Coris Cakey Chocolate Chip Cookies Recipes

CRISPY-CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt and baking soda in a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

CAKEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Whisk together flour and baking soda in a bowl.
• Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
• Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

CAKE MIX CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.

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.