CHOCOLATE CHUNK COOKIE MIX RECIPES
CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 to 40 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 to 40 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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SALTED PISTACHIO & DARK CHOCOLATE CHUNK COOKIES | LO…
With crispy edges and soft, chewy centers, studded with chunks of crunchy pistachios and pools of molten chocolate, not to mention a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest.
From loveandoliveoil.com
Total Time 45 minutes
From loveandoliveoil.com
Total Time 45 minutes
- In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.
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SALTY OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN - F…
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert
Reviews 4.8
Total Time 45 minutes
Category dessert
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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SALTY OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert
Reviews 4.8
Total Time 45 minutes
Category dessert
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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CHOCOLATE CHIP OATMEAL COOKIES RECIPE: HOW TO MAKE IT
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 87 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 87 calories per serving
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
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