Fully Loaded Chocolate Chip Cookies From Scratch Recipes

BEST CHOCOLATE CHIP COOKIES

Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories Desserts Cookies Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

THE ULTIMATE CHOCOLATE CHIP COOKIE

The Ultimate Chocolate Chip Cookie image

Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

FULLY LOADED CHOCOLATE CHIP COOKIES FROM SCRATCH

Fully Loaded Chocolate Chip Cookies from Scratch image

I got this recipe off of a flour bag many years ago when I first started baking cookies for the holidays. I tweaked it to my liking, adding the peanut butter chips and the nuts among other things lol and my family loves when I bake them! I was going thru my recipes on my computer for my daughters cookbook and came across this one and thought I would post it. No idea why I only make them at Christmas, except for the fact that I rarely have time to bake from scratch with work and the kids and all the other things i am involved in lol. but i think i will try to make a batch again soon! They are many of the things i love rolled up into one cookie : ) Another JAP member here, Angela Gray made this recipe and added her photos! The photos in the directions all are hers! Thanks Angela, so happy you made them and loved them.

Provided by Deneece Gursky @Smokeygirlxo

Categories Cookies

Number Of Ingredients 11

Ingredients

- 3/4 c sugar
- 3/4 c brown sugar,packed
- 1 cup butter, softened
- 1 egg
- 2 1/4 c all purpose flour
- 1 t baking soda
- 1/2 t salt
- 3/4 cup crushed pecans, or chopped fine
- 3/4 c milk chocolate chips ( i use ghirardelli)
- 3/4 c peanut butter chips
- 3/4 c butterscotch chips or toffee chips (i use toffee)

Steps:

In a large mixing bowl mix together both sugars, butter and egg.
Stir in flour, soda and salt. (this will make a stiff dough)
Now stir in nuts and chips.
Drop dough by rounded tablespoons onto ungreased cookie sheet about 2 inches apart. Bake in preheated 375 degree oven for 8 to 10 min until light brown. Centers will be soft.
Allow to cool slightly on cookie sheet and then transfer to cooling rack.

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