St Benedicts Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
• Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
• Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
• Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
• For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.
• When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat.
• Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges.
• Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie.
• Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.

STEPHEN'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• 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. I found that slightly under baking these yields wonderfully chewy cookies!

BEST EVER CHOCOLATE CHIP COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls 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.

NEW BRUNSWICK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the milk, cream and vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Finally, mix in the rolled oats and chocolate chips. Drop by rounded spoonfuls 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.

BETTY'S CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream together the Crisco, sugars, eggs and vanilla.
• In a separate bowl, mix together the flour, baking soda and salt.
• Mix the dry ingredients into the wet ingredients until well-mixed.
• Mix in chocolate chips.
• Drop by rounded tablespoons into ungreased cookie sheet and bake at 375F for 10-12 minutes.

BEN'S CHOCOLATE CHIP COOKIES

Steps:

• Mix each ingredient well, then bake at 400 degrees for 8-10 minutes.
• Use a small ice cream scoop to scoop out the dough, and only place 1 dozen to each cookie sheet spacing them about 2 inches apart.

ALLISON'S SUPREME CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!

ST. BENEDICT'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream shortening, sugar, and brown sugar thoroughly.
• Add eggs and cream until light and fluffy.
• In a separate bowl combine flour, salt, and baking soda.
• Add flour mixture to sugar mixture. Mix well.
• Add chocolate chips. Stir or mix until chips are completely combined.
• Drop by spoonful (about 2 T each) onto an un-greased or parchment lined baking sheet.
• Bake until a very light brown color. About 9 minutes.
• Cool on wire racks.