Michelle Obamas White And Dark Chocolate Chip Cookies Recipes

MICHELLE OBAMA'S WHITE AND DARK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• In a small bowl, whisk together flour, baking soda and salt.
• In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
• Add eggs, 1 at a time, beating well after each addition.
• On low speed, beat in flour mixture.
• By hand, stir in white and milk chocolate chips, mint chips and walnuts.
• Drop rounded tablespoons of dough onto ungreased baking sheets.
• Bake at 375° for 10 to 12 minutes or until golden brown.
• Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

MICHELLE OBAMA'S WINNING CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in flour, baking soda and salt. By hand, stir in white and milk chocolate chips, mint chips and walnuts. Drop rounded tablespoons of dough onto un-greased baking sheets. Bake at 375°F for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

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.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.