DOVE CHOCOLATE CHIP COOKIES RECIPES

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CHOCOLATE CHIP COOKIES | BISCUITS | RECIPES | DOVES FARM



Chocolate Chip Cookies | Biscuits | Recipes | Doves Farm image

Everyone loves a chocolate chip cookie and these indulgent treats will not disappoint. To keep the cookies at their best, store cold cookies in an airtight tin.

Number Of Ingredients 7

50 g butter
50 g sugar
1 egg yolk
0.5 tsp vanilla extract
75 g Doves Farm Organic Self Raising White Flour
50 g Doves Farm Organic Dark Chocolate Chips
oil, for baking trays

Steps:

  • Pre-heat the oven. Rub some oil around the inside of two baking trays or insert a baking liner. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat until smooth. Add the egg yolk and vanilla extract and beat until incorporated. Mix in the flour. Stir in the chocolate chips. Take small spoonfuls of the crumbly mixture and press to form 10 balls of dough. Place the dough balls on the prepared baking trays, spaced well apart. Flatten the dough balls slightly with the palm of your hand. Bake for 12-15 minutes. When cold store the cookies in an airtight tin.

MILK-CHOCOLATE-CHIP COOKIES RECIPE | MYRECIPES



Milk-Chocolate-Chip Cookies Recipe | MyRecipes image

Chef-owner Tim Love of Fort Worth, Texas's Lonesome Dove Western Bistro re-creates his mother's cookies here: They're crunchy on the outside, soft in the center and loaded with milk-chocolate chips instead of the usual semisweet kind.

Provided by Tim Love

Yield makes 6 dozen cookies

Number Of Ingredients 9

2?½ unsalted butter, softened
1?½ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
3 eggs
1?½ teaspoons pure vanilla extract
3 cups all-purpose flour
1?½ teaspoons baking soda
½ teaspoon salt
1 pound milk-chocolate chips

Steps:

  • In the bowl of a standing electric mixer fitted with the paddle, beat the butter, brown sugar, granulated sugar, eggs and vanilla at medium speed until light and fluffy, about 5 minutes. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the mixer and beat at low speed until incorporated, scraping down the bowl occasionally. Stir in the chocolate chips. Cover and refrigerate the dough until chilled, about 1 hour.
  • Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Scoop up 2 tablespoon–size clumps of the dough and roll into balls. Place the balls on the baking sheets about 3 inches apart (the cookies will spread quite a bit). Bake in the lower and middle thirds of the oven for about 17 minutes, until the cookies are lightly browned around the edges but still very soft in the center; shift the pans from top to bottom and front to back halfway through baking. Slide the parchment onto racks and let the cookies cool. (Run the baking sheets under cold water between batches.) Repeat with the remaining dough. Serve the cookies warm or at room temperature.

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