Bonnies Choc Chip Cookies Recipes

AMAZING CHOCOLATE CHIP COOKIES {HONEY-SWEETENED}

Steps:

• Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer using cookie paddles, combine softened butter and honey and whip 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.
• Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.
• Scoop giant 4-ounce portions of cookie dough (you can use a greased ⅓ cup measuring cup and fill it slightly heaping). Then roll them gently until they start to form a ball. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand. See note for size variations.
• Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.
• Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.

BONNIE'S 6 GIANT CHOCOLATE CHIP COOKIES

Steps:

• 1. Cooks Notes for Perfect Cookies: Use real butter, salted for this recipe. Bring the butter to room temperature AND the egg yolks. Do NOT microwave or melt the butter, or the cookies will be flat. Remember, if you can stir the butter, it is too soft to beat. Use a hand mixer for mixing the ingredients. Don't over beat the ingredients; beat until just combined. Use an air cookie sheet for baking.
• 2. In a medium size bowl, beat room temperature butter with brown and white sugar until it is creamy and doesn't feel grainy.
• 3. Measure flour, protein whey, and the baking soda, and mix together, then add to the mixture in the bowl. Toss 1 teaspoon of cornstarch with the 12 spoonfuls of chocolate chips, and mix until combined.
• 4. Divide the dough in half, and divide each half into three balls. Add the 6 balls to the ungreased, air baking sheet. These are big cookies, so give them some room so they can expand during baking. Place the baking sheet and the balls of dough in the freezer for 10 minutes.
• 5. Cook's Note: Meanwhile, preheat the oven to 350 degrees.
• 6. Take the cookies from the freezer. Flatten the balls just slightly until the cookies are a good inch tall. I press 4 or more chocolate chips into the tops of the cookies before baking.
• 7. Bake cookies 12-15 minutes. Cookies will be slightly brown around the edges when done. Aim for slightly under-baked cookies for best results. Let cookies sit on the cookie sheet for 5 minutes, then gently transfer them with a spatula to a wire rack to cool. Store them in an airtight container. Cookies freeze well.
• 8. Have one with a tall glass of milk!

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.

5-INGREDIENT EASY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart.
• Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE

Steps:

• Heat oven to 375 degrees.
• Mix thorougly shortening, butter, sugars, eggs, and vanilla.
• Stir in remaining ingredients.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until light brown.
• Cool slightly before removing from baking sheet.
• *If using self-rising flour, omit baking soda and salt.

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES

Steps:

• Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
• Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
• Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.