Always Perfect Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
• Add the egg and beat over medium speed until evenly combined.
• In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
• Add the chopped chocolate and fold into the dough until evenly distributed.
• Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
• The next day, heat the oven to 350 degrees.
• Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
• Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

Steps:

• Sift dry ingredients together and set aside.
• Cream shortening, butter, and sugars together, then eggs and vanilla extract.
• Slowly blend in dry ingredients, about a third of the total amount at a time.
• Stir in chocolate chips.
• Drop by large tablespoons onto an ungreased cookie sheet, leaving at least 2 inches between to allow cookies to spread.
• Bake at 375°F for 11-12 minutes or until lightly golden.
• Makes 2-3 dozen cookies depending on size.

Steps:

• Preheat the oven to 375°F
• Mix flour, baking soda, and salt in a bowl and set aside.
• Mix the 2 sugars with a portable mixer, gradually add the butter. Mixing first at low speed then at high speed until it's pale, light, and very fluffy.
• Add the vanilla, then the eggs gradually until mix looks creamed in not curdled.
• Gradually add the flour, baking soda, and salt. First mixing at low speed building up to high speed.
• Add the chocolate chips and mix briefly.
• Drop by Tablespoonful onto ungreased cookie sheet.
• Bake until the cookies are pale, golden brown.(approx 9 min).
• Remove and let them cool on a rack.

Steps:

• Preheat oven to 190ºC.
• Mix together butter and sugar.
• Add egg, vanilla and baking soda.
• Stir in flour and chocolate chips.
• Drop rounded teaspoons onto greased trays. Bake for 7-8 minutes.

Steps:

• In small bowl, combine flour and baking soda; set aside.
• In large bowl beat butter, sugars, vanilla and pudding until creamy.
• Beat in eggs.
• Gradually add flour mixture, and beat until combined.
• Stir in chocolate chips and nuts (if desired).
• Drop by rounded teaspoons onto ungreased baking sheet.
• Bake at 375 degrees for 8-10 minutes, or until edges are golden brown.
• Cool on baking sheet for 2 minutes before transferring to cooling rack.