Chocochip Gooey Treats Food

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
• Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
• Add 2 eggs, one at a time, to creamed ingredients.
• Add vanilla. Mix well.
• Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
• Mix in chocolate chips.
• I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
• Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

BEST CHOCOLATE CHIP COOKIES

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.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180C, gas mark 4.
• Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
• Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
• Stir in the chocolate chips.
• Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
• Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
• For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.