Incredible Chocolate Chip Cookies Recipes

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.

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.

INCREDIBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• In a large mixing bowl, cream together the first 5 ingrediets. (all the moist/wet ingredients) They won't blend perfectly, but do what you can.
• In another bowl, add all the dry ingredients including the choc chips. Blend well.
• Add dry ingredients to the butter mixture. Now this part is important. Make sure you add the dry to the butter and not the other way around. Mix well together.
• I use a cookie scoop to measure out onto a cookie sheet.
• Keep an eye on the first batch as every oven is different. Bake for approx 8 - 10 minute
• Let sit on cookie sheet for a couple minute thenplace on a cooling rack. They will be slightly puffed up, but will flatten out quickly.

BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES WITH SEA SALT

Steps:

• In a small saucepan, melt the butter over medium heat- until it comes to a boil. Swirl the pan occasionally until brown flecks begin to appear on the surface of the butter, and the liquid begins to turn an amber color. It should give off a nutty, caramel-like aroma after about 5 to 8 minutes. It is better to undercook rather than overcook the butter, since it goes from brown to burnt quickly once it reaches the right color.
• Take the butter off the heat and pour it into a large bowl, then let it cool to room temperature.
• Stir the sugars into the butter. Then stir in the egg and vanilla extract. Once you add the egg, the mixture should thicken. Next, stir in the flour, salt and baking soda. Stir until well-incorporated. Finally, fold in the nuts and chocolate chunks.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days. Chilling the dough makes the flavors more prominent and makes it easier to shape the cookies.
• Preheat the oven to 350 degrees F. and line a baking tray with parchment paper.
• Roll the dough into 1½-tablespoon-sized balls and place about 2-inches apart on the tray.
• Bake for 9 to 10 minutes or until the edges are golden and the center is just set.
• TIP: It's better to underbake these cookies by a minute rather than over-baking them. They will be chewier and softer, rather than crisp. Sprinkle the warm cookies with flaky sea salt. Let them cool.

CHOCOLATE CHIP COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
• Whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
• Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
• Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.