Best 7 Chocolate Chip Cookies Three Ways Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

BEST CHOCOLATE CHIP COOKIES

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.

TRIPLE CHOCOLATE CHUNK COOKIES

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

THREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• With an electric mixer beat butter and shortening.
• Add sugars, beat until fluffy.
• Add eggs and vanilla.
• Mix dry ingredients together and add to wet mixture.
• Fold in chips.
• Drop by 1/4 cup's full onto greased cookie sheets.
• Bake 12-15 minutes.

CHOCOLATE CHIP COOKIES THREE WAYS

Steps:

• For Thin Crispy cookies:.
• For flour, use bleached all purpose flour.
• increase baking soda to 3/4 teaspoons.
• for fat, use butter.
• for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
• Instead of egg, use 2 Tbs milk.
• For puffed cookies:.
• for flour, use cake flour.
• intead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 9 Tbs butter flavored shortening.
• For sugar, use 1 cup minus 1 Tbs light brown sugar.
• For In-between (Chewy) cookies:.
• For flour, use cake flour.
• instead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
• For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
• Directions for all:.
• Preheat oven to 350 degrees F.
• Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
• Turn oven up to 375 degrees F.
• Sift together flour, salt and baking powder (soda).
• Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
• Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
• Bake 12 minutes or just until edges begin to brown.
• Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.

CHOCOLATE CHIP COOKIES-FOUR WAYS

Steps:

• Preheat the oven to 350 degrees. On a large baking sheet, roast the pecans for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter. Turn the oven up to 375 degrees.
• Sift together the flour, salt and baking soda or baking powder in a medium mixing bowl. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the corn syrup, if using. Add the liquid or egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well.
• Spray cookie sheets lightly with nonstick cooking spray. With a tablespoon or small ice cream/food scoop (I use a No. 40, about 11/2 inches diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

COSTCO - SOFT AND CHEWY COOKIES - THREE WAYS RECIPE

Steps:

• Whisk flour, cornstarch, baking soda, and salt in a medium bowl. Set aside In a large bowl, whisk butter and sugars together until smooth. Whisk in the egg and yolk, then blend in the vanilla extract. Add dry ingredients to the wet. Stir with a rubber spatula or wooden spoon until cookie dough comes together. Stir in the desired add-ins. Dough will be very soft. Cover and refrigerate dough for at least 3 hours, or up to 4 days. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, using 2 Tbsp of dough. Place balls 3 inches apart on baking sheets. Bake for 12-13 minutes or when lightly brown on the side and centers still appear soft. Remove from oven and cool for 5 minutes, transfer to wire racks.