Heirloom Chocolate Chip Cookies Recipes

BEST CHOCOLATE CHIP COOKIES

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.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. 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 onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled 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.
• Variations:
• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

OLD-FASHIONED CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream shortening and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture and mix well. Stir in chocolate chips. Drop by spoonfuls 3-in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

HERITAGE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° F.
• Cream together the butter, date sugar, brown rice syrup, and vanilla extract in a mixer or using a spatula by hand in a large bowl .
• In a separate bowl, mix together dry ingredients: flour, cinnamon, baking soda, baking powder, salt.
• Add the dry mixture to the butter/sugar mixture and combine well.
• Add the optional chopped pecans should you choose to, stirring until well incorporated. Finally add the chocolate chips.
• Use a cookie scoop (or well rounded teaspoon) to drop dough onto a prepared cookie sheet , allowing about 2" for expansion.
• Bake for 14-15 minutes. Allow cookies to cool for at least 2 minutes before removing them from the cookie sheet (you won't want to wait much longer!). The tiered baker's sheet cooling rack is perfect for this purpose, or you may opt to remove the cookies to a more traditional cooling rack . Either way, enjoy! (with minimal guilt)

ASHLEY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift together the flour, baking powder, baking soda, and salt; set aside.
• In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

URBAN LEGEND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
• In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
• Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

VINTAGE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.