SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine the flour, baking soda, and salt.
- In a medium bowl, combine the butter, brown sugar, white sugar, vanilla extract, and apple cider vinegar using a mixer.
- Add in the egg and mix until just combined.
- Add in the flour mixture, stirring until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop, drop cookie dough onto a cookie sheet, spacing about 2 inches apart.
- Place cookie sheet in preheated oven and bake 7-9 minutes.
- Remove from oven and allow to cool slightly before moving to cooling rack.
Nutrition Facts : ServingSize 2 cookies, Calories 295 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 245 mg, Fiber 1 g, Sugar 25 g
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Bake up the best chocolate chip cookies with a recipe that results in cookies with soft, chewy centers and slightly crispy edges.
Provided by Kelly Senyei
Time 2h11m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
- When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
- Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Nutrition Facts : Calories 163 kcal, Carbohydrate 20 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 106 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h40m
Yield 24 to 30 cookies
Number Of Ingredients 10
Steps:
- Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
- Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
- Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
A really chewy softer chocolate chip cookie I've been making them for a number of years now and am sorry to have forgotten which friend gave me this recipe------------ if you have quick oats you can just add them as is....but if you have the regular oatmeal you will need to process it in your blender or food processor..I always just use ouick oats because I like the look of the oats in the cookie and the secret ingredient?? lemon juice I remember thinking the 1st time I made them " lemon juice in a cookie??" according to the note at the bottom of my recipe I've written the lemon juice helps to activate the baking soda creating a chewy soft cookie I think you'll like these!!
Provided by gruntlady
Categories Drop Cookies
Time 31m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- cover 2 cookie sheets with parchment paper.
- place rolled oats in food processor.
- or blender and process till finely ground( if using quick oats you can skip this part).
- combine the 1st 5 ingredients in mixing bowl.
- in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
- add the eggs and beat till fluffy.
- stir the flour into the "fluffy" mixture.
- with wooden spoon blending well.
- add the chocolate chips and nuts mix well.
- using a 1/4th cup dough for each cookie.
- ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
- bake 16 to 18 minutes or until lightly browned.
- cool on wire rack.
- store in a tightly covered container.
- to keep them soft and chewy.
Nutrition Facts : Calories 645.4, Fat 38.8, SaturatedFat 18.4, Cholesterol 75.9, Sodium 385.8, Carbohydrate 74.8, Fiber 4.5, Sugar 49.3, Protein 8.2
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Yes, another all-time favorite recipe for the all-time favorite cookie! I stumbled upon this "Once Upon a Chef" recipe and knew I had to try it. I'm thinking the secret ingredients are the processed oats and coconut which give the cookie a chewy inside, but a crisp outside. They are delectable! My husband, who doesn't like coconut, really loved these. I used a coffee grinder to pulverize the oatmeal since I don't have a food processor and it worked great.
Provided by DuChick
Categories Drop Cookies
Time 30m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside.
- Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl.
- In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix!
- Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.
Nutrition Facts : Calories 143.5, Fat 8.1, SaturatedFat 3.8, Cholesterol 18.2, Sodium 89.4, Carbohydrate 17.2, Fiber 1, Sugar 11.1, Protein 1.7
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