SOFT CHOCOLATE CHIP COOKIES
Make and share this Soft Chocolate Chip Cookies recipe from Food.com.
Provided by Peach
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Combine flour and baking soda.
- In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
- Mix until well blended.
- Add eggs and mix well.
- Beat in the flour mixture.
- Stir in chocolate chips.
- Drop by rounded teasponful and bake 10-12 minutes.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
THE BEST SOFT CHOCOLATE CHIP COOKIES
Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.
Provided by chefamarie
Categories Drop Cookies
Time 35m
Yield 48-72 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Sift together flour, baking soda, baking powder, and salt into a small bowl.
- In a large bowl, cream crisco, sugars, and vanilla.
- Add eggs one at a time, beating well after each addition.
- Beat in flour mixture one cup at a time.
- Stir in morsles.
- Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
- Bake at 325* F for 11-12 minutes.
- Allow to rest on cooling rack 10 minutes.
- Enjoy!
SOFT CHOCOLATE CHIP COOKIES
This is a modified recipe of the original Toll House recipe for people like me who prefer soft moist cookies not the crumbly and crispy cookies. It may seem like a weird recipe which will take truckloads of time but its really very easy and all worth it,
Provided by bakingfanatic
Categories Drop Cookies
Time 36m
Yield 24-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Whisk Flour, Baking Soda, and Salt.
- Beat Butter with an electric mixer until fluffy. Add Brown Sugar and White Sugar and continue beating until light and fluffy.
- Add Egg, Egg Yolk, Milk, and Vanilla Extract and beat untill well blended.
- Gradually add Flour mixture on low speed until just incorperated.
- Stir in Chocolate chips. Drop in 1-inch balls onto a cookie sheet (DOUGH WILL BE VERY STICKY).
- Bake 6-8 minutes or untill edges are brown. Cool about 3 minutes or until centers are set.
- Eat cookies. ENJOY!
Nutrition Facts : Calories 235.5, Fat 12.4, SaturatedFat 7.5, Cholesterol 38.2, Sodium 164.9, Carbohydrate 31, Fiber 1.1, Sugar 20.7, Protein 2.3
SIMPLE CHOCOLATE CHIP COOKIES
These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
- Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
- Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
EASY CHOCOLATE CHIP COOKIES
Quick and Easy Chocolate Chip recipe (just like Millies)!!
Provided by tori_collins123
Time 20m
Yield Makes Cookies
Number Of Ingredients 0
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.
BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES
"These are the very best chocolate chip cookies you will ever make. They make spectacular ice cream sandwiches especially with coffee ice cream". From The New England Soup Factory.
Provided by dojemi
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
- Add the eggs and the vanilla and mix.
- In a separate bowl combine all of the dry ingredients.
- Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
- Add the chocolate chips in by hand and stir.
- With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
- Bake for 10 minutes.
- Remove from cookie sheets after 1 minute and let cool on cooling racks.
EASIEST STAY SOFT CHOCOLATE CHIP COOKIES THAT SHIP WELL
These are so easy and soft and fluffy. I was searching for the perfect recipe that stayed soft and fluffy. I never liked the Tollhouse recipe. They were never fluffy enough. I often make them without chocolate chips and roll them in sprinkles for myself. These travel so well and stay soft until the last cookie is gone. I hope you enjoy them as much as we have.
Provided by Heather Reynolds in
Categories Drop Cookies
Time 1h10m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
- Stir in remaining ingredients.
- Drop by teaspoon full onto ungreased cookie sheet.
- Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
- They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.
Nutrition Facts : Calories 1254.8, Fat 63.7, SaturatedFat 20.5, Cholesterol 75.1, Sodium 755.3, Carbohydrate 156.9, Fiber 5.7, Sugar 99.5, Protein 17
AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Provided by Anonymous
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
SOFT CHOCOLATE COOKIES
Your family will find these chocolate cake-like cookies irresistible!
Provided by Frankie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
- Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
- Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 21.5 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 109.6 mg, Sugar 15.1 g
SOFT CHOCOLATE CHIP COOKIES II
These are soft and chewy cookies.
Provided by Deb Wical
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
- Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 411.2 calories, Carbohydrate 51.1 g, Cholesterol 35.8 mg, Fat 23.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.9 g, Sodium 220.3 mg, Sugar 33.3 g
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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