Big Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
• With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
• Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
• Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes 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.

Steps:

• Preheat oven to 325°F; grease cookie sheets or line with parchment paper.
• Sift together flour, baking soda and salt; set aside.
• In bowl of mixer, cream together butter, Crisco, brown sugar and white sugar until well blended.
• Add vanilla, egg and egg yolk, and mix until light and creamy.
• Add the flour mixture until just blended.
• With a wooden spoon mix in chocolate chips and walnuts.
• Drop dough by the 1/4 cup, about 3 inches apart.
• Bake 15-17 minutes or until the edges are lightly browned.
• Cool a few minutes on cookie sheet before transferring to wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
• Add the eggs and the vanilla and mix.
• In a separate bowl combine all of the dry ingredients.
• Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
• Add the chocolate chips in by hand and stir.
• With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
• Bake for 10 minutes.
• Remove from cookie sheets after 1 minute and let cool on cooling racks.

Steps:

• Preheat oven to 325°F Grease cookie sheets. Combine flour, baking soda and salt in one bowl. In another bowl, cream melted butter and both the brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy. Mix in the flour, baking soda and salt from the other bowl until blended. Stir in the chocolate chunks by hand. Drop 1/4 cup of dough onto the prepared cookie sheets. The cookies should be about 3 inches apart as they spread a bit. Bakefor 15 to 18 minutes at 325F or until golden brown. Let sit on baking sheets for a few minutes before transferring to wire racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
• With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

Steps:

• In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
• Add eggs, one at a time, beating well.
• Gradually add flour, salt and baking soda, beating until well blended.
• Stir in chocolate chips and nuts.
• Spread in greased 14-inch round pizza pan.
• Bake at 350°F (190°C) for 20-25 minutes.
• Cool cookie in pan.
• Decorate if desired.

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix brown sugar, buttermilk, shortening, honey, and egg. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and chopped white chocolate.
• Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes, and remove from cookie sheets.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes 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.

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift together flour and baking soda in a small bowl; set aside.
• Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
• Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
• Bake for 11 to 14 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:

• In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.