The Best No Fail Chocolate Chip Cookies Recipes

NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

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!

THE BEST, NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Cream together first (5) ingredients.
• Add eggs and mix well.
• In seperate bowl sift all dry ingredients and add to creamed mixture.
• Add chips and nuts, stir to combine.
• Spoon onto ungreased cookie sheets (2" apart).
• Bake in preheated oven, 375 degrees for 10-12 minutes.

NEVER FLAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, baking soda and salt in a small bowl.
• In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
• Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
• Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
• Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
• Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
• OPTIONS-.
• If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
• DO NOT ever use margarine.
• Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.

NO-FAIL CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.
• Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
• For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheets; flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

THE BEST CHOCOLATE CHIP COOKIES EVER

Steps:

• Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
• Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
• Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
• Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
• Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.