Amys Most Amazing Chocolate Chip Cookies Recipes
HEALTHY CHOCOLATE CHIP COOKIES
This is one of my all-time favorite cookie recipes! The cookies are supremely soft and chewy, and they spread beautifully while baking. As a big chocoholic, I love having two different types of chocolate chips in them, too! These cookies will keep for at least two days if stored in an airtight container at room temperature, or at least one week if stored in an airtight container in the refrigerator. (They also freeze well!)
Provided by Amy's Healthy Baking
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the butter, milk, vanilla, and salt. Stir in the coconut sugar. Add the flour mixture, and sprinkle the baking soda evenly over the flour (to prevent clumps). Stir in the flour and baking soda just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some if there isn't too much flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
AMY'S MOST AMAZING CHOCOLATE CHIP COOKIES
These chocolate chip cookies are absolutely excellent. My sister Amy discovered them a few years ago and they became a staple for our family. You'd never know they were Pesach cookies.
Provided by Laura Ben-David
Categories Snacks, Desserts
Time 35m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- 1. Mix eggs and sugar. Add oil and water. Add chips and salt, then cake meal and baking powder. Mix well. 2. Refrigerate for a little while to allow the mixture to firm up a bit before baking. 3. Drop by spoonfuls onto a baking sheet, press a bit with your fingers or back of a spoon as they won't flatten like cookies usually do. (Tip: You can bake them closer together than usual because of this...) 4. Bake at 350° for 10-12 minutes. Enjoy!!
Nutrition Facts :
AMY'S PUMPKIN CHOCOLATE CHIP COOKIES
I've been making these cookies ever since I was a little girl. They are so good and moist! I usually use home-canned pumpkin, but if you are using store-canned pumpkin, just add 2 tablespoons of water to the recipe. Makes 30 large cookies. Enjoy!
Provided by Amiable
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Mix sugar, pumpkin, oil and egg.
- Add vanilla.
- Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
- Add chocolate chips and mix.
- Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.
Nutrition Facts : Calories 119.3, Fat 5.6, SaturatedFat 1.5, Cholesterol 6.2, Sodium 108.2, Carbohydrate 17, Fiber 0.6, Sugar 9.8, Protein 1.4
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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