AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Provided by Anonymous
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
SOFT CHOCOLATE CHIP COOKIES I
This is one of our favorite soft cookies, which my husband loves. I got this from a friend many years back and have made it often.
Provided by Sandy G.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar and shortening until smooth and fluffy. Beat eggs and add baking soda which has been dissolved in 1 tablespoon hot water.
- Sift flour and salt together and add to the creamed mixture. Add vanilla and fold in nuts and chocolate chips.
- Drop by spoonfuls onto lightly greased cookie sheets. Bake for 9 to 10 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 37.5 g, Cholesterol 20.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 212.8 mg, Sugar 22.2 g
SUPER SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
Super soft Peanut Butter Chocolate Chip cookies. This recipe also works well for plain chocolate chip cookies. I have used it a lot of times and it works great. I got the recipe from http://www.rachaelray.com/2014/01/super-soft-peanut-butter-chocolate-chip-cookies Please note that the size of the cookies depends on how many you get. I use a small-ish spoon and can make around 12 cookies with this amount.
Provided by Mina P.
Categories Chocolate Chip Cookies
Time 27m
Yield 9-12 cookies
Number Of Ingredients 10
Steps:
- 1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
- 2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
- 3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.
- 4. When ready to bake, preheat oven to 350°F.
- 5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
- 6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
- NOTE: For gas ovens, it might take a little less. for 9-12 cookies, it only takes my oven 6-7 minutes when preheated.
- 7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
- 8. Store at room temperature, tightly covered, for up to 5 days.
Nutrition Facts : Calories 469.3, Fat 28.8, SaturatedFat 13.1, Cholesterol 47.8, Sodium 290.2, Carbohydrate 50, Fiber 3.1, Sugar 32.2, Protein 9
BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES
"These are the very best chocolate chip cookies you will ever make. They make spectacular ice cream sandwiches especially with coffee ice cream". From The New England Soup Factory.
Provided by dojemi
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
- Add the eggs and the vanilla and mix.
- In a separate bowl combine all of the dry ingredients.
- Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
- Add the chocolate chips in by hand and stir.
- With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
- Bake for 10 minutes.
- Remove from cookie sheets after 1 minute and let cool on cooling racks.
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SUPER SOFT CHOCOLATE CHIP COOKIES - BEYOND THE BUTTER
From beyondthebutter.com
5/5 (4)Category DessertCuisine AmericanTotal Time 30 mins
- Adjust the oven rack to the 2nd level position (just abov center) and preheat the oven to 375ºF. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Break up the bars of chocolate into small chunks using a hammer or your hands. Set aside. If you're using chocolate chips, you can skip this step.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and instant vanilla pudding. Set aside.
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening, granulated sugar, and light brown sugar together on medium-high speed until fully incorporated.
SUPER SOFT CHOCOLATE CHIP COOKIES | BAKED BY RACHEL
From bakedbyrachel.com
Reviews 116Category DessertServings 12Total Time 2 hrs 20 mins
- In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and baking powder. Scrape bowl as needed. Mix in flour until fully incorporated and no streaks remain. Stir in chocolate chips by hand. Chill cookie dough for at least 1-2 hours or until it is thoroughly chilled.
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat. Scoop dough using a large cookie scoop (roughly 3 tablespoons worth of dough), spacing 2-3 inches apart on prepared baking sheet. If desired, top off dough balls with additional chocolate chips.
- Bake for 12-13 minutes. Cool on pan for 3-5 minutes, then transfer to a wire rack to cool completely.
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