DirectionsAll you need: 1 stick (1/2 cup) of softened butter*. 1 egg. Baking instructions: Set oven to 375 degrees F. *Butter should be completely softened or slightly melted. To soften butter directly from the refrigerator, heat in microwave unwrapped for 10 to 15 seconds. Margarine or spread may be used in place of butter. Combine cookie mix, softened butter and egg in medium bowl. Mix until soft dough is formed. Form dough by rounded teaspoons. Place onto ungreased baking sheet 2 inches apart. Bake at 375 degrees F 8 to 10 minutes or until edges are set. Allow to cool for 2 minutes before removing from baking sheet. Store cookies in airtight container. Tip: allow baking sheet to cool between batches. Tips & tricks: Stir 1/2 cup chopped nuts into prepared cookie dough prior to baking. Prepare your favorite variety of Pillsbury® Purely Simple™ frosting mix according to package directions. Spread on the flat side of baked, cooled cookies. Gently press two cookies together to form sandwiches. Dip one half of each cookie into melted chocolate. Allow excess to drip off before placing cookie on wire rack. Let stand 30 minutes or until chocolate is set. If desired, substitute 1/2 cup vegetable shortening and 1 tablespoon water for 1/2 cup butter. We recommend using Crisco® all-vegetable shortening. Show
DescriptionPillsbury Purely Simple™ Chocolate Chip Cookie Mix. New! Simply no colors, preservatives or artificial flavors. Makes 3 dozen. Per 1/18 package: 120 calories. 1g sat fat, 5% DV. 140mg sodium, 6% DV. 12g sugars. See nutrition facts for prepared product information. Other DescriptionMade with 35% recycled fiber. Questions or comments? 1-800-767-4466. Visit us at pillsburybaking.com. ©/™/® The J.M. Smucker Company. Pillsbury, The Barrelhead logo and the doughboy character are trademarks of the Pillsbury Company, LLC, used under license. Nutrition FactsServing Size: 0.055 packageServings per Container: 18
IngredientsWheat Flour, Sugar, Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Milk Fat, Cocoa Butter, Soy Lecithin, Vanilla), Canola Oil, Corn Starch, Baking Soda, Salt, Vanilla. WarningsContains milk, soybean and wheat ingredients. Distributor The J.M. Smucker Company UPC00051500928738 This post may contain affiliate links. Please read my disclosure policy. Meet…the absolute BEST chocolate chip cookie recipe. They’re perfectly soft and chewy and buttery, loaded up with chocolate chips, easy to make, and downright delicious. Breaking news here from our tiny little kitchen here in Spain… …we have a brand new oven!!! ♡ Notably, we have a brand new oven that actually works. You know, one that doesn’t shut off in the middle of cooking, that actually heats to the correct temperature, that that doesn’t char the tops of everything…it’s nothing fancy, but after having had to put up with a wildly-dysfunctional oven for over a year, this simple new addition to our casita feels like a total game changer. For the first time since moving to Spain, I actually feel excited to bake again. And the timing couldn’t be better with the arrival of holiday cookie baking season! So to celebrate this month, we’ve promised to bake up a sampler of all of the most classic American cookies here for our European friends to try. (Which has been super fun so far…they absolutely adore American cookies!) And here on the blog, I thought that I would circle back with a week full of my favorite cookie recipes for anyone else around the world who’s in the mood for some holiday cookie baking! I’ve lined up seven of my most classic faves for you, complete with some new photos and updated baking tips. And today, there of course seemed like only one proper way to kick things off. Meet…my all-time favorite recipe for the softest, chewiest, dreamiest, hands-down best chocolate chip cookies. I first shared this chocolate chip cookie recipe on the blog a few years ago. And years later, it is still my go-to, and I’m happy to report that it has now become so many of yours as well! These chocolate chip cookies are super-soft and chewy, they’re perfectly buttery and vanilla-y, they’re loaded up with as many (or as few) chocolate chips as your heart desires, and in my cookie-loving opinion, they are simply the best. So if you’re looking for a few chocolate chip cookie recipe to try this season, bookmark this one and give it a try. It’s a keeper! The BEST Chocolate Chip Cookie Recipe | 1-Minute VideoTips For The Best Chocolate Chip Cookies:So what is it exactly about this classic chocolate chip cookie recipe that makes it such a winner? Here are a few key CCC factors and tips that I’ve learned over the years…
Chocolate Chip Cookie Ingredients:Alright, now that you know the tips, let’s make our ingredient list! To make this chocolate chip cookie recipe, you will need:
How To Make Chocolate Chip Cookies:To make chocolate chip cookies, simply…
Possible Add-Ins:Want to mix things up with your CCCs? Feel free to add in:
How To Store These Cookies:Baked Cookies: To keep already-baked cookies, store them in an airtight container for up to 4 days. Or you can freeze the cookies for up to 3 months. Cookie Dough: To keep cookie dough, store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months. More Favorite Cookie Recipes:Looking for more delicious cookie inspiration? Feel free to check out our full collection of cookie recipes, or any of these other favorite classic cookies:
DescriptionMy all-time favorite chocolate chip cookie recipe! See notes above for possible ingredient variations, plus options for how to store your cookies and dough.
NotesPrep time: Please note that the prep time listed above does not include chilling time. To chill the dough faster: Shape the dough into 1-inch balls. Place them on a baking sheet that is covered with either parchment paper or a silicone baking mat, then chill the entire sheet in the refrigerator for 20 minutes or until the dough is chilled through. Then bake as directed. Source: Recipe adapted from The Food Network. This post contains affiliate links. posted on November 26, 2018 by Ali Can you mix shortening and butter in cookies?Combining two different fats such as margarine and shortening will give a recipe some of each fat's best qualities. For example, by using both butter and shortening in a cookie recipe, you will get the wonderful flavor of butter, while the shortening will keep the cookies from spreading too flat.
Is it better to use butter or shortening for chocolate chip cookies?Cookies made with only butter may not rise as much and may spread a bit more, but the edges will be crispier and will have a rich buttery taste. Cookies made with only shortening will result in a cookie that bakes higher and holds its shape better during baking.
What makes a crispier cookie butter or shortening?Cookies made with butter, especially high-sugar recipes, tend to be flatter and crispier than cookies made with shortening. Because of butter's low melting point, the dough tends to spread during baking before the structure sets.
How do you upgrade Pillsbury cookie dough?You can upgrade your cookie dough by adding spices to it, said Tracy Wilk, lead chef at the Institute of Culinary Education. This can lead to a warm, spicy cookie. To do so, combine ground cinnamon, ginger, and sugar, and then roll your balls of cookie dough in the mix before baking.
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