My Moms Chocolate Chip Cookies Recipes

MOM'S BEST CHOCOLATE CHIP COOKIES

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.

MOM'S CHOCOLATE CHIP COOKIES

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.

MOM'S CHOCOLATE CHIP COOKIES

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.

KRIS HUMPHRIES' MOM'S SMALL CHOCOLATE CHIP BUTTER COOKIES

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.

MOM'S EXCELLENT CHOCOLATE CHIP COOKIES

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.

MY MOM'S BEST CHOCOLATE CHIP COOKIES

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.

MY MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• 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 the baking soda in hot water. Add to the batter along with the salt. Stir in the flour, chocolate chips. Drop by spoonfuls or a melon baller onto an ungreased cookie sheet.
• Bake for about 10 minute or until the edges are nicely browned. I only bake for roughly 8 minutes -- High altitude -- and we like them a little gooeier.

MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, mix flour, baking soda and salt, set aside.
• In a large bowl, beat butter and shortening with an electric mixer on low speed for 1 minute.
• Add sugars and vanilla, beat till creamy on medium speed.
• In a seperate bowl, beat eggs with fork.
• Add eggs and milk to buttery mixture, mix just until combined.
• Gradually add dry ingredients (in three parts), mixing till combined between each addition.
• Using a wooden spoon, fold in chocolate chips.
• Drop teaspoon fulls onto ungreased cookie sheet.
• Bake 9 - 11 minutes or until lightly golden.
• Cool on wire rack.

MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Cream margarine, shortening and sugars together. Add eggs and vanilla. Mix well. Add soda, salt and flour. Stir in chocolate chips. Roll into balls or use a cookie scoop and place on cookie sheet. Bake in a preheated 375 degree oven for about 8 minutes or until lightly browned.

MY MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 - remember to adjust if your oven temp varies (I use 325).
• Cream together sugars and shortening;.
• blend in egg, vanilla and salt.
• Add half of flour - mix baking soda in with remaining flour, gently stir in with chocolate chips.
• Do not overmix, just enough to mix in flour.
• Roll into balls, small enough to fit 12-15 on a greased baking sheet (personally, I use my pampered chef bar pan - no greasing needed!).
• Squish down slightly, with fingers or fork.
• Baking time also varies - set timer for 10-12 minutes, watch carefully. You will probably need another few minutes, trust your excellent baking judgement! If you like crisp cookies, let them brown - chewy, take them out while they're still puffy in the centre! Let sit on the pan until set, lift off to cool on counter or rack.
• Cooled cookies or dough can be frozen in sealed freezer bags - just let thaw at room temperature.