Party Time Chocolate Chip Cookies Food

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

SOFTEST CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375°
• Mix baking soda, flour and salt in a large bowl and set aside.
• Combine butter, sugars and pudding mix into a mixing bowl, beating until fluffy.
• Add vanilla and egg, then beat until smooth.
• Add flour mixture to the cookie batter and mix well.
• Stir in chocolate chips and nuts.
• Shape into one inch balls and place on a cookie sheet.
• Bake for 8-10 minutes.

THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.
• Add flour, baking soda, baking powder and salt until combined. Add the chocolate chips and mix well.
• Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet. Bake for 7-8 minutes. Remove from oven and transfer to a cooling rack to cool.

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.

COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

COOKIE TIME CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 180°C Grease an oven tray.
• 2. Cream the butter , white and brown sugar until light and fluffy. Add the eggs into the mix one at a time, and then stir in vanilla. Combine the flour, baking soda and salt, then stir into creamed mixture.
• 3. Fold in the chocolate chips. Place rounded spoonfuls onto the prepared baking tray.
• 4. Bake until light brown, approximately 8 to 10 minutes. Let sit for 5 minutes and then transfer to rack to cool.

PARTY TIME CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in a medium bowl.
• Add extracts and beat well. Scrape bowl.
• Add flour, chocolate chips and almonds, and blend on low speed until just combined. Do Not Overmix.
• Shape rounded tablespoonsful into 12 balls and place on a greased baking sheets, 2 inches apart.
• Bake 15 minutes or until cookies just begin to brown.
• Transfer cookies to a cool, flat surface.

THIS CHOCOLATE CHIP BROWNIE RECIPE IS SO EASY, YOU CAN MASTER IT BEFORE SANTA ARRIVES

Steps:

• Remove the cookie dough from the package, and place it between two sheets of parchment paper. Then use a rolling pin to flatten it into a rectangle.
• Prepare the brownie mix according to the instructions on the box, but use only half of the water that the recipe calls for so the batter is not too liquidy when you eventually roll up the dough.
• Spread the brownie batter evenly over the cookie dough with a spatula.
• Using the edge of the parchment paper, carefully but tightly begin rolling the cookie dough the same way you would a cinnamon roll.
• Chill the log in the freezer for at least 15 minutes. It should be firm but not rock solid.
• Slice the log into cookie-shaped pieces with a sharp knife. If you notice the log is starting to flatten when you cut it, stick it in the freezer for a few extra minutes to allow it more time to firm up.
• Place the cookies on a lined baking sheet, and bake at 350°F for 8-10 minutes or until the tops of the cookies look dry.
• Let cool and enjoy!

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 200oc
• Place butter and sugar in large bowl and mix well
• add the egg and vanilla essence and mix again
• sieve in flour and salt to mix and combine well.
• Cut the chocolate, but not to finely and add. Mix together then roll balls of mixture to about 2cm by 2cm and place on a baking tray with baking parchment on. Be careful not to put the cookies too close together.
• Place in preheated oven for 7-10 minutes. Repeat until all cookies are cooked.
• I use different kinds of chocolate and add nuts. For double chocolate cookies simply replace 50g flour with 75g chocolate powder.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!

CHOCOLATE CHIP COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
• Whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
• Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
• Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.