CHOCOLATE CHIP RECIPES NOT COOKIES RECIPES

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NOT-$10-A-DOZEN CHOCOLATE CHIP COOKIES (NANCY B'S BAKERY ...



Not-$10-A-Dozen Chocolate Chip Cookies (Nancy B's Bakery ... image

Make and share this Not-$10-A-Dozen Chocolate Chip Cookies (Nancy B's Bakery Clone) recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 12

8 1/2 ounces cake flour
8 1/2 ounces bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 cup creamy peanut butter (specifically, Shop N Save house brand)
10 ounces light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 lbs semi-sweet chocolate chips

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Cream butter, peanut butter, and sugars together.
  • Add vanilla and eggs one at a time, mixing well after each addition.
  • At a low speed add dry ingredients and mix until just combined, about 10 seconds.
  • Add chocolate chips and mix as little as possible to evenly distribute.
  • Chill dough if desired.
  • Scoop 6, 3 1/2 ounce (the size of a racket ball) onto baking sheet lined with parchment. Lightly sprinkle top with sea salt and bake at 350 for 15 to 20 minutes. Will spread to 5-6", so leave ample room. Cookies will still be soft, but beginning to brown.
  • Transfer sheet to a wire rack for 12 minutes to cool (DO NOT REMOVE COOKIES).
  • Transfer cookies to rack to complete cooling.

Nutrition Facts : Calories 561.6, FatContent 30.2, SaturatedFatContent 15.4, CholesterolContent 54.6, SodiumContent 395.4, CarbohydrateContent 71.1, FiberContent 3.3, SugarContent 45, ProteinContent 8.3

NEVER FLAT CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM



Never Flat Chocolate Chip Cookies Recipe - Food.com image

Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake.

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup butter, room temperature
1/2 cup butter flavor shortening, room temperature
1/2 cup granulated sugar, plus
1/8 cup granulated sugar (2 Tablespoons)
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1 tablespoon milk
2 eggs
1 (12 ounce) package semisweet chocolate morsels (either Nestle regular size or Hershey mini size, equal to 2 cups)
1 cup chopped nuts

Steps:

  • Preheat oven to 375 degrees.
  • Combine the flour, baking soda and salt in a small bowl.
  • In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
  • Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
  • Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
  • Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
  • Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
  • OPTIONS-.
  • If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
  • DO NOT ever use margarine.
  • Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.

Nutrition Facts : Calories 275.5, FatContent 15.3, SaturatedFatContent 6.3, CholesterolContent 28.3, SodiumContent 299, CarbohydrateContent 31.7, FiberContent 1.8, SugarContent 19.7, ProteinContent 3.4

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