Mamaw's Chocolate Chip Cookies

 Cream well:

1 cup butter or oleo (227g)

1 cup white sugar

1 cup brown sugar. firmly packed

2 eggs

1 tsp vanilla

Mix well and add to creamed mixture:

2 cups flour

1 tsp soda

1/2 tsp salt

1 tsp baking powder

Add:

2 cups uncooked oatmeal

1 pkg (8 oz) chocolate chips 

Drop by teaspoon on greased cookie tray. Bake 350 degrees for 10-15 minutes.

Chewy Chocolate Chip Oatmeal Cookies

 Chewy Chocolate Chip Oatmeal Cookies by Panthera from allrecipes.com

 

Ingredients:

1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour

1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips

Directions:

1.	Preheat the oven to 325 degrees F (165 degrees C).
2.	In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.	Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Triple Threat Rocky Road Cookies

Triple Threat Rocky Road Cookies - as seen on Through the Looking Glass
makes about 4 dozen
1 cup walnuts
1 cup pecans
6 Tablespoons unsalted butter
8 ounces bittersweet chocolate
3 ounces unsweeted chocolate
3 large eggs
1 cup sugar
1 Tablespoon vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1 cup miniature marshmallows, quartered


Preheat oven to 350F. Coarsely chop walnuts and pecans. On a parchment paper lined baking sheet, place nuts in a single layer and bake 7 to 9 minutes until toasted and aromatic. Set aside and cool completely.

In a small saucepan, melt butter and chocolate on low heat. Set aside and cool completely.

In a mixing bowl, whisk together eggs and sugar until light and fluffy. Add cooled chocolate mixture and stir until glossy. Add the flour, baking soda and salt and mix until just incorporated. Stir in chocolate chips and marshmallows.

Let dough chill for 20 minutes in the refrigerator so that it is easier to scoop.

Use a 1 ¾ inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 ½ inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough(no need to press hard, just press out the hump) Bake for 10-12 minutes, until the tops begin to crack and look glossy.

Cool the cookies for 10 minutes before removing them from the baking sheets.

Notes: I used less nuts and chopped them more finely than called for as I’m not a huge fan of lots of nuts in my cookies. The marshmallows melted completely, so I might just halve them the next time to prevent this.

S'mores Bars

S'mores Bars - from Annie's Eats


Yield: 12-16 bars


Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

¾ cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1½ tsp. vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers



Directions:

Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Printed from Annie’s Eats

Peanut Butter, Banana, and Honey Cookies

Peanut Butter, Banana, and Honey Cookies - from Two Peas and Their Pod

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

Momofuku Milk Bar Compost Cookie

The Momofuku Milk Bar Compost Cookie
recipe by Christina Tosi
(Courtesy of Regis & Kelly's website) as seen on Amateur Gourmet via David Lebovitz

Ingredients:

1 cup butter (that's two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup [Note: I left this out; not because I'm against corn syrup, I just didn't have it. The cookies came out fine, though may have had a nicer sheen with the syrup.]
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)

Note: as said above, I used chopped up bittersweet chocolate and crushed pretzels. Next time I'd definitely add potato chips.

1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.

2. On a lower speed, add eggs and vanilla to incorporate.

Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

3. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.

Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

5. Using a 6 oz. ice cream scoop (I'm not sure how many ounces mine is, but it worked well), portion cookie dough onto a parchment lined sheetpan.

6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.

At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.

8. Cool the cookies completely on the sheet pan (good luck!) before transferring to a plate or an airtight container or tin for storage. At room temp, they'll keep five days.

Alton Brown's "The Chewy"

Alton Brown's The Chewy - Chocolate Chip Cookies
as seen on Joelen's Culinary Adventures

2 sticks unsalted butter
2¼ cups whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
¼ cup sugar
1¼ cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1½ teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Hardware:
#20 disher/ice cream scooper (I used a smaller, medium scoop)
Parchment paper
Baking sheets
Mixer

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.

Stir in the chocolate chips. Chill the dough.

When ready to bake, heat oven to 375F.Scoop chilled dough onto parchment-lined baking sheets, 6 cookies per sheet if using the #20 disher (or 8 cookies per sheet, if using a medium scoop).Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

White Chip Chocolate Cookies

White Chip Chocolate Cookies - from Nestle

Ingredients

* 2 1/4 cups all-purpose flour
* 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 2/3 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels

Directions

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies - from Crisco container

3/4 cup Jif Creamy Peanut Butter
1/2 stick Crisco Shortening Sticks or 1/2 cup Crisco Shortening
1-1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1-3/4 cups Pillsbury BEST All Purpose Flour
3/4 tsp. baking soda
3/4 tsp. salt

Heat oven to 375 F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Makes 3 dozen cookies.

Chocolate Macadamia Cookies

Chocolate Macadamia Cookies - Reynolds Parchment Paper

1 box (about 18.25 oz) chocolate cake mix
1/4 cup oil
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup mini chocolate chips

Preheat oven to 350 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.

Beat cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.

Stir in white chocolate chips, nuts, and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until set. Slide parchment paper with cookies onto a wire rack to cool. Cool cookies completely before removing with a spatula.

Makes 36.

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies - from Reynolds' Parchment Paper

1-3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1-3/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz) semi-sweet chocolate chunks
1/3 cup chopped peanuts
1/3 cup quick cooking oats

Preheat oven to 375 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg until just blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.

Makes 36.

Easy Pudding Cookies

Easy Pudding Cookies - from Kraft Foods

Prep: 15 minutes
Makes: about 3-1/2 dozen

1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 pkg (3.9 oz) JELL-O Chocolate Instant Pudding
2 eggs
2 cups flour
1 tsp baking soda
1 pkg (6 squares) Baker's White Chocolate, chopped

Heat oven to 350 F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in chocolate.

Drop tablespoons of dough, 2 inches apart, onto baking sheets.

Bake 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on baking sheets; remove to wire racks. Cool completely.

Oatmeal Butterscotch Chip Cookies

oatmeal butterscotch chip cookies! - from thenest.com user litasail


Ingredients:

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 2/3 cups butterscotch chips

Directions:

1. Heat oven to 375° F

2. In a large bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-sized bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture; mix until blended. Stir in oats and butterscotch chips. Drop by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.

4. Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.

Chocolate Mint Cookies

Chocolate Mint Cookies I -

from allrecipes.com

Also seen on Culinary Concoctions by Peabody

Ingredients

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies (Andes mints, broken in half)
  

Directions

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

JIF Peanut Butter Blossoms

Peanut Butter Blossoms - from the JIF website

Ingredients:

•	1/2 cup Crisco® Butter Shortening
•	1/2 cup Jif® Creamy Peanut Butter
•	1/2 cup firmly packed brown sugar
•	1/2 cup granulated sugar
•	1 large egg
•	2 tablespoons milk
•	1 teaspoon vanilla extract
•	1 3/4 cups Pillsbury BEST® All Purpose Flour
•	1 teaspoon baking soda
•	1/2 teaspoon salt
•	Sugar
•	48 foil-wrapped milk chocolate pieces, unwrapped (like Hersheys Kisses)

Directions:

1.	HEAT oven to 375°F.
2.	CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3.	STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4.	SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5.	BAKE 10 to 12 minutes or until golden brown.
6.	TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Yield: 4 Dozen Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies - David McCommack, Mukilteo, WA, Sunset, MAY 2008 - I saw on myrecipes.com

Prep and Cook Time: 50 minutes.

Yield

Makes 5 dozen cookies

Ingredients

• 1 cup butter
• 1/2 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 cups quick-cooking rolled oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Emeril's Peanut Butter - Chocolate Cookies

Emeril's Peanut Butter-Chocolate Cookies - as seen on Good Morning America on Oct 2, 2009

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter cookies you will ever make. A perfect recipe for kids -- no fuss, no muss."

-Emeril Lagasse

Recipe courtesy Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Cooking Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch pattern.

4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Makes about 24 cookies

The Neiman Marcus Cookie

The Neiman Marcus Cookie - as seen on Brown Eyed Baker

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1½ cups chopped walnuts

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool completely and store in an airtight container.

M&M Cookies

M&M Cookies - as seen on Cookie Madness

4 oz unsalted butter, cool (114 grams)
1/2 cup shortening (96 grams)
3/4 cup granulated sugar (144 grams)
1/2 cup packed light brown sugar (50 grams)
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups all purpose flour (210 grams) – spoon and sweep
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cups plain M&Ms
1/3 cup semi-sweet chocolate chips (optional)

Dough requires chilling, so don’t preheat oven yet.

Combine the cool butter and shortening in mixer. Beat until creamy. Add both sugars and continue beating on high for two minutes, scraping bowl. Beat in the vanilla and egg. Continue beating for another minute or until fluffy.

Stir together the flour, salt and baking soda. Add this mixture to the sugar mixture and stir until mixed. Stir in the M&Ms and chocolate chips. Chill batter for about an hour.

Preheat oven to 350 degrees F. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart and bake for 12-14 minutes. Let cool on cookie sheets for about 2 minutes, then transfer to wire rack to cool.

Makes about 22 cookies

Cook's Illustrated Chocolate Chip Cookies

Cook's Illustrated Chocolate Chip Cookies - from Recipezaar, as seen on Pics and Kicks


Ingredients

* 2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
* 1/2 teaspoon table salt
* 1/2 teaspoon baking soda
* 12 tablespoons unsalted butter, melted and cooled slightly (1 1/2 sticks)
* 1 cup brown sugar (light or dark)
* 1/2 cup granulated sugar
* 1 large egg
* 1 large egg yolk
* 2 teaspoons vanilla extract
* 1-2 cup chocolate chips (semi or bittersweet)

Directions

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.).

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.