Chocolate Chip Cookie Recipes

Chocolate Chip Cookie Recipes

Soft Chocolate Chip Cookie Recipe

1/2 cup unsalted butter, softened
1-cup brown sugar

3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2-teaspoon baking soda
1/2-teaspoon baking powder
1/2-teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips
1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for
8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.

Best Chocolate Chip Cookie Recipe in the World!!!

1 Cups Butter

2 Cups Flower

1 tsp. Soda

1Cups sugar

2 1/2 Cups blended oatmeal

12-oz chocolate chips

1 Cups brown sugar

1/2 tsp. Salt

1 4oz Hershey Bar (grated)

2 eggs

1 tsp. Baking powder

1 1/2 Cups chopped nuts

1 1/2 tsp. Vanilla

This is a large batch so be prepared. It works out even better if it is doubled

Directions:
1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips, grated Hershey bar and .
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for
8 to 10 minutes, or 10 to 12 minutes for a crispier makes lots. Wow Wow Wow!!!

Thank you Joshua T. Chaney for this recipe.

Chocolate Cookies

Joshua's Collection
Some of you may recall the crackled tops of these classic chocolate cookies from your childhood. If you haven’t had them since then, they are worth reviving; when baked just right, they have a rich, fudgy texture that’s almost brownie-like. This recipe is very simple to prepare and pleases chocolate lovers of all ages.
Makes 4 to 5 dozen cookies
4 ounces Unsweetened Chocolate, chopped
1/2 cup canola oil
2 cups granulated sugar
1/2 teaspoon salt
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 cup confectioners sugar

1. In a small bowl set over a saucepan of gently simmering water, melt the chocolate. Place the melted chocolate in a large bowl and stir in the oil, followed by the granulated sugar and salt. Beat in the eggs, one at a time. Stir in the flour and baking powder until combined (dough will be loose and sticky). Chill several hours or overnight.

2. Heat oven to 350 degrees Fahrenheit. Line baking sheets with baking parchment or silicon baking mats. Form heaping teaspoons of dough into balls about 1 inch across and roll in powdered sugar to coat. Place about 2 inches apart on prepared baking sheets and bake 8 to 10 minutes. Do not over bake -- when the cookies are ready, their tops will crack, but the dough in their centers will still look moist. Allow cookies to rest on sheets for several minutes before removing to wire racks. Cool completely before storing in a tightly covered container.

Chocolatology101

January 2005 update June 2006