Best 9 Best Chocolate Chip Cookie Recipes

THE BEST DOUBLE CHOCOLATE CHIP COOKIE

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 dough into balls and place them one 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.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

HEALTHIER BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift together flour and baking soda in a small bowl; set aside.
• Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
• Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

MY GRANDMA'S BEST CHOCOLATE CHIP COOKIE RECIPE..

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) Make sure the mixture gets VERY creamy.
• 3. Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips and the walnuts until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
• 4. Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 14 minutes, just watch them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. It was hard to wait 3 minutes, but we listened to Grandma's advice :) it was so hard to do...but well worth the wait...

BEST EVER BIG CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Preheat oven to 325°F Grease cookie sheets. Combine flour, baking soda and salt in one bowl. In another bowl, cream melted butter and both the brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy. Mix in the flour, baking soda and salt from the other bowl until blended. Stir in the chocolate chunks by hand. Drop 1/4 cup of dough onto the prepared cookie sheets. The cookies should be about 3 inches apart as they spread a bit. Bakefor 15 to 18 minutes at 325F or until golden brown. Let sit on baking sheets for a few minutes before transferring to wire racks to cool completely.

BEST EVER CHOCOLATE CHIP COOKIE RECIPE WITH VARIATIONS

Steps:

• Preheat the oven to 300°F.
• Cream butter and sugars till light and fluffy. Add in the egg and vanilla and mix well for about another 45 seconds.
• Sift the flour, salt, baking soda, baking powder and coffee together. Add the sifted ingredients into the butter/sugar/egg mixture and mix well.
• Stir in your chocolate chips. Form the dough into rather large balls and place it on the cookie sheet, 3-inches apart. Press it down to make a 2-inch wide thick but slightly flat disc.
• Bake in the oven for 20 minutes on a greased cookie sheet. Let cool on the sheets for about 4 minutes and then transfer to a wire rack to totally cool off.
• Variations: chocolate-chocolate chip cookies - add 1/4 cup cocoa to the sifted ingredients.
• You can also use peanut butter chips, or using the chocolate-chocolate version, Make white chocolate chip and macadamia nut cookies. The variations are endless!

SMART COOKIE - THE BEST CHOCOLATE CHIP COOKIES EVER!

Steps:

• Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl.
• Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
• Cover and chill dough at least 15 minutes. Meanwhile, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Shape dough into 16 balls (1/4 scant cup each) with hands, using a little pressure.
• Place 8 balls on each prepared sheet. With fingers, press each into a patty about 3" in diameter, allowing about 2" between patties for slight spreading.
• Bake 7 to 10 minutes or until desired brownness (do not overbake), switching position of sheets halfway through.
• Let cool a few minutes before moving to rack to cool completely.
• My own note: the dough on this is not like your typical cookie dough. You will think something is wrong with it because it will crumble and fall apart and kind of look greasy. But just squeeze them together into palm size balls and you will get lovely big puffy cookies! Make sure there is plenty of space for them to expand!

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

THE BEST CHOCOLATE CHIP COOKIE EVER

Steps:

• Preheat the oven to 375 degrees F.
• Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray.
• Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
• Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using low speed, then stir in the chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto the prepared baking sheets. Bake until the cookies are lightly browned around the edges, about 12 to 15 minutes. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.