Nutty Or Nice Chocolate Chip Cookies Recipe Foodcom Recipes

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CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 30 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Steps:

  • Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.
  • For a Rocky Road Bar:
  • Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS



Chocolate Chip Cookies Straight Up or with Nuts image

After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories     dessert

Time 1h

Yield about 3 dozen cookies

Number Of Ingredients 11

8 tablespoons (4 ounces) butter, softened but still cool
3/4 cup (6 1/4 ounces) firmly packed dark brown sugar
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
1 large egg (1 1/2 ounces by weight)
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)
3/4 cup (3 ounces) chopped walnuts, optional

Steps:

  • In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
  • Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
  • Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

MY MOM'S BEST CHOCOLATE CHIP COOKIES



My Mom's BEST Chocolate Chip Cookies image

It took my mom some time to perfect this chocolate chip cookie recipe. She was determined to not have any hard or burned cookies. She tried all kinds of tips that she had been given from friends and co-workers. Such as making the cookie dough the night before and letting it sit in the fridge over night before baking, etc. One day she finally figured out what worked for her. Essentially it is the Nestle Toll House recipe with two minor tweaks that make this cookie soft, chewy and all around good. Even the next day it is still SOFT and not hard as some cookies tend to get. The small changes that are made make for a thicker better cookie, give it a try.

Provided by ChrissyVas

Categories     Chocolate Chip Cookies

Time 1h

Yield 54 48 Cookies

Number Of Ingredients 9

2 cups butter (softened)
1 1/2 cups sugar (essentially the recipe calls for 3/4 cup but we're doubling this amount so it should be 1 1/2, or ju)
1 1/2 cups brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups semi-sweet chocolate chips
5 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt

Steps:

  • Preheat the oven to 375.
  • In a large mixing bowl combine the dry ingredients and set aside.
  • Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
  • Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
  • When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
  • Grease two 14 X 17 cookie sheets.
  • I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
  • Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
  • Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.

Nutrition Facts : Calories 187, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.9, Sodium 200.8, Carbohydrate 25.3, Fiber 0.7, Sugar 14.9, Protein 2.1

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

This is the chocolate chip cookie recipe I've been using ever since I was given the recipe by a friend at work, who is an excellent baker! My kids love these cookies and request that I make them often!

Provided by Kim D.

Categories     Drop Cookies

Time 25m

Yield 3 dozen (depending on the size)

Number Of Ingredients 11

2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans (optional)

Steps:

  • Preheat oven to 375°F.
  • Cream together shortening and butter.
  • Add sugar, brown sugar, eggs and vanilla.
  • Blend in flour, baking soda, and salt.
  • Stir in chocolate chips and pecans.
  • Drop dough by rounded tablespoonfuls, 2-inches apart, onto baking sheet.
  • Bake 8-10 minutes or until lightly brown.
  • Do not over bake!
  • Cool slightly before removing to wire cooling rack.
  • To keep cookies soft, store in an airtight container with a slice of bread!

CHOCOLATE NUT COOKIES



Chocolate Nut Cookies image

I know everyone has their own version of the Classic Chocolate Chip Cookie, but in our house this is the ultimate Chocolate Chip Cookie recipe. The walnuts give it a real nice "grown up" edge and the Demerara sugar...it's just plain heavenly. Hope you enjoy it as much as we do! FOODBIT: It's imperative to the success of this recipe that the ingredients and/or brands not be substituted.

Provided by HOUSEMANAGER Charle

Categories     Drop Cookies

Time 20m

Yield 48 cookies

Number Of Ingredients 10

3/4 cup Golden Crisco Shortening
1 1/4 cups packed demerara sugar
1 egg
2 tablespoons milk
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts

Steps:

  • PREHEAT oven to 375 degrees F.
  • CREAM shortening and sugar with electric mixer at medium speed until light.
  • ADD egg, milk and vanilla, beating until thoroughly blended.
  • COMBINE flour, salt and soda. Add to creamed mixture gradually, beating just until blended.
  • STIR in semi-sweet chocolate chips and walnuts with a spoon.
  • DROP cookie dough by heaping spoonfuls on ungreased baking sheets.
  • BAKE for 10 minutes on center rack. Cool for 2 minutes, then remove to cooling rack.

Nutrition Facts : Calories 97.8, Fat 6, SaturatedFat 1.6, Cholesterol 4.5, Sodium 70.4, Carbohydrate 10.8, Fiber 0.5, Sugar 7.2, Protein 1.1

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

NUTTY OR NICE CHOCOLATE CHIP COOKIES



Nutty or Nice Chocolate Chip Cookies image

We like our chocolate chip cookies with a crisp crinkly top and a delightfully chewy center - perfection! I do include the guidelines for anyone who demands a perfectly chewy or completely crisp version as well. MAKE AHEAD: The cookies can be stored between sheets of wax paper in a container with tight fitting lid for up to 2 days.

Provided by NcMysteryShopper

Categories     Dessert

Time 26m

Yield 3 1/2 Dozen Cookies

Number Of Ingredients 11

2 cups all-purpose flour, for regular cookies or 2 cups self rising flour, for thicker cookies as in my photo
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces semi-sweet chocolate chips (2 cups)
3/4 cup coarsely chopped walnuts (optional) or 3/4 cup pecans, lightly toasted (optional)

Steps:

  • Preheat the oven to 350° and place racks on middle and lower third tracks.
  • In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
  • In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
  • Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
  • Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.

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