Chocolate Chip Woolworth Cookies Chocolate Chip Recipes
CHOCOLATE CHIP CHUNK COOKIES
This is my recipe that won the local Wal*Mart Cookie Bake Off in Napoleon, Ohio this year.
Provided by Pam Roth
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Combine flour, baking soda, and salt. Set aside.
- In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients.
- Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 34 g, Cholesterol 10.3 mg, Fat 19.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 142.8 mg, Sugar 21.5 g
SOFT EASY CHOCOLATE CHIP COOKIES
RECIPE VIDEO ABOVE. These may well be the easiest chocolate chip cookies in the world! These are big, soft, buttery and are made without a beater, no creaming butter, no refrigeration required and no rolling the dough into the balls. Adapted from Cooks Illustrated. Makes 13 large or 26-30 small. {This recipe will work no matter which country you live in - see Note 5. High altitude baking - see Note 6.}
Provided by Nagi
Categories Sweet
Time 32m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
- Line 2 trays with baking / parchment paper.
- Whisk the flour, salt and baking soda in a bowl.
- Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
- Whisk to finish melting the butter. (Note 2)
- Add brown and white sugar, whisk energetically for 15 seconds.
- Add egg, yolk and vanilla, whisk well for 15 seconds.
- Add flour mixture and mix until flour is almost fully incorporated.
- Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
- Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
- LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
- SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
- Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
- Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!
Nutrition Facts : ServingSize 74 g, Calories 325 kcal
CHOCOLATE CHIP WOOLWORTH COOKIES (CHOCOLATE CHIP)
This recipe was given to me by my mom. This is the best chocolate chip cookie recipe I have ever tried. So easy to make and absolutely delish.
Provided by Love Cooking 2
Categories Dessert
Time 25m
Yield 112 Cookies
Number Of Ingredients 13
Steps:
- Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180°C.
- The above quantities make 112 cookies. Enjoy!
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