Best Carols Soft And Chewy Chocolate Chippies Recipes

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
• Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
• Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
• Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
• Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
• Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

GLUTEN-FREE CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES

Steps:

• Preheat oven to 375°.
• Sift rice flour, potato starch, and tapioca starch into a bowl.
• Mix baking soda with sifted flours and set aside.
• In a large bowl, combine butter, sugars and pudding mix.
• Beat until smooth and creamy.
• Beat in eggs and vanilla; gradually add flour mixture.
• Stir in chips and nuts.
• Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
• Bake at 375° for 8-10 minutes.
• *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.

CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES

Steps:

• Preheat oven to 375°.
• Mix flour with baking soda in a bowl and set aside.
• In a large bowl, combine butter, sugars and pudding mix.
• Beat until smooth and creamy.
• Beat in eggs and vanilla; gradually add flour mixture.
• Stir in chips and nuts.
• Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet.
• Bake at 375° for 8-10 minutes.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

CAROL'S COOKIES

Steps:

• Preheat oven to 375. Put oats into food processor and pulse until broken into small pieces.
• Add the flour and process.
• Next add walnuts, oil, maple syrup and salt and run food processor unil well mixed.
• Drop the batter onto cookie sheets using a generous tablespoon per cookie.
• Bake for 12 minutes.
• Remove and cool on a plate or rack.
• Leftovers freeze well. Makes about 1 dozen cookies.

CRISP AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
• Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
• Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
• Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
• Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.