Katies Chocolate Chip Cookies Recipes

CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES

Steps:

• Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
• Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
• Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.

CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Sift the flour, salt, baking powder and baking soda into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the brown sugar, granulated sugar, butter and vanilla on high speed until light and fluffy, 3 to 5 minutes. Lower the speed to medium and add the eggs one at a time, beating until incorporated, about 1 minute. On low speed, gradually add the dry ingredients and mix until just combined. Remove the bowl from the mixer and use a rubber spatula to mix in the chocolate chips by hand.
• Scoop by 2-tablespoonful amounts (or use an ice cream scoop) onto the prepared baking sheets. Moisten the heel of your hand and fingers with water and flatten the cookies until they are perfectly round and about 1/4 inch thick. Space the cookies about 1 inch apart.
• Bake until the cookies are set in the center, rotating the pans halfway through, 8 to 10 minutes total. Transfer the baking sheets to cooling racks to set for 5 minutes. Transfer the cookies to cooling racks to cool completely.

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

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!

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

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.

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Grease or line 2-3 cookie sheets with parchment paper.
• In a large bowl, stir together flour, baking soda and salt.
• In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
• Add eggs to the butter mixture and mix them lightly.
• Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
• Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
• Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
• Remove from oven and allow to cool on wire racks.

KATIE'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix dry ingredients with wire whisk.
• Add butter, eggs, and vanilla to dry mix.
• Stir in chips with your hands.
• Roll into 1-inch balls and place on ungreased baking sheet.
• Bake at 375°F for 8-10 minutes.

KATIE'S CHOCOLATE CHIP COOKIES

Steps:

• Mix shortening, butter, sugars, egg and vanilla.
• Sift dry ingredients together and stir in.
• Mix in chocolate chips.
• Drop rounded teaspoons 2" apart.
• Bake 8-10 minutes at 375 degrees.