Best 4 Delicious Chocolate Chip Cookies Recipes

QUICK, EASY AND DELICIOUS CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Cream the butter, dark brown sugar and white sugar in a bowl. Once pale and fluffy, crack the egg in and add vanilla if desired. Sift in your self-raising flour and salt.
• Fold in the flour and salt just until you can't see any streaks. Then, fold in chocolate.
• Cover the bowl with Saran wrap and rest in the fridge for at least an hour or up to 2 days at most. (If freezing dough, dough can be frozen for upto 2 months).
• Preheat the oven to 375°F.
• Scoop the dough into tablespoon-sized balls and place onto a baking tray with 2-inch spaces in between the cookies..
• Bake for 7 minutes for a chewy cookie, or 10 minutes for a crispy cookie.
• Let cool and serve, or enjoy warm with a glass of cold milk.
• Enjoy!

EASY, PLUMP & DELICIOUS CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 390 degrees F. In a large mixing bowl mix sugar, butter, vanilla and egg together. Do not over beat the mixture. If using a hand mixer only go for about a minute and a half. Stir in flour, baking soda, and salt. Then add the chocolate chips . Mix until combined. For smaller cookies use a rounded tablespoon to dish out round dough balls. For larger cookies, an ice cream scoop works well. Before you cook your cookies, freeze them first. Doing this will ensure that the flour and butter cook at the same time, which leaves you with plump rounded cookies (the reason most homemade cookies turn out flat and greasy is because the butter cooks out first). Once frozen, on an ungreased cookie pan cook for 10 minutes. Finally, take the cookies out of the oven and place on a cooling rack. Allow your easy chocolate chip cookies to cool and then enjoy!

DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
• In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
• In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
• You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
• Place in fridge for about 10 minutes.
• Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
• Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
• The cookies will remain soft on the inside and crispy on the outside. A sure winner!
• Makes 24 large cookies.

THE MOST DELICIOUS CHEWY CHOCOLATE-CHIP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a large mixing bowl using a hand mixer,cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
• 3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
• 4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
• 5. Let cool, on the cookie sheet for two minutes then transfer cookies to a wire rack for five minutes. Makes approximately 3 dozen. Delish'!