Chocolate Chip Cookie Recipe

by on October 10, 2011 · 1 comment

in Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe for You to Make Tasty Chocolate Chip Cookies at Home.

Cookies, Cakes and other kinds of desserts are significant in almost all cultures worldwide. These sweet delicacies come in assortments of flavors and aromas, considering the ingredients used in each recipe. When it comes to cookies, the chocolate chip cookies are among peoples’ favorites whether men or women, young or old. Hence, you will find the best chocolate chip cookie recipe as an addition to your daily meals.

Versatility of a Chocolate Chip Cookie Recipe

The assortments of cookies are very overwhelming. These delicacies are ideal as snacks and desserts. People love them with hot chocolate drink, coffee, tea, and even with soda. Since cookies are very versatile, these sweets are also prepared for almost all occasions, from birthdays to anniversaries, and other social gatherings. Thus, there are different chocolate cookie recipes that entail varied ingredients, although some people prefer the taste of home recipes for their cookie-making activities.

Ingredients to Make Chocolate Chip Cookies at Home:

  • One cup of brown sugar
  • One cup of sugar
  • One cup of butter
  • Two eggs
  • Two teaspoons of vanilla extract
  • One teaspoon of baking soda
  • Two teaspoons of hot water
  • Half a teaspoon of salt
  • Three cups of all purpose flour
  • One and half cups of chocolate chips

Homemade Cookies With an Easy to Make Chocolate Chip Cookie Recipe

Homemade cookies are often considered by many people as taste of home recipes.

Please watch this video to make delicious chocolate chip cookie recipe at home very easily.

These types of cookie-making procedures are constructed and invented not only by well-known chefs, but also ordinary individuals who are highly capable of experimenting and exploring their kitchen corners. At times, they accidentally create recipes out of left-over such as those cake recipes from scratch.

Tasty White Chocolate Chip Cookie Recipe with Oatmeal

White chocolate chip cookies with oatmeal has become much-loved by many people, making this menu available in different cake shops, pastry shops, bakeries, and even in coffee shops.

This Video Will Teach you to Make Double Chocolate White Chocolate Chip Cookie Recipe at home.

Perhaps many people love this chocolate chip cookie recipe because it is really delectable and healthy too. It also requires minimal ingredients and entails simple procedures. Aside from the basic ingredients, you can add pecan nuts, enhancing the entire flavor and aroma of this amazing recipe.

We put together many more amazing Chocolate Chip Cookie Recipes on our website for you to make and Chocolate Chip Cookie Recipe for Childrentaste various kinds and flavors of chocolate chip cookies at home.

You may also like to taste our Chewy Peanut Butter Chocolate Chip Cookies , Grand Marnier Chocolate Chip Cookies they are the favorites of mine to make at home. There are also collections of Chocolate Chip Cookie Recipes from scratch that are very practical in times of limited budget and time. These selections are also rich and delectable and ideal for any occasion. Chocolate Chip Cookie Recipes may include nougat filled and other toppings, providing further variations and full flavor to every bite.

In a nutshell, Chocolate Chip Cookies are great additions to every meal specially when children are hungry for dessert. You can also select the best chocolate chip cookie recipe whether for a snack or dessert. Cookies and cakes are delightful especially when baked fresh.


Here are some other Chocolate Chip Cookie Recipe related sites that I found for you to browse.. thanks for visiting Chocolate Chip Cookie Recipe Guide

Chocolate Chip Cookie Recipe


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Solon May 14, 2012 at 1:03 pm

HONEY CINNAMON CHRISTMAS TREES. Honey and cinnamon biscuit dough 200g butter, at room temperature 1/2 cup (80g) icing sugar mixture 1/3 cup (80ml) honey 2 cups (300g) plain flour, sifted 1/4 cup (40g) self-raising flour, sifted 1/4 teaspoon ground cinnamon 2 tablespoons milk Glace icing 2 egg whites, lightly whisked 3 1/4 cups (500g) pure icing sugar 1 tablespoon fresh lemon juice 1 /2 cup desiccated coconut Method Line 2 baking trays with baking paper.

Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.Place flours, cinnamon and milk in a bowl.

Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.Preheat oven to 160b0C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.Using an 8.5cm Christmas tree cutter, cut out biscuits.

Place on prepared trays. Bake,swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.

Repeat with remaining dough.Make glace icing: Using a wooden spoon, lightly beat egg whites. Sift icing sugar over egg white. Stir until smooth. Add lemon juice and stir until well combined.Spread biscuits with icing, leaving a 2mm border. Sprinkle with coconut.

Set aside for 1 hour to set. Serve or gift wrap.CHRISTMAS BELLS Ingredients 1 quantity honey and cinnamon biscuit dough (see related recipe)1/3 quantity glace icing (see related recipe)silver Cachous, to decorate Method Using a 6.5cm bell cutter, cut out biscuits. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden.

Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Place icing in a piping bag fitted with a 2mm nozzle. Pipe small linked dots around edge of biscuits. Decorate joins between dots with Cachous.
Set aside for 1 hour to set. Serve or gift wrap.CANDY CANE BISCUITS Ingredients 2 cups plain flour 1/2 cup icing sugar mixture 200g butter, chopped 1 teaspoon vanilla essence 1 1/2 cups pure icing sugar 1 egg white, lightly whiskered food colouring cellophane and ribbon, to decorate Method Line 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter.

Process in short bursts until the mixture resembles coarse breadcrumbs.Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together.

Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180b0C.

Bake biscuits for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.Sift pure icing sugar into a bowl. Add egg white. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags.

Secure with ribbon.CHOCOLATE Panforte Ingredients Melted butter, to grease Edible rice-paper sheets, to line 175g (1 cup) mixed glace fruit, finely chopped 85g (1/2 cup) blanched almonds 80g (1/2 cup) pine nuts 75g (1/2 cup) plain flour 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground cardamom 1/2 tsp ground nutmeg 110g (1/2 cup) white sugar 125ml (1/2 cup) honey 125g good-quality dark chocolate, coarsely chopped Icing sugar, to dust Method Preheat oven to 180b0C.

Brush a 20cm (base measurement) spring form pan with butter to lightly grease. Line the base and side with edible rice paper.Combine the mixed glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom and nutmeg in a large bowl.Combine the sugar and honey in a medium saucepan over low heat.

Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Remove from heat and stir in the chocolate. Add to the fruit mixture and, working quickly, stir with a wooden spoon until combined.Spoon the mixture into the lined pan and smooth the surface.

Bake in oven for 30 minutes or until just firm. Set aside in the pan for 5 minutes to cool slightly before carefully transferring to a wire rack to cool completely.Dust the Panforte with icing sugar. Cut into wedges to serve.LEMON PASSION FRUIT SHORTBREAD STARS Ingredients 225g

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