Desperate chocolate chip cookies?!
Answers: I need a out-of-this-world deicious recipes for chocolate chip cookies, i wanna bake some for my co-workers instead of goin to the store and buying the already nmade kind.
the puffy:
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
the thin:
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
the chewy:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Soft Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
Chewy Chocolate Chip Cookies
INGREDIENTS
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 ounce) package instant vanilla pudding mix*
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup finely chopped walnuts
DIRECTIONS
In a mixing bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and walnuts (dough will be stiff).
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
* One 3.9-ounce package of instant chocolate pudding mix may be substituted for the vanilla pudding mix.
THE BEST CHOCOLATE CHIP COOKIE
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars.
Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts.
Roll into balls, and place 2 inches apart on cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies. Recipe may be halved.
Try the web site www.allrecipes.com. You will find a ton of delicious chocolate chip cookie recipes that people have rated so you know what is good and what is not. Happy baking!
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pecan extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped pecans
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 minutes. This is key!! Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
the BEST cc cookie recipe is on the back of the Hershey's Morsel pkg. They are better than Tollhouse or any other. Try them, I have been baking them for years and ppl go nuts for them.
I specialize in making homemade chocolate chip cookies. My recipe is a family one and I just doubled checked all the answers and it certainly does not match up to mine. I am going to try them out my self to see how good they are.
Anyways, I charge $4 per dozen plus shipping, if you are interested. Trust me, you will not be disappointed. Just let me know when you need them by and how many doz. If you are not interested, you can always google - chocolate chip cookie recipes and I am sure you will find one that will work for you.
Good Luck.