Shirley Corrihers Chocolate Chip Cookies Medium Version Recipes
ASHLEY'S CHOCOLATE CHIP COOKIES
I was only 14 when I made up this recipe. Since my first batch, it's been everybody's favorite. If you follow the directions and measurements exactly, I promise that this will be your favorite chocolate chip cookie recipe.
Provided by Ashley Stay
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift together the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.4 g, Cholesterol 18.4 mg, Fat 7.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 103.4 mg, Sugar 11.3 g
SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, PUFFY VERSION
Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the puffy version. I have also posted the medium version: Recipe #403325 The thin version was previously posted here as Recipe #80739
Provided by Chocolatl
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Sift flour, salt and baking powder together. Set aside.
- Beat shortening and sugar together until fluffy.
- Add egg and beat thoroughly.
- Beat in vanilla.
- Gradually add dry ingredients and beat on low speed until thoroughly combined.
- Stir in chips.
- Drop onto lightly greased cookie sheets and bake for about 12 minutes, or until edges begin to brown.
SHIRLEY CORRIHER'S CHOCOLATE CHIP COOKIES, MEDIUM VERSION
Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the medium version. I have also posted the puffy version: Recipe #403375 The thin version was previously posted here as Recipe #80739
Provided by Chocolatl
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Sift flour, salt and baking powder together. Set aside.
- Beat butter, shortening and sugar until fluffy.
- Add corn syrup.
- Add egg and beat thoroughly.
- Beat in vanilla.
- Gradually add dry ingredients and beat on low speed until thoroughly combined.
- Stir in chips.
- Drop onto lightly greased cookie sheets and bake at for about 12 minutes, or until edges begin to brown.
MINDY CUSTER'S CHOCOLATE CHIP COOKIES
Soft and chewy, the best chocolate chip cookie EVER! For best results, refrigerate dough overnight.
Provided by Laurie Ditch
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
- In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
- Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
- Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 19.5 g, Cholesterol 17.1 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 127.5 mg, Sugar 11.5 g
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