Colleens Insane Chocolate Chip Cookies Food

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CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 36 to 40 cookies

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks

Steps:

  • Preheat the oven to 350 degrees.
  • Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
  • Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

COLLEEN'S INSANE CHOCOLATE CHIP COOKIES



Colleen's Insane Chocolate Chip Cookies image

i took the basic recipe from the Silver Palate cook book, but jazzed it up alot...you can make it without the jazz but then they aren't insane....and what is fun about being sane?

Provided by Momma2theMax

Categories     Drop Cookies

Time 40m

Yield 5 dozen

Number Of Ingredients 11

1/2 lb sweet butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) bag chocolate chips (I recommend dark or semisweet)
1 cup chopped pecans
1 cup unsweetened dried shredded coconut

Steps:

  • preheat oven to 350, grease or cover cookie sheet with parchment.
  • cream together butter, sugars until light and fluffy.
  • add eggs and vanilla, beat well.
  • in a seperate bowl combine flour baking soda and salt.
  • combine dry ingredients with the butter sugar mixture, and mix well.
  • add chocolate chips and"insanity" coconut and pecans.
  • drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
  • bake for 8-10 minutes or until the centers just begin to set.
  • cool on the sheet for 5 minutes and then transfer to a rack to cool completely-- i doubt you'll have many cooled completely--.

COLLEEN'S CHOCOLATE CHIP COOKIES (FROM THE OLALLIEBERRY INN)



Colleen's Chocolate Chip Cookies (From the Olallieberry Inn) image

I stayed at the Olallieberry Inn in Cambria about 20 years ago, and the innkeeper was kind enough to give me the recipe for the amazing chocolate chip cookies they put out every afternoon. I have lost and found this recipe (written on a small piece of Olallieberry Inn stationery) numerous times over the years, so I'm posting it here so I never lose it again! I have posted it exactly as she wrote it, though I usually omit the pecans. Simple and delicious recipe.

Provided by julicle

Categories     Chocolate Chip Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 8

2/3 cup butter
2/3 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/4 cups chocolate chips
2/3 cup pecans

Steps:

  • Mix first 3 ingredients, add eggs and vanilla.
  • Add flour, mix well.
  • Add chocolate chips and pecans, mix well.
  • Bake at 325 for 15-17 minutes.

Nutrition Facts : Calories 119.2, Fat 6.8, SaturatedFat 3.4, Cholesterol 14.9, Sodium 28.1, Carbohydrate 14.6, Fiber 0.7, Sugar 9.9, Protein 1.2

ALLISON'S SUPREME CHOCOLATE CHIP COOKIES



Allison's Supreme Chocolate Chip Cookies image

Extra rich chocolate chip cookies. These stay soft a long time!

Provided by Maria Allison

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 13

½ cup shortening
½ cup butter, softened
¾ cup packed brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!

Nutrition Facts : Calories 294.1 calories, Carbohydrate 35.4 g, Cholesterol 25.7 mg, Fat 16.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 186.7 mg, Sugar 21.2 g

THIN AND CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!

Provided by pho1962

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 8

2 ½ sticks butter, at room temperature
1 cup dark brown sugar
½ cup white sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
  • Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g

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