Heirloom Chocolate Chip Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Steps:

• Combine flour, soda, and salt. Set aside.
• In large bowl, combine butter, sugars, and vanilla. Beat until creamy. Beat in eggs.
• With wooden spoon or mixer on low, gradually add flour until incorporated.
• Stir in chips and nuts.
• Drop by teaspoons onto ungreased cookie sheets. Bake at 375 degrees in preheated oven 9-11 minutes.
• Variations: **Pan Cookies (bars) - prepare dough. Spread onto greased 13x9 baking pan. Bake 375 degrees for 20-25 minutes. **Refrigerator cookies - (These hold their shape better without thinning out as much.) Prepare dough. Divide in half. Wrap both halves (as mounds) separately in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each chilled dough half into 15" logs. Roll up in the waxed paper. Chill another 30 mins. Cut each log into 15 pieces (1/2 inch slices.) Bake on ungreased sheets 8-10 mins. **(Dough may be stored in fridge for 1 week and up to 8 weeks in the freezer.
• Hint: Cookies are soft coming out of the oven, even when golden brown. Allow them to cool for a minute before transferring them to the cooling rack. Again, allow to cool somewhat more on the rack before stacking them on a plate or they will stick to each other or fall apart. They harden a bit as they cool. Don't overbake unless you want them to be more crisp all the way through.

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.

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.