No Fail Chocolate Chippers Recipes

6 GIANT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don't have 3 baking sheets, bake the cookies in batches.)
• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
• Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
• Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
• Cookies stay fresh covered at room temperature for up to 1 week.

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

THE BEST, NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Cream together first (5) ingredients.
• Add eggs and mix well.
• In seperate bowl sift all dry ingredients and add to creamed mixture.
• Add chips and nuts, stir to combine.
• Spoon onto ungreased cookie sheets (2" apart).
• Bake in preheated oven, 375 degrees for 10-12 minutes.

NO-FAIL CHOCOLATE CHIPPERS

Steps:

• Preheat oven to 375°F. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.
• Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
• For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheets; flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.