Perfectly Chocolate Chocolate Chip Cookies Recipe 465 Recipes

SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.

CHOCOLATE CHOCOLATE CHIP COOKIES I

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.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

PERFECT CHOCOLATE CHIP COOKIES

Steps:

• Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
• Add the egg and beat over medium speed until evenly combined.
• In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
• Add the chopped chocolate and fold into the dough until evenly distributed.
• Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
• The next day, heat the oven to 350 degrees.
• Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
• Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

BEST CHOCOLATE CHIP COOKIES

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.

PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F.
• In a large bowl, use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla. Add eggs to the mixture in a large bowl and combine with a hand mixer.
• In a small bowl, combine flour, baking soda and salt. Set aside.
• Gradually add half of the dry ingredients to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
• When flour is mostly mixed together, add the last of the dry ingredients and chocolate chips to the large bowl of dough. Fold in flour and chips till dough comes together. Avoid overmixing..
• Line a baking sheet with parchment paper.
• Using a small or medium cookie scoop, scoop balls of dough onto the baking sheet.
• Bake cookies in the oven for 10 minutes (for a softer cookie) or 15 minutes (for a crispier cookie), then cool on a baking sheet or on wire racks for 5 minutes.
• Serve.

THE ULTIMATE CHOCOLATE CHIP COOKIE

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.