:
- Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
- Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
- Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 46.1 g, Cholesterol 42.3 mg, Fat 18.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 11.2 g, Sodium 240 mg, Sugar 30.8 g
BLUE-RIBBON CHOCOLATE CHIP COOKIES
Make and share this Blue-Ribbon Chocolate Chip Cookies recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 44m
Yield 40 cookies
Number Of Ingredients 9
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.
BLUE RIBBON CHOCOLATE CHIP COOKIES
Great cookies that have won blue ribbons at 4H fairs and the Michigan State Fair. My kids love them and they usually last about two days in our house!
Provided by Carolyn Solomon
Categories American Cookies
Time 27m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together white sugar, brown sugar and shortening until fluffy. Stir in the vanilla and eggs. Combine the flour, wheat germ, salt and baking soda; mix into the batter. Stir in crispy rice cereal and chocolate chips. Drop by teaspoonfuls on an ungreased cookie sheet, spacing cookies 2 inches apart.
- Bake for 11 to 13 minutes in the preheated oven, until cookies are light brown at the edges. Cool well before eating as the chocolate can burn your mouth.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 66.8 mg, Sugar 7.5 g
GRAMMA JOHN'S BLUE RIBBON CHOCOLATE CHIP COOKIES
I got this recipe from lifeasamom.com and loved it so much that I knew I had to save it for fear that her site ever went down! Apparently this recipe is from her grandmother and it won awards at numerous county fairs. I can taste why - so yummy!
Provided by Tiffaliff
Categories Chocolate Chip Cookies
Time 18m
Yield 44 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 159.4, Fat 7.2, SaturatedFat 3.1, Cholesterol 14, Sodium 134.3, Carbohydrate 23.1, Fiber 0.8, Sugar 13.7, Protein 1.8
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