Best Nutty Or Nice Chocolate Chip Cookies Recipe Foodcom Recipes

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS

Steps:

• In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
• Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
• Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

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.

NUTTY OR NICE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350° and place racks on middle and lower third tracks.
• In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
• In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
• Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
• Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.

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.

CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F.
• In a medium mixing bowl, beat the eggs, then add the shortening.
• Beat thoroughly until creamed.
• Add the sugars and vanilla, stirring until blended.
• Add the flour, salt, and baking soda and blend.
• Stir in the chocolate chips and pecans.
• Drop tablespoons of batter onto cookie sheets and bake about 8 minutes.
• Cool on cookie racks.

FINALLY HEALTHY CHOCOLATE CHIP COOKIES!

Steps:

• Preheat oven to 350.
• Spray cookie sheets with nonstick cooking spray of your choice.
• grind oats in blender or food processor until fine and add to medium bowl.
• stir in flour, baking soda, salt and stir until blended.
• beat butter until fluffy, add oil, sugar, brown sugar, egg, and vanilla and beat until smooth.
• add dry ingredients a little at a time and beat until combined.
• stir in chips.
• drop spoonfuls 1" apart onto sheet and bake for 10-15 minutes.
• cool cookies on pan for 2 minutes, then transfer to wire racks to cool completely.