THE ULTIMATE CHOCOLATE CHIP COOKIE
Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
MOM'S BEST CHOCOLATE CHIP COOKIES
This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
Provided by KARATEMOM1
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 28.9 g, Cholesterol 32.4 mg, Fat 10.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 182.3 mg, Sugar 20.1 g
MY MOM'S BEST CHOCOLATE CHIP COOKIES
It took my mom some time to perfect this chocolate chip cookie recipe. She was determined to not have any hard or burned cookies. She tried all kinds of tips that she had been given from friends and co-workers. Such as making the cookie dough the night before and letting it sit in the fridge over night before baking, etc. One day she finally figured out what worked for her. Essentially it is the Nestle Toll House recipe with two minor tweaks that make this cookie soft, chewy and all around good. Even the next day it is still SOFT and not hard as some cookies tend to get. The small changes that are made make for a thicker better cookie, give it a try.
Provided by ChrissyVas
Categories Chocolate Chip Cookies
Time 1h
Yield 54 48 Cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375.
- In a large mixing bowl combine the dry ingredients and set aside.
- Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
- Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
- When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
- Grease two 14 X 17 cookie sheets.
- I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
- Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
- Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.
Nutrition Facts : Calories 187, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.9, Sodium 200.8, Carbohydrate 25.3, Fiber 0.7, Sugar 14.9, Protein 2.1
MOM'S CHOCOLATE CHIP COOKIES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Pam
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g
MY MOM'S CHOCOLATE CHIP COOKIES
Make and share this My Mom's Chocolate Chip Cookies recipe from Food.com.
Provided by MrsSchlopy
Categories Dessert
Time 20m
Yield 24 Cookies, 24-36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- 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 the baking soda in hot water. Add to the batter along with the salt. Stir in the flour, chocolate chips. Drop by spoonfuls or a melon baller onto an ungreased cookie sheet.
- Bake for about 10 minute or until the edges are nicely browned. I only bake for roughly 8 minutes -- High altitude -- and we like them a little gooeier.
Nutrition Facts : Calories 265.7, Fat 12.4, SaturatedFat 7.5, Cholesterol 38, Sodium 166.7, Carbohydrate 38.1, Fiber 1.2, Sugar 24.9, Protein 2.8
MOM'S AMBROSIA CHOCOLATE CHIP COOKIES
These are the cookies my mom used to make and I haven't found a better recipe anywhere! I also like to mix in white chocolate chips or the Nestle swirled chips. Just make sure to put some of the swirled chips on top of each ball right before you cook them.
Provided by Allison Hurst
Categories Dessert
Time 50m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, stir together flour, baking soda and salt.
- Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add vanilla and egg. Beat well.
- Add dry ingredients to creamed mixture. Mix well.
- Add chocolate chips. Mix well.
- Roll a heaping teaspoon of dough into a ball.
- Place each ball 2" apart on an ungreased cookie sheet.
- Bake in preheated oven for 10-15 minutes.
- Remove from oven and place cookies on a cooling rack.
Nutrition Facts : Calories 134.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 17.5, Sodium 97.7, Carbohydrate 17.2, Fiber 0.7, Sugar 11.1, Protein 1.3
MOM'S CHOCOLATE CHIP COOKIES
Make and share this Mom's Chocolate Chip Cookies recipe from Food.com.
Provided by MyHappyEatings
Categories Dessert
Time 40m
Yield 24-36 cookies, 12-36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, mix flour, baking soda and salt, set aside.
- In a large bowl, beat butter and shortening with an electric mixer on low speed for 1 minute.
- Add sugars and vanilla, beat till creamy on medium speed.
- In a seperate bowl, beat eggs with fork.
- Add eggs and milk to buttery mixture, mix just until combined.
- Gradually add dry ingredients (in three parts), mixing till combined between each addition.
- Using a wooden spoon, fold in chocolate chips.
- Drop teaspoon fulls onto ungreased cookie sheet.
- Bake 9 - 11 minutes or until lightly golden.
- Cool on wire rack.
Nutrition Facts : Calories 374.1, Fat 13.9, SaturatedFat 6.4, Cholesterol 35.4, Sodium 271.6, Carbohydrate 61.9, Fiber 2.3, Sugar 41.5, Protein 4.7
MOM'S SOFT CHOCOLATE CHIP COOKIES
Make and share this Mom's Soft Chocolate Chip Cookies recipe from Food.com.
Provided by Joyce Black
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Cream together the butter & both sugars.
- Add the remaining ingredients except chocolate chip; mix well.
- Mix in chocolate chips.
- Drop onto parchment-lined cookie sheets.
- Bake at 350° for about 10 minutes or until golden.
Nutrition Facts : Calories 216.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 38, Sodium 164.3, Carbohydrate 28.8, Fiber 0.9, Sugar 18, Protein 2.4
MY MOM'S CHOCOLATE CHIP COOKIES
My mom has probably made these cookies over a thousand times!! They're simple and delicious. Temp and baking time may vary, but just watch each batch and adjust as needed. ENJOY! Even the dough is good!
Provided by Kathleens Kitchen
Categories Dessert
Time 30m
Yield 15-20 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 - remember to adjust if your oven temp varies (I use 325).
- Cream together sugars and shortening;.
- blend in egg, vanilla and salt.
- Add half of flour - mix baking soda in with remaining flour, gently stir in with chocolate chips.
- Do not overmix, just enough to mix in flour.
- Roll into balls, small enough to fit 12-15 on a greased baking sheet (personally, I use my pampered chef bar pan - no greasing needed!).
- Squish down slightly, with fingers or fork.
- Baking time also varies - set timer for 10-12 minutes, watch carefully. You will probably need another few minutes, trust your excellent baking judgement! If you like crisp cookies, let them brown - chewy, take them out while they're still puffy in the centre! Let sit on the pan until set, lift off to cool on counter or rack.
- Cooled cookies or dough can be frozen in sealed freezer bags - just let thaw at room temperature.
Nutrition Facts : Calories 163.8, Fat 8.9, SaturatedFat 2.8, Cholesterol 14.1, Sodium 169.8, Carbohydrate 20.4, Fiber 0.6, Sugar 13.5, Protein 1.5
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