Best 9 Mary Bartz Buttery Chocolate Chip Cookies Recipes

BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
• Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

MARY BARTZ BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
• 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
• Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°.
• Mix butter, sugars, vanilla and eggs in a large bowl.
• Mix together, and stir in, flour, baking soda and salt.
• Stir in chocolate chips.
• Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 12-15 minutes or until lightly browned.
• Cool slightly; remove from cookie sheet.
• Cool on a wire rack.
• Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.

MARY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth.
• Whisk flour, baking soda, and salt.
• Stir dry ingredients into wet ingredients.
• Dont overmix.
• Stir in chocolate chips.
• Bake for 12 (up to 16) minutes.

CHOCOLATE CHIP BUTTER COOKIES

Steps:

• Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.

BIG & BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

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.

QUINTESSENTIAL CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
• Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
• On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
• Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
• Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.