Teri Hatchers Chocolate Chip Cookies Food

TERI'S BROCCOLI CAKES

Steps:

• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
• In a large bowl, combine the broccoli, cauliflower, eggs, breadcrumbs, Parmesan cheese, capers if using and a healthy pinch of salt and pepper. Mix everything together with your hands until everything sticks together. Using your hands, make patties out of the mixture, about 2 inches across, and place onto the prepared baking sheet.
• Bake the cakes for 15 minutes, then flip and let cook for another 15 minutes.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

TERI HATCHER'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325.
• So quick, so easy-- no mess.
• Get 2 bowls, one wooden spoon.
• Melt butter in small non-plastic bowl, 40 seconds in microwave.
• Pour into bigger bowl.
• Remicrowave butter bowl as is, for 10 seconds.
• Crack eggs into it.
• Let sit while mixing sugar into butter.
• Add vanilla, salt, baking soda and keep blending by hand with wooden spoon till smooth.
• Add eggs.
• Stir again.
• Add flour, 1/2 cup by 1/2 cup till all blended.
• Lastly fold in chips.
• Place on ugreased cook sheet.
• Six on a sheet.
• By rolling large ball of dough (about an ice cream scoop) per cookie, do not smooth, break in half and mush back together and place on sheet"rough" side up to give lumpy cookie appearance.
• Bake for 9 minutes the roate sheet and bake another 9 minutes.
• Let cool ON cookie sheet.
• Makes 12 cookies, 2 sheets.
• Remove and eat.

BEST CHOCOLATE CHIP COOKIES

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.