Best 4 My Favorite Chocolate Chip Cookie Recipes

BUTTERY CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the egg and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
• This is a dry dough - no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown.
• Cool on the sheets completely.These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn't a bad thing at all. Buttery, crispy little bites of chocolate heaven!

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
• Combine dry ingredients and add to butter mixture.
• Mix until well blended.
• Stir in chocolate chips.
• Drop by rounded teaspoon onto ungreased baking sheets.
• Bake at 375° for 7-10 minutes until golden brown.
• **I like chewy cookies and if you do too, adjust the baking time accordingly).

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg.
• Combine flour, salt and baking soda.
• Add to creamed mixture, gradually.
• Stir in chocolate chips and nuts.
• Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3" apart on ungreased baking sheet.
• Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist).
• DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.
• Cool on baking sheet 2 minutes.
• Transfer to cool rack.
• 3 dozens 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.
• Note: I add 2 Tbsp of additional flour per batch. This makes the batter a little easier to spoon out on to the cookie sheet, and gives you a more full bodied cookie that is still chewy, gooey and delicious, without being flat, hard and crunchy.

MY FAVORITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Use a medium speed on the mixer to beat the shortening and the butter together till almost smooth.
• Add 1/2 the flour, the dark brown sugar, sugar, eggs, vanilla, baking soda.
• Beat till combined well.
• Beat in the remaining flour.
• Stir in chocolate chips (or other option).
• Drop onto cookie sheet in tablespoon size drops, about 2-3 inches apart.
• (It also works to roll into 1-1/2 inch balls and space at 2-1/2 inches).
• Bake@ 375 for 8-10 minutes or until edges are light brown.
• Cool on rack& enjoy.
• Extremely good while warm.
• Especially delicious after cooled.
• Store in Ziploc or sealed container.