Chewy Chocolate Chip Cookies

snap

To be a man is, precisely, to be responsible. –Antoine de Saint Exupery

This is a recipe I got from my neighbor, Cherish.  She brought these cookies to church and it’s one of those chocolate chip recipes that are so good that you just have to get the recipe.

Preheat oven to 350 degrees.

  • Ingredients:
  • 1 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs (beaten)
  • 1/4 teaspoon vanilla
  • 2 cups sifted flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup oatmeal (instant)
  • 1 cup chocolate chips

Cream shortening and sugars together, then add eggs and vanilla.  Stir.  Sift together into mixture 2 cups flour, and the soda, salt, and cinnamon.  Stir.  Add dry oatmeal and chocolate chips and stir.  Texture will be very thick.  Place on cookie sheets.  Note: This recipe does NOT state whether or not the cookie sheet should be greased so I would lightly spray the sheet with Pam spray.  Cook only until very slightly brown (the cookies will still look doughy) for about 10 minutes or less.  Let cool.

Tips:  Make sure you use a whole cup of shortening, packed.  Be sure to under-cook them–don’t let them get very brown at all–so they fall apart when you take them off…until they cool.  This is what makes them so chewy and good.

Perfect Chocolate Chip Cookie

 

aprofessionalcookie

Recipe source: http://www.centercutcook.com/perfect-chocolate-chip-cookies/

Makes 16 cookies

INGREDIENTS

  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, melted (about 1 minute in the microwave will do the trick)
  • 1 large egg + 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 cup milk chocolate chips + additional for garnish

DIRECTIONS

  1. In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
  2. In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup granulated sugar and 3/4 cup melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla extract.
  3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips.
  4. Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. I chilled my dough overnight.
  5. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes.
  6. Line baking sheets with parchment paper. The dough is going to be hard, and firm, and a little bit difficult to work with.
  7. Use 3 tablespoons of dough for each cookie. Use your hands to form the dough into balls. Press a few additional chocolate chips onto the top of the dough ball.
  8. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet.
  9. Bake for 11-12 minutes. Do not overcook.  They should look not quite done.
  10. Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling.

 

Pumpkin Chocolate Chip Bread

pumpkin bread

I have tasted good pumpkin bread in my time but I think this recipe is just fabulous.  This bread is is very moist and flavorful.  It seemed to me that it was even better the next day and better the day after that.  

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

Award Winning Soft Chocolate Chip Cookies

This recipe has thousands of great reviews from Allrecipes.  Site source: http://allrecipes.com/recipe/15004/award-winning-soft-chocolate-chip-cookies/

soft choc chip cookies

 

 

 

 

 

 

 

Ingredients:

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

Directions:

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.