Katies Chocolate Chip Cookies Food

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES

Steps:

• Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
• Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
• Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
• Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.

CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Sift the flour, salt, baking powder and baking soda into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the brown sugar, granulated sugar, butter and vanilla on high speed until light and fluffy, 3 to 5 minutes. Lower the speed to medium and add the eggs one at a time, beating until incorporated, about 1 minute. On low speed, gradually add the dry ingredients and mix until just combined. Remove the bowl from the mixer and use a rubber spatula to mix in the chocolate chips by hand.
• Scoop by 2-tablespoonful amounts (or use an ice cream scoop) onto the prepared baking sheets. Moisten the heel of your hand and fingers with water and flatten the cookies until they are perfectly round and about 1/4 inch thick. Space the cookies about 1 inch apart.
• Bake until the cookies are set in the center, rotating the pans halfway through, 8 to 10 minutes total. Transfer the baking sheets to cooling racks to set for 5 minutes. Transfer the cookies to cooling racks to cool completely.

TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Grease or line 2-3 cookie sheets with parchment paper.
• In a large bowl, stir together flour, baking soda and salt.
• In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
• Add eggs to the butter mixture and mix them lightly.
• Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
• Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
• Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
• Remove from oven and allow to cool on wire racks.

KATIE'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Mix dry ingredients with wire whisk.
• Add butter, eggs, and vanilla to dry mix.
• Stir in chips with your hands.
• Roll into 1-inch balls and place on ungreased baking sheet.
• Bake at 375°F for 8-10 minutes.

CHOCOLATE CHIP OATIES (COOKIES)

Steps:

• Preheat oven to 350°F.
• Beat butter and sugar together in a mixing bowl until light and fluffy.
• Beat in the egg, then milk and vanilla until well blended.
• Add oats and mix, then add flour, cocoa and baking powder. Mix until everything is well blended.
• Stir in chocolate.
• Line two baking sheets with parchment paper (or grease lightly).
• Scoop out dough in large gobs (about 1 1/4-1 3/8 oz each) and flatten slightly with a fork (dip fork in flour to prevent sticking).
• Bake for 15 minutes or until cookies are slightly risen and firm.
• Let cool on baking sheets for a few minutes then remove to wire racks to cool completely.

KATIE'S CHOCOLATE CHIP COOKIES

Steps:

• Mix shortening, butter, sugars, egg and vanilla.
• Sift dry ingredients together and stir in.
• Mix in chocolate chips.
• Drop rounded teaspoons 2" apart.
• Bake 8-10 minutes at 375 degrees.

KATIE'S HOT CHOCOLATE CHIP COOKIES

Steps:

• Beat together butter & cream cheese together until fluffy. Add sugar, vanilla, baking soda & hot chocolate mix. Then add flour until mixed together (do not over beat). Mix in chocolate chips and chill for 1 hour in refrigerator.
• Preheat oven to 375 degrees. Roll dough into 1 inch balls and bake 14 minutes. Cool on wire racks.