The Rocks Favourite Chocolate Chip Cookies Food

CHOCOLATE CHIP COOKIES

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 ROCKS COOKIES

Steps:

• Preheat oven to 375F and line a baking sheet with silicone or parchment.
• In a small cup, whisk together the chia and water. Let stand 5 minutes.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
• In a large bowl, beat together the shortening, butter, sugars and corn syrup.
• Add chia mixture and vanilla, beat well.
• Add dry ingredients to the creamed ingredients, beat until combined.
• By hand, mix in the rolled oats and chocolate rocks.
• *Optional step: wrap dough and chill 1 hour, up to overnight*.
• Scoop scant tablespoons of dough onto the cookie sheet.
• Bake one sheet at a time for 10 minutes.

WORLD'S BEST CHOCOLATE CHIP COOKIES

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.

MOM'S RAISIN ROCK COOKIES

Steps:

• Put raisins in a large sauce pan. Add enough water to the pan to cover the raisins.
• Simmer 5 minutes.
• Remove from heat. Add baking soda to pan and let cool. Drain when cool.
• Cream butter and sugar together.
• Add salt, eggs, spices, vanilla, flour, walnuts, and drained raisins. Mix well.
• Drop by rounded tablespoons on a greased baking sheet.
• Bake at 400 degrees apx 12 minutes per batch.

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.

THE ROCK'S FAVOURITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F Cream butter, granulated sugar and brown sugar. Stir in eggs and vanilla. Blend in flour, oatmeal, salt, and baking powder. Add chocolate chips, grated chocolate and nuts.
• Roll dough into 3/4- to 1-inch balls and place them 2 inches apart on a lightly greased cookie sheet. Bake 20 minutes or until browned to suit.