VALENTINE COOKIE RECIPE RECIPES

Name: Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24
Cuisine: American
Ingredients: 1 2/3 cups (208 grams) cake flour; 1 2/3 cups (208 grams) bread flour; 1 1/4 teaspoon baking soda; 1 1/2 teaspoon baking powder; 1 1/4 cups (284g) unsalted butter, (room temperature); 1 1/2 teaspoon coarse salt; 1 cup (200g) granulated sugar; 1 1/4 cup (10 ounces or 225g) packed light brown sugar; 2 large eggs, (room temperature); 2 teaspoons McCormick vanilla extract; 16 ounces (about 3 cups) chocolate chips or chunks

THE 50 BEST COOKIE RECIPES IN THE WORLD | I AM BAKER

The 50 Best Cookie Recipes in the World | I Am Baker image

One of the best Chocolate Chip Cookies you will ever try!

Provided by Amanda Rettke

Categories Dessert

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 24

Number Of Ingredients 11

Ingredients

1 2/3 cups (208 grams) cake flour
1 2/3 cups (208 grams) bread flour
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/4 cups (284g) unsalted butter, (room temperature)
1 1/2 teaspoon coarse salt
1 cup (200g) granulated sugar
1 1/4 cup (10 ounces or 225g) packed light brown sugar
2 large eggs, (room temperature)
2 teaspoons McCormick vanilla extract
16 ounces (about 3 cups) chocolate chips or chunks

Steps:

Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
Reduce speed and add eggs one at a time, then add vanilla.
Slowly add dry ingredients, mixing until just combined.
Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
DO NOT SKIP REFRIGERATION.
When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.

Nutrition Facts : ServingSize 24 g, Calories 167 kcal

ESPRESSO CHOCOLATE CHIP COOKIE RECIPE | FOOD NETWORK

Espresso Chocolate Chip Cookie Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 dozen

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Steps:

Preheat oven to 300 degrees F.
Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Serve warm with a glass of milk.

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