Best 6 Max Ermas Chocolate Chip Cookies Recipes

MAX & ERMA'S CHOCOLATE CHIP COOKIES

Steps:

• 1. Mix flour, salt, and baking soda in a medium size bowl and set aside. PREHEAT OVEN TO 325 degree F.
• 2. Beat both sugars & cooled melted butter in a large bowl until combined, gradually add eggs and egg yolks one at a time, and mix until thourgly blended. Add vanilla and peanut butter, and beat well. Gradually add flour to creamed mixture, a little at a time, and beat till smooth and well mixed.Then add nuts and both chips or chunks and mix with a large spoon until thourgly mixed.
• 3. Shape dough into walnut size balls, about 2 tablespoons in each cookie, and place on a greased cookie sheet about 3 inches apart. Bake for 12 minutes and remove from oven, they will look like they are not fully baked. BUT LEAVE COOKIES ON COOKIE SHEET FOR 10 MINUTES BEFORE REMOVING. This allows them to continue to cook but remain soft and chewy.
• 4. After 10 minutes or so, remove to wire racks and allow to cool completely.
• 5. NOTE: I especially like to USE AIR BAKE PANS ONLY for baking cookies, there is a visible difference when baking, the heated air bakes the cookies and they do not turn too dark on the bottom, or get too hard when baking. Also try to shape the cookies as closely to the same size as this allows them to cook evenly, and will all be done at the same time. Madagascar Bourbon Vanilla Extract is my personal favorite, but any type will work, it is just that Madagascar has more flavor in my opinion.
• 6. My family loves peanut butter, which is why I prefer to use peanut butter chips, and chunky peanut butter, but you can use all chocolate chips or chunks, and omit the peanut butter if you like, and omit the nuts as well, just that we prefer cookies with the nuts.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

BETTER THAN MAX AND ERMA'S WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 375°F.
• Cream butter, sugar, vanilla, and salt.
• Add eggs, beat until fluffy.
• Gradually add dry ingredients.
• Stir in white chocolate and macadamias.
• Cover with plastic wrap and refrigerate dough for at least an hour.
• Roll into balls and place on silpat or greased cookie sheet/foil.
• Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
• Let cool for a couple minutes, then remove to a cooling rack to finish cooling.

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.

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.

CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES

Steps:

• For the dough: Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
• Stir in the chocolate chips or the other mix-in combinations you desire by hand.
• Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
• Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
• Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.