EASIEST CHOCOLATE CHIP COOKIE RECIPE
Easiest chocolate chip cookie recipe - no mixer, no chilling necessary. Also, check out the video just above the recipe!
Provided by Kate @ I Heart Eating
Categories Dessert
Time 18m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3
Nutrition Facts : ServingSize 1 cookie, Calories 138 kcal, Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 109 mg, Sugar 9 g
BEST EVER CHOCOLATE CHIP COOKIES II
Chocolate chip cookies are the best, but these are the best ever! The brown sugar is what makes these cookies so soft and chewy!
Provided by alison12
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- 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.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 25 g, Cholesterol 25.3 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 92.9 mg, Sugar 17 g
VANILLA RICH CHOCOLATE CHIP COOKIES
Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 23m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
- Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 34.1 g, Cholesterol 34.1 mg, Fat 14.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 165.3 mg, Sugar 15.7 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHOCOLATE CHIPLESS COOKIES
Your favorite chocolate chip cookies, minus the chocolate chips. And trust me, you won't even miss the chocolate.
Provided by Annalise
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
- Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
- Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 173 kcal, Sugar 13 g, Sodium 116 mg, Fat 8 g, SaturatedFat 5 g, Carbohydrate 24 g, Fiber 1 g, Protein 2 g, Cholesterol 41 mg, ServingSize 1 serving
CRANBERRY VANILLA CHIP COOKIES
Every time I share these cookies, I'm asked for the recipe. I'm happy to oblige.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add egg and butter flavoring; mix well. Combine the flour, oats, baking soda and salt. Add to creamed mixture; mix well. Stir in cranberries and chips., Roll a rounded tablespoonful of dough into a ball. Place 2 in. apart onto lightly greased baking sheets. , Bake at 350° for 9-11 minutes or until cookies are set and edges begin to brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 170 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 150mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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RECIPE FOR CHOCOLATE CHIP COOKIES WITHOUT VANILLA – …
From thekitchencommunity.org
Ratings 71Category DessertCuisine AmericanCalories 124 per serving
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper whilst the oven warms up.
- In another bowl, whisk together the sugars and butter. For the wet ingredients, it is best to use an electric mixer. The mixture should be fluffy.
- Add the eggs into the mixture one at a time. Mix the first egg fully into the mixture before adding the second.
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Cuisine DessertEstimated Reading Time 3 minsServings 48Total Time 25 mins
- 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. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies.
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4.9/5 (11)Estimated Reading Time 4 mins
- Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Fold in chocolate chips.
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From barefeetinthekitchen.com
3.9/5 (7)Estimated Reading Time 4 minsServings 6
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone mat. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Whisk together the dry ingredients and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place generous 1 1/2 - 2 tablespoon size scoops of dough onto the lined cookie sheet.
- Bake 11-12 minutes until just barely browned around the edges. Remove from the oven while still soft, as soon as they are puffy and cracked on top. Let cool 2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!
- FREEZER INSTRUCTIONS: You can scoop the cookie dough into balls and flash freeze them on a tray, then transfer them directly from the freezer to a baking sheet. Add about 1 minute additional cooking time if the dough is frozen. When I don't have time to pre-scoop the dough, I simply place all the dough together into a freezer safe ziploc and press flat. When ready to bake, set on the counter until soft enough to scoop the dough into rounds for baking. I usually let it thaw for about 20-30 minutes.
NO CHILL SOFT CHOCOLATE CHIP COOKIES - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
4.9/5 (29)Calories 204 per servingCategory Cookies
- In a large bowl cream the melted butter, brown sugar and white sugar for 1-2 minutes. You can use a hand mixer or a stand mixer for this job. Add in the egg and vanilla. Mix just until the egg is combined.
- Add in the flour, baking soda and salt. Mix just until combined. The dough should be thick and dry. It should be sticking to your hands. Add in just enough flour to achieve this. If it sticks just slightly to your fingers that is ok, just not making a mess all over your hands when you roll the dough into cookie balls.
- Mix in the chocolate chips either by hand or with a few rounds of your mixer. Roll the dough into 2 inch cookie balls. Place at least 2 inches apart on your baking sheet. Bake for 10-12 minutes or until the edges are slightly browned and the centers look underdone. Leave on the baking sheet for 5-10 minutes before removing to cool completely. These cookies will look puffy when they come out of the oven but will settle down as they cool.
SOURDOUGH CHOCOLATE CHIP COOKIES (BOWL & SPOON!) - VANILLA ...
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5/5 (4)Total Time 35 minsCategory DessertCalories 130 per serving
- Set oven rack in center of the oven and preheat oven to 350F (177C). Line a sheet pan or pans with parchment paper. Set aside.
- Into a large mixing bowl, transfer the melted butter. It should be warm to the touch. To the butter, add the brown sugar and cane sugar. Whisk until incorporated. To the butter mixture, add the vanilla and sourdough discard. Whisk until incorporated. Crack the egg into the batter. Whisk until smooth.
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4/5 (5)Calories 322 per servingServings 24
- Mix the butter, sugars, vanilla, and eggs in large bowl. Stir in the flour, baking soda, salt, baking powder, and cream of tartar. Stir in the chocolate chips. Drop with a #40 scoop (looks like a mini metal ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake until light brown, 12 to 15 minutes.
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From breaddad.com
4.8/5 (138)Category Appetizer, Dessert, Side Dish, SnackCuisine AmericanTotal Time 19 mins
- Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Stir until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don't overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section to avoid overly thin cookies.
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3.9/5 (18)Total Time 2 hrs 23 minsServings 70Calories 52 per serving
- In a large mixing bowl, beat together the butter and sugar until smooth., Add the eggs, one at a time, mixing well after each and scraping the bowl before adding the next., Mix in the vanilla, salt, and baking powder., Add the flour, mixing until combined.
- Stir in the chips., Transfer the dough to a covered container and refrigerate for at least 2 hours and as long as 48 hours.
- This long chill will enhance the cookies’ flavor significantly., When you’re ready to bake, preheat the oven to 375°F.
- Lightly grease two baking sheets or line with parchment., Scoop 1" balls of dough onto the prepared baking sheets; a teaspoon cookie scoop is ideal for this., Bake the cookies for 8 to 9 minutes, until just barely beginning to brown around the edges., Remove the cookies from the oven and cool on the pan on a rack., Store cookies in airtight containers for 1 week; freeze for longer storage.
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