Chocolate Chip Cookies Paradise Bakery Recipe 36

COPYCAT PARADISE BAKERY CHOCOLATE CHIP CHIPPERS

Steps:

• Preheat oven to 350.
• In bowl of an electric mixer, cream butter, brown sugar, and white sugar. Beat in eggs and vanilla.
• Add flour, baking soda, and salt and mix until just blended.
• Mix in oatmeal and chocolate chips.
• With a small cookie scoop, place dough on an ungreased baking sheet. (Be sure not to over-fill the cookie scoop, you want to keep the cookie dough balls small. I like to run mine over the edge of the bowl to get off any excess dough). Bake for 9-11 minutes.
• Let cool for a couple minutes on cookie sheet and then move to a cooling rack.

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.

BAKERY STYLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to "marinate" and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
• Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See post for storage tips.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350F degrees.
• In a medium bowl, combine the flour, cocoa and baking soda; set aside.
• In a large bowl, cream together the softened butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition.
• Add salt and vanilla, mix well.
• Gradually add flour/cocoa mixture to the creamed mixture.
• Fold in chocolate chips and walnuts if using.
• Drop by rounded spoonfuls onto prepared (either greased or parchment lined) cookie sheet.
• Bake for 8 to 10 minutes until fluffy but still soft.
• Remove cookies from tray and place on cooling rack to cool completely.

CHOCOLATE CHIP COOKIES - PARADISE BAKERY RECIPE - (3.6/5)

Steps:

• Preheat oven to 350 degrees 1. Place the butter, white sugar and brown sugar in a large bowl and cream together until light and fluffy. Add the eggs, one at a time, and mix after each. Add the vanilla. 2. Add the dry ingredients and mix until blended. Stir in the chocolate chips. Bake for 10-12 minutes