THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
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
ERIN'S ULTIMATE CHOCOLATE CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Quick & Easy
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- PREHEAT the oven to 375˚ SET OUT the butter and allow it to get to room temp. MELT 2 cups semi-sweet chocolate in heavy duty saucepan over low heat, stirring constantly until smooth. Remove from heat. COMBINE: Sift flour, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, beat room temp butter, brown sugar, granulated sugar, and vanilla extract until well blended. Beat in egg on low speed until combined, then add milk until combined. Beat in approximately 3/4 of the melted chocolate to butter/sugar mix until well blended. Add a little of the remaining melted chocolate a little bit at a time to taste (I usually have about 2-3 tablespoons of the melted chocolate left over). Gradually beat in flour mixture, dough will be fluffy. Stir in remaining 2 cups of chocolate chips. Drop spoonfulls of dough onto ungreased cookie sheets. (*For a thinner cookie, slightly flatten the balls of dough on the sheet. You can also refrigerate the dough for 20 mins for a crunchier consistency.) BAKE 8-10 minutes or until cookies are puffed. Cool on baking sheet for a few minutes and then transfer to wire racks to cool completely. Enjoy!
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