Hint Of Citrus Chocolate Chip Cookies Recipes

GUILTY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
• Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!

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!

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.

CHOCOLATE CHIP COOKIES VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, sugar. Beat in egg and vanilla. Stir in the zucchini. Combine the flour, baking powder, salt and cinnamon; stir into the zucchini mixture. Mix in the chocolate chips and walnuts. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until edges are light brown. Remove from baking sheets to cool on wire racks.

CHOCOLATE CHIP ORANGE OATMEAL COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Butter a large baking sheet.
• Stir together oats, flour, baking soda, and salt in a bowl to combine.
• Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl.
• Stir egg mixture into flour mixture until just combined. Stir in chocolate chips.
• Make 12 mounds of batter 1 1/2 inches apart on baking sheet. Bake until cookies are golden and edges are crisp, about 15 minutes.
• Transfer cookies to a rack to cool.

HINT OF CITRUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• With eletric mixer, cream together butter, oil and sugars.
• Adding one-at-a-time, mix in eggs, vanilla extract and citrus (orange OR lemon) extract.
• In a separate bowl, stir together baking powder, salt and flours.
• Gradually stir flour mixture into creamed mixture.
• Knead in (with bare hands) chocolate chips and nuts (if desired).
• Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead.
• I haven't measured exactly, but it may take 2-4 cups of additional flour to reach the desired consistency.
• Shape into golf ball sized balls, flatten slightly between the palms of your hands and lay the thick disks on an ungreased cookie sheet approximately 1 1/2 inches apart.
• Bake 10-11 minutes.
• Remove from oven just BEFORE they begin to brown.
• Allow to cool on the pan for 5 minutes.
• Cool completely on flat surface (I put them on paper towels on the counter top.).
• Store in an airtight container.
• These freeze/thaw BEAUTIFULLY after baking.