CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 15 cookies
Number Of Ingredients 11
Steps:
- Line 3 baking sheets with parchment.
- In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
- Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.
GLUTEN-FREE OOEY GOOEY ROCKY ROAD BARS
Turn Betty Crocker® Gluten Free chocolate chip cookie mix into an indulgent dessert-bar cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan.
- Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
- Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 22 g, TransFat 0 g
OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES
I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.
Provided by MaMas Apprentice
Categories Drop Cookies
Time 18m
Yield 24 large cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
- Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
- Add 2 eggs, one at a time, to creamed ingredients.
- Add vanilla. Mix well.
- Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
- Mix in chocolate chips.
- I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
- Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.
Nutrition Facts : Calories 261.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 35.8, Sodium 190.1, Carbohydrate 36.5, Fiber 1.4, Sugar 23, Protein 2.9
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
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