REVERSE CHOCOLATE CHIP COOKIES
Make and share this Reverse Chocolate Chip Cookies recipe from Food.com.
Provided by qtheepie
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- preheat oven at 350 degrees.
- Melt butter in microwave or in double boiler, pour into large bowl.
- Add sugars and beat until desolved.
- While beating add eggs one at a time and add vanilla.
- When wet ingredients are well mixed, add dry ingredients except chocolate chips in order listed.
- Fold in chocolate chips.
- Form with your hands little pucks about 2inches in diameter using 1 oz of dough and place on parchemin paper lined cookie sheet, do not overload cookie sheet.
- Bake for 12 minutes let cool on sheet for 3 mins then transfer to wire rack.
CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS
Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.
Provided by Bernie
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 3.5 g, Cholesterol 9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 53.8 mg, Sugar 1 g
CHOCOLATE CHIP COOKIES IV
Soft chocolate chip cookies that can be made in an afternoon. Serve with ice cream and coffee for a satisfying dessert. Do not put one cookie on top of another or both will stick together.
Provided by KEREN M.
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs until batter is smooth and well blended. Combine the flour, baking soda and salt; mix into the batter alternately with the water. Stir in chocolate chips by hand using a wooden spoon. Drop cookies by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown. Remove cookies from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 24.4 g, Cholesterol 25.7 mg, Fat 6.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 136.8 mg, Sugar 16.8 g
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- Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.
- In a standing electric mixer fitted with a paddle, beat the butter with the granulated and light brown sugars at medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the bittersweet- and white-chocolate chunks until they are evenly distributed.
- Scoop eight 1/4-cup mounds of batter onto each of the prepared cookie sheets, leaving 3 inches between them. Flatten the mounds into 2-inch rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets halfway through baking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.
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