Best 5 Awesome Chocolate Chip Cookies Recipes

AWESOME SOFT BAKED CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl.
• BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• ADD eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• STIR in morsels and nuts.
• NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
• Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• *TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
• PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• SLICE AND BAKE COOKIE VARIATION:
• PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
• * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
• FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

AWESOME CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and sugar and beat until fluffy Add egg and vanilla and mix very well.
• Gradually add flour, salt and baking soda while mixing until smooth.
• Stir in chips by hand.
• Drop by teaspoonfuls on lightly greased baking sheet.
• Bake until just browned approximately 10-13 minutes. Watch them closely near the end to prevent butterscotch chips from burning!

GLUTEN FREE AWESOME CHOCOLATE CHIP COOKIES

Steps:

• By hand blend margarine, sugars, egg, & vanilla until creamy.
• In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
• Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

AWESOME GLUTEN FREE CHOCOLATE CHIP COOKIES

Steps:

• In mixing bowl, cream butter, sugars and pudding mix.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Gradually add flour mix, xanthan gum, and baking soda.
• Stir in chocoate chips.
• Drop by rounded teaspoonfuls 2 inches apart onto parchment paper lined cookie sheet.
• Bake at 350 for 8-10 minutes.
• Remove to wire racks and let cool.
• Enjoy!

AWESOME CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375. In a small bowl combine flour, baking soda, and salt. In a large bowl beat butter, granulated and brown sugars, vanilla extract and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl. Stir in the nuts and chocolate chips. Optional variations: can separate into smaller batches of batter and sprinkle sea salt on top of one batch, mix in shredded coconut to another batch, and add 2 teaspoons almond extract to another batch. Drop by rounded teaspoon onto ungreased pan. Bake in preheated oven at 375 degrees for 10 minutes. Let stand 2 minutes, and remove to cooling rack.