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.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; 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 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled 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.
SUPER SCRUMPTIOUS CHOCOLATE CHIP COOKIES
Make and share this Super Scrumptious Chocolate Chip Cookies recipe from Food.com.
Provided by Creole cookin
Categories Dessert
Time 38m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350 degrees.
- put oatmeal in a blender or food processor and finely grind.
- Combine oats, flour, baking soda, salt, and cinnamon in a bowl.
- Combine butter, sugars,vanilla and lemon with electric mixer.
- Add eggs and beat until fluffy.
- Sift flour mixture into egg mixture, blending well.
- Add chocolate chips.
- scoop round balls with an icecream scoop and place 2 1/2 inches apart on baking sheets lined with parchment.
- bake 16-18 minutes.
- cool on a wire rack.
- store in a sealed container to keep soft.
Nutrition Facts : Calories 250.7, Fat 14.6, SaturatedFat 8.8, Cholesterol 38, Sodium 114.1, Carbohydrate 30.1, Fiber 1.7, Sugar 18.2, Protein 3
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
SCRUMPTIOUS CINNAMON CHOCOLATE CHIP COOKIES
These cookies are delicious! My best friend and I randomly put ingredients together and when they came out of the oven they looked and tasted incredible! They are lite and fluffy and just melt in your mouth! :)
Provided by Chelshae
Categories Drop Cookies
Time 21m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- 1.) Preheat oven to 350 degress.
- 2.) Beat butter and sugar in a mixer until creamy.
- 3.) Add the eggs.
- 4.) Add the baking soda, baking powder, salt, vanilla, cinnamon, and peanut butter. Beat on low for about 15 seconds. Add flour gradually. Mix until dough forms.
- 5.) Stir in the chocolate chips.
- 6.) Drop by rounded teaspoonfulls onto a baking sheet.
- 7.) Bake for 11 minutes or until golden brown around the edges.
- 8.) Enjoy! =).
CHOCOLATE CHIP SUPREME COOKIES
This is the best chocolate chip cookie recipe ever! It has a little bit of everything - pecans, oatmeal, and lots of chocolate. Cookies come out super soft and chewy. Enjoy!
Provided by Angelcheex
Categories Drop Cookies
Time 27m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 15
Steps:
- Beat shortening and butter at medium speed with and electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended. Add pudding mix and vanilla; beat until blended.
- Combine flour and next 4 ingredients. Gradually add to butter mixture, beating until bleneded. Stir in morsels, chopped pecans, and oats.
- Shape dough into 1 1/2-inch balls; place on lightly greased baking sheets, and press to 1-inch thickness.
- Bake at 375 degrees for 10 to 12 minutes. Remove cookies to wire racks to cool.
Nutrition Facts : Calories 214.3, Fat 11.7, SaturatedFat 4.2, Cholesterol 18.8, Sodium 182, Carbohydrate 25.7, Fiber 1.6, Sugar 16.1, Protein 2.4
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
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