Chocolate Chip Cookies Recipes Easy

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

Steps:

• Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
• For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
• For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl. Beat the sugars and butter with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until incorporated. Adjust the speed to medium-low and add the flour in 2 batches, mixing until incorporated. Mix in the chocolate chips. Refrigerate the dough for at least 30 minutes if time allows.
• Preheat a waffle iron to medium-low. Generously spray the top and bottom of the waffle iron with cooking spray. Scoop tablespoons of the dough, roll into balls and flatten slightly. Working in batches, place 1 dough round onto each section of the waffle iron, close gently and cook until slightly crisp, 3 to 6 minutes.
• Serve the cookies warm or store in an airtight container at room temperature for up to 1 day.
• Copyright 2013 Television Food Network, G.P. All rights reserved

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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:

• Mix together the first four ingredients until well combined.
• Add the chocolate chips and mix well.
• Place a spoonful of dough on cookie sheets and flatten just a little bit.
• Bake at 375 degrees for about 9-10 minutes.

Steps:

• Cream together butter and sugar in a bowl, then mix in vanilla.
• Add flour and mix well.
• Mix together baking soda and water, and then add to the batter.
• Stir in the oats and chocolate chips.
• Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 12-15 minutes.

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:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
• Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
• Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Steps:

• melt the butter or margarine.
• mix with sugar in bowl until soft.
• add and mix the egg yolk, the chocolate chips, and the flour in the bowl.
• shape the dough into circles in the oven tray.
• put some chocolate chips on top of the circle cookie doughs.
• bake until golden-brown.

Steps:

• Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
• Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
• Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
• Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

Steps:

• Pre-Heat oven to 3oo degrees.
• Mix Flour, Salt, Baking soda together and set aside.
• Mix Sugar, Butter, Honey and Vanilla until well blended and slightly fluffy; scrape sides of bowl.
• Add flour mixture to Sugar/Butter mixture and blend together.
• (DO NOT OVER MIX).
• Add Chocolate chips.
• Drop rounded spoonfulls of dough on to an ungreased non-stick pan, and bake for 15-18 minutes, or until browned around the edges.
• FOR CRISPIER COOKIES BAKE 18 TO 25 MINUTES.
• Set on wire rack to cool.

Steps:

• Preheat oven to 350.
• Sift flour, salt and baking soda together, set aside.
• Mix the melted butter and sugars together until thoroughly mixed. Add egg yolk and vanilla and mix until creamy.
• Stir in dry ingredients and mix just until blended.
• Stir in chocolate chips.
• Drop dough by 1/4 cupfuls onto nonstick baking sheet, about 3 inches apart.
• Bake 13-16 minutes. Let cool on cookie sheet for at least 5 minutes before removing to rack to finish cooling.

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, combine cake mix, eggs, oil, water, and sugar.
• Mix Well.
• Add in pecans and chocolate chips.
• Mix Well.
• Drop by teaspoonfuls on slightly greased cookie sheet.
• Bake at 350 degrees for approximately 15 minutes or til lightly browned.

Steps:

• Mix butter, eggs, brown sugar and vanilla together.
• Add flour (1 cup at a time) to mixture.
• Next add baking powder and chocolate chips.
• Bake in oven at 350 degrees for about 15-20 minutes.

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.