Tashas Bulk Chocolate Chip Cookies Recipes

QUICK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
• Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
• Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
• Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

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!

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Grease or line 2-3 cookie sheets with parchment paper.
• In a large bowl, stir together flour, baking soda and salt.
• In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
• Add eggs to the butter mixture and mix them lightly.
• Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
• Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
• Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
• Remove from oven and allow to cool on wire racks.

ASHLEY'S CHOCOLATE CHIP COOKIES

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.

BEST EVER CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F
• Mix together the dry ingredients and set aside.
• Cream the butter and sugar. Then add vanilla and egg.
• Add dry ingredients to wet mixture and mix in the chocolate chips.
• Roll into tablespoon-sized balls and place the dough 2-inches apart on an ungreased cookie sheet.
• Bake for 10 minutes and let cool for at least 5 minutes before eating.

TIFFANY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
• Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
• Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool.

ANNA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

TASHA'S BULK CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350oF/175oC and line baking sheets with baking paper.
• In a LARGE bowl, cream the butter and sugars. Add the eggs, water and vanilla - mix until creamy.
• Add the flour, salt and baking soda - stir until blended.
• Gently fold in the chocolate chips mixing only until they are evenly distributed.
• Drop spoonfuls on to the prepared cookie sheet (you will have to make a number of batches).
• Bake each batch for 8-10 minutes, or until just golden brown.
• Let cook in the sheet a few minutes before removing and placing on a cooling wrack.

CHOCOLATE CHIP COOKIES: THE BAKE SALE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated.
• Add the corn syrup, milk, and vanilla. Whisk to combine.
• Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated.
• Fold in the chocolate chips until just combined.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake until thin and golden brown, with an even color from edge to center, about 16 minutes.
• Let the cookies cool completely, then dunk in the melted chocolate. Let chocolate set for about 30 minutes.
• Serve with a glass of milk.
• Enjoy!