Chocolate Chip Cookie Recipes!! Sry if i keep asking lol?

Question

More cookies!!

Answer 1

Recipe By Orville
Preparation Time 1:45

Makes about 5 to 6 Dozen Cookies

1 cup shortening
1 1/4 cups sugar
1/2 cup brown sugar -- Packed
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
2 3/4 cups flour
1/2 cup melted butter (1 stick)
2 cups chocolate chips
1 cup pecans

Cream sugar and shortening in mixer. When smooth add eggs one at a time. Mix until smooth. Add salt, baking soda, vanilla, and half of the flour. Mix well. Add remaining flour and mix till well blended. Add the chocolate chips and pecans. Mix well. Fold in the melted butter by hand. Spoon onto a greased or parchment lined cookie sheet. Use finger tips to press the dough. Bake until lightly browned. Remove from baking sheet and put on cooling racks to cool completely. Excess can be stored in the freezer until needed.

Answer 2

1

Answer 3

Try this New Zealand recipe .......

125 grm butter ... softened
1/4 cup sugar
3 tablespoons sweetened condensed milk
few drops vanilla essence
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup choco chips.

cream butter, sugar, condensed milk and vanilla until light and fluffy. Sift flour and b/powder together and mix into creamed mixture, add chocolate chips and mix. Roll tablespoons of the mixture into balls and place on a greased oven tray. Flatten balls a little with a floured fork. Bake at 180C ( 350F ) for 20 minutes. Makes about 25.

Answer 4

Chococonut Chip Cookies
INGREDIENTS
1 cup butter
1 cup white sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Linda's Monster Cookies
INGREDIENTS
1 cup margarine
1 cup butter
2 cups light brown sugar
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 cups rolled oats
2 cups semisweet chocolate chips
1 cup candy-coated chocolate pieces
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.

Answer 5

Hi, if your really into baking cookies,,i would suggest picking up one of Mrs. Fields cooking book called cookie book. it has all the cookies in the world and they turn out pretty awesome...mine is my Bible! its an older book so it may be cheaper now. Or try google "ms. fields" and see what comes up. Happy Cookies to you :-)

Answer 6

Here is a website that has hundreds of chocochip cookie recipes!! http://www.recipezaar.com/recipes.php?q=chocolate+chip+cookies

Answer 7

Hi there, im currently trying out biz for custom made cakes/ cupcake. U can mail me for any enquiry, will be more than happy to serve! Thanks for ya support. (i do not have a name for my bakery yet until im able to see some lights in this biz. U can help me by supporting me =D Thanks!
[e-mail]

Answer 8

Neiman Marcus Chocolate Chip Cookies

Ingredients

# 1/2 cup (1 stick) butter, softened
# 1 cup light brown sugar
# 3 tablespoons granulated sugar
# 1 large egg
# 2 teaspoons vanilla extract
# 1-3/4 cups all purpose flour
# 1/2 teaspoon baking powder
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 1-1/2 teaspoons instant espresso coffee powder
# 1-1/2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

World's Best Chocolate Chip Cookies
3/4 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 tablespoon vanilla
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans



1. Preheat oven to 350 degrees.
2. Cream sugars and butter.
3. Add vanilla and eggs and mix well.
4. Combine dry ingredients together and gradually add to creamed mixture.
5. Stir in chips and nuts.
6. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
7. Bake for 10 to 12 minutes.

Original Nestlé Toll House Chocolate Chip Cookies

* 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
Directions:
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: 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 waxed 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.