CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS
Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.
Provided by Bernie
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 3.5 g, Cholesterol 9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 53.8 mg, Sugar 1 g
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
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
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
SPECIAL K COOKIES
Make and share this Special K Cookies recipe from Food.com.
Provided by Beeks
Categories Dessert
Time 25m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Mix together in a large bowl,flour,soda and salt.
- In a medium bowl beat together butter,sugar and vanilla until light and fluffy.
- Add the egg and beat well.
- Stir in dry ingredients together with 1 cup Special K.
- Roll tsps of dough into remaining Special K.
- Place on ungreased baking sheets.
- Bake for 10 minutes at 375 degrees F.
SUPER FOOD CHOCOLATE CHIP COOKIES
I took my basic chocolate chip cookie recipe and packed it with super foods. You get vitamins, minerals, and antioxidants with the cocoa nibs and walnuts. Fiber, protein, and omega-3 fatty acids with the flax and chia seeds, and healthy MCT fats in the coconut oil. These cookies are an easy way to treat your kids (or yourself!) with a great tasting dessert that provides nutrition and still satisfies your sweet tooth.
Provided by RainbowJewels
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
- Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
- Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 13.5 g, Cholesterol 10.3 mg, Fat 5.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 56.7 mg, Sugar 7 g
CHOCOLATE CHIP COOKIES (WITH SPECIAL INGREDIENT)
This is one of my favorite chocolate chip cookie recipes. I first tried them in my college public speaking class where students had to give a demonstration speech. A student demonstrated this cookie recipe and blew our minds because of the secret ingredient. Well, the secret is that they have chickpeas in them. You can't taste them but it provides a nice fluffiness and lends itself to a more filling cookie along with oats. Now the chickpeas don't replace any of the other typical ingredients in a cookie it simply adds more fiber and protein. When I make these cookies, I tell everybody to try them before I tell them what's the special ingredient is, everyone seems to be pretty blown away when they find out there are chickpeas in them. You can tell the texture is a bit different, but you can't really tell why. These chocolate chip cookies really are more like an oatmeal cookie meets chocolate chip cookie with some chickpeas just thrown in there.
Provided by Katie M.
Categories Chocolate Chip Cookies
Time 33m
Yield 40 Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Coat a baking sheet with cooking spray.
- In a food in a food processor, chop chickpeas for 20 seconds until coarsely ground, add oats and chop for another 20 seconds until everything is in a uniform size.
- In a large mixing bowl or the bowl of an electric mixer beat the sugar and butter with a wooden spoon or on medium speed until smooth.
- Beat in the egg whites and vanilla, then chickpeas and oat mixture.
- Add the flour, baking soda, and salt, and mix on low speed until thick dough forms.
- Fold in chocolate chips.
- Scoop with a tablespoon and a half (1 inch) ice cream scoop onto a baking sheet, spacing the cookies about 1 inch apart.
- Press gently with your fingers or a fork to flatten. These cookies do not spread out.
- Bake until the cookies are golden brown and just set, 11 to 13 minutes, do not overbake.
- Transfer to a wire rack to cool.
- Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 125.9, Fat 6.2, SaturatedFat 3.7, Cholesterol 9.2, Sodium 113.2, Carbohydrate 17.1, Fiber 1.2, Sugar 8.6, Protein 1.8
SPECIAL RESTAURANT CHOCOLATE CHIP COOKIES
A friend shared this recipe. It's not your average chocolate chip cookie. Try it, you'll like it. The origin of the chocolate chip cookie was the Tollhouse Inn in Massachusetts - New England.
Provided by PanNan
Categories Dessert
Time 36m
Yield 75 cookies
Number Of Ingredients 14
Steps:
- Prepare oatmeal flour in blender.
- Cream butter and sugars.
- Add eggs and vanilla to creamed butter/sugar mixture.
- In separate bowl, mix flour, salt, oat flour, baking soda and baking powder.
- Add to creamed butter mixture and mix well.
- Add chips, grated chocolate and nuts.
- Make 1 1/2 inch balls and space them 2 inches apart on baking sheet.
- Bake at 375° for 6 minutes. Check them.
- If just starting to crisp and brown, remove them. If not, check every minute or two.
- Let rest a couple of minutes and remove to a rack to cool.
SPECIAL CHOCOLATE CHIP COOKIES
This is my sister's recipe. She made these the other day and they were gone within minutes. Enjoy.
Provided by shiobhan_rei
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix vanilla pudding, flour, salt and baking soda together.
- Beat sugars,eggs and butter until creamy.
- Mix wet and dry together and add chocolate chips.
- Spoon small mounds onto cookie sheets. Use non-stick spray if needed on cookie sheets.
- Bake for 10 - 12 minutes. Serve warm or let cool on rack.
Nutrition Facts : Calories 4295.1, Fat 214.2, SaturatedFat 128.4, Cholesterol 924.2, Sodium 5891.2, Carbohydrate 552.5, Fiber 10.1, Sugar 318.2, Protein 48.2
SPECIAL CHOCOLATE TREATS
I serve these lovely cookies to guests. They freeze well. -Walter Max, Wabasha, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla and salt. Gradually add flour and mix well. Cover and refrigerate for 2 hours or until easy to handle. , For filling, melt chocolate chips and shortening in a microwave-safe bowl; stir until smooth. Set aside 1/4 cup for glaze. To remaining chocolate, stir in the pecans, milk, vanilla and salt. Cover and refrigerate until cool, about 15 minutes. , Place a 16x12-in. piece of foil in a greased baking sheet; lightly sprinkle with flour. Divide dough in half; place one portion on foil. Roll into a 14x5-in. rectangle. Spread half of the filling lengthwise on half of the dough to within 1/2 in. of edges. Using foil, fold dough over filling; seal edges. Repeat with remaining dough and filling. Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 10 minutes. , For glaze, warm reserved chocolate; stir in corn syrup and water. Spread over cookies. Cool completely. Cut widthwise into 3/4-in. strips.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
"HERSHEY'S SPECIAL DARK "CHOCOLATE CHIP COOKIES
Make and share this "hershey's Special Dark "chocolate Chip Cookies recipe from Food.com.
Provided by Manami
Categories Dessert
Time 30m
Yield 40-42 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat butter and shortening in large bowl until well blended.
- Add brown sugar and granulated sugar; beat thoroughly. Add sugar and vanilla, beating until well blended.
- Combine flour, baking soda & salt; gradually beat into butter mixture.
- Stir in chocolate chips and nuts, if desired.
- Drop by teaspoons onto greased cookie sheet.
- Bake 10-12 minutes or until lightly browned.
- Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
- Serve with ice cold milk and enjoy.
Nutrition Facts : Calories 104.4, Fat 6.2, SaturatedFat 3.1, Cholesterol 9.9, Sodium 60.9, Carbohydrate 12.7, Fiber 0.6, Sugar 9, Protein 0.9
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