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.
WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE CHIP, NUT COOKIES
Very easy to make and i just love them. The best cookie recipe i have. Try different nuts to suit your taste, try different chocolates as well. You could add fruit to recipe. Really - you can adjust the recipe in anyway, fashion or form to create your personnal taste. I know you'll love these cookies
Provided by Shane Wright
Categories Dessert
Time 25m
Yield 112 Cookies
Number Of Ingredients 13
Steps:
- Blend Oatmeal to a fine powder.
- Cream the butter and both Sugars, add eggs and vanilla, then mix togeter with flour (Sifted), oatmeal, salt, baking powder, and the soda.
- Once all combines, work in the Chocolate chips, hersheys bar and the chopped nuts until evenly spread.
- Roll into Balls and place on a baking sheet, bake for 10 minutes at 375 Degrees F.
- Allow to cool on airing tray, as the cookie cool's it'll harded.
NO NUT CHOCOLATE CHIP COOKIES
Make and share this No Nut Chocolate Chip Cookies recipe from Food.com.
Provided by rainna
Categories Dessert
Time 1h5m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Stir flour with baking soda and salt; set aside.
- In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla extract.
- Gradually blend dry mixture into creamed mixture.
- Stir in chocolate chips.
- Drop tablespoon of dough per cookie onto ungreased cookie sheets.
- Bake at 375 degrees F for 9 to 11 minutes or until golden brown.
Nutrition Facts : Calories 115, Fat 6, SaturatedFat 3.7, Cholesterol 19, Sodium 82.8, Carbohydrate 15.1, Fiber 0.5, Sugar 10, Protein 1.2
NUTTY WHITE CHOCOLATE CHUNK COOKIES
Make and share this Nutty White Chocolate Chunk Cookies recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 37m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
- In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
- Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
- Add eggs and vanilla, and beat at medium speed until light and fluffy.
- Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
- DO NOT OVERMIX!
- Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
- Bake 20-22 minutes or until edges just begin to turn golden brown.
- Use spatula to transfer cookies immediately to a cool, flat surface.
Nutrition Facts : Calories 160.1, Fat 8.6, SaturatedFat 4.1, Cholesterol 22, Sodium 79.6, Carbohydrate 19.4, Fiber 0.5, Sugar 13.1, Protein 1.9
NUTTY OR NICE CHOCOLATE CHIP COOKIES
We like our chocolate chip cookies with a crisp crinkly top and a delightfully chewy center - perfection! I do include the guidelines for anyone who demands a perfectly chewy or completely crisp version as well. MAKE AHEAD: The cookies can be stored between sheets of wax paper in a container with tight fitting lid for up to 2 days.
Provided by NcMysteryShopper
Categories Dessert
Time 26m
Yield 3 1/2 Dozen Cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° and place racks on middle and lower third tracks.
- In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
- In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
- Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
- Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.
NUTTY CHOCOLATE CHUNK COOKIES
Make and share this Nutty Chocolate Chunk Cookies recipe from Food.com.
Provided by daisygrl64
Categories Dessert
Time 47m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- heat oven to 375*F.
- in large mixer bowl combine brown sugar, sugar, egg and vanilla. beat at med speed scraping bowl often, until mixed.
- add flour, baking soda and salt, continue beating until well mixed.
- by hand, stir in walnuts and chocolate.
- drop dough by rounded tablespoonfuls 2" apart onto cookie sheet.
- bake for 9 to 11 minutes or until lightly browned.
- cool before removing from cookie sheet.
Nutrition Facts : Calories 1913.8, Fat 112, SaturatedFat 52.8, Cholesterol 250.7, Sodium 1350.8, Carbohydrate 209.5, Fiber 7.7, Sugar 127.2, Protein 24.2
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NUT-CHOCOLATE CHUNK COOKIES RECIPE - GRACE PARISI
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3/5 Total Time 30 minsAuthor Grace Parisi
- Preheat the oven to 350°. In a bowl, whisk the flour, baking soda and salt. In a large bowl, cream the butter and brown sugar. Beat in the egg and vanilla, followed by the nut butter. Beat in the dry ingredients. Fold in the chocolate chips. Refrigerate for 20 minutes.
- Scoop rounded tablespoons of dough onto 2 ungreased cookie sheets. Bake in the lower and upper thirds of the oven for 18 to 20 minutes, or until golden; shift the sheets halfway through baking. Let cool for 5 minutes, then transfer to wire racks.
NUTTY CHOCOLATE CHIP COOKIES RECIPE - GRACE PARISI
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5/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 350° and position racks in the middle and lower thirds of the oven. In a medium bowl, whisk the flour with the baking soda and salt.
- In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. At low speed, beat in the dry ingredients. Stir in the chocolate chips and nuts.
- Arrange tablespoons of the cookie dough at least 1 1/2 inches apart on 2 large baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
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