Best Erins Ultimate Chocolate Chocolate Chip Cookies Recipes

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

ERIN'S ULTIMATE CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT the oven to 375˚ SET OUT the butter and allow it to get to room temp. MELT 2 cups semi-sweet chocolate in heavy duty saucepan over low heat, stirring constantly until smooth. Remove from heat. COMBINE: Sift flour, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, beat room temp butter, brown sugar, granulated sugar, and vanilla extract until well blended. Beat in egg on low speed until combined, then add milk until combined. Beat in approximately 3/4 of the melted chocolate to butter/sugar mix until well blended. Add a little of the remaining melted chocolate a little bit at a time to taste (I usually have about 2-3 tablespoons of the melted chocolate left over). Gradually beat in flour mixture, dough will be fluffy. Stir in remaining 2 cups of chocolate chips. Drop spoonfulls of dough onto ungreased cookie sheets. (*For a thinner cookie, slightly flatten the balls of dough on the sheet. You can also refrigerate the dough for 20 mins for a crunchier consistency.) BAKE 8-10 minutes or until cookies are puffed. Cool on baking sheet for a few minutes and then transfer to wire racks to cool completely. Enjoy!

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine shortening, sugar, milk and vanilla in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in egg.
• Combine flour, salt and baking soda in small bowl.
• Mix into creamed mixture at low speed until just blended.
• Fold in chocolate chips and nuts.
• Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
• Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
• Cool 2 minutes on cookie sheet.
• Remove to wire rack.
• Serve warm or cool completely before storing.

ERIN'S PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, cream together sugar and shortening.
• Add pumpkin and egg and mix again.
• In a small mixing bowl combine flour, baking powder and cinnamon.
• In a condiment bowl or small cup, dissolve baking soda into milk.
• Add baking soda mixture to dry ingredients and blend.
• Slowly add dry ingredients into the wet, add vanilla, and mix well.
• Fold in chocolate chips.
• Drop by heaping teaspoons onto cookie sheet.
• I line the sheet with parchment paper.
• Bake for 8-10 minutes until slightly golden around bottom edges.
• This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!

ERIN'S PB, CHOCOLATE CHIP AND OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Mix dry ingredients in a small bowl.
• In a large bowl, cream shortning and sugars on medium speed.
• Beat in the eggs and vanilla.
• Add flour mixture until well blended.
• Add chocolate chips.
• Drop rounded spoonfuls on a cookie sheet.
• Bake 11-13 minutes, or until golden.