BEN'S CHOCOLATE CHIP COOKIES
These cookies are made by the thousands and delivered to friends and family every year. The cookie master delivers dozens throughout the state and uses a commercial kitchen to produce each batch, a dozen at a time. If you live in Nevada you've probably either heard about Ben Graham's cookies or sampled one!
Provided by Michael Sommermeyer
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix each ingredient well, then bake at 400 degrees for 8-10 minutes.
- Use a small ice cream scoop to scoop out the dough, and only place 1 dozen to each cookie sheet spacing them about 2 inches apart.
RON'S TRIPLE-CHOCOLATE CHIP COOKIES
Provided by Ron Ben-Israel
Time 1h40m
Yield approximately 40 cookies
Number Of Ingredients 12
Steps:
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
- Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
- Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.
BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES
Make and share this Ben & Jerry's Giant Chocolate Chip Cookies recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 24m
Yield 24 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Beat Butter and Sugars until creamy.
- Add Eggs and Vanilla.
- Mix Flour, Salt, and Baking Soda together in a separate bowl.
- Add flour mixture into the butter mixture until well blended.
- Next add the Chocolate Chips and the Walnuts.
- Using a Tablespoon, drop cookie dough onto your cookie sheet, about 3 inches apart (approximately 24 cookies).
- Bake cookies for 11 to 14 minute Let cookies cool and Enjoy!
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
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