Savory Chocolate Chip Cookies Recipes

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:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
• Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
• When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
• Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

Steps:

• Preheat oven to 350 degrees.
• Grind steel oats in a food processor until ground fine.
• Combine dry ingredients in medium bowl: ground oats, flour, baking soda, salt and cinnamon.
• In separate bowl, combine wet ingredients: butter, sugars, vanilla and lemon juice until combined.
• Add the eggs to the wet ingredients and blend until smooth.
• Combine wet and dry ingredients until well blended.
• Fold in the chocolate and peanut butter chips until combined through out.
• Use a tablespoon cookie scoop and drop them onto a lightly sprayed cookie sheet.
• Bake 10-11 minutes or until cookies are lightly browned.
• Let them rest in the pan for 5 minutes before you transfer them to a cooling rack.
• Store in a sealed container to keep cookies moist.