Bettys Chocolate Chip Cookies Recipes
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
CAKE MIX CHOCOLATE CHIP COOKIES
Open up a whole world of sweet baking potential with your next box of Betty Crocker™ super moist cake mix and just a few pantry staples. One of the best and easiest ways to transform your cake mix is using the mix to bake delicious and easy family-favorite chocolate chip cookies! These cookies taste just as soft and chewy as homemade chocolate chip cookies made entirely from scratch, but when you use a cake mix it takes less time to make the dough and clean-up is faster. With Betty, the cookie possibilities are endless when you are ready to bake with a box of Betty Crocker™ super moist cake mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 42
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
- Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 7 g, TransFat 0 g
SKINNY CHOCOLATE CHIP COOKIES
What's better than the classic taste and texture of deliciously soft and chewy chocolate chip cookies? Enjoying those same amazing chocolate chip cookies with 21% fewer calories and 42% less saturated fat! We made a few smart ingredient tweaks to our well-loved classic recipe for a lower calorie option that's just as delicious as the original. This recipe takes less than an hour to make and yields about 42 cookies, so you can share some of these tasty cookies with friends or freeze your unbaked cookies so they will be ready to pop in the oven the next time you want to enjoy freshly-baked cookies that you can feel great about!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
BEST-EVER CHOCOLATE COOKIES
Stir up a batch of delicious chocolate cookies using whole grain oats and high-fiber cereal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir together butter, sugars and eggs. In small bowl, stir together flour, cocoa, baking soda and salt; stir into butter mixture. Stir in cereal, oats and baking chips.
- Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.
- Bake 9 minutes. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in tightly covered container.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
Provided by Johnsdeere
Categories Drop Cookies
Time 18m
Yield 7 Dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix thorougly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
- *If using self-rising flour, omit baking soda and salt.
MINT CHOCOLATE CHIP COOKIES
Calling all mint chocolate lovers! These amazing and easy mint chocolate chip cookies are a favorite for any time of the year, but because of their bright green color they are especially perfect to bake for Christmas, St. Patrick's day, or another green-themed event! Keep things simple by mixing up the cookie dough from a bag of classic Betty Crocker™ sugar cookie mix before adding in the chocolate and mint. Remember to pick up green food coloring along with your creme de menthe baking chips and mint extract to transform this classic sugar dough into delightfully festive and deliciously minty cookies. Keep this recipe on hand for the next time you are baking a treat to celebrate one of your favorite holidays or for those times when you are just in the mood for a deliciously decadent mint chocolate chip dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
- Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 13 g, TransFat 1/2 g
VEGAN CHOCOLATE CHIP COOKIES
Vegan baking isn't all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we've created vegan chocolate chip cookies that are sweet, chewy and satisfying. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 40
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
- Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g
BETTY'S CHOCOLATE CHIP COOKIES
When I was in high school, I cleaned Betty's house to earn extra money. Betty made these awesome cookies that are still my favorite all these years later. The original recipe called for a brand of shortening called Fluffo. I don't think that brand is made any more, but using the butter-flavored Crisco provides a good substitute.
Provided by MsBindy
Categories Drop Cookies
Time 50m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the Crisco, sugars, eggs and vanilla.
- In a separate bowl, mix together the flour, baking soda and salt.
- Mix the dry ingredients into the wet ingredients until well-mixed.
- Mix in chocolate chips.
- Drop by rounded tablespoons into ungreased cookie sheet and bake at 375F for 10-12 minutes.
Nutrition Facts : Calories 102.5, Fat 5.6, SaturatedFat 2.4, Cholesterol 11.2, Sodium 79, Carbohydrate 12.6, Fiber 0.3, Sugar 8.3, Protein 0.9
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