5 STAR CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
This recipe makes the best home made chocolate chip cookies ever! I have tried many recipes and tweaked them over the years and finally have mastered it enough to put in my cookbook! They have a nice crisp edge, but a chewy middle! They're perfect!
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1 24-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, both sugars and vanilla. (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.).
- Beat in eggs one at a time.
- Dissovle baking soda in hot water. Add to batter.
- Add salt.
- Slowly add flour.
- Stir in chocolate chips and nuts.
- Drop onto ungreased cookie sheet, about 1 inch apart.
- Bake for about 10 minutes or until edges are just brown.
- Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.
Nutrition Facts : Calories 6785, FatContent 323.7, SaturatedFatContent 194.8, CholesterolContent 911, SodiumContent 4009.5, CarbohydrateContent 967.5, FiberContent 34.9, SugarContent 643.6, ProteinContent 70.9
WONDERFUL GINGERBREAD COOKIES RECIPE - FOOD.COM
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
Total Time 2 hours 23 minutes
Prep Time 2 hours 15 minutes
Cook Time 8 minutes
Yield 24 5inch tall cookies
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
Nutrition Facts : Calories 134.2, FatContent 3.2, SaturatedFatContent 1.9, CholesterolContent 15.4, SodiumContent 94.6, CarbohydrateContent 24.4, FiberContent 0.6, SugarContent 10.7, ProteinContent 1.9
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