Chocolate Chunk Everything Cookies Recipes

CHOCOLATE CHUNK COOKIES

Steps:

• Add 1 stick of the butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the skillet to keep the butter moving around. When the butter is a medium golden brown, remove from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter (and any solids in the bottom) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.
• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
• In a large bowl with an electric mixer, cream the softened stick of butter together with the brown sugar and granulated sugar until it¿s nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. With the mixer on medium low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl and mix again until everything is combined, 20 to 30 seconds.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it¿s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and the pecans if using.
• In batches, scoop the cookie dough by heaping teaspoons onto the prepared baking sheet. Press extra chocolate chunks into the tops of each cookie if desired. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Remove from the oven, then transfer the cookies to a cooling rack. Repeat with the rest of the dough.
• Serve!

CHOCOLATE CHUNK-EVERYTHING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour and baking soda until blended. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

A TO Z EVERYTHING-BUT-THE-KITCHEN-SINK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
• In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

EVERYTHING BUT THE KITCHEN SINK CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl combine flour, baking soda, and salt.
• In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
• Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces and butterscotch chips.
• Drop by rounded teaspoon onto ungreased pan.
• Bake in preheated oven at 375 degrees for 10 minutes.
• Let stand 2 minutes, and remove to cooling rack.

CHOCOLATE CHUNK AND CHIP COOKIES

Steps:

• Weigh and measure the flour, baking soda, and salt into a mixing bowl. Set aside. Place butter in the bowl of a stand mixer and mix on low speed until light, airy and creamy, 3 minutes. Meanwhile in a mixing bowl, combine both sugars, then, turn off the mixer and add to the butter. Turn on the mixer and continue beating the butter and sugar, 3 minutes. Add the molasses and continue to beat for 30 seconds. Add the dry ingredients, a bit at a time to just absorb the butter/sugar mixture, followed by the egg until just combined. Add the chocolate chips and the chocolate and mix just until combined. Scrape the outside of the bowl to make sure the dough is fully mixed. Chill for 30 minutes. Preheat the oven to 325 degrees.
• Using an ice cream scoop, scoop dough and place on a baking sheet lined with parchment paper. Alternate the cookies on the sheet so they bake evenly and place in the middle of the oven to bake for 14 minutes.
• Remove to cool on rack.

THE BEST CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
• Sift the flour, baking soda, and salt into a medium bowl. Set aside.
• In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
• Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
• Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees F. In a bowl sift the flour and baking soda. In a large bowl with an electric mixer cream butter with sugars until fluffy; add vanilla and mix well. Beat in egg and cream. On low speed gradually add flour mixture in 3 batches, heating until combined well. Stir in chocolate chips. Drop by heaping tablespoonfuls onto greased cookie sheets; flatten cookies slightly with back of a fork. Bake 12 to 13 minutes or until the edges are golden, (cookies will still feel soft). Cool for 2 minutes on cookie sheets, then remove to wire racks to cool completely.;

THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
• In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
• Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
• When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
• Serve.