Special Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

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.

CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

CHOCOLATE CHIP COOKIES (WITH SPECIAL INGREDIENT)

Steps:

• Preheat oven to 350 degrees.
• Coat a baking sheet with cooking spray.
• In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size.
• In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth.
• Beat in the egg whites and vanilla, then chickpeas and oat mixture.
• Add the flour, baking soda, and salt, and mix on low speed until thick dough forms.
• Fold in chocolate chips.
• Scoop with a tablespoon and a half (1 inch) ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart.
• Press gently with your fingers or a fork to flatten. These cookies do not spread out.
• Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake.
• Transfer to a wire rack to cool.
• Store in an airtight container for up to 3 days.

SPECIAL RESTAURANT CHOCOLATE CHIP COOKIES

Steps:

• Prepare oatmeal flour in blender.
• Cream butter and sugars.
• Add eggs and vanilla to creamed butter/sugar mixture.
• In separate bowl, mix flour, salt, oat flour, baking soda and baking powder.
• Add to creamed butter mixture and mix well.
• Add chips, grated chocolate and nuts.
• Make 1 1/2 inch balls and space them 2 inches apart on baking sheet.
• Bake at 375° for 6 minutes. Check them.
• If just starting to crisp and brown, remove them. If not, check every minute or two.
• Let rest a couple of minutes and remove to a rack to cool.

SPECIAL CHOCOLATE TREATS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla and salt. Gradually add flour and mix well. Cover and refrigerate for 2 hours or until easy to handle. , For filling, melt chocolate chips and shortening in a microwave-safe bowl; stir until smooth. Set aside 1/4 cup for glaze. To remaining chocolate, stir in the pecans, milk, vanilla and salt. Cover and refrigerate until cool, about 15 minutes. , Place a 16x12-in. piece of foil in a greased baking sheet; lightly sprinkle with flour. Divide dough in half; place one portion on foil. Roll into a 14x5-in. rectangle. Spread half of the filling lengthwise on half of the dough to within 1/2 in. of edges. Using foil, fold dough over filling; seal edges. Repeat with remaining dough and filling. Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 10 minutes. , For glaze, warm reserved chocolate; stir in corn syrup and water. Spread over cookies. Cool completely. Cut widthwise into 3/4-in. strips.