How do i make chocolate chip cookie

Question

How do i make chocolate chip cookie

Answer 1

Nestle Toll House Chocolate Chip Cookies

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks or ½ pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (a 12-oz package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375ºF oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Answer 2

chocolate chip cookies

1 cup vegetable shortening (preferably trans-fat-free) plus additional for greasing baking sheets

2 cups plus 2 tablespoons brown-rice flour mix

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon xanthan gum

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 tablespoon vanilla

12 oz semisweet chocolate chips

1 cup finely chopped walnuts (optional)

Put oven rack in middle position and preheat oven to 375°F. Lightly grease 2 large baking sheets.

Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl.

Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts if using.

Drop heaping teaspoons of dough 2 inches apart onto baking sheets.

Bake, 1 sheet at a time, until golden, 9 to 15 minutes. Let stand 1 minute, then transfer cookies to a rack to cool and continue making cookies using cooled baking sheets.

Cooks' note:

Cooled cookies keep in an airtight container at room temperature 1 week.

brown-rice flour mix

2 cups brown-rice flour (extra finely ground)

2/3 cup potato starch

1/3 cup tapioca flour

Put all ingredients into a sealable airtight container and shake until combined well.

Answer 3

Hello Dianne H.,

Here is a link to one of my favorite chocolate chip cookie recipes. http://www.the-chocolate-spot.com/soft-c...

There is a photo too, so you will know what they look like. I hope you enjot the recipe!

Good Luck!

Genesee from The-Chocolate-Spot

Answer 4

Mrs. Field's Blue Ribbon Chocolate Chip Cookies Recipe

2 1/2 C. all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 C. Dark brown Sugar, firmly packed

1/2 C. white sugar

1 C. Salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

2 C. semisweet chocolate chips

Preheat oven to 300°F

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

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. Add the flour mixture and blend at low speed until just mixed. Do not over mix. Stir in Chocolate chips

Drop by rounded tablespoons onto an ungreased cookie sheet, 2" apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

I usually roll the dough into two logs and wrap in plastic wrap to let chill first, also good if you don't want to bake them all in one day. The longer they chill the better, not sure why.

I also use this dough as the base for different cookies, M&M cookies, white chocolate macadamia nut.

Answer 5

There are so many variations of chocolate chip cookies. Check www.allrecipes.com & see which ones look best to you.  

Answer 6

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips



DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.  

Answer 7

This recipe is a little different; it's for if you love your cookies soft and chewy rather than crispy.

INGREDIENTS

1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup and 1 tablespoon butter, softened

1/3 cup and 1 tablespoon and 1 teaspoon packed brown sugar

2 tablespoons and 3/4 teaspoon white sugar

1/2 (3.4 ounce) package instant vanilla pudding mix

1-1/8 eggs

1/2 teaspoon vanilla extract

1 cup and 2 tablespoons semisweet chocolate chips

1/2 cup and 1 tablespoon chopped walnuts (optional)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 8

I don't really care for hard chocolate chip cookies. Here is a recipe for a great soft chocolate chip cookie. I've made them mamy times and they are always great. I leave out the nuts as I'm not fond of them in my chocolate chip cookies.

INGREDIENTS

•1-1/4 cups all-purpose flour

•1/2 teaspoon baking soda

•1/2 cup and 1 tablespoon butter, softened

•1/3 cup and 1 tablespoon and 1 teaspoon packed brown sugar

•2 tablespoons and 3/4 teaspoon white sugar

•1/2 (3.4 ounce) package instant vanilla pudding mix

•1-1/8 eggs

•1/2 teaspoon vanilla extract

•1 cup and 2 tablespoons semisweet chocolate chips

•1/2 cup and 1 tablespoon chopped walnuts (OPTIONAL)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

Good Luck.