CHOCOLATE CHOCOLATE CHIP COOKIES
Make and share this Chocolate Chocolate Chip Cookies recipe from Food.com.
Provided by tunasushi
Categories Drop Cookies
Time 15m
Yield 55 cookies, 55 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Cream butter, sugars and vanilla until fluffy.
- Add eggs and mix well.
- In another bowl, mix baking soda, salt, cocoa and flour well.
- Add the flour mixture into the butter mixture gradually and mix well.
- Stir in chocolate chips.
- Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.
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
"TEXAS STYLE CHOCOLATE CHIP COOKIES"
Wow! This truly is the perfect chocolate chip cookie recipe. If you use a cookie scoop and keep all the cookies the same size, they turn out very professional looking. Serve these cookies and people will think you bought them at a local bakery. This cookie is a basic, delicious chocolate chip cookie. Buttery, tender, and melt in...
Provided by Amy Alusa
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, sift or whisk thoroughly together the first 3 ingredients, then set aside.
- 2. In your electric mixer bowl (if you have a Kitchen-Aid you will WANT to use it!), cream the butter and sugars until light and fluffy.
- 3. In a smaller bowl, lightly beat the eggs. Add the vanilla. Mix into the creamed butter.
- 4. Carefully add the flour mixture beating slowly to avoid splattering all around you. This makes a lot of dough, and you don't want to over beat, or spill it all out. Add as much as you can at once, scrape the sides and bottom periodically to ensure that you get all of it in there from the sides and the bottom. BE CAREFUL NOT TO OVER MIX, HOWEVER, BECAUSE TOO MUCH MIXING MAKES FOR TOUGH COOKIES.
- 5. Combine the chocolate chips, nuts, and any other add-ins. Add this mixture to the butter mixture.
- 6. Combine well.
- 7. Preheat the oven to 350F degrees. Roll dough into 2" balls (you can use a cookie scoop or small ice cream scoop for this if you have one. Try to keep the cookies uniform in size and shape).
- 8. Place them on ungreased cookie sheets, and flatten each cookie (to about 3/8" height) gently with the palm of your hand. Bake for 12-14 minutes (for big ones, and 10 minutes for smaller ones) or until barely set and light brown around the edges.
- 9. Remove from the oven. Leave on the cookie sheet to cool about 5 minutes.
- 10. Remove to cooling racks to cool completely.
- 11. These cookies will not only make you everyone's favorite for the day (if not for a lifetime) but also make fancy, schmancy gifts... if you are successful in achieving uniformity; these will not only taste and smell out of this world, they will easily look very professional, and make an impressive and delightsome gift!
- 12. BTW, This recipe can be bent to accomodate individual creativity. Try them with M&Ms, with or without nuts, white or chocolate chips and dried fruit, white chocolate chips, coconut & macadamia nuts, chopped Rolos, chopped Snickers or almost any quality candy bar (not Nerds, etc.!), peanut butter cups, etc., etc., etc. Have fun!
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
COWBOY COOKIES III
These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!
Provided by Bonneroo
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.7 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 74.2 mg, Sugar 8.5 g
LAURA BUSH'S COWBOY COOKIES
A sweet treat fit for a president.
Provided by Maggie Burch
Categories Cookies
Yield 24 large cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
- In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
- Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
- For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
- Bake in 350°F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.
CHOCOLATE CHIP COOKIES
This classic biscuit loved by all, the humble chocolate chip cookie, is best enjoyed with a glass of milk. They're great to bake with the little ones.
Categories Dessert, Morning tea
Time 25m
Yield Makes 44
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C. Grease oven trays; line with baking paper.
- Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in chocolate.
- Roll tablespoons of mixture into balls; place 5cm apart on trays.
- Bake cookies 15 minutes or until golden; cool on trays.
Nutrition Facts : ServingSize Makes 44
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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- Set aside to cool.In the medium bowl, add the flour, oats, baking powder, salt, and whisk together.Next add the coconut, pecans, bran flakes, and chopped chocolate to the dry ingredients.Add the vanilla and 1 egg to the wet ingredients.
- Whisk it in right away.Add the honey or agave and stir.Add the dry ingredients to the wet ingredients and stir together with a wooden spoon until it's incorporated. (Don't overdo it, stop when the flour streaks are gone.) The dough is quite sticky.Cover the dough and let chill in the fridge for 30 minutes, or if you're in a rush you could do 15 minutes in the freezer.Once the dough is chilled, preheat the oven to 325 degrees F.Shape the dough into balls a little smaller than a golf ball.
- Use your hands to flatten them out a little bit. (see photos).Place them on a silpat or parchment lined baking sheet, about 2 inches apart.Bake in the preheated oven for 11-13 minutes, or until they are just getting golden on the edges.Immediately after coming out of the oven, press additional chocolate chips and peanut butter chips into the top of each cookie.Let the cookies set on the baking sheet for 5 minutes, then remove to a wire rack to cool.
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- If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat.
- Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.In a large bowl or stand mixer, beat the butter until it is light and fluffy.Add both sugars and beat well, scraping sides and bottom.Add eggs and vanilla, beat well.Add the flour but don't mix it in.
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- Then mix in the flour, but stop before it's fully incorporated.Add the oats, corn flakes, pecans, and coconut to the bowl.
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