CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS
After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories dessert
Time 1h
Yield about 3 dozen cookies
Number Of Ingredients 11
Steps:
- In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
- Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
- Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.
NOT YOUR ORDINARY CHOCOLATE CHIP COOKIES (LIQUEUR LACED)
This produces a delectable chip and nut cookie. Though the combination of nuts can be altered, as well as the type of chips (milk, semi-sweet, white), the one thing stay true to the recipe is the addition of the liqueur.
Provided by gailanng
Categories Drop Cookies
Time 46m
Yield 24-30 each
Number Of Ingredients 13
Steps:
- Preheat oven 325 degrees.
- Beat first five ingredients in electric mixture until light and fluffy.
- Add eggs; beat well.
- In a separate bowl, mix together flour, baking soda and salt. Stir into butter mixture.
- Add into butter mixture the chocolate chips and all chopped nuts.
- Drop batter by 1/4 cupfuls onto an ungreased cookie sheet, spacing apart. Bake until cookies are golden brown, about 14 -16 minutes.
- Cool on racks.
Nutrition Facts : Calories 383.4, Fat 23.3, SaturatedFat 10.6, Cholesterol 35.8, Sodium 113.4, Carbohydrate 41.8, Fiber 2.7, Sugar 28.2, Protein 4.3
NOT-$10-A-DOZEN CHOCOLATE CHIP COOKIES (NANCY B'S BAKERY CLONE)
Make and share this Not-$10-A-Dozen Chocolate Chip Cookies (Nancy B's Bakery Clone) recipe from Food.com.
Provided by PeteVenk
Categories Drop Cookies
Time 40m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Cream butter, peanut butter, and sugars together.
- Add vanilla and eggs one at a time, mixing well after each addition.
- At a low speed add dry ingredients and mix until just combined, about 10 seconds.
- Add chocolate chips and mix as little as possible to evenly distribute.
- Chill dough if desired.
- Scoop 6, 3 1/2 ounce (the size of a racket ball) onto baking sheet lined with parchment. Lightly sprinkle top with sea salt and bake at 350 for 15 to 20 minutes. Will spread to 5-6", so leave ample room. Cookies will still be soft, but beginning to brown.
- Transfer sheet to a wire rack for 12 minutes to cool (DO NOT REMOVE COOKIES).
- Transfer cookies to rack to complete cooling.
BRIAN'S MILK CHOCOLATE CHIP COOKIES (AKA DIRT COOKIES)
I am not a big fan of semi-sweet chocolate chips, so I used milk chocolate chips and then decided to make the cookie base chocolaty too. My oldest son called them dirt cookies because of the brown batter. So, the name stuck. My kids love them and I hope you do too!
Provided by brian48195
Categories Drop Cookies
Time 1h10m
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a small bowl, combine flour, baking soda, cocoa powder and salt; set aside.
- In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture to the butter mixture.
- Stir in chocolate chips.
- Drop by rounded tablespoon or roll into your hand an make a ball and place onto ungreased cookie sheet.
- Bake for 10-11 minutes (you have to watch them to see if they are done as you can't see them brown because the batter is brown).
- Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to wire racks to cool completely.
- Enjoy!
Nutrition Facts : Calories 195.3, Fat 10, SaturatedFat 6, Cholesterol 30.4, Sodium 177.4, Carbohydrate 26.2, Fiber 1, Sugar 16.6, Protein 2.1
TRADITIONAL CHOCOLATE CHIP COOKIES
This recipe produces rather flat, crispy-on-the-edges cookies, perfect for dunking. I add cocoa nibs for an extra layer of chocolate, but like nuts, these are optional. The recipe is from The Best Recipe cookbook.
Provided by Sass Smith
Categories Drop Cookies
Time 1h20m
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees F.
- Whisk flour, salt and baking soda together and set aside.
- If cocoa nibs are not already broken into small pieces (about the size of the chocolate chips) do this now, or better yet get your baking helper to do this.
- Cream butter and both sugars together until light and fluffy, scraping sides of bowl with a spatula as needed.
- Add eggs, vanilla and water. Beat to combine and scrape sides of bowl.
- Add dry ingredients and stir together just until combined.
- Add chocolate chips and cocoa nibs and stir just until combined.
- Use two spoons to drop dough onto cookie sheets, at least 1 inch apart.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown but not quite set in the centers, about 8 to 10 minutes.
- Cool on racks.
Nutrition Facts : Calories 281.8, Fat 14.9, SaturatedFat 9, Cholesterol 45.5, Sodium 258, Carbohydrate 37.1, Fiber 1.4, Sugar 24.8, Protein 2.9
ORIGINAL MAGIC BARS FROM EAGLE BRAND
You can use a wide variety of things for the chips. Semi-Sweet, Dark Chocolate, White Chocolate, Butterscotch Chips, Mint Chocolate Chip, M & M's, or Peanut Butter Chips
Provided by BeckyGInAZ
Categories Bar Cookie
Time 35m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees (325 degrees for glass dish). Coat 13 x 9 inch baking pan with no-stick cooking spray. Line with parchment paper.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chips, coconut, and nuts. Press down firmly with a fork.
- Bake 15-25 minutes or until lightly browned. Cool completely. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 158.5, Fat 9.5, SaturatedFat 5.3, Cholesterol 10.5, Sodium 92.4, Carbohydrate 17.7, Fiber 1, Sugar 14.3, Protein 2.2
NO-FAIL CHOCOLATE CHIP COOKIES
These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy.
Provided by Amy Seiter
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
- In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 32.9 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 169.6 mg, Sugar 22.4 g
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