My Favorite Chocolate Chip Cookie Food

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
• Combine dry ingredients and add to butter mixture.
• Mix until well blended.
• Stir in chocolate chips.
• Drop by rounded teaspoon onto ungreased baking sheets.
• Bake at 375° for 7-10 minutes until golden brown.
• **I like chewy cookies and if you do too, adjust the baking time accordingly).

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Use a medium speed on the mixer to beat the shortening and the butter together till almost smooth.
• Add 1/2 the flour, the dark brown sugar, sugar, eggs, vanilla, baking soda.
• Beat till combined well.
• Beat in the remaining flour.
• Stir in chocolate chips (or other option).
• Drop onto cookie sheet in tablespoon size drops, about 2-3 inches apart.
• (It also works to roll into 1-1/2 inch balls and space at 2-1/2 inches).
• Bake@ 375 for 8-10 minutes or until edges are light brown.
• Cool on rack& enjoy.
• Extremely good while warm.
• Especially delicious after cooled.
• Store in Ziploc or sealed container.

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.

MY KIDS' FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugars well until lighter in color and fluffy.
• Add egg, egg yolk, milk, and vanilla and mix well.
• Add 1 cup of the flour, the baking soda and the salt, mix well.
• Add remaining flour(s)and mix well.
• Add chocolate chips and mix well.
• Drop by spoonfuls onto cookie sheets and bake for 8-10 minutes.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

OUR FAVORITE CHOCOLATE CHIP COOKIES

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.