THE BEST CHOCOLATE CHIP COOKIES EVER
Perfect balance of salty and sweet. The outer edges yield a perfectly sight crispness that balances out the soft center. Serve with cold milk, of course!
Provided by NicoleMcmom
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
- Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
- Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
- Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
- Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 19.2 g, Cholesterol 27.3 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 151 mg, Sugar 16 g
MY VERSION OF THE 250.00 CHOCOLATE CHIP COOKIES RECIPE
This is the Chocolate Chip Cookie recipe that went through the internet "dubbed" as the recipe a lady was charged $250.00 on her charge card as at a well known restaurant, when she asked for the recipe after tasting the cookie for dessert after her lunch. She thought the recipe was $2.50. My husband is a Volunteer fireman and I am requested to bring these cookies to our picnic every year. They all love them. Last year I didn't have any oatmeal and didn't want to run to the store, so I made a different chocolate chip recipe and they all new the difference. These are the best chocolate chip cookies I have eaten. Prep time does not include baking.
Provided by Ellie in Illinois
Categories Drop Cookies
Time 40m
Yield 112 cookies
Number Of Ingredients 14
Steps:
- Cream together butter and both sugars.
- Add eggs and vanilla.
- Mix well.
- Mix flour, oatmeal, salt, baking powder, and baking soda.
- Add to creamed mixture, mix well.
- Stir in all of the bags of chips and nuts.
- Drop on ungreased cookie sheet 2-inches apart.
- Bake at 350° for about 10 minutes or until lightly browned.
- This is a very large recipe and may be cut in half.
- Although these cookies do freeze well.
Nutrition Facts : Calories 157.9, Fat 8.4, SaturatedFat 4.1, Cholesterol 16.8, Sodium 105.5, Carbohydrate 20.2, Fiber 1.2, Sugar 12.9, Protein 2.2
MY FAVORITE CHOCOLATE CHIP COOKIES
Get a glass of cold milk ready! This has been my favorite chocolate chip cookie recipe of all time, found in a Betty Crocker cookbook years ago. Once I made it for my HS Latin class and it became a class tradition and a family favorite...Thank you, Betty!
Provided by SilentCricket
Categories Drop Cookies
Time 27m
Yield 7 dozen cookies, 84 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
- Combine dry ingredients and add to butter mixture.
- Mix until well blended.
- Stir in chocolate chips.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake at 375° for 7-10 minutes until golden brown.
- **I like chewy cookies and if you do too, adjust the baking time accordingly).
CHOCOLATE CHIP COOKIES.....MY VERSION!
This is a delightful cookie I adapted from several others, until I came up with my own personal version. People usually gobble them right up!
Provided by LizAnn
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- Sift together first six ingredients.
- In a large mixing bowl, cream butter and crisco.
- Beat in sugars, then eggs and vanilla.
- Mix in dry ingredients. Mix in chocolate chips and walnuts.
- Grease cookie sheets.
- Drop a round ball about the size of a super ball (I use a number 40 scoop) onto cookie sheet.
- Flatten to a disc shape.
- Bake at 375 for 8 min or until VERY LIGHTLY browned around edges.
- Let cool on cookie sheet abbout 1 min before moving to a cooling rack.
Nutrition Facts : Calories 2730.1, Fat 170.5, SaturatedFat 84.9, Cholesterol 394.5, Sodium 2396, Carbohydrate 297.1, Fiber 16, Sugar 171.3, Protein 33.1
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- Whisk together the flour, baking powder, salt, and baking soda in a medium mixing bowl until combined; set aside.
- Using a stand mixer or electric hand mixer, cream the butter, brown sugar, and granulated sugar for 5 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the vanilla extract and egg; beat at medium-low speed until incorporated.
- Add the flour mixture, beating at medium-low speed until incorporated. With a rubber spatula, mix in the chocolate chips by hand, scraping the sides of the bowl to incorporate any remaining flour. Cover the bowl and chill the dough 10-15 minutes (to make it easier to handle).
- Scoop the dough into 6 equal portions. (You can use a heaping ½ cup measure to portion the dough into 6 mounds.) Place the mounds on a parchment paper lined baking sheet, cover with plastic wrap, and refrigerate 3 hours, or up to overnight.
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