Never Fail Chocolate Chip Cookies Recipes

NO-FAIL CHOCOLATE CHIP COOKIES

No-Fail Chocolate Chip Cookies image

These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy.

Provided by Amy Seiter

Categories Desserts Cookies Drop Cookie Recipes

Time 1h

Yield 42

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups butter, softened
1 ¼ cups white sugar
1 ½ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
1 (24 ounce) bag semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 32.9 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 169.6 mg, Sugar 22.4 g

THE BEST, NO-FAIL CHOCOLATE CHIP COOKIES

The Best, No-Fail Chocolate Chip Cookies image

This recipe was given to me by a dear friend of mine at my bridal shower. I have tried other chocolate chip recipes before, but none come even close to this one. These cookies are so soft, and the best part is you can be creative in what you add. I have used Andes Mint pieces, butterscotch chips, white chocolate, you name it, it works in this recipe! Yummy! This makes a lot of cookies! I have tried to half the recipe, but the eggs gets a bit tricky and they don't seem to turn out quite as good. I usually make the whole batch, and then I put the extra dough formed into log shapes, wrapped in wax paper, then placed in ziplock bags into my freezer. You can have cookies ready almost immediately that way. You can either defrost them fully, or I just slice the dough (kind of like the store bought dough in a tube) and bake them for a few extra minutes.

Provided by merrilife

Categories Drop Cookies

Time 27m

Yield 6 dozen, 36 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups shortening
1 1/2 cups sugar, plus
3 teaspoons sugar
1 1/2 cups brown sugar, plus
3 teaspoons brown sugar
1 tablespoon vanilla
1 1/8 teaspoons water
5 eggs
5 cups flour
2 1/4 teaspoons baking soda
2 1/4 teaspoons salt
3 cups chocolate chips
1 1/2 cups nuts (optional)

Steps:

Cream together first (5) ingredients.
Add eggs and mix well.
In seperate bowl sift all dry ingredients and add to creamed mixture.
Add chips and nuts, stir to combine.
Spoon onto ungreased cookie sheets (2" apart).
Bake in preheated oven, 375 degrees for 10-12 minutes.

Nutrition Facts : Calories 324.2, Fat 17.9, SaturatedFat 5.9, Cholesterol 29.4, Sodium 239.4, Carbohydrate 40.2, Fiber 1.3, Sugar 25.6, Protein 3.3

NEVER FLAT CHOCOLATE CHIP COOKIES

Never Flat Chocolate Chip Cookies image

Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake.

Provided by GeeWhiz

Categories Dessert

Time 22m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup butter, room temperature
1/2 cup butter flavor shortening, room temperature
1/2 cup granulated sugar, plus
1/8 cup granulated sugar (2 Tablespoons)
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 tablespoon milk
2 eggs
1 (12 ounce) package semisweet chocolate morsels (either Nestle regular size or Hershey mini size, equal to 2 cups)
1 cup chopped nuts

Steps:

Preheat oven to 375 degrees.
Combine the flour, baking soda and salt in a small bowl.
In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
OPTIONS-.
If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
DO NOT ever use margarine.
Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.

Nutrition Facts : Calories 275.5, Fat 15.3, SaturatedFat 6.3, Cholesterol 28.3, Sodium 299, Carbohydrate 31.7, Fiber 1.8, Sugar 19.7, Protein 3.4