Chocolate Chocolate Chip Cookies Ii Food

BEST EVER CHOCOLATE CHIP COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
• For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
• For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream butter, sugars and vanilla until fluffy.
• Add eggs and mix well.
• In another bowl, mix baking soda, salt, cocoa and flour well.
• Add the flour mixture into the butter mixture gradually and mix well.
• Stir in chocolate chips.
• Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.

CHOCOLATE CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the sugar, brown sugar, and eggs until creamy. Melt the butter or margarine in a saucepan over low heat and mix into the sugar along with the vanilla. Combine the flour and baking soda; stir into the batter until it becomes dough. Mix in chocolate chips. Drop by teaspoonfuls about 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven for 5 to 7 minutes, until browned at the edges.

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.

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

CHOCOLATE CHOCOLATE CHIP SKILLET COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast-iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
• Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, cocoa powder, salt and baking soda together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogenous (do not overmix). Stir in the chocolate chips.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked, the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Serve warm, cut into wedges.

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.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

SOFT CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
• Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

DOUBLE CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Melt 1 cup of the chocolate chips over boiling water; cool slightly.
• Sift together flour, baking powder, and salt into a mixing bowl.
• Add sugars, egg, butter, milk, vanilla, and melted chocolate chips.
• stir just to blend, then beat for 1 minute.
• Stir in remaining 1 cup chocolate chips.
• Drop by tsp.
• about 2" apart, onto ungreased baking sheet.
• BAke at 375 degrees for about 10-12 minutes.

WORLD'S BEST CHOCOLATE CHIP COOKIES (BY DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
• Whisk together the flour, salt, and baking soda.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
• Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
• Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
• Repeat with the remainder of the dough, cooling the baking sheets between batches.

OATMEAL CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350°.
• In a large bowl combine flour, brown sugar, soda, salt, cinnamon, butter, eggs and vanilla.
• Beat at medium speed with an electric mixer 1-2 minutes.
• Stir in oatmeal, walnuts and chocolate chips.
• Drop by well rounded Tablespoons 2-inches apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
• Cool 2 miuntes, then carefully transfer to racks with spatula to cool.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

DOUBLE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.