Bevs Chocolate Chip Cookies Food

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WHITE BEAN CHOCOLATE CHIP COOKIES



White Bean Chocolate Chip Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 1/2 dozen cookies

Number Of Ingredients 10

4 tablespoons unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup cooked or canned cannellini beans, drained and rinsed
2 tablespoons pure maple syrup
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes. Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth.
  • Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes. Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don¿t worry if the mixture looks curdled; it will smooth out when you add the dry ingredients.
  • Meanwhile, sift the flour, baking soda and salt together into a bowl. With the mixer on low speed, slowly add the flour mixture and mix until just combined. Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart. Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely.
  • Store the cookies in an airtight container for up to 5 days.

WORLD'S BEST CHOCOLATE CHIP COOKIES



World's Best Chocolate Chip Cookies image

There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.

Provided by Karen..

Categories     Dessert

Time 27m

Yield 6 dozen cookies, 72 serving(s)

Number Of Ingredients 10

3/4 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 tablespoon vanilla
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cups semi-sweet chocolate chips
1 cup walnuts, chopped or 1 cup pecans

Steps:

  • Preheat oven to 350 degrees.
  • Cream sugars and butter.
  • Add vanilla and eggs and mix well.
  • Combine dry ingredients together and gradually add to creamed mixture.
  • Stir in chips and nuts.
  • Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
  • Bake for 10 to 12 minutes.

BEV'S CHOCOLATE CHIP COOKIES



Bev's Chocolate Chip Cookies image

These are healthier chocolate chip cookies than normal. Give them a try if you're on a low cal/low fat diet.*These can stay in the freezer for up to 2 months* From Yahoo Food.

Provided by Ashbow

Categories     Dessert

Time 30m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11

3/4 cup rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
  • Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt.
  • Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy.
  • With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  • Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes.
  • Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Nutrition Facts : Calories 98.4, Fat 5.4, SaturatedFat 2.2, Cholesterol 10.3, Sodium 77.1, Carbohydrate 12.5, Fiber 1, Sugar 7.7, Protein 1.3

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