Totally Chocolate Chocolate Chip Cookies Recipes

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325. Melt the 4 oz of chocolate.
• Measure the flour, cocoa, baking soda, and salt into a bowl.
• Cream the butter and two sugars in another bowl.
• I use my freestanding mixer, itself a source of comfort for me.
• Add the melted chocolate and mix together.
• Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
• Finally stir in the chocolate chips.
• Scoop out 1/4 cup sized mounds--an ice cream scoop and a palette knife are the best tools for the job--and place on a lined baking sheet about 2 1/2 inches apart.
• Do not flatten them.
• Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
• If you pierce a chocolate chip, try again.
• Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.

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.

ULTIMATE CHOCOLATE CHIP COOKIES

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.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

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.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the middle of the oven --
• Preheat the oven to 325*.Line two baking sheets with parchment paper.
• Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
• Stir the chocolate chips until melted and smooth --
• Remove from the water and set aside.
• Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
• Stop the mixer and scrape the sides of teh bowl as needed during mixing.
• On low speed, mix in the melted chocolate chips until blended.
• Add the egg and vanilla, mixing until blended, about 1 minute.
• Add the flour mixture, mixing just until it is incorporated.
• Mix in the remaining 2 cups chocolate chips.
• Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
• Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
• If the toothpick penetrates a chocolate chips, test another spot --
• Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
• The outside of the cookies will become crisp as the cookies cool.
• The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).