BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
HEALTHIER BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
Blueberries are both healthy and great tasting. I altered this original recipe by adding a bunch of them, along with some dried cranberries and some yogurt for butter. They are still big and chewy and super yummy but healthier as well.
Provided by MakeItHealthy
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
- Sift together flour and baking soda in a small bowl; set aside.
- Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
- Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 38 g, Cholesterol 35.3 mg, Fat 8.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 46.7 mg, Sugar 25.6 g
MY BIG, FAT CHOCOLATE CHIP COOKIES
Provided by Tyler Florence
Categories dessert
Time 45m
Yield about 1 dozen 5-inch cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
- Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
- To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
HEALTHY CHOCOLATE CHIP COOKIES
How to make the best healthy chocolate chip cookie recipe that yields delicious soft and chewy cookies.
Provided by Chocolate Covered Katie
Categories Dessert
Time 19m
Number Of Ingredients 10
Steps:
- Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 9 minutes. Remove from oven when they're still a little undercooked, then it's important to let cool 10 minutes before removing from the tray, as they'll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.View Nutrition Facts
Nutrition Facts : Calories 81 kcal, ServingSize 1 serving
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
BIG FAT CHEWY CHOCOLATE CHIP COOKIES
Whole wheat flour & oat cookies loaded with chocolatey goodness! These delectable big soft 200-calorie vegan cookies have been named 'favorite cookie' by quite a lot of people I've made them for, which makes me proud of this creation. I hope you enjoy them as much as I do!
Provided by Ravenhood
Categories Chocolate Chip Cookies
Time 22m
Yield 12 big cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Move oven rack to slightly above middle and turn oven on to 375°F In one bowl, sift dry ingredients together and set aside. In another bowl, beat margarine with brown sugar, then add the rest of the wet ingredients and mix until well combined.
- Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the greased and foil-lined cookie sheet and, with a water-wet spoon, spread out and push down the batter to the height of the chocolate chips.
- Bake for 8-12 minutes, careful not to overbake - Cookies should be soft and will harden a little bit after being cooked. Transfer cookies to a cooling rack after 1-2 minutes of taking them out of the oven. Best eaten warm.
BIG & BUTTERY CHOCOLATE CHIP COOKIES
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by Concoctionista
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.3, Fat 13.9, SaturatedFat 8.4, Cholesterol 42.6, Sodium 112.1, Carbohydrate 40, Fiber 1.5, Sugar 27.6, Protein 2.8
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