GINA'S CHOCOLATE CHIP COOKIE SURPRISE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
- While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
- Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
- Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
- In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
- Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.
NIELSEN MASSEY'S CHOCOLATE CHIP COOKIES
This recipe comes from the vanilla company, Nielsen Massey. It's definitely one of my most requested chocolate chip cookie recipes. My friend Val made up a variation using chunks of Oreos along with or instead of the chocolate chips -- makes for a very interesting cookie!
Provided by Claire312
Categories Dessert
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl.
- Stir in flour, soda, salt, baking powder and cream of tartar.
- Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown.
- Cool slightly: remove from baking sheet. Cool on wire rack.
Nutrition Facts : Calories 168.8, Fat 8.2, SaturatedFat 5, Cholesterol 23, Sodium 151.2, Carbohydrate 23.4, Fiber 0.7, Sugar 14.7, Protein 1.7
CHOCOLATE CHIP COOKIES
My new favorite c.c. cookie. This "makes about 4 dozen chewy-crispy bakery-style chocolate chip cookies. They are wonderful!" Crispy the next day. Source: nielsenmassey.com shared by Renee Hartzler
Provided by AnnNH
Categories Drop Cookies
Time 30m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Mix butter, sugars, vanilla and eggs in large bowl.
- Stir in flour, soda, salt, baking powder and cream of tartar.
- Stir in chocolate chips.
- Drop with a #40 scoop (mini ice cream scooper) about 2" apart onto an ungreased baking sheet.
- Bake 12-15 minutes or until light brown.
- Cool slightly; remove from baking sheet. Cool on wire rack.
NEIMAN MARCUS CHOCOLATE CHIP COOKIE
This is the famous Neiman Marcus Chocolate Chip Cookie Recipe. There has been a myth that someone was charged $250 for the recipe, but that was never true. This is now their official cookie recipe, and it's free to everyone.
Provided by Ashleigh Scott
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
- Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies.
- Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 48.5 g, Cholesterol 35.8 mg, Fat 14.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.7 g, Sodium 184.4 mg, Sugar 32.5 g
BROWN BUTTER CHOCOLATE CHIP COOKIES
Ready to add a new staple to your baking repertoire? We've got the recipe for you. This classic, chewy chocolate chip cookie recipe is elevated by the addition of irresistible toasty, nutty browned butter and is a great go-to for bake sales, family get-togethers, or the next time a late-night cookie craving hits.
Provided by Nielsen-Massey
Categories Chocolate Chip Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
- Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool.
- Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips.
- Spoon batter using a #40 scoop (similar to a metal ice cream scoop) or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
Nutrition Facts : Calories 2222.8, Fat 120.9, SaturatedFat 74.2, Cholesterol 337, Sodium 2615.6, Carbohydrate 280.4, Fiber 8.3, Sugar 175.8, Protein 20.6
ANNA'S CHOCOLATE CHIP COOKIES
This is a recipe my friends' mom gave me and I thought the cookies were excellent!
Provided by Stacey
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 16 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 107 mg, Sugar 10.4 g
PIONEER BOULANGERIE CHOCOLATE CHIP BUTTER COOKIES
I couldn't believe my luck when I found this recipe in "The Los Angeles Times California Cookbook" (1981). The Pioneer Boulangerie was a fabulous bakery/restaurant in the Ocean Park area of Santa Monica; my friends and I lived on these fabulous chocolate chip cookies for years! The Boulangerie disappeared some time in the 1990s, but it's great to know these cookies can still be enjoyed.
Provided by KLHquilts
Categories Dessert
Time 1h
Yield 64 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and two cups of powdered sugar.
- Add salt, vanilla, and flour and mix until blended. Mixture will be stiff!
- Stir in chocolate pieces.
- Pinch off pieces of dough. Roll into 1" balls and flatten with a fork on a baking sheet.
- Bake at 350 for 15 minutes. Sprinkle with additional powdered sugar while still hot.
Nutrition Facts : Calories 125.4, Fat 7.2, SaturatedFat 4.5, Cholesterol 15.4, Sodium 59.4, Carbohydrate 14, Fiber 0.6, Sugar 6.5, Protein 1.2
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