ANNA'S CHOCOLATE CHIP COOKIES
This is a recipe my friends' mom gave me and I thought the cookies were excellent!
Provided by Stacey
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 16 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 107 mg, Sugar 10.4 g
GIANT CRINKLED CHOCOLATE CHIP COOKIES
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 30m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In a small bowl, whisk the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
- Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
- After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
- Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram
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
CHOCOLATE CHIP COOKIES A LA ANNA OLSON
Tried, tested and true. Anna Olson is known for her chocolate chip cookies. Her secret ingredient to this classic? Cornstarch to make chewy-centred cookies! If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.You might also like Anna Olson's Best Cookie Recipes Photo courtesy of Getty Images.
Provided by Anna Olson
Categories Anna Olson,baking,chocolate,cookies,kid-friendly,quick and easy
Time 17m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
- Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
- Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
- Let cool slightly and enjoy.
ANNIE GLENN'S CHOCOLATE CHIP COOKIES
Taken from Out of This World CookBook II, this recipe is from the wife of astronaut, and U.S. senator, John Glenn. John Glenn was an astronaut who participated in the first U.S. manned space flights, the Mercury program. Unfortunately, there is no yield listed in the recipe, so I guessed at 48 cookies.
Provided by Lennie
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- In a mixing bowl, combine flour, baking soda and salt; set aside.
- In a large mixing bowl, with an electric mixer, cream together butter, shortening, sugars and vanilla.
- Add eggs, one at a time, mixing well after each addition.
- Mix in the flour mixture.
- Fold in the chocolate chips.
- Drop spoonfuls onto greased cookie sheets and bake in preheated oven for 10 to 12 minutes, or until golden brown.
- Note from Lennie: I would use parchment paper on the baking sheets instead of greasing them.
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