EUROPEAN COOKIE BUTTER CHOCOLATE CHIP COOKIES
I really love this cookie spread, so I decided to combine it with a chocolate chip cookie recipe. It really does satisfy any sweet tooth.
Provided by AndromedaCooks
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a baking sheet with 1 tablespoon butter.
- Beat 1 cup softened butter, brown sugar, and white sugar together in a bowl with an electric mixer until smooth and creamy. Beat one egg into the batter until fully integrated. Add second egg with vanilla extract; beat until smooth.
- Dissolve baking soda into hot water in a small bowl; stir into the batter along with the heavy cream. Add flour and chocolate chips into the batter; stir vigorously for 20 seconds. Stir the cookie spread through the batter.
- Drop batter onto prepared baking sheet in portions spaced about 1-inch apart.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cookies cool for 5 minutes on sheet before moving to a wire rack to cool completely.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 44.3 g, Cholesterol 51.7 mg, Fat 17.6 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 9.8 g, Sodium 159.3 mg, Sugar 24.2 g
CHOCOLATE CHIP BUTTER COOKIES
I have a personal list of my top 15 favorite cookie recipes, and this has been Number 1 for years. I cannot remember where I got the recipe from, but it is a good one. I made a platter a few months ago for a friend giving a luncheon at her job, and the cookies were almost gone before people even finished the entrees. People were coming into the room, grabbing handfuls and pocketing them, thinking nobody was watching. I have to admit, I was very flattered! Note: The recipe calls for 4 sticks of butter or margarine. Do not substitute anything else, like oil, or shortening, or applesauce -- it just won't be the same. I use either all butter, or often will use 1/2 butter and 1/2 margarine, with no loss of quality in the results. The recipe halves easily.
Provided by Charmed
Categories Dessert
Time 45m
Yield 64 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- It is not necessary to grease the cookie sheets.
- Cream together the butter or margarine with the 2 cups of powdered sugar.
- Add the salt, vanilla and 3 1/2 cups flour, and mix until blended; the mixture should be fairly stiff, so add more flour if needed.
- Stir in the chocolate chips.
- Pinch off pieces of dough, roll into about 3/4" balls (you can make them larger if you prefer), place on the cookie sheets about 2" apart, and flatten with a fork on baking sheet twice for each cookie, making a criss-cross pattern and flattening cooking about halfway.
- Bake for 12-15 minutes, or until just very lightly beginning to brown around the edges.
- Let the cookies sit on the cookie sheet for about a minute, then remove to a rack and dust lightly with additional powdered sugar.
- Dust again when cookies are completely cooled, or store as is, and dust a 2nd time after putting on a platter to serve.
- Makes about 64 cookies; recipe halves easily.
Nutrition Facts : Calories 116.3, Fat 7.4, SaturatedFat 4.6, Cholesterol 15.2, Sodium 69.6, Carbohydrate 12.4, Fiber 0.5, Sugar 6.6, Protein 1
BIG & BUTTERY CHOCOLATE CHIP COOKIES
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
SNOOP DOGG'S ROLLS ROYCE PEANUT BUTTER-CHOCOLATE CHIP COOKIES RECIPE - (3.8/5)
Provided by MichelleF
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. Line a baking sheet with parchment paper & set aside. In a small bowl, stir together the flour, baking soda, & salt. In a large bowl, combine the butter, peanut butter, brown sugar, & sugar. Using a mixer, beat until smooth. Stir in egg & vanilla. Gradually stir in the flour mixture until combined. Stir in chocolate chips. Using a cookie scoop, drop dough onto prepared baking sheet, about 2 inches apart. Bake in the oven for 10-12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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