AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Provided by Anonymous
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g
THE BEST SOFT CHOCOLATE CHIP COOKIES
Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.
Provided by chefamarie
Categories Drop Cookies
Time 35m
Yield 48-72 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Sift together flour, baking soda, baking powder, and salt into a small bowl.
- In a large bowl, cream crisco, sugars, and vanilla.
- Add eggs one at a time, beating well after each addition.
- Beat in flour mixture one cup at a time.
- Stir in morsles.
- Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
- Bake at 325* F for 11-12 minutes.
- Allow to rest on cooling rack 10 minutes.
- Enjoy!
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
AMAZING SOFT AND CHEWY CHOCOLATE CHIP COOKIES
These are absolutely the most amazing chocolate chip cookies ever! They are crisp on the outside yet soft and chewy in the middle and delicious chocolate chips are spread throughout them making them even more of a scrumptious treat. Whenever I make them they disappear in seconds; children and adults alike can't get enough. These cookies are so moist and chewy they literally melt in your mouth! The best EVER!
Provided by Brittney_B
Categories Drop Cookies
Time 27m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 160°C (or 320°F).
- Melt butter in a saucepan over medium heat (or in the microwave)and set aside to cool slightly.
- Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
- Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla extract.
- Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined.
- Stir through chocolate chips.
- Drop rounded tablespoons of the cookie mixture onto lined baking trays.
- Bake for 12 minutes or until just lightly golden then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.
AWESOME SOFT BAKED CHOCOLATE CHIP COOKIES
This is my FAVORITE chocolate chip cookie recipe. I adapted it from the Original Toll House recipe. They don't stick around too long! The boys and hubby gobble them up!! The only thing I changed from the original was add 3tsp of vanilla instead of 1.
Provided by BoY_MoM_07
Categories Drop Cookies
Time 24m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375°F.
- COMBINE flour, baking soda and salt in small bowl.
- BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- ADD eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- STIR in morsels and nuts.
- NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
- Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- *TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
- PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- SLICE AND BAKE COOKIE VARIATION:
- PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Nutrition Facts : Calories 110.2, Fat 5.9, SaturatedFat 3, Cholesterol 14.5, Sodium 105.4, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.4
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
AWESOME CHOCOLATE CHIP COOKIES
This is the best recipe I've tried so far. Moist and chewy and they disappear in the blink of an eye!
Provided by Pam H
Categories Dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375 degrees (350 if using convection).
- Combine shortening, brown sugar, milk, and vanilla in large bowl.
- Beat at medium speed until well blended.
- Beat egg into mixture.
- Combine flour, salt, and baking soda.
- Mix into creamed mixture just until blended.
- Add chocolate chips and nuts and mix.
- Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
- Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
- Cool 2 minutes on baking sheet then transfer to foil to cool completely.
- *If nuts are used decrease chips to 1 cup.
Nutrition Facts : Calories 1512.8, Fat 79.1, SaturatedFat 28.6, Cholesterol 63.4, Sodium 1155.2, Carbohydrate 200.4, Fiber 6.9, Sugar 135.5, Protein 13.6
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
SOFT CHOCOLATE CHIP COOKIES II
These are soft and chewy cookies.
Provided by Deb Wical
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
- Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 51.1 g, Cholesterol 35.8 mg, Fat 23.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.9 g, Sodium 220.3 mg, Sugar 33.3 g
ABSOLUTELY SINFUL CHOCOLATE CHOCOLATE CHIP COOKIES
This recipe was given to me by my grandmother 10 years ago. They were always a HUGE hit at work pig-outs and now my family loves them! A wonderful soft cookie that is incredibly chocolaty.
Provided by EMMAWHITE
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
- In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 214 calories, Carbohydrate 28.4 g, Cholesterol 28.5 mg, Fat 11.4 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 104.4 mg, Sugar 18.2 g
AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
Make and share this Award Winning Soft Chocolate Chip Cookies recipe from Food.com.
Provided by JanetGomez
Categories Drop Cookies
Time 27m
Yield 72 cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
- Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 mins in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 156.4, Fat 8.3, SaturatedFat 5, Cholesterol 25.3, Sodium 117.8, Carbohydrate 20.4, Fiber 0.8, Sugar 13.6, Protein 1.6
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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