Marys Chocolate Chip Cookies Recipes

MARY BERRY'S CHOCOLATE CHIP COOKIES

Steps:

• Lightly grease 3 baking trays. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended. Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread. Bake in the top of the oven for about 8-10 minutes, until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly. Allow the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.

MARY'S AMAZING CREAM CHEESE CHOCOLATE CHIP COOKIES

Steps:

• combine all ingredients.
• drop by T on ungreased cookie sheets.
• bake at 350 for 10-12 minute.
• Color should only change slightly golden, easy to over bake.

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.

MARY BARTZ BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
• 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
• Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.

MARY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth.
• Whisk flour, baking soda, and salt.
• Stir dry ingredients into wet ingredients.
• Dont overmix.
• Stir in chocolate chips.
• Bake for 12 (up to 16) minutes.