Jessicas Mix And Match Chocolate Chip Cookies Recipes

MATCHA DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
• Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
• Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
• Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

CHIPPY CHOCOLATE COOKIE MIX

Steps:

• In a 1-qt. glass container, layer half of the cake mix, peanut butter chips and remaining cake mix. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (about 4 cups)., To prepare cookies: Preheat oven to 350°. Combine cookie mix, oil and eggs. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until tops are cracked, 14-16 minutes. Remove to wire racks to cool.

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
• Add the egg and vanilla extract and mix until fully incorporated.
• Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
• Split the base dough in half, add your desired mix-ins, and incorporate them fully.
• We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
• Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
• Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
• Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
• Try additional combinations.
• Enjoy!

JESSICA'S CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350.
• Cream butter and sugars.
• Beat in vanilla and eggs.
• Mix dry ingredients together in separate bowl and mix in with the butter/sugar mixture. Mix well.
• Add chocolate chips.
• Roll into balls that are just smaller than a golf ball.
• Cook for 8-9 minutes (will not look done but they will be PERFECT after sitting for a few minutes).
• Eat and enjoy :).

CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES

Steps:

• For the dough: Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
• Stir in the chocolate chips or the other mix-in combinations you desire by hand.
• Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
• Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
• Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.

JESSICA'S CHOCOLATE CHIP COOKIES

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.