Addicting Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, cream the butter with the sugars until fluffy.
• Beat in the egg, vanilla, and instant coffee.
• Combine the rest of the dry ingredients by placing them in a plastic container with a lid and shaking them. Then gradually add the dry ingredients, beating them into the butter mixture.
• Stir in the chocolate chips.
• Roll dough into ping pong-sized balls with your palms and place 2 inches apart on a cookie sheet.
• Bake at 375 degrees F. for 8-10 minutes.
• Cool on cookie sheet 2 minutes, then place cookies on a cooling rack until almost cooled (the chocolate chips shouldn't be hard when you place them into your cookie jar if you like a soft cookie). The flavor combines overnight, so they are even better the second day (if they last that long)!

Steps:

• In a large bowl cream, sugar, butter, and maple syrup. Add eggs and vanilla.
• Grind the oats in a food processor to a coarse texture. Mix the dry ingredients together (except chocolate) and pour in half, add the cracker crumbs and nuts, mix well and add the rest of the dry ingredients. NOTE: You can use any one of the following kinds of nuts: peanuts, almonds, pecans, walnuts, filberts, cashews or chestnuts.
• Add the chocolate chips and chocolate pieces last and form into small balls and place on a ungreased cookie sheet 3 inches apart. Press the cookies flat.
• Bake for 10 to 12 minutes at 350 degrees F (175 degrees C). Dough also freezes well.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
• Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

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.

Steps:

• In large mixing bowl, cream together sugars and oil.
• Beat in one egg at a time.
• Blend in vanilla.
• Add dry ingredients in order listed,mixing after each.
• Dough will be sticky Mixing this dough gets tough as you add the last half of flour.
• You may need to change your mixer to dough hooks in the end, before you add the choc chips & pecans -- If you have a super heavy duty mixer you could easily double the recipe, otherwise it's better mixed in two separate batches.
• Refrigerate for 30 minutes or longer for ease of handling.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake 8-10 minutes on middle rack in oven preheated to 350 degrees.
• Let stand for two minutes; remove to wire.
• racks to cool completely.
• Notes: For best results, bake cookies on a pizza stone.
• You may have to increase the baking time to about 11 minutes, but do not overbake, as they will continue to harden after removing from oven.
• Bake only one sheet at a time.

Steps:

• Preheat oven to 375 degrees. In a bowl combine flour, baking soda, and salt, set aside. In a mixing bowl combine butter, shortening, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. gradually add flour mixture, until well blended. Stir in chocolate chips, coconut, and walnuts. Drop by rounded spoonfuls onto a cookie sheet. Bake at 375 degrees for 8 to 10 minutes.