Kris Humphries Moms Small Chocolate Chip Butter Cookies Recipes

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KRIS HUMPHRIES' MOM'S SMALL CHOCOLATE CHIP BUTTER COOKIES



Kris Humphries' Mom's Small Chocolate Chip Butter Cookies image

Basketball star Kris Humphries' mom, Debra Humphries, shares one of her favorite cookie recipes with Taste of Home. How lucky are we!?

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1-1/4 cups semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a glass dipped in sugar. Bake at 375° for 7-8 minutes or until bottoms are browned. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 40mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

SMALL BATCH CHOCOLATE CHIP COOKIES



Small Batch Chocolate Chip Cookies image

Sometimes you are in the mood to bake some chocolate chip cookies but don't want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies - enough to satisfy your craving and share with a couple of friends.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, at room temperature
1/4 cup plus 2 tablespoons packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
6 ounces semi-sweet chocolate chips (about 1 cup)

Steps:

  • Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then 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 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

MY MOM'S BEST CHOCOLATE CHIP COOKIES



My Mom's BEST Chocolate Chip Cookies image

It took my mom some time to perfect this chocolate chip cookie recipe. She was determined to not have any hard or burned cookies. She tried all kinds of tips that she had been given from friends and co-workers. Such as making the cookie dough the night before and letting it sit in the fridge over night before baking, etc. One day she finally figured out what worked for her. Essentially it is the Nestle Toll House recipe with two minor tweaks that make this cookie soft, chewy and all around good. Even the next day it is still SOFT and not hard as some cookies tend to get. The small changes that are made make for a thicker better cookie, give it a try.

Provided by ChrissyVas

Categories     Chocolate Chip Cookies

Time 1h

Yield 54 48 Cookies

Number Of Ingredients 9

2 cups butter (softened)
1 1/2 cups sugar (essentially the recipe calls for 3/4 cup but we're doubling this amount so it should be 1 1/2, or ju)
1 1/2 cups brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups semi-sweet chocolate chips
5 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt

Steps:

  • Preheat the oven to 375.
  • In a large mixing bowl combine the dry ingredients and set aside.
  • Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
  • Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
  • When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
  • Grease two 14 X 17 cookie sheets.
  • I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
  • Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
  • Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.

Nutrition Facts : Calories 187, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.9, Sodium 200.8, Carbohydrate 25.3, Fiber 0.7, Sugar 14.9, Protein 2.1

MOM'S EXCELLENT CHOCOLATE CHIP COOKIES



Mom's Excellent Chocolate Chip Cookies image

My mom has made this our family's favorite cookie. Her husband, children, and grandchildren all enjoy its exceptional, mouth-watering flavor. This is a classic from our family to yours.

Provided by Stacy Mae

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 11

½ cup butter, softened
½ cup butter flavored shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • Cream butter, shortening, both sugars, egg, and vanilla in an electric mixer until fluffy.
  • Stir in sifted dry ingredients.
  • Add chocolate chips and walnuts.
  • Drop by teaspoonfuls, 2 inches apart onto greased cookie sheet. Bake for 10-12 minutes or until golden.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 34.9 g, Cholesterol 35.8 mg, Fat 24.5 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 10 g, Sodium 214.1 mg, Sugar 25.1 g

MOM'S CHOCOLATE CHIP COOKIES



Mom's Chocolate Chip Cookies image

Chocolate chip cookie made with instant vanilla pudding.

Provided by Pam

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 9

1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
  • Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g

MOM'S SOFT CHOCOLATE CHIP COOKIES



Mom's Soft Chocolate Chip Cookies image

Make and share this Mom's Soft Chocolate Chip Cookies recipe from Food.com.

Provided by Joyce Black

Categories     Drop Cookies

Time 40m

Yield 36 cookies

Number Of Ingredients 10

1 1/2 cups butter or 1 1/2 cups margarine
1 1/2 cups sugar
3/4 cup firmly packed brown sugar
1 1/2 teaspoons vanilla
3 large eggs
1 1/2 teaspoons baking soda
3 teaspoons warm water
3/4 teaspoon salt
3 3/4 cups flour
12 ounces chocolate chips

Steps:

  • Cream together the butter & both sugars.
  • Add the remaining ingredients except chocolate chip; mix well.
  • Mix in chocolate chips.
  • Drop onto parchment-lined cookie sheets.
  • Bake at 350° for about 10 minutes or until golden.

Nutrition Facts : Calories 216.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 38, Sodium 164.3, Carbohydrate 28.8, Fiber 0.9, Sugar 18, Protein 2.4

MOM'S CHOCOLATE CHIP COOKIES



Mom's Chocolate Chip Cookies image

"My mom always brightened my lunch with these yummy cookies," shares Tammy Orr of Wharton, New Jersey.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4 ounces) instant vanilla pudding mix
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375°. In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.

Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

TOM'S CHOCOLATE CHIP COOKIES



Tom's Chocolate Chip Cookies image

I made these by mistake the first time and since then everyone has loved them. They are a very fluffy cookie.

Provided by Smokin Gavel BBQ

Categories     Dessert

Time 25m

Yield 24-30 serving(s)

Number Of Ingredients 9

3/4 cup butter or 3/4 cup margarine
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
3 large eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1/4 cups ghirardelli chocolate chips

Steps:

  • Preheat oven to 350°.
  • Mix butter, sugars, vanilla and 2 eggs in large bowl.
  • Stir in the flour one cup at a time,
  • Add the baking soda and salt.
  • Add the 3rd egg to the mixture.
  • Stir in 2 cups of Swirled Chocolate Chips.
  • Drop dough by balling up in your hand to a small palm size
  • Place any additional chips on top.
  • Bake 15-18 minutes or until light brown.
  • Cool slightly.
  • Remove from cookie sheet. Cool on wire rack or plate.

Nutrition Facts : Calories 295.8, Fat 11.3, SaturatedFat 6.7, Cholesterol 41.7, Sodium 258, Carbohydrate 47.5, Fiber 1.5, Sugar 30.2, Protein 3.7

MOM'S BEST CHOCOLATE CHIP COOKIES



Mom's Best Chocolate Chip Cookies image

This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.

Provided by KARATEMOM1

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 10

1 cup butter, softened
½ cup white sugar
1 ½ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 28.9 g, Cholesterol 32.4 mg, Fat 10.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 182.3 mg, Sugar 20.1 g

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