Carols Soft And Chewy Chocolate Chippies Recipes

CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES

Steps:

• Preheat oven to 375°.
• Mix flour with baking soda in a bowl and set aside.
• In a large bowl, combine butter, sugars and pudding mix.
• Beat until smooth and creamy.
• Beat in eggs and vanilla; gradually add flour mixture.
• Stir in chips and nuts.
• Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet.
• Bake at 375° for 8-10 minutes.

GLUTEN-FREE CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES

Steps:

• Preheat oven to 375°.
• Sift rice flour, potato starch, and tapioca starch into a bowl.
• Mix baking soda with sifted flours and set aside.
• In a large bowl, combine butter, sugars and pudding mix.
• Beat until smooth and creamy.
• Beat in eggs and vanilla; gradually add flour mixture.
• Stir in chips and nuts.
• Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
• Bake at 375° for 8-10 minutes.
• *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
• In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
• Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
• Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.