Chocolate Chip Cookies Recipe

AuthorSteve Nubie
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Chocolate chip cookies are a family classic and the cookie dough is easy to make using your bread machine.  This recipe calls for the traditional semi-sweet chocolate chips and the optional addition of chopped walnuts.  These cookies are finished in the oven on an ungreased baking the sheet.  The amount of butter in the cookie dough compensates and the cookies won’t stick to the pan. 

An important thing to remember is that the ingredients should be added to the bread pan in stages.  A cookie dough setting is preferred if your bread machine has one.  The cookie dough setting does not add heat for a rising cycle.  If you don’t have a cookie dough setting you can use the basic dough setting but remove the dough before the rising cycle begins.  You don’t want to partially bake the dough before dropping dollops of dough on a baking sheet.  After the butter and sugar is blended you add the other ingredients with the flour, chocolate chips and nuts added last.  When the dough looks blended you can stop the cycle and using a spoon, dollop onto the baking sheet in the size you like.

A critical step is to let the cookies cool on the pan for about 5-minutes and then to carefully remove and stack them one against another on a cooling rack using a spatula.  If you plan to store them for any length of time, put them into resealable plastic bags and either store in the fridge or the pantry.  They’re great when dipped in milk or coffee or just eat them as they are.

INGREDIENTS:
 1 cup of butter softened
 1 cup of white sugar
 1 cup of brown sugar
 2 eggs
 2 teaspoons of vanilla extract
 1 teaspoon of baking soda dissolve in 2 teaspoons of hot water
 ½ teaspoon of salt
 3 cups of all-purpose flour
 2 cups of semi-sweet chocolate chips
 1 cup of chopped walnuts
DIRECTIONS:
1

Preheat the oven to 350 degrees F (175 degrees C).

2

Place the soft butter, white sugar and brown sugar into the bread pan and begin the cookie dough cycle.

3

When the combination looks blended add the remaining ingredients except the flour, chocolate chips and nuts.

4

Let the cycle continue and once the additional ingredients look blended, and the chocolate chips and nuts.

5

When all of the ingredients appear blended, use a tablespoon to remove a dollop of cookie dough and use either your finger or another spoon to drop the dough onto the baking sheet. Make sure you keep some space between the dough because the cookies will flatten and spread as they bake.

6

Bake for 10 to 20 minutes in the preheated oven until the cookie edges turn brown.

7

Let rest on the baking sheet for 5 minutes and then using a spatula, remove to a cooling rack or stack on a platter with the edges over-lapping one next to the other.

Ingredients

INGREDIENTS:
 1 cup of butter softened
 1 cup of white sugar
 1 cup of brown sugar
 2 eggs
 2 teaspoons of vanilla extract
 1 teaspoon of baking soda dissolve in 2 teaspoons of hot water
 ½ teaspoon of salt
 3 cups of all-purpose flour
 2 cups of semi-sweet chocolate chips
 1 cup of chopped walnuts

Directions

DIRECTIONS:
1

Preheat the oven to 350 degrees F (175 degrees C).

2

Place the soft butter, white sugar and brown sugar into the bread pan and begin the cookie dough cycle.

3

When the combination looks blended add the remaining ingredients except the flour, chocolate chips and nuts.

4

Let the cycle continue and once the additional ingredients look blended, and the chocolate chips and nuts.

5

When all of the ingredients appear blended, use a tablespoon to remove a dollop of cookie dough and use either your finger or another spoon to drop the dough onto the baking sheet. Make sure you keep some space between the dough because the cookies will flatten and spread as they bake.

6

Bake for 10 to 20 minutes in the preheated oven until the cookie edges turn brown.

7

Let rest on the baking sheet for 5 minutes and then using a spatula, remove to a cooling rack or stack on a platter with the edges over-lapping one next to the other.

Chocolate Chip Cookies Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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