all recipes chocolate chip cookies

bake for 8 to 10 minutes in the preheated oven, or until edges are golden. recipe a 5…some recommendations, 350 to avoid burning (375 they will begin to burn after 7 min), 1/2 tsp. the difference in this recipe has to be the ind. beating of each egg and vanilla – that’s the key. i didn’t have quite enough butter, so i put in a stick and a tablespoon that i had, and substituted half a medium banana for the rest. cream it with the butter and sugar, and you might need to cook it a little longer. dough is fluffier. i doubt i would go through the effort of coming back to this recipe when i could just use the one on the bag. i think these are the best on the site. they are a little less sweet than most and that is what my family prefers. i always add a few extra chips on top for the look and the flavor. the texture is gooey and rich and they melt in your mouth. the thing is, they are very flat. that brought the score down a whole two stars for me because looks are important when it comes to baking, especially for others!

we made this recipe along with the award winning debbi s recipe 722+ reviews. both were equally easy to make.i will never make this recipe again i think you could take any recipe off the chocolate chip bag and it would turn out as good. the debbi award winning recipe was well like and will use again until i find a better one. i was sitting around one day and noticed that a dessert wasn’t prepared for the dinner my mother was serving that night. i found this recipe and it was incredible! this was excellent!both of my kids and granddaughter loved daughter thought this was her grammys recipe as it tasted like hers. i think letting dough sit in the refrigerator for 2 days made them alot better. i seem to be the odd one out here, but i didn’t think these were anything special. they’ll get eaten but i won’t make them again… these came out pretty crunchy (i cooked at 325 as others had suggested) instead of chewy. they were still good, but not what i expected. very quick and easy to make. i think using real butter is the key. i made the mistake of taking a batch to work…and now they want them all the time!! the funny thing is, both recipes are from my grandmother…anna! we use more white flour than oat, otherwise, the recipe is the same, and fabulous!

combine flour, baking soda and salt in small bowl. add eggs, one at a time, beating well after each addition. stir in morsels and nuts. cool on baking sheets for 2 minutes; remove to wire racks to cool completely. made these changes to recipe on the bag added extra 1/2 tsp baking soda added extra 1/2 tsp vanilla extract added extra 1/3 cup flour used bread flour in place of all purpose flour. used an ice cream scoop to form ping pong ball size scoops baked at 350 for 14 minutes these were perfect! crazy tall and moist. for best results refrigerate the dough overnight. our local newspaper ran a story about the recipe and said that was one thing the lady who invented the recipe always did but it wasn’t mentioned in the directions. she asked for the milk chocolate chips instead of the semi sweet because she thinks the semi sweet are bitter.

i have never had them with milk chocolate chips. this is a good recipe, but instead i used 1/2cup of crisco shortening and a 1/2 cup of butter instead of soda ,i used baking powder and cut back on each of the sugars by 1/4 cup. bake 9-11 minutes and cool on wax paper with 4or5 sheets of newspaper underneath the wax paper. i made these with a few changes based on other reviewers ratings…to help decrease the flatness i added 1 tsp of baking powder (along with the 1 tsp of baking soda). i just tried with 1/2 butterscotch 1/2 milk chocolate, but my husband and i agreed that all chocolate chips is really the best!! make sure all your eggs and butter are all room temp, these turn out great every time! there is no mention of the type of nuts to use – we have always been fans of walnuts. something was very different than the ones my mom made for me as a kid. i didn’t have enough chips and i didn’t have time to go to the store so i chopped up the ones i did have and they spread nicely throughout the batter. i dunno what went wrong but these came out quite salty and the batter was really sticky.

i’ve tried a lot of different chocolate chip cookie recipes and this is the best one by far! the only change i’ve made is to the sugar amounts: 1/2 cup white make bakery-style chocolate chip cookies with this easy recipe. combine the flour, baking soda and salt; stir into the sugar mixture. finally, mix in the chocolate chips. drop by tablespoonfuls onto ungreased cookie sheets., chocolate chip cookies recipe, chocolate chip cookies recipe, cookie recipe, chocolate cookies recipe, double chocolate chip cookies.

ingredients 3 ¾ cups all-purpose flour 1 ½ teaspoons baking powder 1 ½ teaspoons kosher salt 1 ¼ teaspoons baking soda 1 ¼ cups unsalted butter, softened these chocolate chocolate chip cookies get deep dark flavor from cocoa powder and chewy goodness from bittersweet chips. walnuts add optional crunch. preheat oven to 350 degrees f (175 degrees c). sift flour and brown sugar into a bowl; stir in eggs. mix butter into flour mixture until dough is creamy; fold, giant gooey cookie recipe, easy cookies recipe, chocolate chip cookies without brown sugar, toll house chocolate chip cookies.

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