Best 9 My Favorite Chocolate Chip Cookie Recipes

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.

BUTTERY CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the egg and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
• This is a dry dough - no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown.
• Cool on the sheets completely.These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn't a bad thing at all. Buttery, crispy little bites of chocolate heaven!

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

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!

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
• Combine dry ingredients and add to butter mixture.
• Mix until well blended.
• Stir in chocolate chips.
• Drop by rounded teaspoon onto ungreased baking sheets.
• Bake at 375° for 7-10 minutes until golden brown.
• **I like chewy cookies and if you do too, adjust the baking time accordingly).

ALL-TIME FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
• Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
• Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
• Flavor Cravings: All sorts of goodies can be added to Rebecca's recipe to create other signature cookies. Here are a few of our staff favorites.
• Chocolate Chip-Pretzel Cookies: Prepare recipe as directed, beating in 2 cups coarsely crushed pretzel sticks with morsels.
• Cranberry-White Chocolate Cookies: Substitute 1 (12-oz.) package white chocolate morsels, 1 (6-oz.) package sweetened dried cranberries, and 1 cup pistachios for chocolate morsels. Proceed as directed.
• White Chocolate-Covered Pretzel Cookies: Prepare recipe as directed, beating in 1 (7-oz.) bag white chocolate-covered mini pretzel twists, coarsely crushed, with morsels.
• Almond-Toffee Cookies: Substitute 6 (4-oz.) chopped chocolate-covered toffee candy bars and 1 1/2 cups toasted slivered almonds for chocolate morsels. Proceed as directed.
• Turtle Cookies: Substitute 1 (7-oz.) package milk chocolate-caramel-pecan clusters, coarsely chopped, and 1 (12-oz.) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Nestlé Turtles.
• Nutty Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 tsp. Decrease morsels to 1 (12-oz.) package. Add 1 cup creamy peanut butter with butter and sugars, and add 1 cup lightly salted peanuts with morsels. Increase flour to 2 1/2 cups plus 2 Tbsp. Proceed as directed. (Dough will look a little moist.)

MOM'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Use a medium speed on the mixer to beat the shortening and the butter together till almost smooth.
• Add 1/2 the flour, the dark brown sugar, sugar, eggs, vanilla, baking soda.
• Beat till combined well.
• Beat in the remaining flour.
• Stir in chocolate chips (or other option).
• Drop onto cookie sheet in tablespoon size drops, about 2-3 inches apart.
• (It also works to roll into 1-1/2 inch balls and space at 2-1/2 inches).
• Bake@ 375 for 8-10 minutes or until edges are light brown.
• Cool on rack& enjoy.
• Extremely good while warm.
• Especially delicious after cooled.
• Store in Ziploc or sealed container.