Pineapple Chocolate Chip Cookies Recipe 445

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

PINEAPPLE CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)

Steps:

• Combine all wet and dry ingredients. Drop onto cookie sheets, leaving enough room in between each cookie in case they spread. Bake at 375° F for 12-15 minutes.

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

PINEAPPLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the shortening & sugars.
• Beat in eggs & vanilla until creamy.
• Stir in pineapple.
• Combine the flour, salt & soda & add to creamed mixture.
• Stir in chips & nuts.
• Bake on sprayed sheets at 400 for about 10 minutes.

PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, 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.

PINEAPPLE AND WHITE CHIP COOKIES

Steps:

• Heat oven to 350°F
• Lightly grease cookie sheets (or use parchment paper).
• Beat butter and sugar in large bowl until well-blended; add eggs and vanilla. Blend in pineapple and juice. In another bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg. Gradually add to butter mixture, beating until well-blended.
• Stir in nuts and chips.
• Drop by tablespoons onto prepared cookie sheets.
• Bake 10 to 12 minutes or until light brown.
• Remove from cookie sheet to wire rack to cool.

CHOCOLATE PINEAPPLE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Set aside.
• Cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. Divide batter into separate bowls. Mix the melted chocolate into one half and the drained crushed pineapple to the other. Spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that.
• Bake for 30 to 35 minutes in the preheated oven. Cool in the pan on a wire rack.