Rick Chocolate Chip Cookies Recipes

VANILLA RICH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
• Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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.

RICH CHOCOLATE CHIP COOKIES

Steps:

• sift flour, baking powder, baking soda, and cinnamon in a medium sized bowl and set aside.
• Mix eggs, vanilla, and salt together and set aside.
• Mix sugars together in a large bowl until combined and then add melted butter and shortening.
• Mix until smooth.
• Add egg, vanilla and salt and mix until creamy.
• Add dry ingredients and mix until combined.
• Stir in chocolate and nuts.
• Refridgerate dough before shaping (dough is very soft unless).
• Roll dough into balls and freeze until they are very firm, about 30-40 minutes.
• Bake at 400 degrees for about 15 minutes.
• Remove cookies just when they begin to turn golden brown.
• Cool cookies on baking sheet 1-2 minutes before transferring.