BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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
THE ESSENTIAL CHEWY CHOCOLATE CHIP COOKIES
Make and share this The Essential Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease two baking sheets.
- In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
- Beat in the vanilla, salt, baking powder, and baking soda.
- Stir in the flour and chocolate chips.
- Drop the dough by the tablespoonful onto the prepared baking sheets.
- Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
- Remove them from the oven; transfer to a rack to cool.
Nutrition Facts : Calories 1511.7, Fat 75.4, SaturatedFat 45.1, Cholesterol 184.5, Sodium 488.1, Carbohydrate 212.7, Fiber 9.3, Sugar 141.2, Protein 16.1
THE CHEWY CHOCOLATE CHIP COOKIE
These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 3 of Good Eats.
Provided by Sarah Chanin
Categories Sweets
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt, and baking soda onto a paper plate.
- Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
- Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
- Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
- Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
- Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
- Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
More about "the essential chewy chocolate chip cookies recipes"
ESSENTIAL CHOCOLATE CHIP COOKIES | BETTER HOMES & GARDENS
From bhg.com
5/5 (88)Total Time 48 minsServings 60
- Preheat oven to 375 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Makes about 60 cookies.
ULTIMATE CHEWY CHOCOLATE CHIP COOKIE RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
Estimated Reading Time 5 mins
- Cream the butter and both sugars in the bowl of a stand mixer on medium-low speed (or use a hand mixer) using the paddle attachment until light and fluffy, 3 or 4 minutes. Add the eggs one at time, mixing until each one is incorporated. Add the vanilla.
- Add the flour mixture to the butter mixture in 2 additions, beating on low speed just until the flour is incorporated. Stir in the chocolate. Put the bowl in the refrigerator while the oven heats, about 20 minutes.
- Heat the oven to 350 (175C) degrees with the rack in the center of the oven. Line 2 baking sheets with parchment paper.
SUPER CHEWY CHOCOLATE CHIP COOKIES | COOKING ON THE WEEKENDS
From cookingontheweekends.com
Estimated Reading Time 4 mins
- In a large mixing bowl, combine the butter, sugar, salt and vanilla. Mix just until everything is evenly incorporated and it's smooth.
- Add the egg yolks and continue to mix until they are completely blended into the butter mixture.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES - SOMETHING SWEET ...
From somethingsweetsomethingsavoury.com
Estimated Reading Time 5 mins
- preheat the oven to 180C/160fan/350F. Grease and line 2 large baking sheets with baking parchment.
- Melt the butter in a small saucepan over a low heat. Don't let the butter get too hot or it could make the cookies greasy. The second the butter has almost completely melted, remove from the heat and pour into a large mixing bowl. Stir to make sure all of the butter is melted, then set aside for about 5-10 minutes to cool down.
- Add both of the sugars to the bowl of melted butter and stir well. Add the vanilla extract, egg and egg yolk and beat until just combined. The mixture should be smooth and quite shiny.
CHEWY CHOCOLATE CHIP COOKIES RECIPE - BAKING NATURALLY
From bakingnaturally.org
Estimated Reading Time 4 mins
- Make sure your butter is soft, but not melted. You should be able to press a finger in and leave a dent, but it shouldn’t be so soft you can’t hold it in your hand cleanly.
- In a large bowl, mix together the flour and oatmeal and set aside. Some people blend the oatmeal to break up the grains, but I’ve found it’s not really necessary, especially if you use the quick oats.
CLASSIC CHEWY CHOCOLATE CHIP COOKIES | A DAY IN THE KITCHEN
From adayinthekitchen.com
Estimated Reading Time 6 mins
- Melt butter gently in a small pot over low heat. Do not let it come to a boil. Remove from heat and let cool slightly.
- In large mixing bowl, combine melted butter and brown sugar and granulated sugar. Using a beater, cream the butter and sugar together until mixture is cohesive and thick.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES RECIPE - THE COOKING ...
From thecookingfoodie.com
- Beat until creamy, about 2 minutes.Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.In a separate bowl mix flour, baking soda and salt.Add flour mixture into the butter mixture.
- 1/2 at the time, mix until combined.Stir in chocolate chips.At this stage if dough is too soft, cover and refrigerate for 20 minutes.Preheat oven to 350°F (175°C). line two baking trays with parchment paper.Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.Refrigerate for 30-40 minutes.Bake for 10-12 minutes, or until slightly golden around the edges.Allow to cool before serving.Frequently asked questions:How to store cookies after Baking?The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.Can I freeze chocolate chip cookie dough?Yes, shape the dough into balls, place them on a baking tray and freeze, once they are frozen, transfer into a container and freeze up to a 3 months.
- Before baking, thaw on a baking sheet.Can we make ahead chocolate chip cookies?You can make cookie dough and keep it in the fridge for up to 2-3 days.
THICK AND CHEWY CHOCOLATE CHIP COOKIES (MADE IN ONE BOWL ...
From kathrynskitchenblog.com
- Preheat oven to 375 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer (you could also use an electric mixer), beat the cold butter and sugars together until pale and fluffy- about 1 minute. Be sure to scrape down the sides of the bowl. Add in the eggs and vanilla extract and continue to mix.
- Slowly add in the dry ingredients and mix on low-speed until the mixture forms a dough, then add in the chocolate chips.
- Line 2 baking sheets with parchment paper and measure 1/4 cup of cookie dough and roll into a ball. Place each cookie dough ball on the cookie sheet and place them 1 1/2- 2 inches apart. You may have to bake these in separate batches.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES ...
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Estimated Reading Time 1 min
CHEWY CHOCOLATE CHIP COOKIES - BAKE FROM SCRATCH
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Estimated Reading Time 1 min
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THE ESSENTIAL CHEWY CHOCOLATE CHIP COOKIE - KING ARTHUR FLOUR
From myuntangledlife.com
Estimated Reading Time 3 mins
- Cream the butter, sugars, corn syrup and vinegar in a mixer. Add eggs and mix until combined. Then scrape down the sides of the bowl.
CHEWY CHOCOLATE CHIP COOKIES • LOVE FROM THE OVEN
From lovefromtheoven.com
Estimated Reading Time 4 mins
- Combine dry ingredients in a separate bowl, then add to wet ingredients and stir until combined. Do not over mix.
- Scoop cookie dough with ice cream scoop onto baking sheets that have been lined with wax paper or a silicone baking mat. Cookie dough balls should be slightly larger than a golf ball, approximately 1/4 cup. Make sure to leave ample room on cookie sheet, as cookies will spread as they bake.
CHEWY CHOCOLATE CHIP COOKIES – IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
Estimated Reading Time 8 mins
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the melted butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg, egg yolk and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips by hand.
CHEWY CHOCOLATE CHIP COOKIES | THE SWEET OCCASION
From thesweetoccasion.com
Estimated Reading Time 8 mins
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add both sugars and mix on medium speed until fluffy and light in color, about 3-4 minutes.
- Mix in the eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Add the vanilla extract and mix until combined. On low speed, slowly add the flour mixture into the butter mixture until just combined. Mix in chocolate chunks until evenly distributed.
CHEWY CHOCOLATE CHIP COOKIES RECIPE - HEALTHNUT NUTRITION
From healthnutnutrition.ca
- In a medium bowl, with a hand-held electric mixer, beat the coconut sugar with the coconut oil for 2 minutes on medium speed. Scrape down the sides, add the vanilla and egg, and beat for 30 seconds.
- Add the coconut oil mixture to the flour mixture and stir with a rubber spatula or wooden spoon until well combined and no flour is visible. Fold in the chocolate chips.
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