Kitchenaid Chocolate Chip Cookies Food

KITCHENAID CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Soften butter in the microwave. I microwave each stick of butter 15 seconds then rotate 180 degrees and microwave for another 15 seconds. Your oven will be different.
• Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer.
• Turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat another 30 seconds. Stop and scrape bowl.
• Sift together baking soda, salt, and flour.
• Turn to Stir Speed. Gradually add the flour mixture to the sugar mixture over about 2 minutes.
• Turn to Speed 2 and mix 30 seconds.
• Turn to Stir Speed and add chocolate chips, mixing for 15 seconds.
• Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, longer if you prefer crunchy cookies.
• Let the cookies rest for 1 minute after removing from oven, then remove them and cool on wire racks. Allow the baking sheets to cool about 2 minutes before using them for the next batch.

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• Select your favorite recipe.
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CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Place sugars, butter, eggs, and vanilla in mixer bowl.
• Attach bowl and flat beater to mixer.
• Turn to Speed 2 and mix about 30 seconds, then stop and scrape bowl.
• Turn to Speed 4 and beat about 30 seconds, then stop and scrape bowl.
• Turn to Stir Speed, gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes.
• Turn to Speed 2 and mix about 30 seconds, stop and scrape bowl.
• Add chocolate chips.
• Turn to Stir Speed and mix about 15 seconds.
• Drop rounded teaspoonfuls onto greased baking sheets, about 2 inches apart.
• Bake for 10-12 munutes.
• Remove from baking sheets immediately and cool on wire racks.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
• Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.