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Set aside. Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Fold in chocolate chips. Chill the dough for at least 30 minutes (or up to 3 days).
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Mix the wet ingredients. Cream the butter and sugars together then mix in the vanilla and yogurt. Mix the dry ingredients. Whisk the flour, baking soda, and salt together.
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Your first step is to preheat your oven to 350 degrees Fahrenheit. At this point, you should grease a baking sheet and line with parchment paper. In a large bowl, mix together the baking soda, flour, and salt. Take a separate bowl and cream together the sugars and the butter.
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Preheat the oven to 350°F. Line baking sheets with parchment paper (or bake the cookies in batches). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until well combined.
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These chewy Sheet Pan Chocolate Chip Cookies are made in one bowl, no scooping required, no mixers, and uses only one sheet pan! This recipe is great for a crowd and is a convenient and delicious way to making a large quantity of cookies with minimal effort and cleanup. The cookies are generously studded with gooey, melty chocolate in each bite.
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STEP TWO: Cream butter and brown sugar together in a large mixing bowl for 2 to 3 minutes, or until light and fluffy. Add vanilla extract and eggs and mix thoroughly. STEP THREE: In the same bowl, sift in flour and salt and mix until just combined. Gently fold in chocolate chips with a rubber spatula.
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Set aside. 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt. In the bowl of a stand mixer, add the cold butter and granulated sugar and mix on medium speed for ~5 minutes, until mixture is light in color and fluffy. Stop the mixer and scrape the sides and bottom.
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Wanting to make some delicious chocolate chip cookies, but realized you don't have any vanilla extract in the pantry? Don't worry, this recipe doesn't includ.
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Instructions. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
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Beat in the flour and salt. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets. Drop by rounded teaspoonful onto the baking sheets. Bake at 350 for 8-10 minutes, until golden brown and slightly underdone. Cool on the sheets completely.
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Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
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Once the butter has melted, whisk in the sugars until well-combined. Mix in the vanilla extract and egg. Add the flour, baking soda, and salt. Stir in just until combined. You don't want to overmix the dough. Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.
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Using a hand mixer, mix on medium speed to cream the ingredients together until well combined. Add the eggs one at a time. Mix at low speed until blended. Once both eggs are combined with the wet ingredients, the dry ingredients are ready to be added. Next, add ½ of the dry ingredients into the wet ingredients.
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Add the vanilla extract and egg, and mix again until just combined. In a separate bowl, whisk to combine the flour, baking soda, and salt, then add this to the wet ingredients. Stir until the flour has almost disappeared, then add the chocolate chips, and continue stirring until the dry ingredients have been absorbed.
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These are a few alternatives that you can use and will likely find to be a bit easier on the wallet than your standard extract is. A very quick and easy solution to this problem is simply using vanilla bean instead. You can also use vanilla paste and powder but these may be harder to find than others.
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In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Place 2-tablespoons-sized balls of dough on parchment-lined baking sheets about 2-inches apart.
