CHOCOLATE CHIP COOKIES: GRANNY STYLE RECIPE BY TASTY
Here's what you need: granulated sugar, brown sugar, kosher salt, unsalted butter, large egg, vanilla extract, all purpose flour, baking soda, chocolate chips, sea salt, milk
Provided by Codii Lopez
Categories Desserts
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
- Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
GIANT CHOCOLATE CHIP COOKIE
A giant chocolate chip cookie, baked in a pizza pan.
Provided by Barb
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
- Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
- Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 47.2 g, Cholesterol 53.8 mg, Fat 23.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 320.2 mg, Sugar 31.1 g
GRANDMA'S CHOCOLATE CHIP COOKIES
This is a great chocolate chip cookie recipe that I got from my grandmother. They taste SO good and are so easy to make.
Provided by undertkr
Categories Drop Cookies
Time 19m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- In a mixing bowl, cream together the first five ingredients.
- After creaming the first five ingredients add the last four and make sure everything is mixed together well.
- Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes.
- For M&M cookies: Replace chocolate chips with M&M plain baking bits.
GRANNYS CHOCOLATE CHIP COOKIES
These cookies are the best cookies I have ever had, have ever cooked, and can not buy them at the store. If you do make these make sure you make enough for everyone!!!! Of course some things have been modified to meet my personal taste buds.
Provided by JODECI
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, and cinnamon.
- Beat butter, brown sugar, white sugar, at medium speed until light and fluffy.
- Beat in egg and vanilla.
- At low speed, beat in flour mixture until blended.
- Fold in oats and chocolate chips.
- Cover with wrap or lid and chill for one hour.
- Preheat oven to 350°F.
- Roll into 1-inch balls and place on greased baking sheet 2-inches apart either way.
- Bake 10-12 minutes til brown around edges.
- Transfer to racks to cool.
GIANT CRINKLED CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
- With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.
GRANT'S CHOCOLATE CHIP COOKIES
This recipe came from the Rachael Ray Show that aired on May 21,2014. These are not your run of the mill chocolate chip cookies. The balance of sweet and salty give them a unique flavor. To me, the taste is worth the extra effort.
Provided by Linda Tennant @Cookingbear
Categories Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a food processor, process oats until they become a very coarse flour.
- In a bowl, whisk together processed oats, flour, baking soda, baking powder and salt.
- In another bowl, mix together brown sugar and granulated sugar. Mix it with your hands (or a spoon) until the mixture becomes a light, fluffy mix.
- In the bowl of a stand mixer, beat butter and sugars on MED-HIGH until light and fluffy., 6 minutes. Reduce speed to LOW, add the eggs and gradually increase the speed until you're on the highest setting. Reduce the speed back to LOW and add vanilla. Add in dry ingredients 1/4 cup at a time in 1 minute intervals. Once all of the dry ingredients are added, beat for a minute or two just to make sure the ingredients are very well-mixed. Turn off the mixer and remove the bowl from the stand mixer.
- Add in the chocolate chips and mix by hand to incorporate.
- Scoop cookie dough onto a parchment-lined sheet tray using the medium sized scoop. Bake for 6 minutes, rotate the cookie sheet and bake for another 6 minutes or until golden brown on top but still slightly soft in the middle. Remove the trays from the oven on to cooling racks, do not remove cookies from tray. Sprinkle with a little extra salt and let cool on trays for 15-20 minutes before removing cookies from tray.
- ****Please note that cooking times may vary depending on your oven. When I made these, I needed to add 1-2 minutes extra baking time.
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