WEBInstructions. Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 9 minutes.
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WEBWhen the dough is almost done refrigerating, preheat the oven to 325 degrees Fahrenheit (160°C). Then line a baking sheet with parchment paper and use a tablespoon-sized cookie scoop to scoop out 15 cookies. And make sure to shape, flatten, and form the cookies with your hands before placing them on the baking sheet.
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WEBPreheat oven to 350°F; line two baking sheets with parchment paper or use a silpat. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a hand mixer or stand mixer, cream together the butter and the sugars on medium speed. Add the egg, followed by the applesauce and vanilla extract.
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WEBCookies: Preheat the oven to 325°F (165°C) convection (fan assist) in the meanwhile, line 3 baking sheets with parchment paper. Set aside. Cream butter and sugar: It takes about 3 minutes to cream butter, granulated sugar and brown sugar until light and fluffy. Combine dry ingredients: Combine the flour, salt and baking soda in a medium bowl.
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WEBSteps. Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips. On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
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WEBPreheat the oven to 350 degrees. Line baking sheet with parchment paper. In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the butter and the sugars.
WEBInstructions. Preheat the oven to 375 degrees F. In a large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add the eggs one at a time, mixing between each addition. Add vanilla and mix until fully combined. Add the flour, baking soda, and salt to a large bowl and whisk to combine.
WEBPreheat oven to 325ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Using an electric mixer, beat together the shortening and both sugars until smooth. Mix int the salt, vanilla, and baking soda. Slowly add the flour.
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WEBRemove from microwave; whisk in brown sugar, granulated sugar, salt, and vanilla; whisk until smooth. Whisk in the egg yolk. Stir in the flour and baking soda; mix until thoroughly incorporated. Mix in the chocolate chips. Cover the bowl and refrigerate for 20 to 30 minutes. Preheat oven to 325˚F.
WEBFold in chocolate chips. **Note ~ When using gluten-free flours some may result in a dough that is too "runny" so add 2-3 tablespoons more flour. More than that may alter the recipe. Using a small or medium-size cookie scoop, drop batter onto prepared baking pans. Bake for 13-14 minutes, oven times may vary.
WEBSteps to Make It. Line 2 cookie sheets with parchment paper or a silicone mat. In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. In a medium bowl, combine the flour, baking soda, salt, and cocoa powder.
WEBSift the flour, salt, and baking soda in a bowl and set aside. Use a mixer to mix the two sugars and shortening. When mixture is creamy, add the vanilla and egg white. Beat until pale and fully incorporated. Fold the flour mixture ½ cup at a time, while gradually adding two teaspoons of warm water to mix the flour mixture.
WEBPreheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper. Drop the cookie dough into 24 rounded scoops onto the prepared baking sheets. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 10-13 minutes.
WEBSift together oat flour (your ground oats), whole-wheat flour, baking soda and salt. Add to the stand mixer on the lowest setting until just combined. Fold in HALF the chocolate chips. Place the rest of the chocolate chips in a small bowl and scoop 18 balls of dough (just shy of 2 tablespoons) onto a large plate.