SOFT MILK CHOCOLATE CHIP COOKIES
This recipe belonged to my grandma and was passed down to me. They are very soft and sweet. It is one of my favorite cookie recipes. The cookies are usually gone in minutes.
Provided by Liz Rumpel
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy.
- Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart.
- Bake in the preheated oven until tops are golden brown, about 10 minutes.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 31.3 g, Cholesterol 40.5 mg, Fat 12.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 299.3 mg, Sugar 20.4 g
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
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.
SOFT CHOCOLATE CHIP COOKIES
A generous helping of two types of chips--semisweet and milk chocolate--makes these soft, cakey cookies--an alternative to the traditional recipe--even more tempting than usual.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
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
MILK-CHOCOLATE CHUNK COOKIES
You can substitute semisweet chocolate chunks or chips for the milk chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10 five-inch cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Line two baking sheets with parchment, and set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, combine the butter and vanilla; beat until fluffy. Add both sugars, and beat until light. Add the egg, and beat until combined. Add the reserved dry ingredients; beat on low speed just until combined. Stir in the chocolate chunks. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
- Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Place balls on prepared baking sheets, spaced 4 inches apart. Flatten each ball into a 3-inch-diameter disk. Chill until firm.
- Transfer to oven, and bake until edges are golden but centers are still soft, 15 to 17 minutes. Remove from oven, and transfer to a wire rack to cool completely. Store in an airtight container up to 2 days.
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
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Soft and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by kelly123
Categories Drop Cookies
Time 25m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*F.
- In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
- Add vanilla and eggs; blend well.
- Add flour, baking soda and salt; mix well.
- Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake at 375*F for 8 to 10 minutes or until light golden brown.
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.
SOFT BATCH CHOCOLATE CHIP COOKIES
Make and share this Soft Batch Chocolate Chip Cookies recipe from Food.com.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
- Store in an air tight container.
Nutrition Facts : Calories 221.3, Fat 12.5, SaturatedFat 6.4, Cholesterol 31.3, Sodium 165.9, Carbohydrate 25, Fiber 0.9, Sugar 16.5, Protein 2.9
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5/5 Category CookiesServings 72Total Time 2 hrs
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter, brown sugar, granulated sugar, eggs and vanilla at medium speed until light and fluffy, about 5 minutes. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the mixer and beat at low speed until incorporated, scraping down the bowl occasionally. Stir in the chocolate chips. Cover and refrigerate the dough until chilled, about 1 hour.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Scoop up 2 tablespoon–size clumps of the dough and roll into balls. Place the balls on the baking sheets about 3 inches apart (the cookies will spread quite a bit). Bake in the lower and middle thirds of the oven for about 17 minutes, until the cookies are lightly browned around the edges but still very soft in the center; shift the pans from top to bottom and front to back halfway through baking. Slide the parchment onto racks and let the cookies cool. (Run the baking sheets under cold water between batches.) Repeat with the remaining dough. Serve the cookies warm or at room temperature.
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