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Post by izonu on Nov 2, 2009 0:42:54 GMT -5
Soft Chocolate Chip Cookies
Ingredients: 2 1/3 cups all-purpose flour 1/2 teasp. baking soda 8 ounces unsalted butter at room temperature 1 cup packed light brown sugar 1/3 cup granulated sugar 1 scant teasp. salt 1 tablesp. vanilla extract 2 large eggs 1 large egg yolk 1 1/2 cups semisweet chocolate chips Preparation: Heat oven to 350°. Line a baking sheet with a silicone liner or spray with baking spray. Combine the flour, baking soda, and salt in a medium bowl.
In a mixing bowl with electric mixer, cream butter sugars together until light and fluffy. Beat in eggs, egg yolk, and vanilla. Slowly beat in the flour mixture until blended. Fold in chocolate chips. Using a tablesthingy or cookie scoop, drop dough onto a baking sheet, leaving about 2 inches between cookies. Bake for 9 to 12 minutes, or until lightly browned and set in the middle.
Makes about 4 dozen cookies.
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Post by cmrsurvey on Nov 2, 2009 0:44:57 GMT -5
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Ingredients•2 1/4 cups all-purpose flour •1 tsp baking soda •1 tsp salt •1 cup (2 sticks) butter, softened •3/4 cup granulated sugar •3/4 cup packed brown sugar •1 tsp vanilla extract •2 large eggs •2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels •1 cup chopped nuts
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 tsp onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. 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.
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
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Post by ybnrml2 on Nov 2, 2009 1:13:17 GMT -5
Soft Chocolate Chip Pumpkin Cookies YUM!!!!
Ingredients: 1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teasthingys baking powder 2 teasthingys ground cinnamon
1/2 teasthingy salt 1 teasthingy baking soda 1 teasthingy milk 1 tablesthingy vanilla extract 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional
Directions: 1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. 2. Add vanilla, chocolate chips and nuts. 3. Drop by sthingyful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
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Post by winesun8 on Nov 2, 2009 6:04:19 GMT -5
Crispy, Chewy Chocolate Chip Cookies Adapted from AllRecipes.com
These cookies have a lower chip-to-dough ratio than our earlier favorites and a thicker, softer thing going on than the consummate cookies, to help you differentiate them. But when I’m looking for a classic cookie, kind of like the old school Toll House recipe but better, even, this is what I go for.
As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.
2 cups all-purpose flour 1/2 teasthingy baking soda 1/2 teasthingy salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablesthingy vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden sthingy. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablesthingy at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Post by greyhoundlover on Nov 2, 2009 6:06:23 GMT -5
Tropical White Chocolate Chip Cookies
2 sticks (1 cup) unsalted butter, softened
2/3 cup packed light-brown sugar 2/3 cup granulated sugar 2 tsp vanilla extract 2 large eggs 3/4 tsp baking soda 3/4 tsp salt 21/3 cups all-purpose flour 12 oz coarsely chopped white baking chocolate 1 cup coarsely chopped macadamia nuts 1/2 cup chopped dried mango 1/2 cup chopped dried pineapple 1 Tbsp grated lime zest
Heat oven to 375°F. Have baking sheet(s) ready.
Beat butter, sugars and vanilla in a large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda and salt until combined. Add flour and beat on low speed until blended. Stir in coarsely chopped white baking chocolate, coarsely chopped macadamia nuts, chopped dried mango, dried pineapple and grated lime zest.
Drop rounded tablesthingys dough about 11⁄2 in. apart on ungreased baking sheet(s).
Bake 8 to 9 minutes until edges are golden brown. Cool on sheet 1 to 2 minutes before removing to a wire rack to cool completely.
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Post by numapla on Nov 2, 2009 7:06:08 GMT -5
Alice’s Chocolate Chip Cookies
INGREDIENTS:
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips *I use Nestle Toll-House
DIRECTIONS:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablesthingys of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
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Post by jennlk84 on Nov 2, 2009 8:18:33 GMT -5
Chocomint Chip Cookies - YUM!Ready in: < 30 minutes recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 6 Ingredients: 1 1/2 cup mint-chocolate chips 1 1/4 cup flour 3/4 teasthingy baking soda 1/2 teasthingy salt 1/2 cup butter -- softened 1/2 cup brown sugar -- firmly packed 1/4 cup sugar -- granulated 1/2 teasthingy vanilla extract 1 egg -- large 1/2 cup nuts -- chopped Directions: Preheat oven to 375F degrees. Melt 3/4 cup of the mint-chocolate chips in a double boiler; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablesthingyfuls onto ungreased cookie sheets. Bake at 375F degrees for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. This recipe from CDKitchen for Chocomint Chip Cookies serves/makes 6 www.cdkitchen.com/recipes/recs/334/Chocomint_Chip_Cookies330.shtml
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Post by warriormom09 on Nov 2, 2009 8:42:03 GMT -5
80 calorie chocolate chip cookies Nutritional Info
* Fat: 2.9g * Carbohydrates: 14.2g * Calories: 83.3 * Protein: 0.8g
Ingredients 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup butter or margarine, melted 1 egg white 1 cup flour 1/2 tsp. baking soda 1/2 cup chocolate chips Directions Mix all ingredients until well combined and drop by teasthingyful on a cookie sheet, counting out 26 cookies. Add just a splash of water if needed to make dough stick together.
Bake at 350 for 8-11 minutes.
Enjoy!
Number of Servings: 26
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Post by 02karen on Nov 2, 2009 13:05:40 GMT -5
NM Chocolate Chip Cookie Recipe
Ingredients
•1/2 cup (1 stick) butter, softened •1 cup light brown sugar •3 tablesthingys granulated sugar •1 large egg •2 teasthingys vanilla extract •1-3/4 cups all purpose flour •1/2 teasthingy baking powder •1/2 teasthingy baking soda •1/2 teasthingy salt •1-1/2 teasthingys instant espresso coffee powder •1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds) 2. Beat in the egg and the vanilla extract for another 30 seconds. 3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. 4. Using a 1 ounce scoop or a 2 tablesthingy measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a sthingy to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Yield: 2 dozen cookies
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Post by siinnderella on Nov 2, 2009 15:50:31 GMT -5
New York Times Chocolate Chip Cookies
2 cups minus 2 tablesthingys (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teasthingys baking soda 1 1/2 teasthingys baking powder 1 1/2 teasthingys coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablesthingys (8 ounces) granulated sugar 2 large eggs 2 teasthingys natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt (your best)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
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Post by GreenConverse on Nov 2, 2009 17:19:28 GMT -5
Award Winning Soft Chocolate Chip Cookies
Ingredients
* 4 1/2 cups all-purpose flour * 2 teasthingys baking soda * 2 cups butter, softened * 1 1/2 cups packed brown sugar * 1/2 cup white sugar * 2 (3.4 ounce) packages instant vanilla pudding mix * 4 eggs * 2 teasthingys vanilla extract * 4 cups semisweet chocolate chips * 2 cups chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded sthingyfuls onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
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Post by cydneysmom on Nov 2, 2009 17:26:33 GMT -5
***Chocolate Chip Oatmeal Cookies***
Ingredients 1/2 cup butter 1/3 cup packed brown sugar 1/4 cup granulated sugar 1/4 teasthingy baking powder 1/8 teasthingy baking soda 1/8 teasthingy salt 1 egg 1/2 teasthingy vanilla 2/3 cup all-purpose flour 1 1/4 cups regular rolled oats 1/2 cup semisweet chocolate pieces
Directions In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden sthingy, stir in any remaining flour. Stir in the oats and chocolate pieces.
Drop dough by rounded teasthingys 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 9 to 10 minutes or until edges are golden brown.
Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
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Post by froggi999 on Nov 2, 2009 19:06:33 GMT -5
NEIMAN-MARCUS COOKIES
2 cups butter 24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda 1 tsp. salt 2 cups sugar 1 8 oz. Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choic e)
Measure oatmeal, and blend in a blender to a fine pow der. 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 two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
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Post by adog8t0 on Nov 2, 2009 19:36:28 GMT -5
QUICK AND EASY CHOCOLATE CHIP COOKIES
Cooks.com
DRY INGREDIENTS:
1 c. old fashioned oatmeal 1 c. all-purpose flour 1 c. chocolate chips 1 c. coarsely broken nutmeats 1 c. firmly packed brown sugar 1 tsp. baking powder 1/2 tsp. salt
LIQUID INGREDIENTS:
1 stick butter or good butter 1 tsp. vanilla extract 1 med. sized egg 1 tbsp. Half and Half (or milk)
1. Preheat oven to 375 degrees.
2. Soften butter at room temperature (or in microwave) until very soft, but not melted.
3. Measure and place all ingredients in a large mixing bowl, starting with the dry ingredients and finishing with the liquid ingredients on top.
4. Mix all ingredients thoroughly until dry ingredients are all completely moistened.
5. For easier handling, dough may be chilled for 20 minutes prior to shaping, but this is not necessary.
6. Form into walnut-sized balls (approximately 1 heaping tablesthingy).
7. Place on ungreased cookie sheet 2 inches apart.
8. Bake at 375 degrees for 9 minutes on top rack of oven.
9. Remove immediately from oven and place sheet on wire rack.
10. After 5 minutes, remove cookies from sheet with metal spatula and place directly on wire racks to finish cooling.
Cookies will be very soft when hot. They will break if removed from sheet immediately. Do not bake until firm or they will be hard when cooled.
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Post by stealth3si on Nov 2, 2009 19:53:39 GMT -5
Absolutely the Best Chocolate Chip Cookies
Ingredients
* 1 cup butter flavored shortening * 3/4 cup white sugar * 3/4 cup brown sugar * 2 eggs * 2 teasthingys Mexican vanilla extract * 2 1/4 cups all-purpose flour * 1 teasthingy baking soda * 1 teasthingy salt * 2 cups milk chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded sthingyfuls onto the prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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