Heirloom Chocolate Chip Cookies Recipes

HERITAGE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° F.
• Cream together the butter, date sugar, brown rice syrup, and vanilla extract in a mixer or using a spatula by hand in a large bowl .
• In a separate bowl, mix together dry ingredients: flour, cinnamon, baking soda, baking powder, salt.
• Add the dry mixture to the butter/sugar mixture and combine well.
• Add the optional chopped pecans should you choose to, stirring until well incorporated. Finally add the chocolate chips.
• Use a cookie scoop (or well rounded teaspoon) to drop dough onto a prepared cookie sheet , allowing about 2" for expansion.
• Bake for 14-15 minutes. Allow cookies to cool for at least 2 minutes before removing them from the cookie sheet (you won't want to wait much longer!). The tiered baker's sheet cooling rack is perfect for this purpose, or you may opt to remove the cookies to a more traditional cooling rack . Either way, enjoy! (with minimal guilt)

CHOCOLATE CHOCOLATE CHIP COOKIES I

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.

BEST CHOCOLATE CHIP COOKIES

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.

CRISPY CHEWY CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Heat the oven - Preheat the oven to 400°F.
• Sift dry ingredients - In a large mixing bowl, whisk flour, corn starch, baking soda, baking powder, and salt.
• Mix wet ingredients - Using an electric mixer, cream butter, brown sugar, and granulated sugar. Add vanilla extract and eggs one at a time until mixed.
• Combine wet and dry ingredients - Gradually add in the dry ingredients until ingredients are just combined. Do not over-mix the dough. Fold in 1 3/4 cups chocolate chips and walnuts.
• Make cookie dough balls - Using your hands, form the dough into balls and place on the baking sheet. Place the remaining 1/4 cup of chocolate chips on top of the cookie dough balls. This recipe fits 6 cookies to one baking sheet and each ball should be slightly larger than a golf ball.
• Bake the cookies - Place the sheet in the oven and bake for 10-12 minutes or until golden brown. Allow the cookies to rest and cool on a wire rack.

HEIRLOOM CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, soda, and salt. Set aside.
• In large bowl, combine butter, sugars, and vanilla. Beat until creamy. Beat in eggs.
• With wooden spoon or mixer on low, gradually add flour until incorporated.
• Stir in chips and nuts.
• Drop by teaspoons onto ungreased cookie sheets. Bake at 375 degrees in preheated oven 9-11 minutes.
• Variations: **Pan Cookies (bars) - prepare dough. Spread onto greased 13x9 baking pan. Bake 375 degrees for 20-25 minutes. **Refrigerator cookies - (These hold their shape better without thinning out as much.) Prepare dough. Divide in half. Wrap both halves (as mounds) separately in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each chilled dough half into 15" logs. Roll up in the waxed paper. Chill another 30 mins. Cut each log into 15 pieces (1/2 inch slices.) Bake on ungreased sheets 8-10 mins. **(Dough may be stored in fridge for 1 week and up to 8 weeks in the freezer.
• Hint: Cookies are soft coming out of the oven, even when golden brown. Allow them to cool for a minute before transferring them to the cooling rack. Again, allow to cool somewhat more on the rack before stacking them on a plate or they will stick to each other or fall apart. They harden a bit as they cool. Don't overbake unless you want them to be more crisp all the way through.

VINTAGE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.