CAFE CHOC CHIP COOKIES
I got this recipe out of the Australian Country Style magazine. I have often made them as a present for friends and they have always been well received.
Provided by Sazza
Categories Dessert
Time 35m
Yield 24-36 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 180°C Grease and line a biscuit tray.
- Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy.
- Beat in the condensed milk.
- Add the flour and mix on low speed until smooth.
- Stir in the choc bits until well combined.
- Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray.
- Press each ball gently with a floured fork.
- Bake for 12-15 minutes or until lightly golden.
- Remove from the oven and allow to cool on the trays.
- Store in air-tight containers.
Nutrition Facts : Calories 163.1, Fat 9.8, SaturatedFat 6, Cholesterol 18.2, Sodium 62.6, Carbohydrate 18.9, Fiber 0.8, Sugar 11.9, Protein 1.8
SOFT CHEWY CRISP CHOCOLATE CHIP COOKIES
The best, Easy Soft Chewy Chocolate Chip Cookies with simple steps and ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes!
Provided by Karina
Categories Cookies
Time 32m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
- Fold in half of the chocolate chips with your hands.
- Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
REVERSE CHOCOLATE CHIP COOKIES
Make and share this Reverse Chocolate Chip Cookies recipe from Food.com.
Provided by qtheepie
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- preheat oven at 350 degrees.
- Melt butter in microwave or in double boiler, pour into large bowl.
- Add sugars and beat until desolved.
- While beating add eggs one at a time and add vanilla.
- When wet ingredients are well mixed, add dry ingredients except chocolate chips in order listed.
- Fold in chocolate chips.
- Form with your hands little pucks about 2inches in diameter using 1 oz of dough and place on parchemin paper lined cookie sheet, do not overload cookie sheet.
- Bake for 12 minutes let cool on sheet for 3 mins then transfer to wire rack.
THE BEST CHEWY CAFE STYLE CHOCOLATE CHIP COOKIES
I must confess I didn't quite follow the recipe because I creamed the butter and sugar like normal instead of melting it. I still got rave reviews for these cookies. Recipe courtesy of hostthetaste.com.
Provided by AmyZoe
Categories Chocolate Chip Cookies
Time 57m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer for about one minute. Then add the eggs and vanilla extract. Beat until just combined.
- Slowly add the dry ingredients and mix briefly, just until there are no flour crumbs left. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to an hour.
- Remove the dough from the refrigerator and preheat the oven to 325, making sure you have the racks in the middle of the oven.
- Remove the dough from the refrigerator and preheat to 325 degrees, making sure you have the racks in the middle of the oven.
- Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides.
- Smash the two halves together, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
- Bake for about 12 minutes, rotating halfway through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and justly slightly undercooked.
- Let cool on the baking sheets until the cookies are firm enough to remove.
Nutrition Facts : Calories 240.3, Fat 11.3, SaturatedFat 6.8, Cholesterol 36.9, Sodium 193.7, Carbohydrate 34.3, Fiber 1.1, Sugar 22.6, Protein 2.6
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