Jessicas Chocolate Chip Cookies Recipes
JESSICA'S CHOCOLATE CHIP COOKIES
Make and share this Jessica's Chocolate Chip Cookies recipe from Food.com.
Provided by cellogirl2
Categories Drop Cookies
Time 36m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar, granulated sugar, and baking soda.
- Beat until mixture is combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer.
- Stir in any remaining flour.
- Stir in chocolate chips.
- Drop dough with a 1/4 cup measure about 4 inches apart.
- Bake in a 375˚ oven for 11 to 13 minutes or until edges are lightly browned.
Nutrition Facts : Calories 292.1, Fat 15.4, SaturatedFat 7.4, Cholesterol 33.4, Sodium 77.6, Carbohydrate 38.3, Fiber 1.4, Sugar 24.9, Protein 3
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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Ratings 142Calories 309 per servingCategory Dessert
- In a medium bowl whisk together the flour and baking soda, set aside. Adjust oven rack to the middle position. Heat to 375°F (191ºC).
- Cut the butter into 14 even-sized pieces. In a medium skillet, melt 10 tablespoons of butter over medium heat, about 2 minutes. Don't let the butter get too hot, just melted. Then stir in the remaining 4 tablespoons of butter until completely melted.
- In a stand mixer fitted with the whisk attachment, add the melted butter to the mixing bowl. Add the granulated sugar, brown sugar, salt, and vanilla. Whisk on medium speed (setting 5) until combined, 30 seconds.
- Add the whole egg and yolk to the mixing bowl. Whisk on medium-high speed (setting 8) until smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes. Repeat the whisking and resting process 3 more times: 30 seconds mixing at medium-high speed, and 3 minutes of rest. After four total times, the mixture should be thick, smooth, and shiny.
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