Best Perfectly Chocolate Chocolate Chip Cookies Recipes

HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375*.
• Stir together flour, cocoa, soda, and salt.
• Beat butter, sugars, and vanilla until creamy.
• Add eggs and beat well.
• Gradually add flour mixture.
• Stir in chocolate chips.
• Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 - 10 minutes or until set. Cool slightly before removing from cookie sheet.

PERFECTLY BIG, THICK & CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat Oven to 325F'. Cover 2 large cookie sheets with parchment paper. Mix flour, baking powder & salt in a bowl or bag and set aside.
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla and mix well.
• Add dry ingredients and mix until just combined.
• Stir in chocolate chips and optional nuts.
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly. Place cookies about 9 dough balls to a pan.
• Place cookie balls in the refrigerator for about a half of an hour.
• Bake from 12-18 minutes (ovens vary). Just until golden around edges. Cool on baking sheets.
• Enjoy with a glass of milk or cup of coffee or tea! CHOMP!

PERFECTLY SCRUMPTIOUS CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, shortening, eggs, brown & granulated sugar together.
• Then add (one at a time) salt, baking soda, flour & cocoa.
• Once this has been thoroughly incorporated into the mix, stir chips on a slower mix as not to mulch the chocolate.
• Spoon and drop onto cookie sheets and place into oven for 7-9 minutes.
• Cookies should come out golden and luscious.
• Let rest on sheets for a minute before transferring onto paper towels for final cooling.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies. PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE - (4.6/5)

Steps:

• Heat oven to 375. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowlon medium speed in the mixer till creamy. Add eggs, beat well. Gradually add flour mixture, beating until well-blended. Stir in your chocolate chips and nute, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes till set. Cool slightly ; remove from cookie sheet to wire racks.

PERFECTLY PUFFY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
• In a small bowl, whisk together 3 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
• Add additional 1/4 to 1/2 cup of flour, if needed. The dough should be somewhat like the consistency of pie crust dough...not sticky. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
• Fold in chocolate chips.
• Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake exactly 10 minutes, rotating sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
• *Recipe Note: Make sure your baking soda is not expired. Test this by combining a little with vinegar and water. If not bubbly, get new baking soda or you will have flat cookies.
• Source: Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter