Tashas Bulk Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350°F.
• In medium bowl sift together flour and baking soda.
• Cream together butter, oil, and sugar.
• Add eggs and vanilla until combined.
• Gradually add flour mixture to wet mixture.
• Stir in chocolate chips.
• At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
• Bake for 7-10 minutes or until lightly golden.
• Allow to cool.
• To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.

Steps:

• Preheat your oven to 350oF/175oC and line baking sheets with baking paper.
• In a LARGE bowl, cream the butter and sugars. Add the eggs, water and vanilla - mix until creamy.
• Add the flour, salt and baking soda - stir until blended.
• Gently fold in the chocolate chips mixing only until they are evenly distributed.
• Drop spoonfuls on to the prepared cookie sheet (you will have to make a number of batches).
• Bake each batch for 8-10 minutes, or until just golden brown.
• Let cook in the sheet a few minutes before removing and placing on a cooling wrack.

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
• Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.