Monday , 21 May 2018

TSB Holiday Cookies: Favorite Chocolate Chip Cookies

What’s not to like about chocolate chip cookies? Biting into a soft, chewy, chocolatey cookie brings we are reminded of why these all time favoites are a cookie jar classic!

As we wrap up our countdown to our TSB cookie exchange, which is Thursday, Dec. 15 at 6:30 the North Texas History Center, the focus is on easy chocolate chip cookie recipes that are not time consuming. So bake up a batch of these delicious family favorites and enjoy! There is still time.

Hazlenut Chocolate Chip Cookies
Recipe: Giada De Laurentiis, Food Network

    4 dozen


    1/2 cup old-fashioned oats
    2 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup unsalted butter, room temperature
    1 cup (packed) light brown sugar
    1 cup sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
    1 cup hazelnuts, toasted, husked, and chopped
    1 (12-ounce) bag semisweet chocolate chips


Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Best Chocolate Chip Cookie Ever
Recipe courtesy George Duran, Food Network

    36 cookies



    2 1/2 cup all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) unsalted butter, room temperature
    1 1/2 cups brown sugar
    1/2 cup sugar
    2 large eggs
    1 teaspoon vanilla
    2 cups (12-ounce package) chocolate chips


Preheat the oven to 375 degrees F.

Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray.

Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.

Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using low speed, then stir in the chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto the prepared baking sheets. Bake until the cookies are lightly browned around the edges, about 12 to 15 minutes. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.

Happy baking!

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