Time 30m Yield 72 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350°F Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Yield: 72 servings (Serving size: 6 dozen).
Time 1h40m Yield 72 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Time 1h30m Yield 72 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sift together flour and baking soda. Beat butter, applesauce, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in instant pudding until well blended. Stir in eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Blend flour mixture into butter mixture until just incorporated. Fold in chocolate chips, raisins, and walnuts; mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Cool on wire racks.
Time P1DT12h45m Number Of Ingredients 11 Steps:
Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.) Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended. Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together. For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish. When ready to bake, preheat oven to 350 and line cookie sheet with parchment paper or non-stick baking mat. Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 9-11 minutes until light brown on top and slightly brown around the edges. Note: alternatively, you can bake at 325 for 13-15 minutes for a paler, more gooey cookie. Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.
Time 1h10m Yield Makes about 3 dozen Number Of Ingredients 9 Steps:
Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Time 27m Yield 72 cookies, 72 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 mins in the preheated oven. Edges should be golden brown.
Time 35m Yield 48-72 cookies, 24 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 325F. Sift together flour, baking soda, baking powder, and salt into a small bowl. In a large bowl, cream crisco, sugars, and vanilla. Add eggs one at a time, beating well after each addition. Beat in flour mixture one cup at a time. Stir in morsles. Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet. Bake at 325 F for 11-12 minutes. Allow to rest on cooling rack 10 minutes. Enjoy!
Time 1h5m Yield 12 cookies Number Of Ingredients 10 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 falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) 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. Cool completely before serving. Enjoy!
Time 18m Yield 3 dozen cookies, 36 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 deg. Sift together the flours and baking soda, set aside. In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Beat in the eggs and vanilla. Slowly blend in the flour mixture followed by the rolled oats. Finally, stir in the chocolate chips, butterscotch chips, and M&M’s or Reese’s. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes, or until cookies just start to turn golden. Cool on wire rack. *Note: can use any flavor instant pudding, and sugar-free versions as well. My favorite is one package vanilla and one package butterscotch, but I’ve also used pistachio and added green food coloring for St. Patrick’s Day. *Note: the measurements on the chocolate chips, butterscotch chips, and M&M’s or Reese’s are just estimates— I usually just pour some in and stir, then add more as needed.
Time 27m Yield 72 cookies Number Of Ingredients 12 Steps:
preheat oven to 350 degrees. Sift together flour, baking soda and salt; set aside. Cream together butter, shortening and sugars. Beat in the pudding mix until well blended. Add the eggs and vanilla. Blend in the flour mixture and stir in the chocolate chips and toffee bits, or nuts. Drop by rounded spoonfuls (I use a cookie scoop) onto ungreased or parchment lined cookie sheets. Bake 10-12 minutes until golden brown around the edges and soft in the center. Allow to cool on sheets for a few minutes before removing to racks to cool completely.
More about “award winning soft chocolate chip cookies recipes”
Time 35m Yield 72 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Sift together flour and baking soda in a medium bowl, set aside. Cream together butter, brown sugar, and white sugar in a large bowl. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Add flour mixture to the butter mixture until it’s well incorporated. Fold in chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake in batches in the preheated oven until the edges are golden brown, 10 to 12 minutes, switching racks halfway through.
