Chocolate Chip Cookies From Karo Food

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter 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 wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

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.

KAHLUA-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F
• Line baking sheet with parchment paper.
• In small bowl, combine flour, baking soda and salt; mix well.
• In large bowl, combine sugar, brown sugar and shortening; mix well.
• Add eggs, liqueur and vanilla; mix well.
• Slowly stir in flour mixture until of uniform consistency.
• Stir in chocolate chips and pecans.
• Drop onto baking sheet in teaspoonfuls 3 inches apart.
• Bake 10 to 11 minutes or until light brown.

MARTHA'S SOFT-BAKED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350.
• Whisk together flour, baking soda, baking powder and salt.
• In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
• Beat in eggs and vanilla.
• With mixers on low, gradually add flour mixture, beating just until combined.
• Fold in chocolate chips.
• Drop dough by tablespoons onto two baking sheets, 2 inches apart.
• Bake until cookies are no longer shiny - 10-12 minutes.
• Let cool two minutes and transfer to wire rack.

CHOCOLATE CHIP COOKIES FROM KARO®

Steps:

• Preheat oven to 350 degrees F.
• Beat butter and sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in flour, baking soda and salt until combined.
• Stir in chocolate chips.
• Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
• Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.

CHOCOLATE CHIP COOKIES FROM KARO®

Steps:

• Preheat oven to 350 degrees F.
• Beat butter and sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in flour, baking soda and salt until combined.
• Stir in chocolate chips.
• Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
• Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.