ERIC'S FAVORITE CHOCOLATE CHIPPERS
This recipe is definitely a family favorite. I used to make these cookies at least once a week, and they disappeared about as fast as I could make them, especially when my son Eric and his friends would stampede into the kitchen after school!
Provided by Hazeleyes
Categories Dessert
Time 1h15m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl beat the shortening, margarine, and the white and brown sugars together until light and fluffy.
- Add the eggs, vanilla, and butter flavorings. Mix well.
- Stir in flour, baking soda and salt until well combined.
- Stir in chocolate chips.
- Chill dough 1/2 hour.
- Shape into walnut sized balls, and flatten slightly with a glass dipped in sugar.
- Bake at 375 degrees for 8-10 minutes.
- Enjoy with a large glass of milk!
Nutrition Facts : Calories 117.3, Fat 6.2, SaturatedFat 2, Cholesterol 7, Sodium 87.9, Carbohydrate 15.3, Fiber 0.5, Sugar 10, Protein 1.1
THE BEST CHOCOLATE CHIPPERS
I was babysitting a friend's baby one day and she brought me some of these for a reward. I insisted on the recipe and here it is. These freeze very well, too, if you have them that long.
Provided by bert2421
Categories Drop Cookies
Time 25m
Yield 72 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening, sugars, eggs and vanilla until very fluffy.
- Sift together dry ingredients; stir into creamed mixture.
- Add chocolate chips.
- Refrigerate til well chilled.
- Drop from teaspoon 2" apart onto a cool greased cookie sheet.
- Bake at 350 for 8-10 minutes.
- If I'm in a hurry, I omit putting the dough in the fridge to chill. Still comes out fine.
Nutrition Facts : Calories 79.3, Fat 4.4, SaturatedFat 1.6, Cholesterol 5.9, Sodium 69.1, Carbohydrate 9.9, Fiber 0.4, Sugar 6.9, Protein 0.7
CHOCOLATE CHIPPERS (COOKIES)
These are my Hubby's favourite biscuit. These are also great if you replace 50-75g of choc chips with macadamia nuts!
Provided by Stardustannie
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Line 2 large baking trays with baking paper.
- Place butter and sugar in bowl and, using an electric beater beat for 3 minutes or until light and fluffy.
- Add egg and vanilla and beat till well combined.
- Add flour, salt and chocolate also add nuts now is using. Mix well until combined.
- Taking heaped teaspoonfuls roll into balls and flatten slightly between palm of hands.
- Place on prepared tray 5cm apart and bake for 10-15 minutes or until golden around the edges.
- Remove from oven and cool for a few minutes on tray before removing to cooling racks.
OUR FAVORITE CHOCOLATE CHIP COOKIES
These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the ultimate chocolate chip cookie, our test kitchen found higher-quality options and superior meltability in hand-chopped chocolate bars over purchased chocolate chips. We know there are die-hard chocolate chip fans out there, so feel free to use the type of chocolate that you prefer.
Provided by Rhoda Boone
Categories Frankenrecipe Dessert Chocolate Bake Cookies snack snack week Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
- Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
- Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.
- Do Ahead
- Dough can be made 3 months ahead. Wrap tightly and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
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