BEST HALF-BATCH CHOCOLATE CHIP COOKIES
These cookies are a great, soft, chocolatey small batch perfect for a small family. They have a great chewy and soft texture and a delicious flavor! I got the recipe from a good friend a month ago and have made them four time since then. Easy to prepare and even easier to eat!
Provided by Jamie Renee
Categories Drop Cookies
Time 18m
Yield 10-12 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugars at medium speed.
- Add vanilla while mixing.
- Add egg while mixing.
- Turn off mixer and add flour.
- Next add salt.
- Then add baking powder.
- Beat at slow/medium speed just until flour is incorporated into butter and sugar mixture.
- Carefully stir in chocolate chips.
- You can add cocoa powder if you'd like chocolate, chocolate chip cookies, which makes them even better!
- Using two spoons shape into balls and drop on a cookie sheet or baking stone.
- Bake at 375° for about seven minutes.
- Remove from oven just when edges are barely turning brown for a soft moist cookie.
- Allow to set up for a few minutes, if you can wait, or else your cookie will fall apart.
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
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.
HALF BATCH CHOCOLATE CHIP COOKIES
Delicious and soft for a quick fix. I use regular blue bonnet butter, and almond breeze instead of milk. Please substitute regular sugar for Splenda if you want a REAL cookie and vanilla extract for almond if you don't like the flavour.
Provided by Dani Jean
Categories Drop Cookies
Time 40m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking soda, and salt.
- Mix in sugars, butter, eggs, pudding mix, and almond extract.
- Mix in chocolate chips.
- Drop by spoonfuls onto ungreased cookie sheet.
- Bake at 350°F for 8 to 10 minutes.
- Let cool on paper grocery sack or wire rack.
Nutrition Facts : Calories 132.6, Fat 5.4, SaturatedFat 3.1, Cholesterol 24.3, Sodium 176.8, Carbohydrate 19.9, Fiber 0.7, Sugar 11.2, Protein 2
SMALL BATCH CHOCOLATE CHIP COOKIES
Sometimes you are in the mood to bake some chocolate chip cookies but don't want to make the large amount usually called for in the recipe. Ta-da! We've created a recipe that yields just a dozen classic chocolate chip cookies - enough to satisfy your craving and share with a couple of friends.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
HALFWAY COOKIES
These are one of my favorite cookies my grandma makes - a mixture between chocolate chip cookie and meringue.
Provided by intlcook
Categories Desserts Cookies Bar Cookie Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolks and water together in a small bowl.
- Combine egg yolk mixture, flour, 1/2 cup brown sugar, butter, white sugar, vanilla extract, baking soda, and salt in a large bowl; beat with an electric mixer on low speed until dough comes together.
- Press dough evenly into the bottom of a 9x13-inch baking pan. Scatter chocolate chips over dough.
- Beat egg whites in a glass, metal, or ceramic bowl, using clean beaters, until foamy. Gradually add remaining 1 cup brown sugar, continuing to beat until stiff peaks form. Spread beaten egg whites over chocolate chips.
- Bake in the preheated oven until top is lightly golden and edges start to pull away from the sides of the pan, 20 to 25 minutes. Cool completely before cutting into squares, about 30 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 47.4 g, Cholesterol 51 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10 g, Sodium 212.1 mg, Sugar 34.1 g
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