Easy Sarahs Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIES FOR MODERN TIMES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
• Whisk together the flours, sugars, baking soda and salt in a medium bowl. Whisk together the melted butter, eggs and vanilla in a separate small bowl, whisking vigorously. Stir the wet ingredients into the dry ingredients. Mix in the chocolate, reserving just a bit for the tops, making sure they're evenly distributed throughout the dough.
• Scoop the dough using an ice cream scoop or scoop by heaping tablespoons and roll into balls between your hands. Arrange on the prepared baking sheets with plenty of space between them. Press the reserved chocolate into the tops of the cookies. Sprinkle with salt or skip it if that's not your thing. Bake, one sheet at a time (see Cook's Note), until crispy on the outside edges and soft and just a touch underbaked-looking on the inside (they will continue to bake on the pan as they cool), 10 to 12 minutes.
• Let cool on the pan for at least 2 minutes (they may fall apart if you pull them off too hot), before transferring to plates to serve warm, when they're best.

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

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.

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.

EASY- SARAH'S CHOCOLATE CHIP COOKIES

Steps:

• Melt butter in a large, microwave safe bowl.
• Add both sugars, stir until smooth and sugars are dissolved.
• Add egg and vanilla. Mix well.
• Add flour, salt, baking soda and chocolate chips.
• Freeze for 1/2 an hour, or refrigerate for 1 hour.
• Bake at 325 F for approximately 8-10 minutes on an UN-greased cookie sheet. If you overcook, they aren't as good. These cookies disappear fast, so eat them faster. If you can't eat them right away, put them in the freezer, and they stay nice and chewy longer.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 200oc
• Place butter and sugar in large bowl and mix well
• add the egg and vanilla essence and mix again
• sieve in flour and salt to mix and combine well.
• Cut the chocolate, but not to finely and add. Mix together then roll balls of mixture to about 2cm by 2cm and place on a baking tray with baking parchment on. Be careful not to put the cookies too close together.
• Place in preheated oven for 7-10 minutes. Repeat until all cookies are cooked.
• I use different kinds of chocolate and add nuts. For double chocolate cookies simply replace 50g flour with 75g chocolate powder.