Marys Chocolate Chip Cookies Food

MARY'S AMAZING CREAM CHEESE CHOCOLATE CHIP COOKIES

Steps:

• combine all ingredients.
• drop by T on ungreased cookie sheets.
• bake at 350 for 10-12 minute.
• Color should only change slightly golden, easy to over bake.

WORLD'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

MARY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth.
• Whisk flour, baking soda, and salt.
• Stir dry ingredients into wet ingredients.
• Dont overmix.
• Stir in chocolate chips.
• Bake for 12 (up to 16) minutes.

VINTAGE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

MARY-MARGARET'S CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, soda and salt - Set aside. In large bowl combine butter, both sugars and pudding. Blend until smooth and creamy. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chips, nuts and coconut.
• Drop by Tablespoon (I use a 1 1/2 inch cookie scoop & bake 22 min.) on to cookie sheet, bake at 375 for 15-20 minutes ("Airbake" cookie sheets work great). I also sift my flour because it seems to make for better blending, but it isn't necessary.

MARY'S GLUTEN FREE OATMEAL CHOCOLATE CHIP, COCONUT, PECAN COOKIE

Steps:

• 1. Preheat oven to 350°F.
• 2. In a large bowl, mix together oil, sugars, egg, applesauce, and vanilla extract. Beat on medium-high about 3 minutes - break up any brown sugar lumps.
• 3. In a medium bowl, whisk together flour, oats, salt, and baking soda. Fold flour mixture into egg & sugar mixture until combined.
• 4. Fold in chocolate chips, coconut, and pecans (dough will be slightly loose).
• 5. Spoon heaping tablespoons of dough onto lined cookie sheets about 2" apart.
• 6. Bake at 350°F for 11 - 12 minutes, or until they're browned around edges.
• 7. Let cookies cool on pans for three minutes, and then move to wire rack to cool completely.
• NOTES:.
• I use Bob's Red Mill 1:1 Gluten Free Baking Flour with great success. I also use Bob's Red Mill gluten free oats but Quaker gluten free oats work equally well.
• NOTES: Applesauce adds needed moisture and "chewy" mouth feel to gluten free cookies, and you wont taste the applesauce.
• NOTES: I use unsweetened coconut but if all you have is sweetened coconut then use that (same portion) but decrease granulated sugar in recipe by about 1 tablespoon.

MARY BARTZ BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
• 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
• Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.