Time 45m Yield 60 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside. In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets. 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.
Time 50m Yield about 36 cookies Number Of Ingredients 10 Steps:
Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that’s ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest. Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie. Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
Time 1h35m Yield about 30 cookies Number Of Ingredients 9 Steps:
Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Time 1h8m Yield 4 1/2 dozen Number Of Ingredients 11 Steps:
Preheat oven to 350°; lightly grease two baking sheets. In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown. Remove from oven and transfer to a rack to cool.
Time 33m Yield 18 Number Of Ingredients 4 Steps:
Heat oven to 350°F. Stir cookie mix, margarine and egg in medium bowl with spoon (mixture will be crumbly until soft dough forms). Stir in nuts. Spread dough in ungreased square pan, 8x8x2 inches. Bake 25 to 28 minutes or until light golden brown; cool. For 18 bars, cut into 6 rows by 3 rows.
Time 25m Yield 3/4 pound (12 pieces) Number Of Ingredients 8 Steps:
Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.
Yield 20 servings Number Of Ingredients 11 Steps:
Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract. To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt). Fold in chocolate into dough. Mix the dough with the chocolate bar Wrap and chill in the refrigerator for at least 1 hour. Bake at 400°F for 15 minutes. Let cool and serve. Enjoy!
Time 40m Yield 10 Number Of Ingredients 5 Steps:
Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min. Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.
More about “crunchy chocolate chippers recipes”
Time 35m Yield 16 cookies Number Of Ingredients 9 Steps:
In a big bowl cream butter until frothy. Add in sugar and vanilla while beating continously. Add honey and egg. Mix well. In another bowl mix flour, baking soda and salt. Add to butter mixture little by little as to prevent excessive dusting. Fold in chocolate chips and work into a smooth dough. Using your hands take little portions of dough, roll them into balls (approx. the size of a walnut), place on a paper-lined baking sheet and flatten slightly. Bake in the preheated oven at 180°C/350F for 15-20 minutes.
