Mary Bartz Buttery Chocolate Chip Cookies Recipes

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BIG & BUTTERY CHOCOLATE CHIP COOKIES



Big & Buttery Chocolate Chip Cookies image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

BIG BUTTERY CHOCOLATE CHIP COOKIES



Big Buttery Chocolate Chip Cookies image

Provided by Christi Johnstone

Number Of Ingredients 11

3 cups bread flour
1 tsp baking powder
1 /2 tsp baking soda
1 tsp salt
1 cup butter (cold)
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsps vanilla extract
1 cup semi-sweet or dark chocolate chips (standard size)
1 cup semi-sweet chips (mini size)

Steps:

  • 1. First, in the bowl of an electric mixer, beat cold butter for until light and creamy. Next, add in brown sugar and regular sugar and beat until light and fluffy. Add in eggs, one at a time, beating until incorporated. Finally add in vanilla and mix well.
  • 2. In a separate bowl, combine flour, baking powder, baking soda and salt. Next, stir to combine. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Finally, fold in chocolate chips. In order to avoid tough cookies, do not over mix.
  • 3. Using a large cookie scoop or ice cream scoop, scoop large portions of cookie dough onto a cookie sheet lined with a silicone baking mat. The cookie sheet should be one that you can fit inside your freezer. Cookies can be placed close to each other because this sheet is going right into your freezer and not your oven.
  • 4. Freeze cookie dough on your baking sheet for one hour.
  • 5. When ready to bake, preheat oven to 375 degrees F. Once oven has reached temperature, remove six of your cookie dough balls from the freezer and place them on another baking sheet, lined with a silicone baking sheet or parchment paper. Bake for approximately 15-18 minutes or until starting to turn golden brown around the edges.
  • 6. Remove from oven and place baking sheet onto a wire rack to cool. Allow cookies to cool completely on rack before removing from sheet. Afterwards repeat with remaining balls of cookie dough. Finally, store in an airtight container.

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

"Mary Bartz, resident cookie expert in the Betty Crocker Kitchens, is famous for these cookies." I found this recipe on a bag of flour over 15 years ago and have been using it ever since. I have adapted it over the years to fit our family; using real butter and 'milk' chocolate chips. It is the best chocolate chip cookie recipe that I have found yet.

Provided by CookWannaBe

Categories     Drop Cookies

Time 30m

Yield 42 cookies, 20-25 serving(s)

Number Of Ingredients 9

1 1/2 cups butter (three sticks) or 1 1/2 cups margarine, softened (three sticks)
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 large eggs
3 3/4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (24 ounce) package semi-sweet chocolate chips (4 cups)

Steps:

  • Heat oven to 350°.
  • Mix butter, sugars, vanilla and eggs in a large bowl.
  • Mix together, and stir in, flour, baking soda and salt.
  • Stir in chocolate chips.
  • Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 12-15 minutes or until lightly browned.
  • Cool slightly; remove from cookie sheet.
  • Cool on a wire rack.
  • Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.

MARY BARTZ BUTTERY CHOCOLATE CHIP COOKIES



Mary Bartz Buttery Chocolate Chip Cookies image

This is not the chocolate chip cookie recipe I grew up with. I like this better... sorry Mom! I found this recipe years ago while in college on the back of a Gold Medal flour bag. I tried it, and I thought it was awesome. If you have a truly better simple chocolate chip cookie recipe, please let me know. I'm open to trying new recipes, but none have been better than this so far.

Provided by AngieME

Categories     Drop Cookies

Time 32m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

1 1/2 cups butter
1 1/4 cups sugar
1 1/4 cups brown sugar
2 eggs
1 tablespoon vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups chocolate chips

Steps:

  • 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
  • 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
  • Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.

Nutrition Facts : Calories 201.7, Fat 10.2, SaturatedFat 6.2, Cholesterol 23, Sodium 157.9, Carbohydrate 27.8, Fiber 1.1, Sugar 18.5, Protein 2

CHOCOLATE CHIP COOKIES RECIPE



Chocolate Chip Cookies Recipe image

A classic chocolate chip cookie recipe that is sure to please.

Provided by Amy Johnson | She Wears Many Hats

Time 30m

Number Of Ingredients 9

1 1/2 cups butter
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
2 large eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
24 ounces semi-sweet chocolate chips

Steps:

  • Preheat oven to 350-degrees F. Line baking sheets with baking parchment. Mix butter, sugars, vanilla and eggs in large bowl. Stir in the flour, baking soda and salt. Stir in one half of the chocolate chips. Drop dough by rounded measuring tablespoons, about 2-inches apart onto prepared baking sheets. Place several of the reserved chocolate chips on top of each cookie (optional). Bake 9-12 minutes or until light brown. Cool slightly. Remove from cookie sheet, cool on wire rack.

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