JUMBO CHOCOLATE CHIP COOKIES
These huge cookies are a family favorite. No one can resist their sweet chocolaty taste.-Lori Sporer, Oakley, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 335 calories, Fat 19g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. 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 onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled 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.
CHEWY JUMBO CHOCOLATE CHIP COOKIES
These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
Provided by Barbara
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 24.8 g, Cholesterol 23 mg, Fat 9.8 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 80.2 mg, Sugar 14.7 g
JUMBO CRUNCHY CHOCOLATE CHIP COOKIES
Theese are the best Chocolate Chip Cookies I have ever had. So buttery, crunchie and chewie. You can also add coconut or make with white chocolate chips or a combo of both. But always add the oatmeal and cornfakes. Yummy
Provided by MARIA MAC
Categories Drop Cookies
Time 27m
Yield 40 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, baking soda and salt.
- Cream butter, margarine and sugars well.
- Beat in egg and vanilla.
- Stir in flour mixture alternately with oil until all is thouroughly mixed.
- Stir in corn flakes, oatmeal and chocolate chips.
- Chill dough about 1 hour before baking.
- Preheat oven to 350*.
- Drop by heaping tablespoonfuls onto ungreased cookie sheet about 3 inches apart.
- Bake for about 12 minutes until golden brown.
- Cool on racks.
- Makes about 40 4 inches cookies.
Nutrition Facts : Calories 215.7, Fat 12.8, SaturatedFat 4.1, Cholesterol 11.4, Sodium 208.1, Carbohydrate 25, Fiber 0.8, Sugar 15.1, Protein 1.8
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