Best Chocolate Chip Cookies Mens Favorite 1971 Recipes

Steps:

• 1. Heat oven to 375°F.
• 2. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add another 1/2 cup flour.)
• 3. Drop dough by rounded teaspoonfuld 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
• 4. NOTE: If using self-rising flour, omit baking soda and salt. BETTY'S "RED SPOON" NOTE: To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer, wrapped in foil or plastic wrap and stored in airtight container. Thaw dough just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen for 9-12 months.

Steps:

• Heat oven to 375° degrees.
• Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
• Drop dough by rounded teasponfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
• NOTE: If using self-rising flour, omit soda and salt.
• For Salted Peanut Cookies: Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.
• Betty's note: ( Red Spoon) To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored from 9-12 months.

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.

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:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.