How To make Ultimate Chocolate Chip Cookies Part 1
1 c Golden crisco shortening
1 1/2 c Firmly-packed light brown
-sugar 1 tb Vanilla
2 Eggs
2 1/4 c All-purpose flour
1 ts Salt
1 ts Baking soda
1 c Semi-sweet chocolate chips
1 1/4 c Coarsely chopped pecans
Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet chocolate chips. 1. Preheat oven to 375F (190C).
2. Cream Golden Crisco Shortening, brown sugar and vanilla
in large bowl at medium speed of electric mixer for 2 minutes, or until well blended. 3. Add eggs, beating 1 minute, or until thoroughly blended.
4. Combine flour, salt and baking soda. Add to creamed
mixture gradually, beating on low speed for 1 minute, or just until blended. 5. Stir in semi-sweet chocolate chips and pecans.
6. Drop dough by heaping spoonfuls (2 tsp./ 30mL) on
ungreased baking sheet leaving about 7 cm (3 inches) between cookies. 7. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes: 3 dozen 3-inch (7.5 cm) cookies
Baking Time: 8 to 10 minutes or 11 to 13 minutes -----
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Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Beth's ULTIMATE Chocolate Chip Cookie Recipe
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BETH'S ULTIMATE CHOCOLATE CHIP COOKIES
Makes 1 dozen large-sized cookies
*PRINT RECIPE HERE*
1 cup (240 g) of unsalted butter
¼ (50 g) cup white sugar
¾ (135) cup brown sugar
2 eggs
1 tbsp (7.5ml) vanilla
1 ¾ cup (210 g) flour
1 tsp (5 ml) salt
1 tsp (5 ml) baking soda
1 cup (150 g) milk chocolate covered raisins
1 cup (150 g) semi-sweet chocolate chips
1 cup (150 g) candied walnuts
1 cup (150 g) of toffee bits
METHOD:
Preheat oven to 350F (177C).
Beat butter and sugars on high for 5-7 mins until very light and fluffy.
Add eggs one at a time, beating well between additions. Add vanilla.
Combine flour, salt and baking soda in a bowl and whisk together. Slowly add flour mixture to butter mixture and beat until well incorporated.
Add raisins, chips and walnuts, mix just until combined.
Line a rimmed lined cookie sheet with parchment paper. Scoop out dough with an ice cream scoop. 5 to a tray.
Bake for 13 mins, until golden around the edges and centers look dry.
Let cool on tray on counter for 5 mins. They will set up and continue cooking on the hot tray.
Transfer to cooling rack to cool completely.
Ultimate Chocolate Chip Cookies | Betty Crocker Recipe
With a name like Ultimate Chocolate Chip Cookies, you know this recipe is going to deliver some big flavor.
Recipe: