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
ALLISON'S SUPREME CHOCOLATE CHIP COOKIES
Extra rich chocolate chip cookies. These stay soft a long time!
Provided by Maria Allison
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Nutrition Facts : Calories 294.1 calories, Carbohydrate 35.4 g, Cholesterol 25.7 mg, Fat 16.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 186.7 mg, Sugar 21.2 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.
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
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.
CHOCOLATE CHIP COOKIES SUPREME
I don't like chocolate chip cookies, but this is the best chocolate chip cookie recipe I've ever made. I left out the vanilla/white chips and stuck to chocolate chips, and the texture and flavor of this cookie dough is unreal. Recipe courtesy of Classic Pillsbury Cookies, Brownies, and Bars.
Provided by AmyZoe
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375. In large bowl, beat sugar, brown sugar, and butter until light and fluffy.
- Add vanilla, rum extract, and eggs and blend well. Lightly spoon flour into measuring cup and level off.
- Stir in flour, oat bran, baking powder, baking soda, and salt and mix well.
- Stir in chocolate chips, white baking bar, and nuts. Dough will be stiff.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake at 375 for 9 to 15 minutes or until light golden brown. Cool 1 minute and remove from cookie sheets.
Nutrition Facts : Calories 175.8, Fat 10, SaturatedFat 5.2, Cholesterol 23.8, Sodium 104.8, Carbohydrate 21.3, Fiber 1, Sugar 12.8, Protein 2.4
PEANUT BUTTER COOKIES SUPREME
After these are made stand back or you will be crushed in the rush to get to these! The yield depends on how large you make these cookies.
Provided by Diana Adcock
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl beat peanut butter and butter until well blended.
- Beat in sugar, baking powder and soda until well blended.
- Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
- Stir in peanut butter cups and mini chocolate chips.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375F degrees.
- Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
- With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
- Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
- Microwave at 50% power for 1 min, turn bag and repeat.
- mush around with your hand to make sure all chips are melted.
- Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.
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
CHOCOLATE CHIP COOKIES
This is the chocolate chip cookie recipe I've been using ever since I was given the recipe by a friend at work, who is an excellent baker! My kids love these cookies and request that I make them often!
Provided by Kim D.
Categories Drop Cookies
Time 25m
Yield 3 dozen (depending on the size)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Cream together shortening and butter.
- Add sugar, brown sugar, eggs and vanilla.
- Blend in flour, baking soda, and salt.
- Stir in chocolate chips and pecans.
- Drop dough by rounded tablespoonfuls, 2-inches apart, onto baking sheet.
- Bake 8-10 minutes or until lightly brown.
- Do not over bake!
- Cool slightly before removing to wire cooling rack.
- To keep cookies soft, store in an airtight container with a slice of bread!
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
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