BEST CHOCOLATE CHIP COOKIES
These big soft chocolate chip cookies are truly perfect!
Provided by Crissy
Categories Desserts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Nutrition Facts : Calories 182 calories, Carbohydrate 22.1 grams carbohydrates, Cholesterol 33.7 milligrams cholesterol, Fat 9.8 grams fat, Fiber 0.4 grams fiber, Protein 1.8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 224 grams sodium, Sugar 12.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3.2 grams unsaturated fat
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
THE BEST AMERICAN BAKERY-STYLE CHOCOLATE CHIP COOKIES
Provided by Krista
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream butter and both types of sugar using the paddle attachment of your stand mixer if you have one. Cream but do not beat until fluffy, we don't want to beat in air. Add eggs and vanilla and mix to combine. Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in chocolate and, if using, nuts. You may need to do this with a wooden spoon.
- Tightly cover the bowl and chill dough for at least 3 hours or overnight.* Before baking, allow dough to stand at room temperature for about 45 minutes until it is soft enough to shape into balls.
- Preheat oven to 350°F (175°C) and line baking tray with parchment paper. Roll dough into balls of about 1 ¼ inches (3 cm) in diameter (slightly smaller than golf balls). Place dough balls on baking tray, leaving plenty of room for the cookies to spread.
- Bake cookies for 10-12 minutes. They should be golden brown and crispy on the edges, no longer shiny but still quite soft in the middles. Do not overbake! Take cookies out of the oven and allow them to cool on the baking tray for 2 minutes before transferring them with a spatula to cooling racks. The cookies firm and set as they cool.
- Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.
Nutrition Facts : Calories 251 kcal, ServingSize 1 serving
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
COCOA CHIP COOKIES
Our Test Kitchen staff whipped up these soft airy cookies using a double dose of chocolate flavor from baking cooca and semisweet chips. The lower-in-sugar treats are sure to please the chocoholic in your family!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter, cream cheese and sugars. Add the egg and egg white; mix well. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in chocolate chips., Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 7-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 79mg sodium, Carbohydrate 11g carbohydrate, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIES - ACME BRAND CHOCOLATE CHIPS
This is the recipe from the back of the bag of Acme Brand Real Semi-Sweet Chocolate Chips. Posting for safekeeping.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Into large bowl, measure all ingredients except chocolate chips and walnuts. Mix ingredients on low speed. Beat on medium speed until well blended.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10-12 minutes until lightly browned.
- Cool slightly before removed from pans onto wire rack.
Nutrition Facts : Calories 137.3, Fat 7.1, SaturatedFat 4.3, Cholesterol 20.5, Sodium 129.8, Carbohydrate 18.4, Fiber 0.7, Sugar 11.9, Protein 1.5
AFTER-SCHOOL LOADED CHOCOLATE CHIP COOKIES
Chewy, chocolatey, and loaded with both colorful goodies and some bonus good stuff. For fresh-out-of-the-oven cookies every time, just freeze the dough and bake off a few at a time. So easy!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer or in a medium bowl using a hand mixer, add the butter and sugars. Mix until well-incorporated, about one minute. Add the eggs and vanilla. Mix until combined. Add the flour, baking soda, salt, wheat germ, and flaxseed meal. Mix JUST until combined (do not overmix). Add the oatmeal, chocolate chips, candy-coated chocolates, and sprinkles if using. Mix just until incorporated.
Nutrition Facts : ServingSize 30 g, Calories 167 kcal, Sugar 18 g, Sodium 138 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 27 g, Fiber 2 g, Protein 3 g, Cholesterol 14 mg
COCOA CHOCOLATE CHIP COOKIES
Crisp outside but chewy inside, these sweet sensations will disappear in a hurry. "I home-school our six children," writes Mary Dudek from Alliance, Ohio. "The kids always have friends over, so I like to keep snacks on hand. They love these cookies."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs. Beat in pudding mix and water. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well (dough will be stiff). Stir in the chocolate chips., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set and edges are firm. Cool for 2 minutes before removing to wire racks.
Nutrition Facts :
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- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
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- In a large bowl, cream the softened butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add vanilla extract and mix well. Gradually add in the flour/cocoa mixture and stir just until combined. Fold in chocolate chips.
- Drop by rounded spoonfuls onto prepared (either greased or parchment lined) cookie sheet. Sprinkle with a pinch of sea salt if desired. Bake for 10 minutes until cookies are fluffy but still soft. Remove cookies from tray and place on cooling rack to cool completely.
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From bromabakery.com
4.9/5 (108)Total Time 26 minsCategory Dessert
- Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
- In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix.
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- Famous Amos Chocolate Chip. These bite-sized treats make for a perfectly portioned snack. Whether you're tossing a bag into your kid's lunchbox or munching on these midday, these Ambrosia-chip-studded sweets will become your go-to snack.
- Entenmann's Milk Chocolate Chip Cookies. It's safe to say that you can never go wrong with Entenmann's divine, soft-baked bites. These cookies are relatively small, which makes it that much easier to inhale at least half the box.
- Keebler Chips Deluxe Original. We've got to hand it to the Keebler elves for crafting such a delicious cookie. The dense treat is jam-packed with hearty chocolate chunks that hold up to milk dunks.
- Grandma's Chocolate Chip Cookies. No one does dessert better than grandma, and this confection is no exception. Fans swear by popping these into the microwave for a truly decadent bite.
- Mrs. Fields Semi Sweet Chocolate Chip. You can count on Mrs. Fields' outrageously large cookie to crush even the most stubborn sweet tooth. It's soft, chewy, and the closest you'll get to a homemade batch.
- Pepperidge Farm Montauk Milk Chocolate Chunk Cookie. Leave it to Pepperidge Farm to bake a cookie that's pillowy soft and loaded with creamy milk chocolate for a total melt-in-your-mouth experience.
- Enjoy Life Chocolate Chip Crunchy Cookies. Enjoy Life's batch is baked with gluten-free rice, buckwheat, and millet before dairy-free chocolate chips are sprinkled in.
- Glutino Gluten-Free Chocolate Chip Cookies. This gluten-free cookie graces Amazon's best-seller list probably because it offers the same great taste you'd expect of the classic confection—sans wheat.
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- In a separate bowl, mix the butter, brown sugar and sugar together with an electric mixer for 2-3 minutes.
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4.8/5 (61)Total Time 1 hr 41 minsCategory CookiesCalories 185 per serving
- Place butter in a heatproof bowl and heat in the microwave until JUST melted. You don’t want the butter to be hot, but just soft enough to stir with a fork until smooth.
- Add sugars, vanilla and egg and stir until smooth. Add flour, baking soda and salt and stir until soft cookie dough forms. Add chocolate chips and stir until combined.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
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- To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips.
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