Margarets Chocolate Chip Cookies Recipes

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.

MARGARET'S CHOCOLATE CHIP COOKIES

Steps:

• Beat together the first four ingredients. Gold in the flour, baking soda, salt and then add the vanilla. Stir in the chocolate chips.
• Bake at 325F until golden. Do not grease the cookie sheet.

MARGARET'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350* Combine all ingredients (in the order above) in large mixing bowl until creamy. Drop by tablespoon onto parchment paper and bake at 350* for 9-11 minutes (I like to undercook the cookies a bit b/c they stay chewy longer)

MARY-MARGARET'S CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, soda and salt - Set aside. In large bowl combine butter, both sugars and pudding. Blend until smooth and creamy. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chips, nuts and coconut.
• Drop by Tablespoon (I use a 1 1/2 inch cookie scoop & bake 22 min.) on to cookie sheet, bake at 375 for 15-20 minutes ("Airbake" cookie sheets work great). I also sift my flour because it seems to make for better blending, but it isn't necessary.

THE BEST CHOCOLATE CHIP COOKIES EVER

Steps:

• Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
• Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
• Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
• Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
• Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.