Nosugarorsubstituteschocolatechipcookies Recipes

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS

Steps:

• In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
• Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
• Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

NO SUGAR(OR SUBSTITUTES) CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Beat butter, sweetener, and vanilla in large mixer bowl.
• Add the egg and beat well.
• Mix flour, baking soda and salt in a separate bowl, then gradually beat into the butter mixture.
• Stir in chocolate chips and nuts.
• Drop by rounded tablespoon onto silicone baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Let stand for 2 minutes, then remove to wire racks to cool completely.
• To make bar cookies.
• Prepare the dough as above, then spread it into a greased 15"x10" jelly-roll pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars and serve.

CHOCOLATE CHIP COOKIES ( WITH VARIATIONS )

Steps:

• Combine flour, soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
• Stir in chocolate chips and nuts (if desired).
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
• Let stand for 2 minutes; remove to wire racks to cool completely.
• PEANUT BUTTER VARIATION: Prepare dough as above except substitute 1/2 cup butter and 3/4 cup creamy or chunky peanut butter for the 1 cup butter.
• Eliminate nuts.
• Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
• Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
• Makes four dozen.
• SLICE AND BAKE: Prepare dough as above.
• Divide in half; wrap in waxed paper or plastic wrap.
• Chill one hour or until firm.
• Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
• Chill 30 minutes.
• Cut into half-inch slices; place on ungreased baking sheets.
• Bake 8 to 10 minutes in preheated 375 degrees oven.
• Let stand 2 minutes; remove to racks to cool.
• FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
• FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
• Store in airtight container to prevent drying.
• FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.
• FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
• Drop by well-rounded tablespoons on ungreased baking sheets.
• Flatten slightly with back of spoon dipped in water.
• Bake in preheated 375 degrees oven for 8 to 10 minutes.
• For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
• FOR CRISPIER COOKIES: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Flatten with bottom of glass dipped in water.
• Bake in preheated 375 degrees oven for 9 to 11 minutes.

NORWEGIAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. Mix cinnamon and remaining sugar; sprinkle about 2 teaspoons mixture over each rectangle. Repeat with remaining ropes., Bake 15-17 minutes or until edges are light brown. Cool on pans 2 minutes; immediately cut each rectangle into 1-in. slices. Remove to wire racks to cool.