My Husbands Favorite Chocolate Chip Cookies Recipes

BUTTERY CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the egg and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
• This is a dry dough - no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown.
• Cool on the sheets completely.These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn't a bad thing at all. Buttery, crispy little bites of chocolate heaven!

MY HUSBANDS FAVORITE CHOCOLATE CHIP COOKIES .

Steps:

• 1. preheat over to 350. mix flour with baking soda and salt, put to the side. cream butter crisco, and water with both sugars on med. speed. and vanilla and eggs on at a time. mix on low until all is mixed well.
• 2. blend dry mix with creamed mix. stir in chocolate chips. drop by rounded tbsp. on an ungreased cookie sheet. only bake for 7 to 8 minutes. overbaking will cause cookies to get hard.immediately remove from oven and place on cooling rack. store in airtight tupperware. enjoy

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
• Combine dry ingredients and add to butter mixture.
• Mix until well blended.
• Stir in chocolate chips.
• Drop by rounded teaspoon onto ungreased baking sheets.
• Bake at 375° for 7-10 minutes until golden brown.
• **I like chewy cookies and if you do too, adjust the baking time accordingly).

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 and arrange nuts on baking sheet and toast for 7 to 9 minutes. Cool and coarsely chop.
• Grease baking sheet generously with butter or cookng spray. Cream butter and both sugars togethter about 1 minute, until fluffy. Add eggs and vanilla and beat on medium speed for 1 minute. Add the flour, baking soda and salt. Mix on medium speed until incorporated. Stir in walnuts, pecans and chocolate chips. The dough will be relatively stiff.
• Drop the dough on cookie sheets using an ice cream scoop about 1 1/2 inches apart. Bake for 10 to 12 minutes until golden brown on edges (Don't worry about the raw dough in the middle, it will disappear as the cookies cool.) The cookies will spread about 3 1/2 inches in diameter.

OUR FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together butter, shortening, brown and white sugar.
• Add eggs, vanilla, baking soda and salt, mix well.
• Slowly add flour (don't over work the flour).
• Stir in chocolate chips.
• form into balls, and place on ungreased cookie sheet 1-2 inches apart.
• Bake for 8-9 minutes, When you take them out they are not going to look done at all, but DON'T put them back in!
• Leave them to cool on cookie tray for 10 minutes.
• Transfer to a cool spot, Wait 10 minutes more (the wait it worth the difference, they will still be warm, don't worry!).
• Get a glass of milk.
• Enjoy!