EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES
If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.
Provided by WyomingMoonDust
Categories Dessert
Time 45m
Yield 9 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Sift together flour,baking soda, and salt and set aside.
- in Large bowl beat butter, sugars and egg, milk, and vanilla.
- Stir in flour mixture alternating with oil.
- Add cereal, oatmeal and chips.
- Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
- Bake for 8-10 minutes or until done.
- Makes nine dozen.
Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6
CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 2. Sift flour, soda, and salt into bowl 3. Beat butter, margarine, brown and granulated sugar, egg, milk, and vanilla in bowl until well blended 4. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats, and chocolate chips 5. Drop by heaping teaspoon fulls onto ungreased cookie sheets, 2 inches apart. Bake for 12 minutes or until golden brown. Cool on wire racks.
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