Chocolate Chip Cookies Four Ways Recipes

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

BEST CHOCOLATE CHIP COOKIES

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.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
• Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

CHOCOLATE CHIP COOKIES-FOUR WAYS

Steps:

• Preheat the oven to 350 degrees. On a large baking sheet, roast the pecans for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter. Turn the oven up to 375 degrees.
• Sift together the flour, salt and baking soda or baking powder in a medium mixing bowl. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the liquid or egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well.
• Spray cookie sheets lightly with nonstick cooking spray. With a tablespoon or small ice cream/food scoop (I use a No. 40, about 11/2 inches diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

EASY 4 STEPS CHOCOLATE CHIP COOKIES!!!

Steps:

• 1. Preheat the oven to 375 degrees
• 2. COMBINE shortening, brown sugar,milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips.
• 3. Drop by rounded measuring tablespoons 3 inches apart onto a Ungreased baking sheet.
• 4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on cooling racks