Yummychocolatechipcookies Recipes

BEST EVER CHEWY YUMMY CHOCOLATE CHIP COOKIES!

Steps:

• Preheat oven to 165 degrees C (or 330 Fahrenheit)
• Lightly spray baking tray then lay baking paper on top (I find this the BEST method - baking paper sticks and no extra oil on cookies)
• Sift together the flour, baking soda and salt and set aside
• In a medium bowl (or large if you double it like me!) mix melted butter, brown sugar and white sugar until well blended - colour will start to change - I use my food mixer but you can do this with electric hand held beater
• Beat in vanilla, egg & egg yolk until mixture light and creamy
• Add sifted ingredients until just blended
• Stir in the chocolate chips (it says to do this by hand but I sometimes just chuck it all in the mixer)
• Put the bowl into the fridge for at least 30 minutes - often an hour better
• Spoon out tablespoon sized bits and roll into balls and pop onto tray about an inch or two apart
• Take out after no more than 13-15 minutes - they will be still soft but will set in a few minutes
• Once set cool on a wire rack
• Make sure that for quality control purposes you eat one cookie about 5 minutes after they come out of the oven, you may need to try up to 3 to ensure its a suitable for general consumption!

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

YUMMY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar, brown sugar and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Using a wooden spoon, stir in the oats, cereal, jumbo chocolate chips and milk chocolate chips. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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!

CHEWY DELICIOUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F for regular pans and 350° for dark pans.
• In a medium bowl, sift together the flour, baking soda and salt.
• In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
• Gradually add in the flour mixture. Beat well.
• Stir in the chocolate chips and nuts.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the middle of the oven about 8 minutes or until lightly browned. Do not overbake.
• Cool slightly.
• Remove from the cookie sheets and cool completely on a wire rack.
• Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
• Cookies may also be frozen for longer storage. (Make sure they're tightly wrapped).

YUMMY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Beat shortening in mixer until fluffy.
• Add both sugars and beat for several minutes; until light and fluffy.
• Add vanilla, water, and egg. Beat until incorporated.
• In a seperate bowl, mix together the flour, salt, and baking soda.
• SLOWLY add the dry ingredients to the wet mixture and stir on low for several seconds.
• Add the chocolate chips.
• Using a scooper, place each ball of dough onto a cookiesheet.
• Bake for 8-10 minutes; or until you stick a toothpick in a cookie and it comes out clean.

EASY YUMMY CHOCOLATE CHIP COOKIES

Steps:

• Mix well the first four ingredients (sugars, eggs, and shortening).
• Then add the remaining four ingredients and mix. It may seem like too much flour, but make sure to use all 4 cups.
• Drop on lightly greased, or non-stick pan.
• Bake at 375° for 8-9 minutes or until golden brown.