Alexis Brown Sugar Chocolate Chip Cookies Recipes

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ALEXIS' BROWN SUGAR CHOCOLATE CHIP COOKIES



Alexis' Brown Sugar Chocolate Chip Cookies image

Provided by Global Cookbook

Number Of Ingredients 9

1 lb unsalted butter
3 c. brown-sugar
1 c. granulated sugar
4 x Large eggs
2 tsp pure vanilla extract
3 1/2 c. all-purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 1/2 c. best-quality chocolate-chips

Steps:

  • Heat oven to 375 degrees. Cream butter till smooth; add in sugars. Beat in Large eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mix. Mix in chocolate-chips. Refrigeratedough till hard, at least 15 min. Drop 2 to 3 Tbsp. chilled batter per cookie onto a well-greased baking sheets lined with baking mats or possibly parchment (Use an ice-cream scoop to make proportionately sized cookies); space batter about 2 inches apart for spreading. Bake 8 to 10 min, till golden brown. Remove from baking sheets, and allow to cold on baking racks. Note: If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal. This recipe yields 50 four-inch cookies.

Nutrition Facts : ServingSize 164 g, Calories 703, Fat 32.65 g, TransFat 0.0 g, SaturatedFat 19.99 g, Cholesterol 151 g, Sodium 544 g, Carbohydrate 98.67 g, Fiber 1.0 g, Sugar 70.35 g, Protein 6.22 g

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES RECIPE - (4.8/5)



ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES Recipe - (4.8/5) image

Provided by ClaudiaJan

Number Of Ingredients 12

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES
50 50 four-inch cookies
1 1 1 pound (4 sticks) unsalted butter
3 3 3 cups brown sugar
1 1 1 cup granulated sugar
4 4 4 large eggs
2 2 2 teaspoons pure vanilla extract
3 1/2 3 1/2 1/2 cups all-purpose flour
1 1/2 1 1/2 1/2 teaspoons salt
2 2 2 teaspoons baking soda
1 1/2 1 1/2 1/2 cups best-quality chocolate chips
1 1. to 375°. oven to 375°. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips.

Steps:

  • ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES Makes 50 four-inch cookies Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal. 1 pound (4 sticks) unsalted butter 3 cups brown sugar 1 cup granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 1/2 cups best-quality chocolate chips 1. Heat oven to 375°. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips. 2. Drop 2 to 3 tablespoons batter per cookie onto well-greased baking sheets lined with baking mats or parchment; space batter at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove from baking sheets, and allow to cool on baking racks.

BROWN SUGAR CHOCOLATE CHIP COOKIES



Brown Sugar Chocolate Chip Cookies image

Probably the easiest chocolate chip cookie recipe EVER. Soft, chewy, and everything you could ask for in a Chocolate Chip cookie. The absolute favorite in my house.

Provided by CyndiBears

Categories     Chocolate Chip Cookies

Time 25m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 8

1 cup butter (room temperature)
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 400 degrees.
  • Cream together the butter and the brown sugar.
  • Add the eggs one at a time, then the vanilla.
  • Add the dry ingredients until just combines.
  • Using a spoon, mix in the chocolate chips.
  • This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
  • Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
  • Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!

Nutrition Facts : Calories 242.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 35.8, Sodium 180, Carbohydrate 32.5, Fiber 1.2, Sugar 21.1, Protein 2.5

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