Bens Chocolate Chip Cookies Recipes
BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES
Make and share this Ben & Jerry's Giant Chocolate Chip Cookies recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 24m
Yield 24 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Beat Butter and Sugars until creamy.
- Add Eggs and Vanilla.
- Mix Flour, Salt, and Baking Soda together in a separate bowl.
- Add flour mixture into the butter mixture until well blended.
- Next add the Chocolate Chips and the Walnuts.
- Using a Tablespoon, drop cookie dough onto your cookie sheet, about 3 inches apart (approximately 24 cookies).
- Bake cookies for 11 to 14 minute Let cookies cool and Enjoy!
BEN'S CHOCOLATE CHIP COOKIES
These cookies are made by the thousands and delivered to friends and family every year. The cookie master delivers dozens throughout the state and uses a commercial kitchen to produce each batch, a dozen at a time. If you live in Nevada you've probably either heard about Ben Graham's cookies or sampled one!
Provided by Michael Sommermeyer
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix each ingredient well, then bake at 400 degrees for 8-10 minutes.
- Use a small ice cream scoop to scoop out the dough, and only place 1 dozen to each cookie sheet spacing them about 2 inches apart.
RON'S TRIPLE-CHOCOLATE CHIP COOKIES
Provided by Ron Ben-Israel
Time 1h40m
Yield approximately 40 cookies
Number Of Ingredients 12
Steps:
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
- Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
- Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.
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- Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
- Mix the flour, salt and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts (if desired).
- Drop the dough, using a small ice cream scoop, 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
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