PERFECTLY PUFFY CHOCOLATE CHIP COOKIES
Provided by Nikki Gladd
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat the sugars, butter and Crisco until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
- In a small bowl, whisk together 3 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
- Add additional 1/4 to 1/2 cup of flour, if needed. The dough should be somewhat like the consistency of pie crust dough...not sticky. I use a total of 3 to 3 1/2 cups flour, depending on the humidity level of the day.
- Fold in chocolate chips.
- Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake for 10 minutes, or until the cookies are JUST starting to turn golden, rotating baking sheets halfway through. The cookies may not look done, but that is the trick to keeping them puffy and soft. Let cookies cool on the cookie sheet on top of wire racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
- *Recipe Note: Make sure your baking soda is not expired. Test this by combining a little with vinegar and water. If not bubbly, get new baking soda or you will have flat cookies.
- Source: Inspired by Erin Rood and Carol Elliott, friends of Pennies on a Platter
Nutrition Facts : ServingSize 1 g
PERFECTLY PUFFY CHOCOLATE CHIP COOKIES
A perfectly puffy chocolate chip recipe that has been modified to work at high altitude.
Provided by Kelley
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F degrees.
- In a small bowl, combine flour, baking soda and salt; set aside.
- In a glass bowl, microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should well on it's way to liquid form; remove from microwave.
- Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes. Add the vanilla and the egg; beat on low speed until just incorporated.
- Add the flour mixture and mix on low speed until a soft dough forms. Stir in the chocolate chips by hand with a large wooden or similar sturdy spoon.
- Roll the dough into 16 largish balls and divide between two cookie sheets that have been lined with parchment or a silicone baking mat.
- Bake for 9-11 minutes until the cookies look puffy and just barely golden. Take care not to over bake the cookies as they'll continue to bake as they cool on the pan. Let the cookies cool completely on the baking sheet before removing.
- Store cookies in an airtight container on the counter or in the fridge- they're my favorite when just chilled! The cookies also freeze beautifully.
PERFECT FLUFFY CHOCOLATE CHIP COOKIES
These cookies come out perfect every time... A classic recipe with a little twist on the prep work! Using a turn-over motion when adding the flour keeps them from becoming too cake-like. These really are the perfect, fluffy cookies you'll crave!
Provided by MamaMashedPotatoes
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.
- Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.
- Refrigerate cookie dough for 1 hour or freeze for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.
- Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 25.4 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 111.1 mg, Sugar 17.1 g
FLUFFY CHOCOLATE CHIP COOKIES
I have loved this recipe for as long as I can remember. I got it from my mother when I was 5 years old. I hope you like it as much as I do! Happy cooking!
Provided by ctrew
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 72
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
- Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 10 g, Cholesterol 5.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 82.4 mg, Sugar 7 g
PUFFY CHOCOLATE CHIP COOKIES - LEVAIN COPYCAT RECIPE
Have y'all ever heard of Levain Bakery in New York? They make the biggest, fattest, puffiest cookies around. They're a bit expensive and hard to get if you don't live near their bakery. Sure, you could order online, but I'm not one to shell out $22.00 for four cookies. I'll just make my own, thankyouverymuch.
Provided by Karly Campbell
Categories Dessert
Time 21m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
- Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
- Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
- Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.
Nutrition Facts : Calories 312 kcal, Carbohydrate 36 g, Protein 4 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 154 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
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.)
THE PERFECT CHOCOLATE CHIP COOKIE
These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
Provided by Emily
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 27.6 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 110.3 mg, Sugar 17 g
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