SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h40m
Yield 24 to 30 cookies
Number Of Ingredients 10
Steps:
- Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
- Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
- Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.
DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES
A much better version of the traditional tollhouse cookie. No one will ever guess what the secret ingredient is.
Provided by JDSIMON
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.
Nutrition Facts : Calories 141 calories, Carbohydrate 18.6 g, Cholesterol 21.5 mg, Fat 7.5 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 122.6 mg, Sugar 11.3 g
DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES
A much better version of the traditional tollhouse cookie. No one will ever guess what the secret ingredient is. This recipe is from All Recipes. I have not tried this just posting for safe keeping as I love David's chocolate chip cookies.
Provided by internetnut
Categories Drop Cookies
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.
Nutrition Facts : Calories 106.1, Fat 4.9, SaturatedFat 3, Cholesterol 22.8, Sodium 122.5, Carbohydrate 14.7, Fiber 0.2, Sugar 8, Protein 1.1
SECRET INGREDIENT CHOCOLATE CHIP COOKIES JORGENSEN
Provided by Sara Evans
Categories Cookies Chocolate Bake Kid-Friendly Summer Gourmet California Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Into a bowl sift together flour, baking soda, and salt and stir in oats.
- In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.
- Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
A really chewy softer chocolate chip cookie I've been making them for a number of years now and am sorry to have forgotten which friend gave me this recipe------------ if you have quick oats you can just add them as is....but if you have the regular oatmeal you will need to process it in your blender or food processor..I always just use ouick oats because I like the look of the oats in the cookie and the secret ingredient?? lemon juice I remember thinking the 1st time I made them " lemon juice in a cookie??" according to the note at the bottom of my recipe I've written the lemon juice helps to activate the baking soda creating a chewy soft cookie I think you'll like these!!
Provided by gruntlady
Categories Drop Cookies
Time 31m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- cover 2 cookie sheets with parchment paper.
- place rolled oats in food processor.
- or blender and process till finely ground( if using quick oats you can skip this part).
- combine the 1st 5 ingredients in mixing bowl.
- in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
- add the eggs and beat till fluffy.
- stir the flour into the "fluffy" mixture.
- with wooden spoon blending well.
- add the chocolate chips and nuts mix well.
- using a 1/4th cup dough for each cookie.
- ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
- bake 16 to 18 minutes or until lightly browned.
- cool on wire rack.
- store in a tightly covered container.
- to keep them soft and chewy.
Nutrition Facts : Calories 645.4, Fat 38.8, SaturatedFat 18.4, Cholesterol 75.9, Sodium 385.8, Carbohydrate 74.8, Fiber 4.5, Sugar 49.3, Protein 8.2
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Steps:
- 1. Combine oats, flour, baking soda, salt and cinnamon in mixing bowl. 2. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy. 3. Stir the flour mixture into the egg mixture, blending well. Add chips and nuts to the dough and mix well. 4. Bake in 350 degree preheated oven until cookies are lightly browned, 16-18 minutes.
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