Easy Chocolate Chip Cookies Recipes

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:

• 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:

• 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 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:

• 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:

• 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:

• Preheat the oven to 350 degrees F.
• Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
• Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
• Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
• Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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:

• Pre-heat oven to 200oc
• Place butter and sugar in large bowl and mix well
• add the egg and vanilla essence and mix again
• sieve in flour and salt to mix and combine well.
• Cut the chocolate, but not to finely and add. Mix together then roll balls of mixture to about 2cm by 2cm and place on a baking tray with baking parchment on. Be careful not to put the cookies too close together.
• Place in preheated oven for 7-10 minutes. Repeat until all cookies are cooked.
• I use different kinds of chocolate and add nuts. For double chocolate cookies simply replace 50g flour with 75g chocolate powder.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, eggs, and vegetable oil in a bowl using an electric mixer on medium until dough is well combined; stir in chocolate chips. Drop dough by the spoonful onto a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

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 350 degrees F (175 degrees C).
• Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

Steps:

• Cream shortening then add white sugar, brown sugar and egg.
• Dissolve baking soda in one tablespoons of HOT water and then add.
• Add flour, salt, vanilla and mix well.
• Add nuts and chocolate.
• chips and mix again.
• Drop teaspoonfuls on greased cookie sheet.
• Bake at 350 degrees about 10 minutes.

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:

• 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.