Best 7 Pioneer Woman Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired.Stir in chocolate chips.Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.Die from guilty pleasure.

GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
• Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
• Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
• Preheat the oven to 325 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

MALTED MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

CHOCOLATE OVERLOAD COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
• Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
• When ready to bake, preheat the oven to 350 degrees F.
• Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE CHUNK COOKIES

Steps:

• Add 1 stick of the butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the skillet to keep the butter moving around. When the butter is a medium golden brown, remove from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter (and any solids in the bottom) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.
• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
• In a large bowl with an electric mixer, cream the softened stick of butter together with the brown sugar and granulated sugar until it¿s nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. With the mixer on medium low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl and mix again until everything is combined, 20 to 30 seconds.
• In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it¿s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and the pecans if using.
• In batches, scoop the cookie dough by heaping teaspoons onto the prepared baking sheet. Press extra chocolate chunks into the tops of each cookie if desired. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Remove from the oven, then transfer the cookies to a cooling rack. Repeat with the rest of the dough.
• Serve!

CHOCOLATE CHIP COOKIES

Steps:

• Line 3 baking sheets with parchment.
• In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
• Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.