There are those that prefer a thick and chewy chocolate chip cookie and those that like them thin and crispy. I happen to prefer the latter and here's the recipe.
This recipe comes from Betty Crocker. It's a great cookie to take to a Holiday Cookie Exchange.
They're green for Christmas!
Christmas Mint and Chocolate Chip Cookies
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper
1 pouch (1lb. 1.5oz) Betty Crocker Sugar Cookie Mix
1/2 C Butter, softened
1/2 tsp Mint Extract
6 - 8 drops of Green Food Coloring
1 Egg
1 C Creme de Menthe Baking Chips
1 C Semisweet Chocolate Chunks
In a large mixing bowl:
Cookie Mix
Butter
Mint Extract
Food Coloring
Egg
Stir to create a soft dough.
Fold in Creme de Menthe Chips and Chocolate Chips, by hand.
Use a 1 1/2 " Cookie Scoop and drop the dough 2" apart onto the sheet pan.
Bake 8 - 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Thin and Crispy Chocolate Chip Cookies.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 1/2 " Cookie Scoop
A Sheet Pan lined with Parchment Paper
2 1/4 C Flour
1/2 tsp Baking Soda
2 1/2 sticks of Butter (20 TBS) or (1 1/4 C), softened to room temperature.
1 1/4 C Granulate Sugar
3/4 C Brown Sugar
1 tsp Salt
1/4 C Water
2 tsp Vanilla
2 Eggs
2 C Chocolate Chips, your choice.
In a small mixing bowl:
Flour Baking Soda
Whisk well , set aside.
In a Stand Mixer with a paddle attachment on medium.
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.
Reduce speed to low.
Add:
Salt
Water
Vanilla Eggs
Beat for 2 minutes.
Add:
Flour
Mix just until combined. Don't over mix.
Fold in Chocolate Chips by hand.
Use the cookie scoop and drop dough 2" apart on at the Sheet Pan.
Bake 12 - 15 minutes.
Remove the pan to a rack to cool for 2 minutes.
Transfer the cookies to a rack to cool completely.
Enjoy!
Peace in the Kitchen!
The Chocolate Chip Cookie is an American Icon.
There are so many variations and Toll House is the Original.
We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.
I just watched an episode of Ree Drummond's Pioneer Woman and she made this recipe.
I wanted to share it on my blog.
You can access her blog, on Blogs I Follow, on the right side of my blog.
Malted Milk Chocolate Chip Cookies
1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 Eggs
2 tsp Vanilla
2 C Flour
1 1/4 tsp Baking Soda
1 1/4 tsp Salt
1/2 C (rounded) Malted Milk Powder
1- 12oz. bag of Milk Chocolate Chips
In a Stand Mixer:
Cream the Butter
Add both Sugars and Cream until fluffy
Add Eggs, beat slightly
Add Vanilla until combined
Add Malted Milk Powder until combined
Sift together:
Flour
Baking Soda
Salt
Add to the Butter mixture and beat slowly until combined
Add the Chocolate Chips and gently mix
Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper
Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie
They spread and will be very flat.
I love flat crispy chocolate chip cookies!
Enjoy!
Peace in the Kitchen!
I know that everyone has their favorite recipe for Chocolate Chip Cookies. We believe that the Original Toll House Cookie tops the list.
However, there are also decadent recipes for them and I honestly believe this recipe could be it!
This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.
Rebecca says..... " They are not too chewy and not too crunchy - they are just right".
This recipe makes about 5 dozen 3 1/2" cookies.
1 1/2 C walnuts
1 1/2 C pecans
1 C (2sticks) butter, room temperature
1 C firmly packed dark brown sugar
1 C granulated sugar
2 large eggs
1 TBS vanilla
2 1/3 C all purpose flour
1 1/4 tsp baking soda
1 scant tsp salt
3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)
Preheat the oven to 350 degrees.
Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.
Cool completely and coarsely chop
Line sheet pans with parchment paper or Silpat
Use a stand mixer with a paddle attachment
Cream, for 1 minute, until creamy:
butter
brown sugar
granulated sugar
Add:
eggs
vanilla
Add:
eggs
vanilla
Beat on medium speed for 1 minute
Add: (See Note Below)
flour
baking soda
salt
Mix on medium-low speed until well incorporated.
Stir in, by hand:
walnuts
pecans
chocolate chips
The dough will be very stiff...... use your muscles!
Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.
Bake for 10 - 12 minutes until medium brown around the edges.
As long as the edges are brown, the soft middle will disappear as they cool
The cookies will spread to about 3 1/2".
Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.
Note:
Here's Rebecca's Tip,
If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.
We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!
Enjoy!
Peace in the Kitchen!
This one is all over the internet under many different names. I chose to call them Chocoholic!
You can't get much more chocolately than this.
Here's an adaptation of an adaptation.........!
This may very well make it as an entry in the cookie contest next year.
Chocoholic Chocolate Chip Cookies
1 C + 1 Tbs flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1- (8 oz.) bag semi sweet chocolate chips
2 eggs
1 tsp vanilla
5 TBS butter, softened
3/4 C brown sugar
1/4 C granulated sugar
1 C dark chocolate chips
1/2 C milk chocolate chips
1/2 C semi sweet chocolate chips
In a bowl, whisk:
flour
cocoa powder
baking powder
salt
Set aside
In a microwavable bowl, melt the 8 oz. of semi sweet chocolate chips until creamy smooth.
Set aside
In a small bowl, whisk:
eggs
vanilla
Set aside
In another bowl:
Beat butter until smooth, 1 minute
Beat in both sugars
Add the eggs and vanilla mixture, until well combined
Add melted chocolate chips
Beat well
Add dry ingredients that were set aside, on slow speed
Fold in all chocolate chips by hand
Chill dough for 30 minutes
Scoop 2 TBS of dough & form a ball , I use a 1 3/4" cookie scoop, equal to 2 TBS.
Bake on a parchment paper lined baking sheet pans at 350 degrees for 10 minutes.
Allow cookies to cool on the baking sheet pans for 5 minutes
Transfer cookies to cooling racks and cool completely.
These will be soft, chewy and very gooey!
Enjoy!
Peace in the Kitchen!
I can't pick a favorite, but if I did, this would be one of my top choices. I love thin, crispy chocolate chip cookies.
Thin, Crispy Chocolate Chip Cookies:
1 1/3 C flour
1/2 tsp baking soda
1/4 tsp salt
4 oz. (1stick) butter, melted, cooled to room temperature
1/2 C granulated sugar
1/3 C brown sugar
2 TBS corn syrup
1 large egg
1 TBS heavy cream
2 tsp vanilla
1 C chocolate chips, your choice
Line sheet pans with parchment paper and preheat the oven to 350 degrees.
In a medium mixing bowl:
Flour
Baking Soda
Salt
Whisk well.
In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Corn Syrup
Beat 5 minutes.
Add:
Egg
Cream
Vanilla
Beat just until well combined.
Gradually add dry ingredients on low speed until incorporated.
Fold in Chocolate Chips by hand.
Refrigerate the dough at least 1 hour.
Use a medium (1 1/2" cookie scoop), drop dough onto the sheet pan 2" apart.
Bake for 10 minutes.
Remove pan to a cooling rack for 10 minutes.
Transfer cookies to the cooling rack and cool completely.
Enjoy!
Peace in the Kitchen!
This is a spicy Chile infused Chocolate Chip Cookie created for The Central Market Hatch Chile Contest and the Dallas Morning News Holiday Cookie Contest.
Hatch Chile Triple Chocolate Chip Cookies
1 C + 2 TBS Flour
1/4 C Dark Cocoa Powder
1 tsp Baking Powder
1/4 tsp Sea Salt
1 TBS Ancho Chile Powder ( or your favorite Chile Powder) I use a Chimayo Chile Powder that we get from Chimayo, New Mexico)
2 tsp Cinnamon
1 tsp Ginger
1/4 tsp Instant Espresso Coffee (Medaglia D'oro)
8 oz. Semi Sweet Chocolate Chips, melted
2 Eggs
1 tsp Vanilla
5 TBS butter, softened
3/4 C Light Brown Sugar
1/4 C Granulated Sugar
1 C Dark Chocolate Chips
1/2 C Milk Chocolate Chips
1/2 C Semi Sweet Chocolate Chips
1/4 C diced Hatch Chiles (not roasted)
In a mixing bowl, Sift the following ingredients well:
Flour
Cocoa Powder
Baking Powder
Salt
Ancho Chile Powder
Cinnamon
Ginger
Instant Espresso Coffee
In another bowl, whisk Eggs, Vanilla and Set Aside.
In the bowl of a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Beat until creamy smooth, 2 -3 minutes.
Add Egg and Vanilla, beat until combined well.
Add melted Chocolate, beat until combined well.
Slowly incorporate the dry ingredients.
Fold in all of the Chocolate Chips, by hand.
Refrigerate the dough for 1 hour.
Using a 1 3/4 inch Cookie Scoop , scoop the dough 2 inches apart onto a parchment paper lined sheet pan.
Bake at 350 degrees for 10 minutes.
Remove from oven and cool on the pan for 10 minutes.
Transfer the cookies to a cooling rack and cool completely.
Enjoy!
Peace in the Kitchen!
Kraft created Caramel Bits and baking with Caramel just got easier. No more cubes of caramel that have to be cut, chopped or manipulated to use in a recipe. There are many versions of this cookie so I have mixed and matched my favorite ingredients and here's my version.
Kraft Caramel Bits and Chocolate Chips Cookies
Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper
A 1 3/4" Cookie Scoop
16 TBS (2 sticks) Butter, room temperature
3/4 C granulated Sugar
3/4 C Brown Sugar
2 Eggs
2 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Kraft Caramel Bits
1 C Semi Sweet Chocolate Chips
1 C chopped Pecans
In a Stand Mixer with a Paddle Attachment:
Butter
granulated Sugar
Brown Sugar
Beat for 3 - 5 minutes
Add:
Eggs
Vanilla
Mix to combine.
Add:
Flour
Baking Soda
Salt
Continue mixing just to incorporate.
Add:
Caramel Bits
Chocolate Chips
Pecans
Mix well.
Refrigerate the dough for 30 minutes.
Scoop the cookies onto the sheet pan 2" apart.
Bake for 8 - 10 minutes.
Remove to a rack and cool for 10 minutes.
Transfer the cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
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