OUR FAVORITE CHOCOLATE CHIP COOKIES
These cookies are on the flat and crispy side of the cookie spectrum, with soft centers and pockets of molten chocolate throughout. In our quest for the ultimate chocolate chip cookie, our test kitchen found higher-quality options and superior meltability in hand-chopped chocolate bars over purchased chocolate chips. We know there are die-hard chocolate chip fans out there, so feel free to use the type of chocolate that you prefer.
Provided by Rhoda Boone
Categories Frankenrecipe Dessert Chocolate Bake Cookies snack snack week Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
- Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
- Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.
- Do Ahead
- Dough can be made 3 months ahead. Wrap tightly and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
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
OUR FAVORITE CHOCOLATE CHIP COOKIES
I once got my husband to drive the car all night to get us home and all I had to do was promise I would make these when we got home!
Provided by Erin Justice
Categories Dessert
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Cream together butter, shortening, brown and white sugar.
- Add eggs, vanilla, baking soda and salt, mix well.
- Slowly add flour (don't over work the flour).
- Stir in chocolate chips.
- form into balls, and place on ungreased cookie sheet 1-2 inches apart.
- Bake for 8-9 minutes, When you take them out they are not going to look done at all, but DON'T put them back in!
- Leave them to cool on cookie tray for 10 minutes.
- Transfer to a cool spot, Wait 10 minutes more (the wait it worth the difference, they will still be warm, don't worry!).
- Get a glass of milk.
- Enjoy!
Nutrition Facts : Calories 154.6, Fat 7.7, SaturatedFat 3.9, Cholesterol 18.5, Sodium 82.1, Carbohydrate 21.4, Fiber 0.8, Sugar 13.9, Protein 1.7
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