Melted Butter Chocolate Chip Cookies Food

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

RIDICULOUSLY EASY CHOCOLATE CHIP COOKIES

Steps:

• You can use regular melted butter or browned butter for this chocolate chip cookie recipe.
• For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
• For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
• When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
• In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
• In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together. Whisk in espresso powder (optional).
• Switch to a large rubber spatula, and then add the dry ingredients in 3 parts, stirring gently until they disappear. Fold in most of the chocolate chips, saving a handful for adding to the tops of each scooped cookie before baking.
• Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
• Drop 1 1/2 tablespoon-mounds or use a medium cookie scoop onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Press a few extra pieces of chocolate into the tops of each cookie dough mound.
• Bake the cookies, one sheet at a time and rotate once during cooking, for 12 to 16 minutes. The cookies should be golden brown around the edges but light in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Before serving, sprinkle a few flakes of sea salt over each cookie (optional).
• Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

QUICK AND EASY CHOCOLATE CHIP COOKIES

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.

MELTED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. In a medium bowl add the flour salt and baking soda, stir to blend and set aside till needed.
• 2. Next add butter to a large microwaveable bowl and melt.Then add in the sugar or Splenda and brown sugar, then beat with mixer until mixed together. Add the eggs and beat again until completely blended together.
• 3. Gradually add in the flour in 4 intervals, stirring after each addition. Don't forget to add in the Vanilla Bean Paste or Extract and stir again.
• 4. Beat until thorougly blended together.
• 5. Now remove beater and using a large spoon add in the chocolate chips & Chopped nuts, then stir until completely blended together.
• 6. Spray a large cookie sheet with non stick cookie spray, and drop cookie dough about 2 inches apart with a tablespoon, Place in preheated 325 degree F. oven and bake for 12 minutes.
• 7. Remove from oven and allow to sit on cookie sheets about 10 minutes before removing to a cooling rack or platter to cool completely.
• 8. When cooled place on large platter, and serve as desired.

CHOCOLATE CHIP BUTTER COOKIES

Steps:

• Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.

MELT-IN-YOUR-MOUTH CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal "creamed" batter because of the melted butter; this is totally ok. Beat in egg.
• Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour-you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
• Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
• Cool for 5 minutes in sheets; transfer to wire racks.