THREE HUNDRED CHOCOLATE CHIP COOKIES
Basic chocolate chip cookie recipe, which makes 1 dozen ice cream scoop size cookies, multiplied by 25 (thank you, cooking program for doing the math!)
Provided by Tracey Eller
Categories Desserts Cookies Drop Cookie Recipes
Yield 150
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips.
- Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake for 10-12 minutes or until start to brown.
Nutrition Facts : Calories 483.4 calories, Carbohydrate 75.7 g, Cholesterol 58.1 mg, Fat 19.8 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 11.8 g, Sodium 262.5 mg, Sugar 50 g
CHOCOLATE CHOCOLATE CHIP COOKIES III
A double dose of chocolate!
Provided by Walt
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Yield 18
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt. Set aside.
- Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
- Wrap in plastic and freeze until firm (about 20 minutes).
- Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 34.4 g, Cholesterol 30.8 mg, Fat 10.1 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 5.9 g, Sodium 110.3 mg, Sugar 24.7 g
TRIPLE-CHIP COOKIES
Turn easy chocolate chip cookies into a triple-chip indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g
QUINTESSENTIAL CHOCOLATE CHIP COOKIES
Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.
Provided by Martha Rose Shulman
Categories dessert
Time 40m
Yield About 4 dozen cookies
Number Of Ingredients 9
Steps:
- Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
- Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
- Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 6 grams, TransFat 0 grams
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
THREE CHOCOLATE CHIP COOKIES
A Paula Deen Favorite and that makes it one of mine. These make huge cookies per directions. Feel free to make size of your choice.
Provided by CoffeeB
Categories Drop Cookies
Time 26m
Yield 24 Huge cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- With an electric mixer beat butter and shortening.
- Add sugars, beat until fluffy.
- Add eggs and vanilla.
- Mix dry ingredients together and add to wet mixture.
- Fold in chips.
- Drop by 1/4 cup's full onto greased cookie sheets.
- Bake 12-15 minutes.
Nutrition Facts : Calories 376.9, Fat 19.1, SaturatedFat 10.1, Cholesterol 45.2, Sodium 290.2, Carbohydrate 50.2, Fiber 1.6, Sugar 33.2, Protein 4
TRIPLE CHOCOLATE CHIP COOKIES
Soft, yummy, rich and popular cookies that my mommy makes all the time, to the delight of her adoring fans!
Provided by Melissa
Categories Drop Cookies
Time 30m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and line cookie sheets with parchment paper.
- Cream sugars and butter until light.
- Add eggs and vanilla, beat until fluffy.
- Sift dry ingredients and add to butter mixture, mixing well.
- Mix in chips and nuts, if using.
- Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes.
- Cookies should brown but remain soft.
- Cool on wire racks.
- These freeze very well.
Nutrition Facts : Calories 143.7, Fat 7, SaturatedFat 4.3, Cholesterol 18.7, Sodium 61.6, Carbohydrate 19.2, Fiber 0.5, Sugar 12.9, Protein 1.7
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