Chocolate Chip Cookie Recipie

The site provides you with hundreds of chocolate chip cookie recipies to choose from. ENJOY!!

Acme Chocolate Chip Cookies

• 1 cup butter, softened
• 1 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1 1/2 cups firmly packed brown sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 5 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 (12-ounce) packages or 4 cups semisweet chocolate chips
• 2 cups chopped nuts, optional

1. Preheat oven to 350°F.
2. In a bowl cream together butter, shortening, sugar, brown sugar and vanilla with an electric mixer on medium speed. Stir in eggs; beat until thoroughly combined. Add flour and baking soda; mix well. Fold in chocolate chips and nuts.
3. Drop dough by teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake for 10 to 12 minutes or until golden brown. Let cool slightly on baking sheet before transferring to a wire rack.
   Makes 60 cookies.

Chewy Jumbo Chocolate Chip Cookies

• 3 1/4 cups all-purpose flour
• 1 cup cake flour*
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups LAND O LAKES® Butter, softened
• 1 1/4 cups granulated sugar
• 1 1/4 cups firmly packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups semi-sweet chocolate chips or chunks (We recommend NESTLÈ® TOLL HOUSE® Morsels or chunks)

1. Heat oven to 375°F.
2. Combine flour, cake flour, baking powder and baking soda in medium bowl; set aside.
3. Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed (1 minute).
   Reduce speed to low.
4. Continue beating, gradually adding flour mixture, until well mixed (2 to 3 minutes). Stir in chocolate chips by hand. Drop dough by 1/4 cupfuls 2-inches apart onto baking sheets

Chocolate Oatmeal Chippers

• 1 1/4 cups all-purpose flour
• 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 pound (2 sticks) butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-ounces) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 1 3/4 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup chopped nuts (optional)
• Heat oven to 375°F.

1. In medium bowl, combine flour, cocoa, baking soda and salt; mix well. In large bowl, beat butter, sugars and vanilla extract with electric mixer until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels, oats and nuts.
2. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
   Bake 9 to 12 minutes or until edges are set but centers are still soft. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
   Makes 4 dozen.

Bar Cookie Variation: Preheat oven to 350°F. Grease 15 x 10-inch jelly roll pan. Prepare dough as above. Spread into prepared pan. Bake for 25 to 30 minutes. Cool in pan on wire rack. Makes about 4 dozen bars.

Recipe provided courtesy of The Quaker Oats Company.

Julie's Sour Cream Chocolate Chip Cookies

• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/2 cup vegetable shortening
• 1 (8-ounce) container sour cream
• 1 1/2 teaspoons pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (18-ounce) package semisweet chocolate chips

1. Beat sugar, eggs and shortening in a large bowl until light and fluffy. Beat in sour cream and vanilla until smooth. Sift together flour, baking soda, baking powder and salt in a small bowl. Gradually add to creamed mixture. Stir in chocolate chips. Refrigerate for 1 hour.
2. Preheat oven to 400°F.
3. Drop dough by tablespoonfuls 2-inches apart onto baking sheets.
4. Bake for 8 to 10 minutes or until golden brown around the edges. Let stand for 2 minutes before removing to a wire rack to cool.
5. Makes 36 cookies.