Positively The Absolutely Best Chocolate Chip Cookies Food

ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

WORLD'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

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.

ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda and salt.
• Cream together butter, sugars and vanilla until light.
• Add eggs; beat well.
• Gradually add flour mixture, beating well.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake at 375° for 8-10 minutes or until lightly browned.

POSITIVELY-THE-ABSOLUTELY-BEST-CHOCOLATE-CHIP COOKIES

Steps:

• Adjust two racks to divide oven into thirds and preheat oven to 375 degrees. Line cookie sheets with baking parchment or with aluminum foil, shiny side up. In a large bowl beat the butter until soft with an electric mixture. Add the salt, vanilla, and both sugars and beat to mix. Add the eggs and beat to mix. On low speed add about half of the flour and, scraping the bowl with a rubber spatula, beat until incorporated. In a small cup stir the baking soda into the hot water, then mix into the dough. Add the remaining flour and beat only until incorporated. Remove the bowl from the mixer. Stir in the walnuts and the chocolate. Spread out a large piece of aluminum foil next to the sink. Use a rounded tablespoonful of the dough for each cookie and place the mounds any which way on the foil. Then wet your hands with cold water, shake off excess, but do not dry your hands. Pick up a mound of dough and roll it between your wet hands into a ball, then press it between your hands to flatten it to about a ½ -inch thickness. Place the cookies on the lined sheets about 2 inches apart. Bake two sheets at a time, reversing the sheets top to bottom and front to back if necessary to insure even browning. Bake for about 12 minutes, until the cookies are browned all over. (If you bake one sheet alone, bake it on the upper rack.) The cookies must be crisp; do not underbake. Let the cookies stand for a few seconds, then transfer with a metal spatula to racks to cool. Store in an airtight container.