BOB Recipes: A trio of Chocolate Chip Cookies recipes

from:  Ghirardelli
Product:  Semi-Sweet Chocolate Chips

BOB Recipe:  Ghirardelli Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 F.  Stir flour with baking soda and salt; set aside.

In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, mix on low speed until incorporated.  Gradually blend dry mixture into creamed mixture.  Stir in chocolate chips and nuts.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9 to 11 minutes or until golden brown.

Yield:  4 dozen cookies

from:  Eillien’s
Product:  Semi-sweet chocolate chips

BOB Recipe:  Chocolate Chip Cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
12 oz semi-sweet chocolate chips (2 cups)
chopped nuts as desired

Combine flour, baking soda and salt.  In a separate bowl, combine butter, sugar, brown sugar and vanilla extact; beat until creamy.   Beat in eggs.

Gradually add flour mix.  Stir in chocolate chips and nuts.  Drop onto ungreased cookie sheet.  Bake in a preheated 375  F oven for 10 minutes.  Makes about 50 4″ cookies.

from:  Baker’s Corner
Product:  Semi-sweet Chocolate Chips

BOB Recipe:  Chocolate Chip Cookies

1 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups semi-sweet chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups flour

Preheat oven to 375 F.  Cream together butter, sugars, eggs, soda, salt and vanilla.  Mix in remaining ingredients.  Drop by teaspoonfuls, 2 inches apart onto greased cookie sheets.  Bake 12-15 minutes or until lightly browned.

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