Let your food processor do all the work mixing up a batch of these all-time cookie favorites.
BHG / Ana Cadena
No need to use a mixer to create the bestchocolate chip cookie recipe.
Our Test Kitchen developed this easy cookie recipe using a food processor.
Credit:BHG / Ana Cadena
We’ve kept all theclassic chocolate chip cookieingredients and made the prep even easier!
One note, only standard-size food processors (not the mini ones) work for this recipe.
Two kinds of sugar give this chocolate chip cookie recipe the ideal balance of texture and sweetness.
Credit:BHG / Ana Cadena
Granulated sugar has a low moisture content, so the sugars crystalize when baked, creating a crisp texture.
Brown sugar has a higher moisture content because it contains molasses.
The brown sugar helps make the cookies softer.
Credit:BHG / Ana Cadena
You could also try adding peanut butter chips, toffee chips, or sprinkles.
Chop coarsely with several on-off turns; remove the chopped nuts and set aside.
Add the granulated sugar, brown sugar, butter, eggs, and vanilla to work bowl.
Credit:BHG / Ana Cadena
Process the mixture until creamy.
Process the butter and sugar together until the mixture is light in color and resembles whipped butter.
Add the flour and baking soda; process just until mixed in.
Credit:BHG / Ana Cadena
Stir in the nuts and the chocolate pieces.
Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375-degree F oven for 8 to 10 minutes.
Credit:BHG / Ana Cadena
If the edges become dark brown, they are overbaked.
If edges aren’t golden and tops are soft and shiny, bake a little longer.
Cool on the cookie sheet 1 minute.
Credit:BHG / Ana Cadena
Transfer the cookies to wire racks; cool completely.
Makes 48 chocolate chip cookies.
To thaw, leave the cookies in their storage counters and place in the refrigerator until completely thawed.
2,000 calories a day is used for general nutrition advice.
