Secret Ingredient Chocolate Chip Cookies Jorgensen Recipes

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SECRET INGREDIENT CHOCOLATE CHIP COOKIES



Secret Ingredient Chocolate Chip Cookies image

Bake up the best chocolate chip cookies with a recipe that results in cookies with soft, chewy centers and slightly crispy edges.

Provided by Kelly Senyei

Time 2h11m

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1/4 cup cream cheese, at room temp
1/2 cup sugar
1 cup packed light brown sugar
1 1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
  • Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
  • When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
  • Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
  • Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Nutrition Facts : Calories 163 kcal, Carbohydrate 20 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 106 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES



Secret Ingredient (Miso!) Chocolate Chip Cookies image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h40m

Yield 24 to 30 cookies

Number Of Ingredients 10

1 cup light brown sugar, lightly packed
3 tablespoons granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1/3 cup white miso paste
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips (sometimes I use chunks)
Nonstick cooking spray, for the baking sheet

Steps:

  • Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
  • Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
  • Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES JORGENSEN



Secret Ingredient Chocolate Chip Cookies Jorgensen image

Provided by Sara Evans

Categories     Cookies     Chocolate     Bake     Kid-Friendly     Summer     Gourmet     California     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Nestle's Quik powder
2 large eggs
1 teaspoon vanilla
12 ounces miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350° F.
  • Into a bowl sift together flour, baking soda, and salt and stir in oats.
  • In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.
  • Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.

SECRET RECIPE CHOCOLATE CHIP COOKIES



Secret Recipe Chocolate Chip Cookies image

This great little chocolate chip cookie is made with ground rolled oats. What is the secret ingredient?--one I have never seen in a chocolate chip cookie recipe before?--lemon juice. The lemon juice reacts with the baking soda to make a softer, chewier cookie.

Provided by SharleneW

Categories     Drop Cookies

Time 26m

Yield 24 serving(s)

Number Of Ingredients 13

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1 1/2 cups walnuts, chopped

Steps:

  • Preheat oven to 350°F.
  • Process rolled oats in a food processer or blender until finly ground.
  • Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
  • In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
  • Add eggs and beat until fluffy.
  • Stir the flour mixture into the butter mixture, blending well.
  • Add the chocolate chips and nuts to the dough and mix well.
  • Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
  • Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
  • Transfer to a wire rack to cool completely.
  • Store in a zip-top container to keep them soft and chewy.

Nutrition Facts : Calories 322.9, Fat 19.4, SaturatedFat 9.2, Cholesterol 35.8, Sodium 205.4, Carbohydrate 37.6, Fiber 2.2, Sugar 24.7, Protein 4

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES



David's Secret Ingredient Chocolate Chip Cookies image

A much better version of the traditional tollhouse cookie. No one will ever guess what the secret ingredient is.

Provided by JDSIMON

Categories     Drop Cookies

Time 30m

Yield 40

Number Of Ingredients 10

4 ½ cups crispy rice cereal
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

Nutrition Facts : Calories 141 calories, Carbohydrate 18.6 g, Cholesterol 21.5 mg, Fat 7.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 122.6 mg, Sugar 11.3 g

SECRET INGREDIENT CHOCOLATE CHIP COOKIES



Secret Ingredient Chocolate Chip Cookies image

Yes, another all-time favorite recipe for the all-time favorite cookie! I stumbled upon this "Once Upon a Chef" recipe and knew I had to try it. I'm thinking the secret ingredients are the processed oats and coconut which give the cookie a chewy inside, but a crisp outside. They are delectable! My husband, who doesn't like coconut, really loved these. I used a coffee grinder to pulverize the oatmeal since I don't have a food processor and it worked great.

Provided by DuChick

Categories     Drop Cookies

Time 30m

Yield 25 cookies, 25 serving(s)

Number Of Ingredients 13

3/4 cup old fashioned oats, ground in a food processor or blender until very fine
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened but still cool, 1 stick
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1/2-3/4 cup semi-sweet chocolate chips
1/2 cup sweetened dried coconut
3/4 cup pecans, chopped (I used walnuts)

Steps:

  • Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside.
  • Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl.
  • In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix!
  • Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.

Nutrition Facts : Calories 143.5, Fat 8.1, SaturatedFat 3.8, Cholesterol 18.2, Sodium 89.4, Carbohydrate 17.2, Fiber 1, Sugar 11.1, Protein 1.7

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