Bens Chocolate Chip Cookies Food
RON'S TRIPLE-CHOCOLATE CHIP COOKIES
Provided by Ron Ben-Israel
Time 1h40m
Yield approximately 40 cookies
Number Of Ingredients 12
Steps:
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
- Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
- Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.
BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES
Make and share this Ben & Jerry's Giant Chocolate Chip Cookies recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 24m
Yield 24 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Beat Butter and Sugars until creamy.
- Add Eggs and Vanilla.
- Mix Flour, Salt, and Baking Soda together in a separate bowl.
- Add flour mixture into the butter mixture until well blended.
- Next add the Chocolate Chips and the Walnuts.
- Using a Tablespoon, drop cookie dough onto your cookie sheet, about 3 inches apart (approximately 24 cookies).
- Bake cookies for 11 to 14 minute Let cookies cool and Enjoy!
BEN'S CHOCOLATE CHIP COOKIES
These cookies are made by the thousands and delivered to friends and family every year. The cookie master delivers dozens throughout the state and uses a commercial kitchen to produce each batch, a dozen at a time. If you live in Nevada you've probably either heard about Ben Graham's cookies or sampled one!
Provided by Michael Sommermeyer
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix each ingredient well, then bake at 400 degrees for 8-10 minutes.
- Use a small ice cream scoop to scoop out the dough, and only place 1 dozen to each cookie sheet spacing them about 2 inches apart.
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- Weigh out the two types of flour into a large mixing bowl. Mix thoroughly and stir in the salt and the prepared stem ginger.
- Now place the butter in a large bowl and melt it in the microwave until no solid bits remain - I always rest a lid on the top here to avoid the butter decorating the inside of the microwave. If you don't have a microwave, melt the butter gently in a pan on the hob and then tip the melted butter into a bowl.
- Tip the dark brown, soft sugar and the caster sugar into the melted butter, followed by the vanilla extract and combine everything thoroughly - an electric hand whisk is helpful here.
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- Gather all ingredients and preheat oven to 325 degrees. Line two baking trays with parchment paper.
- Combine flaxseed meal and water in a small bowl and let sit for 5 minutes. Meanwhile, place the melted Non-Dairy, butter, sugar, light brown sugar, and vanilla in a large bowl and stir with a spatula until well combined. Add the flaxseed mixture and stir to combine. Whisk the flour, baking soda and salt together in a medium bowl, add to the Non-Dairy mixture, and stir until almost combined. Add the chocolate chips and stir until completely combined.
- Scoop the dough onto the prepared baking sheets with a 1 1/2 inch scoop and bake for 10 to 12 minutes, switching the pans halfway through the baking time.
- Transfer to a wire rack to cool. Devour straight out of the oven or dip into a giant chocolate fountain!
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- Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
- Mix the flour, salt and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts (if desired).
- Drop the dough, using a small ice cream scoop, 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
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- Place sliced butter into a light-coloured pan or skillet. Melt over medium-high heat, stirring continuously, until becomes foamy, then turns clear and starts showing brown specks. You'll also notice nutty aroma. It's done after approx. 5 min, at medium brown stage. Transfer it to a large bowl and allow to cool.
- Once the butter has cooled a little bit, add sugar and orange zest to it and mix it with a whisk for a minute, just to combine. Then add eggs, one at the time, with vanilla extract and whisk for a minute until combined.
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