JACK'S CHOCOLATE CHIP COOKIES
I don't know who Jack is, but he sure knows how to make a yummy cookie. This is a recipe I adapted off of allrecipies.com. I've reduced the amount of sugar and made low fat options to this recipe. Yummo.
Provided by MsSally
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream the butter, applesauce, brown sugar and white sugar until smooth. Add the egg sub. and mix. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts.
- Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
Nutrition Facts : Calories 159, Fat 6.8, SaturatedFat 2.8, Cholesterol 3.5, Sodium 114, Carbohydrate 23.5, Fiber 1.8, Sugar 11.1, Protein 2.9
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
CHOCOLATE CHIPS COOKIES WITH TENNESSEE WHISKEY
Here in Tennessee, we would put whiskey in our scrambled eggs if it was socially acceptable. Luckily, whiskey in your cookies is both acceptable and tasty! Get a glass of milk (or whiskey) to have with cookies.
Provided by Jamie Justice Yost
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, baking soda, and salt together into a bowl.
- Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth.
- Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 24.1 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 142.7 mg, Sugar 16.6 g
CRACKER JACK COOKIES II
Chocolate chip cookies with a few more ingredients. Oatmeal, coconut, and cereal make them very good and chewy.
Provided by Earthymom
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; gradually stir into the creamed mixture. Finally, stir in the oatmeal, coconut, crisp rice cereal and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 32.9 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 7.1 g, Sodium 162.7 mg, Sugar 19.5 g
JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
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