THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHEWY CHOCOLATE CHIP COOKIES
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.
Provided by Sally
Categories Dessert
Time 3h22m
Number Of Ingredients 10
Steps:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
- Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. 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.
- Cookies stay fresh covered at room temperature for up to 1 week.
THICK AND CHEWY DOUBLE CHOCOLATE COOKIES(ATK)
To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear under-baked at first but will firm up as they cool.
Provided by Coppercloud
Categories Drop Cookies
Time 53m
Yield 41 cookies, 41 serving(s)
Number Of Ingredients 12
Steps:
- 1. Sift together flour, cocoa, baking powder and salt into medium bowl, set aside.
- 2. Melt chocolate in a medium heat-proof bowl set over pan of almost simmer water, stirring once or twice, until smooth. Remove from heat. Or melt in microwave: heat at 50% power for 2 minutes, stir, then heat another minute at 50% power. If it is not completely melted, continue heating, for 30 second increments at 50%, stirring after each time, until smooth. Be very careful not to burn it! Beat eggs and vanilla lightly in a small bowl with a fork, sprinkle coffee powder over, and stir to dissolve.
- 3. In the bowl of a standing mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars to combine, about 45 seconds, mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer at low speed, add dry ingredients and mix until just combined. Then mix in chocolate chips -- do not over beat! Cover bowl with plastic wrap and let stand at room temperature until consistency is scoop-able and fudge-like, about 30 minutes.
- 4. Meanwhile, adjust oven racks to upper-middle and lower-middle positions, and preheat to 350 degrees F. Line two baking sheets with parchment paper. Leaving about 1 1/2 inches between balls, scoop dough onto cookie sheets using an ice-cream scoop. The balls should be about the size of golf balls.
- 5. Bake, reversing position of baking sheets halfway through baking (from top to bottom and front to back) until edges of cookies have just begun to set, but centers are still very soft, about 10 minutes. The cookies will look like they are not done, but don't bake them any longer than this -- they will firm up as they cool.
- 6. Cool cookies on baking sheets for about 10 minutes. If using parchment, then carefully slide the parchment with cookies onto wire racks, and let cool to room temperature.
Nutrition Facts : Calories 193.3, Fat 11.9, SaturatedFat 7.1, Cholesterol 25.6, Sodium 59.6, Carbohydrate 24.3, Fiber 2.9, Sugar 14.9, Protein 3.3
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