Blue Bonnet Chocolate Chip Cookies Recipes

BLUE BONNET CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F. Combine flour and baking soda. Set aside. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.
• 2. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each.
• 3, Bake for 9 to 11 minutes or until edges harden and centers are still soft.

BLUE BONNET MARGARINE CHOC CHIP COOKIES

Steps:

• 1. Pre-heat oven to 350* Melt blue bonnet, set aside to cool. Combine dry ingredients into a med. bowl, set aside.
• 2. In a large bowl Beat blue bonnet and sugars by hand until combined.
• 3. Add eggs and vanilla. Beat until well blended.
• 4. Add flour mixture. Mix until just combined. Stir in choc. chips. Drop cookies by rounded T onto ungreased cookie sheets Bake 12-14 min until edges are crisp and middles are soft. Let stand 2 min before removing from cookie sheets, cool on wire rack completely before storing.
• 5. CHANGES: The first change I made was: 1/2 cup of softened (not melted) butter and 1/2 cup of unsweetened applesauce both and the eggs at room temp.This reduces the amount of fat per cookie and increases the fiber a bit....you can not taste it. 2nd Change: Use Cake flour instead of All Purpose Flour.....You can make you own using DIY Cake Flour by Candy Hummer, found here on JAP. 3rd Change: compliments of Annette AKA greeneyz Chill the dough, and spoon (I use a cookie scoop) over night or at least several hours....and between each loading of the cookie sheets. Only place cookie dough on completely cooled cookie sheets.

NO FUSS CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven 350 degrees F.
• Combine flour and baking soda. Set aside.
• In a large bowl, combine meltled and cooled butter and brown sugar. Mix well.
• Stir in egg and vanilla extract until well blended.
• Add flour mixture and stir until just combined.
• Stir in chocolate chips.
• For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 F for 9-11 minutes or until edges harden and centers are still soft.

BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES

Steps:

• Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
• Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
• Blend dry ingredients and add to mixture.
• Stir in Chocolate chips.
• Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
• Bake at 375° for 10 minutes until lightly brown.
• Makes 2-3 dozen cookies depending on size.

BLUE CHOCOLATE CHIP COOKIES | PERCY JACKSON

Steps:

• Start by making sure your ingredients are at room temperature.
• Preheat your oven to 160C.
• In a mixer, cream together the butter, sugars, and eggs.
• Add in a splash of blue food dye. If you add it to just the wet ingredients, you'll get a nice blue consistency through your cookies.
• Stir in the flour, then stir in the choc chip pieces.
• Scoop a tablespoon onto a baking paper-lined tray. No need to press them down, they'll flat themselves.
• If I'm wanting the cookies to look 'pretty' and Instagram or Pinterest worthy, I'll press a few extra chocolate chip pieces onto the top of the cookie dough ball.
• Bake for ~15 minutes (depending on your oven).
• Remove from oven and let cool before eating.

BLUE BONNET CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350. Combine flour and baking soda. Set aside. In a large bowl, combine melted Blue Bonnet and brown sugar. Mix well. Stir in egg and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips. For each cookie, drop a heaping tablespoon of dough onto a cookie sheet, leaving about 2 1/2 inches between each. Bake at 350 for 9 to 11 minutes or until edges harden and centers are still soft.

OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F. Line cookie sheets with parchment paper.
• In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until combined.
• Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
• In a small bowl, combine dry ingredients: flour, rolled oats, salt, baking soda, and baking powder.
• Add dry ingredients to the wet ingredients and beat to combine fully.
• Mix in all of the chocolate chips.
• Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
• Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½" apart on prepared cookie sheets.
• Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
• Bake for about 10 minutes until cookies are set in the center.
• Cool for 2-3 minutes on a cookie sheet and then remove to a cooling rack to cool.
• Serve warm or cool.