Small Batch Double Chocolate Chip Cookies Food

SMALL BATCH DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.
• Roll heaped tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until puffed, set around the edges but still soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

SMALL BATCH DOUBLE CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Line a cookie sheet with a silicone baking mat or parchment paper.
• Stir together melted butter with both sugars in a large bowl. Stir in egg yolk, vanilla, cocoa baking soda and salt. Slowly stir in flour. Stir in chocolate chips.
• Drop 2 tablespoon size cookie balls on prepared cookie sheet, 2-inches apart. Chill 30 minutes.
• Preheat oven to 350°F. Bake for 10-13 minutes or until just no longer glossy and lightly golden around the bottom edges. Cool before eating.
• Store in an airtight container for up to 3 days.

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine brown sugar and margarine until light and fluffy.
• Add vanilla and egg white; blend well.
• Add dry ingredients; mix well.
• Mix in chips.
• Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
• Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Cream sugars and margarine; blend in eggs and vanilla.
• Add flour, salt and soda.
• Stir in chocolate chips and nuts.
• Drop in scoops onto baking sheets.
• Bake at 350° for 10-12 minutes.

SMALL BATCH CHOCOLATE-CHIP COOKIES

Steps:

• Preheat oven to 350F/175°C.
• Cream butter and sugars together.
• add egg and vanilla and beat well.
• stir in flour, baking soda and salt until well combined.
• stir in chips.
• drop dessertspoons full onto cookie sheet.
• bake for 10 minutes or until the edges of the cookies are golden.