My Chips Ahoy Super Chocolate Cookies Recipes

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HOMEMADE CHIPS AHOY



Homemade Chips Ahoy image

These homemade Chips Ahoy give you the same crunchy, crispy, chocolate chip filled cookies you love from the name brand but without the trip to the store!

Provided by Ashton

Categories     Chocolate Chip Cookies

Number Of Ingredients 9

1 1/2 cups vegetable shortening
1 cup brown sugar
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon baking soda
2 cups all purpose flour
1/4 cup + 3 Tbsp. water
2 cups mini chocolate chips

Steps:

  • Preheat oven to 325ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Using an electric mixer, beat together the shortening and both sugars until smooth. Mix int the salt, vanilla, and baking soda. Slowly add the flour. Mix in the water and mix until soft dough forms. Add the chocolate chips. Scoop a rounded tablespoon at a time and form it into a small, flat disc. Place dough on the prepared baking sheet, 2 inches apart. Bake for 12-18 minutes until edges are just barely golden brown (I baked mine for 15 minutes). Let cool completely on a wire rack. Store in an airtight container.

MY CHIPS AHOY SUPER CHOCOLATE COOKIES



My Chips Ahoy Super Chocolate Cookies image

A super moist, super chocolate cookie. This cookie when I first made it without the chocolate chunks reminded me of those super moist and chewy chips ahoy cookies that I knew adding chocolate chunks would just make them great. ...And it DID! I hope you all enjoy these as much as my family does. *I never actually timed myself, so I'm not sure on times.*

Provided by Ashly.Dawn

Categories     Dessert

Time 1h23m

Yield 2-3 dozen

Number Of Ingredients 9

1 cup butter, softened
1 3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
chocolate chips (use your own preferred amount) or semisweet chocolate chunk (use your own preferred amount)

Steps:

  • Beat butter and sugar at medium speed with mixer until fluffy.
  • Add eggs, one at a time, beating really well after each one.
  • Beat in vanilla.
  • In another bowl, combine flour, cocoa, baking powder, and salt.
  • Slowly add to butter mixture.
  • Fold in chocolate chunks or chips until evenly distributed.
  • Cover, wrap, whatever your choice and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees.
  • Roll out dough to quarter inch thickness and cut.
  • Bake for 8 to 10 minutes. Edges should be firm.
  • Cool for 2 minutes on pan, remove and cool.

Nutrition Facts : Calories 2271.8, Fat 103.1, SaturatedFat 62.7, Cholesterol 455.5, Sodium 1297.2, Carbohydrate 325.2, Fiber 15.3, Sugar 176.6, Protein 31.3

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHIPS AHOY! CHOCOLATE CHIP COOKIES



Chips Ahoy! Chocolate Chip Cookies image

Make and share this Chips Ahoy! Chocolate Chip Cookies recipe from Food.com.

Provided by byZula

Categories     Drop Cookies

Time 25m

Yield 3-4 dozen

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon baking soda (level)
2 teaspoons salt (level)
1 cup light brown sugar (packed)
1 cup granulated sugar
1 1/2 cups vegetable shortening (Crisco)
1 1/2 teaspoons vanilla extract
1 large egg white
2 tablespoons warm water (to 4)
12 ounces semisweet mini chocolate chips

Steps:

  • Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
  • Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
  • Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
  • Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
  • Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.

Nutrition Facts : Calories 2602.2, Fat 138.2, SaturatedFat 50, Sodium 2032.9, Carbohydrate 337.1, Fiber 11.2, Sugar 199.8, Protein 23.2

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