CHOCOLATE CHUNK COOKIES
Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHOCOLATE CHIP COOKIE TORTE
Arrrghgghmmmmmm! Definitely tastes about a million times classier than the sum of its parts! Discovered after making this a few times that there is chocolate cool whip in the stores. OMG!! My family definitely prefers it over the white version.
Provided by Julie Prior
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. This will fit in a 6-inch or larger trifle bowl OR you can also make it in a spring-form pan and unmold after a night in the freezer; it will stand. You can pretty much use whatever type of bowl you would like as long as you make it the night before and refrigerate to allow the cookies to soften and the flavors to blend.
- 2. Mix the milk and Kahlua together. Dip each cookie in the Kahlua-milk mix (just a dip, no need to let them soak) and line them along the bottom of your dish. Spread a thin layer of Cool Whip on top, then dip more cookies and layer them on top of the Cool Whip. Repeat, alternating layers of cookies and Cool Whip until you reach the top or use up all the cookies and Cool Whip.
- 3. Fancy it up with a sprinkle of grated chocolate and crumbled cookies or a dusting of cocoa powder on top. Then gently scoop out servings onto individual dishes and admire the striking layers.
- 4. The partakers will form, cooing around the dish and trying to figure out what, exactly, is this wondrous looking dessert. It's sweet, of course, but there's a faint boozy bite as well. It is a tiramisu with...chocolate chips? A certain cookie-aisle 'je ne sais quoi' that you needn't explain to anyone :) .
THE BEST CHOCOLATE CHUNK COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl. Set aside.
- In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
- Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
- Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)
THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, eggs, vanilla, baking powder, flour, milk chocolate, dark chocolate
Provided by Mathilde Bull
Categories Bakery Goods
Yield 30 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
- In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
- Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
- When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
- Serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
CHOCOLATE CHIP TORTE
This rich, moist, chocolately dessert is a hit every time! No one will ever know that DATES are the secret ingredient. This cake keeps well, not that you will have it around for long!
Provided by KeyWee
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring first three ingredients to a second boil.
- Remove from heat, stir well, cover& refrigerate until chilled (or overnight).
- Cream together next six ingredients.
- Blend in the cold date mixture.
- Pour into a greased 13x9 cake pan.
- Top with chocolate chips& nuts, then sprinkle with sugar.
- Bake at 350 degrees for 40-45 minutes.
NO BAKE CHOCOLATE CHIP KAHLUA TORTE
This dessert is as easy as it gets yet the finished product tastes & looks as if you spent hours in the kitchen! It never fails to get rave reviews & it's just so simple & quick to make!
Provided by Jodi B.
Categories Dessert
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine kahlua & milk.
- Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
- Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
- Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
- Allow 6 hours to set up & shave chocolate over torte before serving.
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GIANT CHOCOLATE CHIP COOKIE TOWER - JAMIE GELLER
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- 3. Scoop out 1 ½ cups of dough, and roll into a ball. Repeat with remaining dough (there will be 6 total giant cookies). Place each ball of dough on a lined cookie sheet and flatten slightly. Return to the freezer, and freeze for 1 hour. (At this point, the dough can be transferred to a resealable plastic bag and frozen for up to 4 to 6 weeks.) 4. Place frozen cookie dough in the oven and bake for 27 to 30 minutes, until center is set. Allow to cool for 5 minutes, and return to freezer until cooled completely. Chocolate Cream Filling: 1. Combine non-dairy whipped topping, chocolate chips, and margarine in a microwave safe bowl or over a double boiler. Microwave on high for 6 minutes, stirring every 2 minutes, or melt over medium-high heat. (It will look curdled at this point.) 2. Cover and refrigerate until mixture thickens and is completely cool, 6 to 8 hours or overnight. 3. Transfer to the bowl of an electric mixer fitted with a wire whisk. Whip on high for 20 minutes. The chocolate
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