The Essential Chewy Chocolate Chip Cookies Recipes

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BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

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

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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



The Essential Chewy Chocolate Chip Cookies image

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

3/4 cup unsalted butter, softened
2/3 cup dark brown sugar
2/3 cup sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or 1 tablespoon white vinegar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semi-sweet chocolate chips

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



The Chewy Chocolate Chip Cookie image

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

16 tablespoons (2 sticks) unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

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.

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1996-08-15 Recipes and Cooking; Essential Chocolate Chip Cookies; Essential Chocolate Chip Cookies. Rating: 4 stars. 88 Ratings. 5 star values: 57 4 star values: 12 3 star values: 6 2 star values: 5 1 star values: 8 Read Reviews Add Review; 88 Ratings 3 Reviews With morsels of semisweet chocolate nestled in rich butter cookie dough, these drop-and-bake cookies …
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  • 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.
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