Chewychocolatechocolatechipcookies Recipes

Steps:

• Preheat oven to 350. Lightly grease two cookie sheets.
• Cream butter and sugars until well-blended and very light.
• Add eggs and vanilla; beat well.
• In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well.
• Add chocolate chips.
• Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
• Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
• VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the eggs and vanilla and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
• Using a small scoop or tablespoon, drop level tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart. (You should be able to fit about a dozen cookies.) Bake until golden around the edges and soft-set in the centers, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely. Repeat with the remaining dough, baking 3 batches total. Store the dough in the refrigerator between batches

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350°F.
• Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
• In a large bowl, sift together cocoa, flour, baking soda and salt.
• Cream the sugar and oil in a separate large bowl.
• Add the flax/soy milk mixture and mix well.
• Stir in the vanilla.
• Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
• Mix in the chocolate chips.
• Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
• Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
• Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
• **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
• ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

Steps:

• Melt the butter and mix it with the sugars in a stand mixer or bowl. Mix in the eggs and vanilla, then scrape down the edges and mix in the flour, 1 cup at a time, and then the baking soda and salt.
• Fold in the chocolate and chill in the freezer for 20 minutes.
• Preheat the oven to 375°F, then switch to broiler. Scoop cookies onto three lined sheet trays, then place each tray, one by one, under the broiler until just golden, about 2 minutes.
• Turn the oven back to bake mode, then place the trays back in, all together, for 10 minutes.
• Leave to cool, then serve.
• Enjoy!

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 a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer for about one minute. Then add the eggs and vanilla extract. Beat until just combined.
• Slowly add the dry ingredients and mix briefly, just until there are no flour crumbs left. Fold in the chocolate chips.
• Cover and refrigerate the dough for 30 minutes to an hour.
• Remove the dough from the refrigerator and preheat the oven to 325, making sure you have the racks in the middle of the oven.
• Remove the dough from the refrigerator and preheat to 325 degrees, making sure you have the racks in the middle of the oven.
• Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides.
• Smash the two halves together, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
• Bake for about 12 minutes, rotating halfway through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and justly slightly undercooked.
• Let cool on the baking sheets until the cookies are firm enough to remove.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

Steps:

• Mix flour, baking soda, and salt in a small bowl.
• In a separate bowl, beat butter and shortening until creamy.
• Add sugar and vanilla and beat with a mixer on medium speed until well blended.
• Beat in eggs, one at a time, mixing well.
• Add flour mixture, and beat slowly to incorporate, then beat to blend well.
• Stir in chocolate chips and nuts.
• Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
• Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
• If using 2 pans in 1 oven, switch positions at half-time.
• Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
• Serve warm or cool.