Perfectly Rich And Chewy Chocolate Chip Cookies Food

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt in a small bowl.
• In a separate bowl, beat butter and shortening until creamy.
• Add sugar and vanilla and beat with a mixer on medium speed until well blended.
• Beat in eggs, one at a time, mixing well.
• Add flour mixture, and beat slowly to incorporate, then beat to blend well.
• Stir in chocolate chips and nuts.
• Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
• Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
• If using 2 pans in 1 oven, switch positions at half-time.
• Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
• Serve warm or cool.

THICK AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Adjust oven racks to upper and lower middle positions.
• Heat oven to 325*.Line 2 cookie sheets with parchment paper.
• Whisk flour, baking soda, and salt together in medium bowl, set aside.
• Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.
• Add dry ingredients and beat at low speed just until combined.
• Stir in chips to taste.
• Roll scant 1/4 cup of dough into ball.Holding dough ball in fingertips of both hands, pull into 2 equal halves. rotate 90* and with jagged edges facing up, join halves together at their base, again forming a single ball being careful not to smooth dough's uneven surface.
• Place formed dough onto cookie sheet, leaving 2 1/2" between each ball.
• Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy -- 15-18 minutes.
• Cool cookies on sheets . When cooled, peel cookies from parchment -- .

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, cream margarine and brown sugar together.
• Beat in eggs one at a time.
• Add vanilla.
• Sift dry ingredients together.
• Add to wet mixture.
• Stir in chocolate chips.
• Do not overmix.
• Drop onto a greased cookie sheet (or roll into balls if you prefer).
• Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).

PERFECTLY RICH AND CHEWY CHOCOLATE-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream sugars with butter and shortening.
• Beat in egg and extracts. Add coffee granules, mix well.
• In a medium bowl, blend the flour, baking soda, and salt with a wire whisk.
• Add chocolate chips, butterscotch morsels, and nuts to the flour mixture. Stir well.
• Add flour mixture to the butter mixture, stir just until blended.
• Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets.
• Bake 12 minutes. Remove from oven and let cool on cookie sheet 5 minutes. With a spatula transfer warm cookies to rack to finish cooling.
• ENJOY!
• (TIP: These cookies freeze well. For best results, freeze cookies the same day you bake them. A gallon size Ziplock freezer bag works well.).