5-INGREDIENT EASY CHOCOLATE CHIP COOKIES
This is a really basic recipe that only uses 5 ingredients. Enjoy!
Provided by Sapphire Bang
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
- Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 20.8 g, Cholesterol 35.8 mg, Fat 10.3 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 6.3 g, Sodium 62.7 mg, Sugar 8.3 g
QUICK AND EASY CHOCOLATE CHIP COOKIES
Make and share this Quick and Easy Chocolate Chip Cookies recipe from Food.com.
Provided by Dragonfly AZ
Categories Drop Cookies
Time 35m
Yield 18-24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Sift flour, salt and baking soda together, set aside.
- Mix the melted butter and sugars together until thoroughly mixed. Add egg yolk and vanilla and mix until creamy.
- Stir in dry ingredients and mix just until blended.
- Stir in chocolate chips.
- Drop dough by 1/4 cupfuls onto nonstick baking sheet, about 3 inches apart.
- Bake 13-16 minutes. Let cool on cookie sheet for at least 5 minutes before removing to rack to finish cooling.
EASY THING CHOCOLATE CHIP COOKIES
Chocolate chips are the simplest form of baking but the outcome will literally blow you away. It is an easy thing to do and in fact, it won't break your sweat. View more details here: https://www.myweekendplan.asia/chocolate-chip-cookies/ More dessert recipes can be found here: https://www.myweekendplan.asia/category/pastry/
Provided by tech.myweekendplan
Categories Dessert
Time 38m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together at a low speed until it is fully incorporated. Yes it's just as easy as that.
- Once mixed, portion the dough to about 10g and roll it into balls.
- Top it off with more chocolate chips.
- Bake it in 180c preheated oven.
Nutrition Facts : Calories 336.9, Fat 17.6, SaturatedFat 10.5, Cholesterol 36.7, Sodium 77.2, Carbohydrate 46.6, Fiber 2.4, Sugar 32.7, Protein 3.6
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
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.
SIMPLE CHOCOLATE CHIP COOKIES
These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
- Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
- Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
EASY CHOCOLATE CHIP COOKIES
Quick and Easy Chocolate Chip recipe (just like Millies)!!
Provided by tori_collins123
Time 20m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Pre-heat oven to 200oc
- Place butter and sugar in large bowl and mix well
- add the egg and vanilla essence and mix again
- sieve in flour and salt to mix and combine well.
- Cut the chocolate, but not to finely and add. Mix together then roll balls of mixture to about 2cm by 2cm and place on a baking tray with baking parchment on. Be careful not to put the cookies too close together.
- Place in preheated oven for 7-10 minutes. Repeat until all cookies are cooked.
- I use different kinds of chocolate and add nuts. For double chocolate cookies simply replace 50g flour with 75g chocolate powder.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
EASY CHOCOLATE CHIP COOKIES
Make and share this Easy Chocolate Chip Cookies recipe from Food.com.
Provided by Meesha_Mee
Categories Drop Cookies
Time 21m
Yield 2 Dozen
Number Of Ingredients 8
Steps:
- Pre-Heat oven to 3oo degrees.
- Mix Flour, Salt, Baking soda together and set aside.
- Mix Sugar, Butter, Honey and Vanilla until well blended and slightly fluffy; scrape sides of bowl.
- Add flour mixture to Sugar/Butter mixture and blend together.
- (DO NOT OVER MIX).
- Add Chocolate chips.
- Drop rounded spoonfulls of dough on to an ungreased non-stick pan, and bake for 15-18 minutes, or until browned around the edges.
- FOR CRISPIER COOKIES BAKE 18 TO 25 MINUTES.
- Set on wire rack to cool.
Nutrition Facts : Calories 1473.7, Fat 72, SaturatedFat 44.2, Cholesterol 122, Sodium 812.4, Carbohydrate 210.1, Fiber 7.2, Sugar 142.9, Protein 12.3
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the butter and sugar until fluffy. (NOTE: if you do not have a mixer you can do this with a wooden spoon. Beat together the butter and sugar until completely combined and fluffy. This will take some time.)
- Stir in the flour (make sure your flour has not been packed down into the measuring cup when measured or there will be too much flour in your cookies), salt, and the chocolate chips just until combined. Do not mix for a long time after adding the flour, it will create cookies that are too tough or cakey. Scoop into mounds about 2 TBSP each onto ungreased cookie sheets (you can use a silpat or parchment paper to line your sheets). Do not put more than 9 cookies per sheet.
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