THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
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
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
My kids say these are absolutely the best chocolate chip cookies ever. I usually put aside an afternoon and bake three batches because one batch doesn't make it past the second day.
Provided by Carrie Ann
Categories Drop Cookies
Time 1h10m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Combine flour, baking soda and salt.
- Cream together butter, sugars and vanilla until light.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.3, Fiber 0.5, Sugar 8.2, Protein 1
QUINTESSENTIAL CHOCOLATE CHIP COOKIES
Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.
Provided by Martha Rose Shulman
Categories dessert
Time 40m
Yield About 4 dozen cookies
Number Of Ingredients 9
Steps:
- Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
- Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
- Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 6 grams, TransFat 0 grams
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!
Provided by NICOLEFAUSTHUNT
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 28.1 g, Cholesterol 20.2 mg, Fat 13.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 180 mg, Sugar 18.2 g
CHOCOLATE CHIP COOKIES
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Provided by Carla Rollins
Categories Cookies Mixer Chocolate Dessert Bake Kid-Friendly Back to School Fall Party Gourmet snack snack week Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 28 large (4 1/2-inch) cookies
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
- Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
- Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
THE ULTIMATE CHOCOLATE CHIP COOKIE
Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
ABSOLUTELY SINFUL CHOCOLATE CHIP COOKIES
My friend Anne found this generationally OLD recipe off the net and made it for her brothers. This one's staying around.
Provided by Erica Vasta
Categories Dessert
Time 23m
Yield 2 batches
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In the microwave or over a double-boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.
- Sift together flour, baking soda, baking powder and salt; set aside.
- In a medium bowl, beat sugar, eggs, and vanilla until light.
- Mix in the chocolate mixture until well blended.
- Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 2572.8, Fat 137.2, SaturatedFat 82.2, Cholesterol 367.3, Sodium 1254.1, Carbohydrate 341.5, Fiber 19.2, Sugar 217.9, Protein 33.7
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- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., Combine the butter, sugars, baking soda, salt, and espresso powder in a mixing bowl., Beat until the mixture is smooth., Add the egg and vanilla, and again beat until thoroughly combined.
- The mixture will look a bit grainy; that's OK., Beat in the cocoa., Add the flour, beating slowly to combine., Add the chips, mixing until they're well-distributed., Drop the dough by teaspoonfuls onto the prepared baking sheets.
- A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water.
- Space the cookies at least 1" apart., Bake the cookies for 7 to 8 minutes; the cookies should seem barely done.
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