All American Chocolate Chip Cookies Recipes

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

THE BEST CHOCOLATE CHIP COOKIES EVER

Steps:

• Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
• Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
• Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
• Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
• Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.

ALL-AMERICAN CHEWY CHOCOLATE CHIP COOKIES

Steps:

• With the rack positioned at the highest level, preheat the oven to 400ºF.
• Combine the flour, baking soda, and salt and set aside.
• With the mixer on low speed, combine the butter with both sugars, the egg yolk, vanilla, and water. (The small quantity of water makes a puffier cookie). Increase the speed to high and beat until thoroughly mixed and light.
• With a spoon or dinner fork, combine the creamed mixture with the dry ingredients. (The batter appears crumbly, but as you combine the remaining ingredients, it will come together and clean the bowl.) Stir or hand kneed in the chocolate chips.
• Using a heaping tablespoon of batter as a guide, make 13 evenly sized balls and place 2 inches apart onto a cookie sheet. Alternatively, using the tip of another poon, push the batter by heapin tablespoonfuls onto a cookie sheet in well-spaced rounded mounds.
• Decrease the oven temperature to 350ºF. Bake the cookies for 5 minutes, then reverse the pan so the back is in the front. Increase the oven temperature to 375ºF. and bake for 4 to 5 minutes longer. The cookies appear golden brown with small pale centers. Cookies will complete cooking as they cool on the pan. The shorter baking time produces a chewier cookie.
• Cool cookies in a pan on a wire rack for 2 minutes. Remove the cookies to a wire rack for complete cooling.

ALL-AMERICAN CHOCOLATE CHIP COOKIES

Steps:

• 1. In a large bowl, cream butter, shortening, and sugars. Beat in egg and vanilla.
• 2. Combine flour, baking soda, and salt.
• 3. Stir into butter mixture, mixing well.
• 4. Stir in chocolate chips and nuts.
• 5. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheets.
• 6. Bake in oven preheated to 350 degrees for 8-10 minutes, just until edges are golden (centers will still be soft).
• 7. Remove to wire racks to cool.