Bero Chocolate Chip Cookies 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.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/350F/Gas Mark 4. Grease two baking trays.
• Beat the margarine until soft, add the sugar and cream together until light and fluffy.
• Stir in the syrup, flour, chocolate chips and milk and mix well.
• Place spoonfuls of the mixture on the prepared trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.

BERO CHOCOLATE CHIP COOKIES

Steps:

• Beat the butter till soft, add the sugar and beat till well mixed. I usually use a hand mixer.
• Add the syrup, flour, chocolate chips and milk and mix well.
• Grease two or three baking trays. Grab about a spoonful of mixture in your fingers at a time and roll into a 1 inch ball. Place on tray and squish flat.
• Place in oven preheated to 180C/350°F Bake for 8-10 minutes. When finished immediately transfer to a wire cooling rack.

MARY BERRY'S CHOCOLATE CHIP COOKIES

Steps:

• Lightly grease 3 baking trays. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended. Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread. Bake in the top of the oven for about 8-10 minutes, until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly. Allow the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack. Leave to cool completely, then store in an airtight tin.