Best Grannys Chocolate Chip Cookies Recipes
MY GRANDMA'S BEST CHOCOLATE CHIP COOKIE RECIPE..
This makes me want to give my kids hugs in the kitchen..I remember when my Grandma was showing me how to make these cookies..It was love for she had for everyone that inspired me to make this recipe for my kids..I feel so loved when they show me how much they appreciate me and my cooking or baking skills that were passed down to...
Provided by marty olguin
Categories Chocolate
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) Make sure the mixture gets VERY creamy.
- 3. Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips and the walnuts until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
- 4. Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 14 minutes, just watch them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. It was hard to wait 3 minutes, but we listened to Grandma's advice :) it was so hard to do...but well worth the wait...
GRANDMA'S SECRET CHOCOLATE CHIP COOKIES
Before you can begin this process you will need at least 3 days. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 27m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk together baking soda, baking powder, cornstarch, flour, and salt. Set aside.
- Now, with a mixer, mix the butter and sugars together well. Eventually the mixture will become fluffy.
- Now, on low speed, begin adding the remaining ingredients slowly while continuing to mix. Add the chocolate chips last and mix them in shortly.
- Wrap the dough in plastic wrap and refrigerate for 60 hours (2 1/2 days). Really, any time between 48 and 72 hours (2 and 3 days) will work well. Shoot for 60 hours.
- When it is time to bake preheat your oven to 350.
- Line baking sheets with parchment paper and place ping pong ball sized dough balls 2 1/2"-inches apart on your baking sheets. Suggested to lightly sprinkle salt on top before baking.
- Bake for 17 minutes. Once baking is complete, transfer to wire racks to cool for 12-15 minutes.
Nutrition Facts : Calories 333.3, Fat 16.5, SaturatedFat 10, Cholesterol 40.9, Sodium 210.5, Carbohydrate 46.9, Fiber 1.7, Sugar 32.2, Protein 3.1
GRANDMA'S CHOCOLATE CHIP COOKIES
This is a great chocolate chip cookie recipe that I got from my grandmother. They taste SO good and are so easy to make.
Provided by undertkr
Categories Drop Cookies
Time 19m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- In a mixing bowl, cream together the first five ingredients.
- After creaming the first five ingredients add the last four and make sure everything is mixed together well.
- Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes.
- For M&M cookies: Replace chocolate chips with M&M plain baking bits.
CHOCOLATE CHIP COOKIES: GRANNY STYLE RECIPE BY TASTY
Here's what you need: granulated sugar, brown sugar, kosher salt, unsalted butter, large egg, vanilla extract, all purpose flour, baking soda, chocolate chips, sea salt, milk
Provided by Codii Lopez
Categories Desserts
Yield 24 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
- Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, Sugar 12 grams
GRANNYS CHOCOLATE CHIP COOKIES
These cookies are the best cookies I have ever had, have ever cooked, and can not buy them at the store. If you do make these make sure you make enough for everyone!!!! Of course some things have been modified to meet my personal taste buds.
Provided by JODECI
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, and cinnamon.
- Beat butter, brown sugar, white sugar, at medium speed until light and fluffy.
- Beat in egg and vanilla.
- At low speed, beat in flour mixture until blended.
- Fold in oats and chocolate chips.
- Cover with wrap or lid and chill for one hour.
- Preheat oven to 350°F.
- Roll into 1-inch balls and place on greased baking sheet 2-inches apart either way.
- Bake 10-12 minutes til brown around edges.
- Transfer to racks to cool.
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