Tender Crispy Chocolate Chip Cookies Recipes

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; 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 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled 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 deg F.
• Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake till edges are nicely browned i.e. for about 10 minutes.

Steps:

• Place butter and sugars in mixing bowl, beat with mixer only until fully combined.
• Add baking soda, salt, vanilla and egg, lightly beat until combined, add flour, mix in until combined.
• Stir in chocolate chips.
• Place tablespoonfuls onto ungreased cookie sheet two inches apart (leave mounded for higher, slightly softer cookies, smooth dough down with back of spoon for flatter, crisper cookies).
• Bake at 350 degrees for 10 - 12 minutes (moving tray back to front half-way through baking) until golden brown on top.
• Allow to cool slightly on cookie sheet and then remove to wire rack to fully cool.

Steps:

• Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
• In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
• In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
• Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
• Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
• In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
• Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Steps:

• Heat oven to 375° and place racks in middle and top levels of the oven.
• Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
• Scrape bowl and paddle beater.
• Add eggs and vanilla, and beat on low until incorporated.
• Then beat on high for about 1 minute until light and fluffy again.
• Scrape bowl and paddle again.
• In a separate medium size bowl, whisk together the flour, salt, and baking soda.
• Add this to the butter mixture and beat on medium until just blended.
• Stir in chocolate chips with a wooden spoon.
• Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
• Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
• Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.

Steps:

• Mix together and drop by teaspoonfuls on a greased cookie sheet.
• Bake for 8 minutes at 350 degrees.
• Let set 2 minutes before removing.

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:

• in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
• In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
• Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
• Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
• Smooth the wax paper around the dough to help form the logs.
• Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
• Freeze the logs until completely frozen, at least 3 hours.
• Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
• Preheat oven to 375*.
• Grease several baking sheets or coat with nonstick spray.
• Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
• Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
• Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
• Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
• Let stand until completely cooled.
• May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
• In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
• Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
• Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks.

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
• Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
• Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool.