Best 5 Deidres Extraordinary Chocolate Chip Cookies Recipes

EDOUARD'S CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, salt, baking soda and baking powder together in a medium bowl.
• Working in the bowl of a mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until smooth. Add both sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 4 or 5 additions, mixing only until each addition is just incorporated. (Because you're going to add more ingredients after the flour, it's good not to be too thorough.) Still on low speed, mix in the chocolate and nut flour.
• Divide the dough in half, wrap each piece airtight in plastic film and refrigerate for at least 2 hours. (The dough can be refrigerated for up to 3 days. Or, if it's more convenient for you, you can scoop the dough now and freeze it in balls. You won't need to defrost the cookies, but you will need to bake them a little longer.)
• When you're ready to bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
• Edouard says to scoop the dough into mounds the size of golf balls. A medium cookie scoop with a capacity of 1 1/2 tablespoons is just right here, but you can also spoon the dough out using a rounded tablespoon of dough for each cookie. Place the dough on the lined sheets, about 2 inches apart.
• Bake the cookies one sheet at a time for 8 minutes and then, using a metal spatula, gently press each mound down just a little; rotate the baking sheet. Bake for another 7 minutes or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine-they'll firm as they cool. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then, using a wide metal spatula, carefully transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, always using a cool baking sheet.
• Serving: The cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I've never seen a grown French person sip); and even good with Armagnac.

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.

DEIDRE'S EXTRAORDINARY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl; beat sugars and butter until smooth.
• Beat in oil, milk, vanilla, and egg until combined.
• Add flour, salt, baking soda, and cream of tartar and beat until combined.
• Stir in chocolate chips and nuts.
• Roll into golf ball-sized balls, flatten slightly, and place 2-inches apart on baking sheet.
• Bake 15 minutes or until slightly browned on top.

EXTRAORDINARY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees F.
• In large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy.
• Stir in flour, baking soda and salt (dough will be stiff).
• Stir in chocolate chips.
• On ungreased cookie sheet, drop dough by tablespoonfuls or a cookie/ice cream scoop 2 inches apart; flatten slightly.
• Bake 11-13 minutes or until light brown (centers will be soft).
• Cool 1-2 minutes, remove from cookie sheet to cooling rack.
• Note: For nut lovers, stir in 2 cups coarsely chopped nuts with chocolate chips.

SUPER DUPER CHOCOLATE COOKIES

Steps:

• Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!