MOM'S AMBROSIA CHOCOLATE CHIP COOKIES
These are the cookies my mom used to make and I haven't found a better recipe anywhere! I also like to mix in white chocolate chips or the Nestle swirled chips. Just make sure to put some of the swirled chips on top of each ball right before you cook them.
Provided by Allison Hurst
Categories Dessert
Time 50m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, stir together flour, baking soda and salt.
- Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add vanilla and egg. Beat well.
- Add dry ingredients to creamed mixture. Mix well.
- Add chocolate chips. Mix well.
- Roll a heaping teaspoon of dough into a ball.
- Place each ball 2" apart on an ungreased cookie sheet.
- Bake in preheated oven for 10-15 minutes.
- Remove from oven and place cookies on a cooling rack.
Nutrition Facts : Calories 134.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 17.5, Sodium 97.7, Carbohydrate 17.2, Fiber 0.7, Sugar 11.1, Protein 1.3
MY MOM'S BEST CHOCOLATE CHIP COOKIES
It took my mom some time to perfect this chocolate chip cookie recipe. She was determined to not have any hard or burned cookies. She tried all kinds of tips that she had been given from friends and co-workers. Such as making the cookie dough the night before and letting it sit in the fridge over night before baking, etc. One day she finally figured out what worked for her. Essentially it is the Nestle Toll House recipe with two minor tweaks that make this cookie soft, chewy and all around good. Even the next day it is still SOFT and not hard as some cookies tend to get. The small changes that are made make for a thicker better cookie, give it a try.
Provided by ChrissyVas
Categories Chocolate Chip Cookies
Time 1h
Yield 54 48 Cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375.
- In a large mixing bowl combine the dry ingredients and set aside.
- Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
- Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
- When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
- Grease two 14 X 17 cookie sheets.
- I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
- Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
- Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.
Nutrition Facts : Calories 187, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.9, Sodium 200.8, Carbohydrate 25.3, Fiber 0.7, Sugar 14.9, Protein 2.1
MOM'S CHOCOLATE CHIP COOKIES
"My mom always brightened my lunch with these yummy cookies," shares Tammy Orr of Wharton, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
MOM'S CHOCOLATE CHIP COOKIES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Pam
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g
MOM'S BEST CHOCOLATE CHIP COOKIES
This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
Provided by KARATEMOM1
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
- 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.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 28.9 g, Cholesterol 32.4 mg, Fat 10.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 182.3 mg, Sugar 20.1 g
AMBROSIA OATMEAL CHOCOLATE CHIP COOKIES
Make and share this Ambrosia Oatmeal Chocolate Chip Cookies recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Drop Cookies
Time 10m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream butter and.
- sugar until light and fluffy.
- Mix in eggs and vanilla.
- Sift together flour, baking powder and salt. Add to creamed mixture. Blend thoroughly.
- Stir in oats and chocolate chips, mix well.
- Drop by tablespoons onto ungreased cookie sheets.
- Bake at 350° for 10-12 minutes.
- Cool 1 minute before removing from cookie sheet and placing cookies on cooling rack.
Nutrition Facts : Calories 171.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 23.9, Sodium 104.6, Carbohydrate 23.3, Fiber 1.2, Sugar 13.9, Protein 2.1
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