Chocolate Chip Slab Cookies Food

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.

CHOCOLATE CHIP SLAB COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Beat the butter and sugar using and electric mixer until light and fluffy. Beat in the vanilla extract.
• Stir in the flour and chocolate chips.
• Pat the dough into a 7" x 10" pan. Bake for 25 minutes. Allow to cool before cutting into squares.

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.

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.

CHOCOLATE CHIP COOKIE SLAB PIE

Steps:

• Preheat oven to 350 degrees F. Line a 9×13-inch baking dish or rimmed cookie sheet with parchment paper. Set aside.
• Make the Crust:.
• Using a food processor, pulverize the Oreo cookies (or chocolate sandwich cookies) into a fine crumb. Add melted butter and sugar and pulse until combined. Press into the lined pan. Bake for 10 minutes. Allow to cool as you prepare the filling.
• Make the filling:.
• Beat butter and sugars together at high speed with an electric mixer until light and creamy. Add eggs one at a time, making sure they are fully combined before adding the next one. Add the vanilla, reducing to medium speed and mix until blended. Add flour and salt, mixing until just blended. Stir in semisweet chocolate chips. Spread into prepared crust.
• Bake for 35-40 minutes or until just set. The center will be a little bit gooey and will set as it cools. Remove from oven and transfer pan to a wire rack. Cool completely, about 1 hour.
• Slice into bars and serve warm with ice cream and chocolate sauce. Enjoy!