Chicago Crunchy Chocolate Chip Cookies Food

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
• To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
• Fold in chocolate into dough. Mix the dough with the chocolate bar
• Wrap and chill in the refrigerator for at least 1 hour.
• Bake at 400°F for 15 minutes.
• Let cool and serve.
• Enjoy!

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°; lightly grease two baking sheets.
• In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips.
• Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
• Remove from oven and transfer to a rack to cool.

CHIPS AHOY! CHOCOLATE CHIP COOKIES

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
• Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
• Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour -- don't exceed 4 tablespoons of water -- this will make a firm dough.
• Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
• Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.

CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 350 2. Sift flour, soda, and salt into bowl 3. Beat butter, margarine, brown and granulated sugar, egg, milk, and vanilla in bowl until well blended 4. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats, and chocolate chips 5. Drop by heaping teaspoon fulls onto ungreased cookie sheets, 2 inches apart. Bake for 12 minutes or until golden brown. Cool on wire racks.

CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350*.
• Sift together flour,baking soda, and salt and set aside.
• in Large bowl beat butter, sugars and egg, milk, and vanilla.
• Stir in flour mixture alternating with oil.
• Add cereal, oatmeal and chips.
• Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
• Bake for 8-10 minutes or until done.
• Makes nine dozen.