STORING HOMEMADE COOKIES RECIPES

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BEST CHOCOLATE CHIP COOKIES RECIPE - HOMEMADE CHOCOLATE ...



Best Chocolate Chip Cookies Recipe - Homemade Chocolate ... image

The easiest and best recipe for a classic Chocolate Chip Cookie.

Provided by Candace Braun Davison

Categories     dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 9

2 1/2

sticks unsalted butter

1 c.

packed brown sugar

1/2 c.

granulated sugar

2 tsp.

vanilla extract

2

eggs

2 3/4 c.

all-purpose flour

1 tsp.

baking soda

3/4 tsp.

salt

2 c.

semisweet chocolate chips

Steps:

  • Preheat oven to 375º and line a large baking sheet with parchment paper. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs. In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Roll dough into 1-inch balls, placing them about 2 inches apart on prepared baking sheet. Bake cookies for 10 to 12 minutes, or until lightly golden.

Nutrition Facts : Calories 262 calories

BEST LOFTHOUSE COOKIES RECIPE - HOW TO MAKE ... - DELISH



Best Lofthouse Cookies Recipe - How To Make ... - Delish image

These Lofthouse Cookies are thick soft sugar cookies with lots of rich buttercream.

Provided by Makinze Gore

Categories     vegetarian    Christmas    dessert

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 15

Number Of Ingredients 17

2 1/4 c.

all-purpose flour, plus more for surface

1/4 c.

cornstarch

1 tsp.

baking powder

1 tsp.

kosher salt

1/2 c.

(1 stick) butter, softened 

4 oz.

cream cheese, softened 

1 c.

granulated sugar 

1

large egg 

1 tsp.

pure vanilla extract

1/2 tsp.

almond extract

3/4 c.

(1 1/2 sticks) butter, softened

2 3/4 c.

powdered sugar

1 tbsp.

heavy cream

1 tsp.

pure vanilla extract

Pinch of kosher salt

Food coloring

Sprinkles, for decorating

Steps:

  • In a large bowl, whisk together flour, cornstarch, baking powder, and salt.  In another large bowl using a hand mixer, beat butter, cream cheese, and sugar together until light and fluffy. Add egg and extracts and beat until well combined. Add dry ingredients and beat until just combined. Transfer dough to plastic wrap and smooth into a disc. Dough will still be soft and sticky at this point. Refrigerate until well chilled, at least 1 hour.  Preheat oven to 350° and line 2 large baking sheets with parchment. Lightly flour surface and place dough on counter. Dust top of dough with flour as well. Roll dough out to ½” thick. Use a 3” round cookie cutter to cut cookies and place on prepared baking sheets 2” apart. Gather scraps and re-roll to cut to cut out more cookies.  Bake until edges are just set, but centers are still slightly underdone, 10 to 12 minutes. Cookies shouldn’t gain much color on top. Let cool completely on baking sheets.  Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until completely smooth and creamy, 2 minutes. Add powdered sugar and beat again until light and fluffy, about 3 minutes more. Add heavy cream, vanilla, and a pinch of salt and beat until combined. Add desired food coloring and beat again to combine.  Use an offset spatula to frost tops of cooled cookies with a thick amount of frosting, then top with sprinkles. 

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