Easy Cant Go Wrong Chocolate Chip Cookies Recipes

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

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.

QUICK AND EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350.
• Sift flour, salt and baking soda together, set aside.
• Mix the melted butter and sugars together until thoroughly mixed. Add egg yolk and vanilla and mix until creamy.
• Stir in dry ingredients and mix just until blended.
• Stir in chocolate chips.
• Drop dough by 1/4 cupfuls onto nonstick baking sheet, about 3 inches apart.
• Bake 13-16 minutes. Let cool on cookie sheet for at least 5 minutes before removing to rack to finish cooling.

EASY CANT GO WRONG CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Take two sticks of butter room temperature, brown sugar, regular sugar and mix in a bowl.
• Add two eggs and 1 pack of vanilla pudding(dry pudding), and vanilla extract to your butter/sugary mix.
• In a separate bowl combine flour with baking soda, and salt with a whisk.
• Combine bowl of wet ingredients to dry ingredients. After combined add desired chips/m&m's/nuts/etc.
• Take regular eating spoon and scoop dough and plop onto greased cookie sheet. Fill cookie sheet.
• Bake for 7 minutes, then rotate your cookie sheet around in the oven. Cook for 3 min and 30 seconds. NOTE: I have a very strong oven so its always best to start little and add time rather than burning your cookies! .
• Dairy Free friends! Use a dairy free package of pudding. Recommend "Simply Delish Natural" vanilla pudding mix! .

CAN'T GO WRONG CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium mixing bowl combine the softened butter, brown sugar, 1 egg and vanilla. Blend with a whisk till the ingredients are a nice smooth rich brown.
• In a large mixing bowl combine the flour, white sugar, baking soda and baking powder. Mix with a spoon.
• Pour the wet mixture into the dry mixture and beat with a wooden spoon. Dough should be stiff and crumbly.
• Lastly add the chocolate chips and the additional egg. With the wooden spoon continue to mix the ingredients till everything is the same consistency. If your dough is still too dry add 1 more egg.
• On an ungreased baking sheet roll your cookies into 1 inch balls so you have 3 rows of 5 balls and bake for 8-10 minutes.
• While your cookies are baking place a kitchen towel on the counter and cover it with a sheet of wax paper.
• Transfer the hot cookies from the sheet to the paper. This will help prevent your cookies from sticking and getting your counters all greasy.
• Cool for at least 5 minutes and enjoy. Best served warm with cold milk.

MOM'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter, sugars, vanilla, and eggs on medium speed or with a spoon until light and fluffy in a large bowl.
• Stir in flour, baking soda and salt (dough will be stiff).
• Stir in chocolate chips.
• On ungreesed cookie sheet, drop dough by tablespoonfuls 2 inches apart. (Flatten slightly).
• Bake 11 to 13 minutes or until light brown (centers will be soft).
• Cool for 1 to 2 minutes; remove from cookie sheet to cooling rack or plate.
• Serving: 6 dozen -- So cook some then refrigerate the rest for another day!

EASY CHOCOLATE CHIP COOKIES

Steps:

• Mix butter, eggs, brown sugar and vanilla together.
• Add flour (1 cup at a time) to mixture.
• Next add baking powder and chocolate chips.
• Bake in oven at 350 degrees for about 15-20 minutes.