How To make Blue Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips
1. Preheat oven to 300 degrees F.
2. In a medium bowl combine flour, soda, and salt. Mix well with wire
whisk and set aside.
3. In a large bowl with an electric mixer, blend sugars at medium
speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy.
4. Add the flour mixture and chocolate chips, and blend at low speed
until just mixed. Do not overmix.
5. Drop by rounded tablespoons onto an ungreased cookie sheet, 2
inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
Taken from Mrs. Fields Cookie Book.
How To make Blue Ribbon Chocolate Chip Cookies's Videos
The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I use Hershey's pure cocoa powder and it measures 20g per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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Psalm 30:5 For His anger lasts only a moment, but His favor lasts a lifetime; weeping may stay for the night, but rejoicing comes in the morning.
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#ChocolateCrinkles
Cookie Celebration Blue Ribbon Recipe Showcase
Watch Jackie Mento prepare her award-winning Hazies recipe in front of a live audience at the Cookie Celebration Blue Ribbon Recipe Showcase! Learn more:
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C is for Cookies you can Customize!
My go-to cookie recipe is magic! You can customize it with mix-ins of your choice. I prefer my Iowa State Fair Blue Ribbon winning Fruity Pebble Cookies, but if you're a chocolate lover, this will be the only chocolate chip cookie you'll ever need.
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Recipe
Ingredients
1 cup unsalted butter, room temp
¾ cup packed light brown sugar
¾ cup sugar
1 large egg
1 egg yolk
1 tsp vanilla
2 ¾ cup flour
½ tsp salt
1 tsp baking soda
mix-ins of your choice
Preheat oven to 340F.
In a stand mixer, cream together sugars and butter.
Add egg and egg yolk followed by the vanilla and beat until well combined. Scrape down sides of the bowl with a rubber spatula if necessary.
In a separate bowl, combine flour, salt, and baking soda.
With the mixer on low speed, add flour mixture to sugar/butter mixture. Scrape down the sides of the bowl to make sure all ingredients are well combined.
Add your mix ins. I suggest 3/4 cups of chocolate chips, or 3/4 cups of white chocolate chips and 3/4 cup Fruity Pebbles cereal.
Using a cookie scoop, scoop 1” balls of dough onto a cookie sheet.
Bake for 8-10 minutes. Allow cookies to cool for a few minutes before transferring to a wire rack.
Chocolate Chip Instructional Video.wmv
how to make chocolate chip cookies!
How to Make the Original Nestle® Toll House® Chocolate Chip Cookies
NESTLÉ® Toll House® chocolate chip cookies are the original—and best! These cookies get their rich flavor from NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and are simple to make. Follow this easy step-by-step recipe video then relax and enjoy the cookie that started it all.
Get the Original NESTLE® TOLL HOUSE® Chocolate Chip Cookies recipe:
INGREDIENTS
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
INSTRUCTIONS
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
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