Davids Secret Ingredient Chocolate Chip Cookies Food

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
• Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
• When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
• Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
• Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside.
• Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl.
• In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix!
• Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• 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. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

SECRET RECIPE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Process rolled oats in a food processer or blender until finly ground.
• Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
• In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
• Add eggs and beat until fluffy.
• Stir the flour mixture into the butter mixture, blending well.
• Add the chocolate chips and nuts to the dough and mix well.
• Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
• Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
• Transfer to a wire rack to cool completely.
• Store in a zip-top container to keep them soft and chewy.

CHEWY SECRET CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Melt butter (usually 30 seconds in microwave).
• Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each addition.
• Combine flour, baking soda and salt in separate bowl.
• Gradually beat in flour mixture.
• Stir in morsels.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 oven for 9 to 11 minutes or until golden brown.
• Let stand for 2 minutes, remove to wire racks to cool completely.
• After cooling, carefully hide a few so you have a chance to eat them!

4 INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Line one or two baking sheets with parchment paper.
• Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
• Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 350.
• cover 2 cookie sheets with parchment paper.
• place rolled oats in food processor.
• or blender and process till finely ground( if using quick oats you can skip this part).
• combine the 1st 5 ingredients in mixing bowl.
• in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
• add the eggs and beat till fluffy.
• stir the flour into the "fluffy" mixture.
• with wooden spoon blending well.
• add the chocolate chips and nuts mix well.
• using a 1/4th cup dough for each cookie.
• ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
• bake 16 to 18 minutes or until lightly browned.
• cool on wire rack.
• store in a tightly covered container.
• to keep them soft and chewy.