Teri Hatchers Chocolate Chip Cookies Recipes

TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
• In a small bowl, whisk together the flour, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
• Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
• Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
• Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.

TERI HATCHER'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325.
• So quick, so easy-- no mess.
• Get 2 bowls, one wooden spoon.
• Melt butter in small non-plastic bowl, 40 seconds in microwave.
• Pour into bigger bowl.
• Remicrowave butter bowl as is, for 10 seconds.
• Crack eggs into it.
• Let sit while mixing sugar into butter.
• Add vanilla, salt, baking soda and keep blending by hand with wooden spoon till smooth.
• Add eggs.
• Stir again.
• Add flour, 1/2 cup by 1/2 cup till all blended.
• Lastly fold in chips.
• Place on ugreased cook sheet.
• Six on a sheet.
• By rolling large ball of dough (about an ice cream scoop) per cookie, do not smooth, break in half and mush back together and place on sheet"rough" side up to give lumpy cookie appearance.
• Bake for 9 minutes the roate sheet and bake another 9 minutes.
• Let cool ON cookie sheet.
• Makes 12 cookies, 2 sheets.
• Remove and eat.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, whisk together flour, baking soda, baking powder, and salt.
• In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
• Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.