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Make It Yours Cookie Recipe - Double Chocolate Chip

Make It Yours Cookie Recipe - Double Chocolate Chip


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Can't get enough chocolate? Try our double chocolate chip cookie made with Country Crock's Make It Yours™ cookie recipe base

One easy recipe, all the cookies you can dream up! Can't get enough chocolate? Try our double chocolate chip cookie made with Country Crock's Make It Yours™ cookie recipe base.

Notes

Tip: For inspiration for other delicious mix-ins, see our Make It Yours Cookie Recipe.

Ingredients

  • 1 Cup butter, such as Country Crock® Spreadable Sticks or Tub
  • 3/4 Cups granulated sugar
  • 3/4 Cups firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 Teaspoons vanilla extract
  • 3 Cups all-purpose flour
  • 1 Teaspoon baking powder
  • 3/4 Teaspoons salt
  • 1/4 Teaspoon baking soda
  • 3 Tablespoons unsweetened cocoa powder
  • 1 package (12 ounces) semi-sweet chocolate chips

Servings54

Calories Per Serving112

Folate equivalent (total)22µg6%


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Recipe Summary

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 eggs
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
  • 1 cup chopped pecans, toasted

Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.

Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.


Watch the video: The Make it Yours Cookie Recipe - Country Crock (July 2022).


Comments:

  1. Winston

    It's quite difficult for me to judge the level of your competence, but you have revealed this topic very deeply and informatively

  2. Kazragal

    another variant is possible



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