Light Chocolate Chip Cookies Cooks Illustrated Recipes

Steps:

• Melt butter and set aside to cool.
• Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
• Whisk the flour, baking soda and salt together in a medium bowl; set aside.
• In a large bowl, whisk the melted butter, egg and vanilla together.
• Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
• Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
• Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
• Press remaining chips into top of the dough( about 3 chips per cookie.).
• Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
• Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.

Steps:

• Heat oven to 325°F. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 X 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Mix flour, salt, and baking soda together in medium bowl; set aside. Whisk melted butter and sugars in medium large bowl until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chips and turn batter into prepared pan, smoothing top with spatula. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, and salt, stirring with a whisk.
• Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended.
• Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
• Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Steps:

• Combine flour, baking soda, and salt.
• Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites.
• Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet.
• Bake at 350°F for 10 to 12 minutes.

Steps:

• Preheat oven to 350 and grease 13x9 pan.
• Mix 1/2 cup flour with baking powder & salt. Set aside.
• Melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour/baking powder mixture (EXCEPT the chocolate chips) until just mixed. Do not beat, just stir slowly until combined, scraping down sided as needed.
• If you are using the mini chocolate chips, stir them into the dough by hand.
• Spread into greased 13x9 pan. Sprinkle with chocolate chips and press them gently into the dough.
• Bake at 350 for 20 minutes, until edges turn brown.

Steps:

• Adjust oven racks to middle postion, preheat oven to 375 degrees. Line two baking sheets with foil or parchment paper.
• Whisk the flours, baking powder and salt together in a medium bowl and set aside.
• Using an electric mixer, cream the butter and one cup of the sugar together at medium speed until light and fluffy, about 3 to 5 min.,scraping down the sides as needed. Add the egg and vanilla (and 2 tsp.lemon zest or 1/2 tsp.almond extract) and continue to beat at medium speed until combined, about 30 to 60 seconds. Add flour mixture and beat until combined, about 30 to 60 seconds more.
• Place remaining 1/3 cup sugar in a shallow bowl, (with optional lemon zest or almonds.) Working with a level tablespoon of dough each time, roll the dough into balls. (If the dough is too soft refrigerate until firm.) Roll the balls in the sugar and place on baking sheet 2 1/2 inches apart. (12 cookies to a sheet).
• Bake cookies, one tray at a time until edges are golden and centers are just set. (Don't overbake.).
• Cool cookies onthe baking sheets for 5 minutes and serve warm or transfer to wire rack to cool completely.