Ourfavoritechocolatechipcookies Recipes

OUR FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 375.
• Line baking sheets with silpats or parchment paper.
• In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
• Add the eggs and vanilla and mix to combine.
• In a bowl, whisk together the dry ingredients.
• Turn off the mixer and add the flour mixture.
• Mix until almost incorporated then add the chocolate chips. (We prefer semi sweet or a combination of milk and semi sweet.)
• Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don't end up touching.
• Bake for 8 minutes, or up to 10 depending on your oven.
• Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
• Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.

OUR FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
• Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
• Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.
• Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.
• Do Ahead
• Dough can be made 3 months ahead. Wrap tightly and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

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.

OUR FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together butter, shortening, brown and white sugar.
• Add eggs, vanilla, baking soda and salt, mix well.
• Slowly add flour (don't over work the flour).
• Stir in chocolate chips.
• form into balls, and place on ungreased cookie sheet 1-2 inches apart.
• Bake for 8-9 minutes, When you take them out they are not going to look done at all, but DON'T put them back in!
• Leave them to cool on cookie tray for 10 minutes.
• Transfer to a cool spot, Wait 10 minutes more (the wait it worth the difference, they will still be warm, don't worry!).
• Get a glass of milk.
• Enjoy!