No Fail Chocolate Chippers Recipes

NO-FAIL CHOCOLATE CHIP COOKIES

No-Fail Chocolate Chip Cookies image

These delicious chocolate chip cookies are almost no-fail. No matter what you do with it, they always seem to turn out. Even my ten year old daughter can make them and they still turn out. They are very rich and yummy.

Provided by Amy Seiter

Categories Desserts Cookies Drop Cookie Recipes

Time 1h

Yield 42

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups butter, softened
1 ¼ cups white sugar
1 ½ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
1 (24 ounce) bag semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 32.9 g, Cholesterol 26.3 mg, Fat 11.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 169.6 mg, Sugar 22.4 g

THE BEST, NO-FAIL CHOCOLATE CHIP COOKIES

The Best, No-Fail Chocolate Chip Cookies image

This recipe was given to me by a dear friend of mine at my bridal shower. I have tried other chocolate chip recipes before, but none come even close to this one. These cookies are so soft, and the best part is you can be creative in what you add. I have used Andes Mint pieces, butterscotch chips, white chocolate, you name it, it works in this recipe! Yummy! This makes a lot of cookies! I have tried to half the recipe, but the eggs gets a bit tricky and they don't seem to turn out quite as good. I usually make the whole batch, and then I put the extra dough formed into log shapes, wrapped in wax paper, then placed in ziplock bags into my freezer. You can have cookies ready almost immediately that way. You can either defrost them fully, or I just slice the dough (kind of like the store bought dough in a tube) and bake them for a few extra minutes.

Provided by merrilife

Categories Drop Cookies

Time 27m

Yield 6 dozen, 36 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 cups shortening
1 1/2 cups sugar, plus
3 teaspoons sugar
1 1/2 cups brown sugar, plus
3 teaspoons brown sugar
1 tablespoon vanilla
1 1/8 teaspoons water
5 eggs
5 cups flour
2 1/4 teaspoons baking soda
2 1/4 teaspoons salt
3 cups chocolate chips
1 1/2 cups nuts (optional)

Steps:

Cream together first (5) ingredients.
Add eggs and mix well.
In seperate bowl sift all dry ingredients and add to creamed mixture.
Add chips and nuts, stir to combine.
Spoon onto ungreased cookie sheets (2" apart).
Bake in preheated oven, 375 degrees for 10-12 minutes.

Nutrition Facts : Calories 324.2, Fat 17.9, SaturatedFat 5.9, Cholesterol 29.4, Sodium 239.4, Carbohydrate 40.2, Fiber 1.3, Sugar 25.6, Protein 3.3

NO-FAIL CHOCOLATE CHIPPERS

No-Fail Chocolate Chippers image

Provided by Rosie Bialowas

Categories Cookies Food Processor Chocolate Dessert Bake Kid-Friendly Quick & Easy Summer Bon Appétit Florida Small Plates

Yield Makes about 2 dozen

Number Of Ingredients 11

Ingredients

2 cups old-fashioned rolled oats
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 11.5-ounce package (about 2 cups) milk chocolate chips

Steps:

Preheat oven to 375°F. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.
Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.
For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheets; flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

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