Chocolate Chip Cookies I
½ cup (125mL) brown sugar
3 ⅓ tbsp (50mL) white sugar
1 egg
1 tsp (5mL) vanilla
1 cup (250mL) sifted flour
½ tsp (2mL) baking soda
¼ tsp (1mL) salt
½ cup (125mL) chocolate chips
Preheat oven to 350°F. lightly grease cookie sheet. Cream margarine. Gradually add sugars. Beat in egg and vanilla. Sift together flour, baking soda, and salt. Gradually stir into sugar and margarine. Stir in chocolate chips. Drop from spoon onto cookie sheet. Bake about 10 minutes. Cool on wire rack.
Cooking Class
Double Chocolate Chip Cookies
1 + ½ + 1/3 cup (450mL) flour
½ tsp (2mL) baking soda
1 cup (250mL) margarine, softened
1 tsp (5mL) vanilla
1 cup (250mL) white sugar
½ cup (125mL) brown sugar
1 egg
⅓ cup (75mL) cocoa
2 tbsp (30mL) milk
1 cup (250mL) chocolate chips
Preheat oven to 350°F. combine flour and baking soda and set aside. In a medium bowl cream margarine. Add vanilla and sugars and beat until fluffy. Beat in egg. At low speed beat in cocoa, then milk. With a wooden spoon mix in dry ingredients until just blended. Stir in chocolate chips. Drop by rounded teaspoons onto foil lined cookie sheets. Bake for 12 minutes. Use fingerprint test to test for doneness. Remove from oven, cool before removing from pan.
Cooking class
Chocolately Chocolate Chip
200mL (¾ cup) flour
2mL (½ tsp) baking soda
40mL (2 tbsp + 2 tsp) cocoa powder
1mL (¼ tsp) salt
125mL (½ cup) margarine
75mL (1/3 cup) white sugar
90mL (¼ cup + 2 tbsp) brown sugar
1 egg
5mL (1 tsp) vanilla
200mL (¾ cup) chocolate chips
Combine flour, baking soda, (cocoa powder), and salt. Set aside. In another bowl cream margarine, sugars, and vanilla. Beat in egg. Mix in dry ingredients. Stir in chocolate chips. Drop by teaspoon onto cookie sheet. Bake 10 min until ready.
Cooking Class Grade 12
Chocolate Chip Cookies II
250mL (1 cup) flour
2mL (½ tsp) baking soda
1mL (¼ tsp) salt
125mL (½ cup) margarine
90mL (¼ cup + 2 tbsp) white sugar
90mL (¼ cup + 2 tbsp) brown sugar
1 egg
5mL (1 tsp) vanilla
200mL (¾ cup) chocolate chips
Combine flour, baking soda, (cocoa powder), and salt. Set aside. In another bowl cream margarine, sugars, and vanilla. Beat in egg. Mix in dry ingredients. Stir in chocolate chips. Drop by teaspoon onto cookie sheet. Bake 10 min until ready.
Cooking Class Grade 12
Chocolate Chip V
250mL (1 cup) flour
2mL (½ tsp) baking soda
1mL (¼ tsp) salt
125mL (½ cup) margarine
90mL (¼ cup + 2 tbsp) white sugar
90mL (¼ cup + 2 tbsp) brown sugar
1 egg
5mL (1 tsp) vanilla
200mL (¾ cup) chocolate chips
Combine flour, baking soda, (cocoa powder), and salt. Set aside. In another bowl cream margarine, sugars, and vanilla. Beat in egg. Mix in dry ingredients. Stir in chocolate chips. Drop by teaspoon onto cookie sheet. Bake 10 min until ready.
Cooking Class Grade 12
Original Nestlé Tollhouse Chocolate Chip Cookies
Yield: 5 dozen
2 ¼ cup (565mL) flour
1 tsp (5mL) baking soda
1 tsp (5mL) salt
1 cup (250mL) butter, softened
¾ cup (195mL) sugar
¾ cup (195mL) brown sugar
1 tsp (5mL) vanilla extract
2 eggs
12 ounces=2 cups (500mL) Nestlé Toll house ® semisweet chocolate morsels
1 cup (250mL) chopped nuts
Combine flour, baking soda and salt. Set aside. In large bowl combine butter, sugar, brown sugar and vanilla. Beat until creamy. Add egg and beat. Gradually add dry mixture. Stir in chocolate morsels and nuts. Drop by tablespoon onto ungreased cookie sheet. Bake at 375° for 9-11 minutes
Cooking Class Grade 12
Joyous Chocolate Chip Cookies
Yield: 4 dozen
3 cups (750mL) flour
1 tsp (5mL) baking soda
1tsp (5mL) salt
½ cup (125mL) butter
¼ cup (65mL) shortening
½ cup (125mL) sugar
1 cup (250mL) brown sugar
1 tsp (5mL) vanilla
2 eggs
1 tbsp (15mL) milk
3 tbsp (45mL) dark corn syrup
½ cup (125mL) broken pecans
12 oz=2 cups (500mL) semi-sweet chocolate chips
Sift flour, baking soda and salt, set aside. Cream butter and shortening together, gradually add sugars and cream thoroughly. Mix vanilla, egg, milk and corn syrup then add to creamed mix. Beating until blended. Gradually add dry ingredients, mixing well. Add chocolate chips and nuts. Drop by teaspoon onto greased baking sheet. Bake at 350°F for 7-10 min.
Cooking Class Grade 12
Chocolate Chip Cookies III
Yield: 4 dozen
1 cup +2 tbsp (265mL) flour
½ tsp (2 mL) baking soda
½ tsp (2mL) salt
½ cup (125mL) butter
6tbsp (90mL) sugar
6tbsp (90mL) brown sugar
1 egg
½ tsp (2mL) vanilla
½ cup (125mL) chopped nuts (optional)
6 oz=1 cup (250mL) semi-sweet chocolate chips
Sift flour, then measure. Resift with baking soda and salt. Set aside. Cream butter, add sugars gradually, continue beating until creamy. Beat in egg and vanilla. Stir in sifted ingredients. Stir in nuts and chocolate chips. Drop by teaspoon onto greased baking sheet. Bake at 350°F for 8-10 min
Cooking Class Grade 12
Sour Cream Chocolate Chip Cookies
Yield: 4 dozen
2 cups (500mL) flour
1 tsp (5mL) baking soda
1 tsp (5mL) salt
1 cup (250mL) butter/margarine
1 cup (250mL) sugar
½ cup (125mL) brown sugar
2 eggs
2 tsp (10mL) vanilla
1/3 cup (80mL) sour cream
1 cup (250mL) chopped nuts
12 oz=2 cups (500mL) semi-sweet chocolate chips
Sift together flour, baking soda and salt, set aside. Combine butter, sugars, eggs and vanilla and beat until creamy. Add sifted ingredients and blend well add nuts and chocolate chips. Drop by teaspoon onto ungreased baking sheet. Bake at 350°F for 8-10 min.
Cooking Class Grade 12
Macadamia Milk Chocolate Chip Cookies
Yield: 2 dozen
2 ¼ cups (565mL) flour
1 tsp (5mL) baking soda
½ tsp (2mL) salt
1 cup (250mL) margarine
¾ cup (190mL) sugar
¾ cup (190mL) brown sugar
2 eggs
1 ½ tsp (7mL) vanilla
2 cups (500mL) large milk chocolate chips
¾ cup (190mL) chopped macadamia nuts
½ cup (125mL) flaked coconut
Sift together flour, baking soda and salt, set aside. Cream margarine, gradually add sugars and beat until fluffy. Add eggs one at a time. Mixing well after each addition. Stir in vanilla, add sifter ingredients. Beat until well blended. Stir in milk chocolate chips, macadamia nuts and coconut. Drop by ¼ cup onto ungreased baking sheets, placing cookies 3 inches apart. Bake at 375°F for 16-19 min.
Cooking Class Grade 12
Chocolate Chip Cookies IV
Yield: 3-4 dozen
3 cups (750mL) flour
1 tsp (5mL) baking soda
1 tsp (5mL) salt
1 cup (250mL) margarine
1 1/3 cup (335mL) sugar
2/3 cup (170mL) brown sugar
1 ½ tsp (7mL) vanilla
2 extra large eggs
18oz=3cups (750mL) semi-sweet chocolate chips
Combine flour, baking soda, salt. Set aside. Cream margarine with sugars until light. Beat in vanilla and eggs until smooth. Beat dry into cream a little at a time. Add chocolate and stir to mix. Drop by tablespoon onto parchment lined baking sheets. Bake at 375°F for 12 min.
Cooking Class Grade 12
Chocolate Chip Cookies VII
Yield: 8 dozen
2 cups + 4tbsp (560mL) flour
1 tsp (5mL) baking soda
1 tsp (5mL) salt
1 cup (250mL) sugar
½ cup (125mL) brown sugar
2 eggs
1 tsp (5mL) vanilla
1 cup (250mL) butter/margarine
12 oz=2 cups (500mL) semi-sweet chocolate chips
2 cups (500mL) coarsely chopped walnuts (optional)
Sift flour, baking soda and salt. Add sugars, egg, vanilla and butter and beat with a wooden spoon until well combined. Stir in chocolate chips and nuts. Drop by teaspoon onto ungreased baking sheet about 2” apart bake at 375°F for 10-12 min. or until golden.
Cooking Class Grade 12
Three-Chip Chocolate Chip Cookies
Yield: 3-4 dozen
2 ½ cups (625mL) flour
1 tsp (5mL) baking soda
½ tsp (2mL) salt
½ cup (125mL) butter/margarine
½ cup (125mL) shortening
½ cup (125mL) sugar
1 cup (250mL) light brown sugar
2 eggs
2 tbsp (30mL) light corn syrup
2 tbsp (30mL) water
2 tsp (10mL) vanilla
12 oz=2cups (500mL) semi-sweet chocolate chips
8oz pkg Fred’s White Chocolate Chips
2x3 ½ oz pkg Lindt chocoletti Swiss milk chocolate
2x3oz Lindt Milk chocolate Bars broken into squares
Combine flour, baking soda, salt. Set aside. Cream together butter/margarine, shortening, eggs, corn syrup, water and vanilla and beat well. Add dry to creamed and beat well. With large wooden spoon gently stir in all chocolate pieces. Chill dough at least 1 hr. with moistened hands roll dough into walnut sized balls. Place on baking sheets lined with foil (do not grease foil). Bake at 375°F for 10-12 min until very lightly browned
Cooking Class Grade 12
Black Walnut Chocolate Chip Cookies
Yield: 4 dozen
3 cups (750mL)
1 ¼ tsp (6mL) baking soda
1 tsp (5mL) baking powder
1 cup (250mL) sugar
1 cup (250mL) brown sugar
1 cup (250mL) shortening
2 eggs
2 tsp (10mL) vanilla
½ cup (125mL) water
2 tbsp (30mL) powdered buttermilk
18oz=3 cups (750mL) chocolate chips
1 cup (250mL) chopped black walnuts
Sift together flour, baking soda and baking powder, set aside. Cream sugars and shortening until smooth. Beat in eggs and vanilla. Mix powdered buttermilk with water until smooth. Add to creamed mixture. Stir in sifted ingredients until well blended. Add chocolate chips and nuts, stirring until evenly mixed in. Drop by tablespoons onto greased baking sheets. Bake at 400°F for 10-12 min.
Cooking Class Grade 12
Tiger-striped Chocolate Chip Cookies
Yield: 4 dozen
2 ½ cups (625mL) flour
1 tsp (5mL) baking soda
¼ tsp (1mL) salt
1 cup tub margarine
½ cup (125mL) creamy peanut butter
1 cup (250mL) sugar
1 cup (250mL) brown sugar
2 eggs
1 tsp (5mL) vanilla
8oz milk chocolate bar in ¼ to ½ inch chunks
1 cup (250mL) semi-sweet chocolate chips
Sift together flour, baking soda and salt, set aside. Cream margarine, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add sifted ingredients and mix well. Gently stir in milk chocolate chunks. Melt chocolate chips. Carefully stir melted chocolate into cookie dough. Do not blend into dough, chocolate should be swirled for stripes. Drop by teaspoon onto ungreased baking sheet. Bake at 350°F for 10-12 min.
Cooking Class Grade 12
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