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
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
THICK AND CHEWY CHOCOLATE CHIP COOKIES RECIPE - (4.4/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Whisk together the flour, baking soda, and salt in one bowl and set aside. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips till incorporated. Roll about 2 tablespoons of dough, for each cookie, into a ball and lay them on prepared baking sheets(I use silpat or parchment)Space them about 2 inches apart. Bake cookies, one sheet at a time, for 15-20 minutes until edges are beginning to get LIGHT brownand the centers are soft and puffy. You want them to look underdone. Let them cool for 10 minutes on baking sheet and remove to wire rack. **You can freeze these cookies after you roll them into balls for an easy to pop in the oven homemade treat. ** You can make the dough ahead of time and leave it in the fridge for 3 days before rolling and baking.
JACK DANIEL'S CHOCOLATE ICE CREAM
Jack Daniel's Chocolate Ice Cream recipe
Categories Dessert Wine, Beer & Spirits Beverages Cheese Chocolate
Time 2h
Yield 16
Number Of Ingredients 14
Steps:
- Combine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker.
Nutrition Facts :
JACK'S CHOCOLATE CHIP COOKIES
I don't know who Jack is, but he sure knows how to make a yummy cookie. This is a recipe I adapted off of allrecipies.com. I've reduced the amount of sugar and made low fat options to this recipe. Yummo.
Provided by MsSally
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream the butter, applesauce, brown sugar and white sugar until smooth. Add the egg sub. and mix. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts.
- Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
Nutrition Facts : Calories 159, Fat 6.8, SaturatedFat 2.8, Cholesterol 3.5, Sodium 114, Carbohydrate 23.5, Fiber 1.8, Sugar 11.1, Protein 2.9
JACK'S CHOCOLATE CHIP COOKIES
This wonderful recipe is from a doctor friend. They are rich, chocolaty, and flavorful!
Provided by tina rutkowski
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream the butter, brown sugar and white sugar until smooth. Add the eggs one at a time, beating after each addition. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the rolled oats, chocolate chips and walnuts.
- Roll the dough into walnut sized balls, and place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool cookies on wire racks.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 30.3 g, Cholesterol 24 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 121.9 mg, Sugar 19.4 g
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE CHIPS COOKIES WITH TENNESSEE WHISKEY
Here in Tennessee, we would put whiskey in our scrambled eggs if it was socially acceptable. Luckily, whiskey in your cookies is both acceptable and tasty! Get a glass of milk (or whiskey) to have with cookies.
Provided by Jamie Justice Yost
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, baking soda, and salt together into a bowl.
- Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth.
- Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 24.1 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 142.7 mg, Sugar 16.6 g
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.
CHEWY CHOCOLATE CHIP & JACK DANIEL'S COOKIES RECIPE
Provided by bubbles7380
Number Of Ingredients 16
Steps:
- For Cookies: Heat oven to 375 degrees and line baking sheets with parchment paper. In a mixing bowl, stir together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar. Beat on medium speed for two minutes. Add egg, egg yolk and vanilla extract. Remove bowl from mixer and stir in chocolate chips by hand. Using a 1/4 cup ice cream scoop, measure out cookies and place on prepared baking sheets. Use your fingers to flatten the dough slightly. Bake for 12 to 15 minutes, or just until edges are set and are lightly brown. Remove from oven and cool on baking racks while you prepare the frosting. NOTE: Don't place cookies too close together on the baking sheet or they will run together! The key to chewy cookies is to avoid over-baking them! They will continue to set up after they are removed from the oven. For Frosting: Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Whisk in the butter until melted. Add the cream and Jack Daniel's Whiskey, stirring until smooth. Immediately spoon frosting over cooled cookies. Top with crushed pretzels and allow to set. Enjoy
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