Classic Chocolate Cookies Food

CLASSIC CHOCOLATE-CHIP COOKIES

Steps:

• Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chips and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.

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.

CLASSIC CHOCOLATE COOKIES

Steps:

• Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake for 9 to 12 minutes. Transfer cookies to cooling racks to cool.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients, mixing well after each addition. Stir in chocolate chips.
• Drop dough into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

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.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Cream room temperature butter and sugars until lightened and fluffy.
• Add eggs and vanilla, scrape down and mix well.
• Add flour, salt and soda, mix until about half combined.
• Add chocolate chips, mix until combined.
• Portion with a 1.5 ounce scoop for 5 dozen cookies.
• Portion with a 1 ounce scoop for 7 dozen cookies.
• Bake at 350 for 12 minutes.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 375. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt; beat until mixture is combined. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces and walnuts.
• Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until lightly browned. Transfer to wire rack; let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.