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Soft & Chewy Chocolate Chip Cookies-Hannah Monson (Brittney’s Friend)

Ingredients:

  • 1 cup (226 grams) unsalted butter, cold
  • 1 cup (200 grams) white sugar
  • 1 cup (220 grams) brown sugar
  • 2 large or extra large eggs, room temp
  • 1 teaspoon (4.2 grams) vanilla
  • 3 1/2 cups (420 grams) all purpose flour
  • 1 teaspoon (4 grams) baking soda
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (5.6 grams) salt
  • 2 cups (300 grams) semi-sweet (or dark) chocolate chips
  • Optional: flaky salt for topping

Directions:

Preheat oven to 350. Line baking sheets with parchment paper.

Beat 1 cup unsalted butter (cold) until smooth (works best with an electric mixer). Add 1 cup white sugar and 1 cup brown sugar and beat until light & fluffy, about 2 minutes. Scrape down the sides of the bowl.

Add 2 eggs, one at a time, and mix until well incorporated. Scrape down sides of bowl. Add 1 teaspoon vanilla, mix 30 seconds.

With mixer on low speed, add 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Mix until combined. Stir in the chocolate chips.

Bake 11 minutes. They’re done when edges are slightly golden brown. Top with flaky sea salt if wanted.

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The Best Chocolate Chip Cookies!-Hallie Dennis

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup softened butter
  • 3/4 cups sugar
  • 3/4 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with baking mats. Whisk together the dry ingredients and set aside. Cream butters and sugars until light and fluffy. Add eggs one at a time, then vanilla. Slowly add flour mixture, just till combined. Fold in chocolate chips (or other chips, I love peanut butter chips too!) Roll balls into 1 Tablespoons size. Bake at 350 for 9-12 minutes.

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Chocolate Chip Cookies – Heather Lee

She said you cannot half the recipe

  • 4 cubes butter
  • 2 1/2 cups sugar
  • 2 cups brown sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 6 cups flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 6 cups chocolate chips

Bake at 350 for 8-10 minutes

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips

Don’t over cook

We did half the recipe and it didn’t work like when Heather makes them so she must be right. I know she has made balls then froze the dough so if you don’t want to make all of them at once you can do that.

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Chocolate Meringues

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1-1/3 cups granulated sugar
  • 1-1/3 cups chocolate chips
  • 2 Tbs unsweetened cocoa powder, sifted (optional)

Lightly grease a cookie sheet or line with parchment paper. Preheat oven to 300 degrees

In a medium mixing bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla; mix again. Scrape bowl. Return to high speed and add sugar 1 or 2 TBS at a time. If you want cocoa-flavored cookies, add the cocoa now. Fold in the chocolate chips.

Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to wire rack and let them cool. Refrigerate any leftovers. Makes 72 cookies.

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Chocolate Chip Cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 12 oz pkg chocolate chips

Preheat oven to 375 degrees

Makes 5 dozen 2 1/4 inch cookies.

In small bowl combine flour, baking soda, and salt; set aside.

In large mixing bowl combine butter, sugar, and brown sugar. Add vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture.

Stir in chocolate chips

Drop by rounded spoonfulls onto ungreased cookie sheet. Bake at 375 9-11 minutes.

Pan Cookie: Spread onto greased 15 1/2 X 10 1/2 X 1 inch baking pan. Bake 375 degrees for 20-25 minutes.

NOTE: For cookies use medium eggs. If using large eggs add more flour.

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Pumpkin Chocolate Chip Muffins

3/4 cup sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1/4 cup water

1  1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

  1. Preheat oven to 400 degrees (or 375 for dark or large muffin pans).  Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, and eggs.  Add pumpkin and water.
  3. In a separate bowl mix together flour, baking soda, baking powder, spices, and salt.  Add wet mixture and stir in chocolate chips.
  4. Fill muffin cups 2/3 full with batter.  Bake in preheated oven for 20 minutes (25 for large)
  5. Makes 12 regular or 6 large muffins.
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Pumpkin Chocolate Chip Cookies – Harmons

1 1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

2 3/4 cups flour

1 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 12 ounce package semi-sweet chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars till smooth, fluffy, and lighter in color.

Add eggs 1 at a time.  Add vanilla and stir.  Add pumpkin puree and stir.  Add dry ingredients and stir just until the flour disappears.  Add chocolate chips and stir till all incorporated.

Drop by large tablespoonfuls onto baking sheet.  Bake until lighter in color and dryish looking, 7-9 minutes.