SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
VANILLA RICH CHOCOLATE CHIP COOKIES
Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 23m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
- Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 34.1 g, Cholesterol 34.1 mg, Fat 14.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 165.3 mg, Sugar 15.7 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Provided by Anonymous
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g
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
RICH CHOCOLATE COOKIES
This recipe for the chocolate cookies was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it's from the cookbook "Great Cookies," published in 2003 by the author and teacher Carole Walter. The cookies are imbued with deep flavor from the combination of cocoa powder, unsweetened chocolate and espresso powder. Decorate them with royal icing. "Other icings - buttercream, melted white or dark chocolate or ganache - would take away from the cookie's simple yet amazing flavor," said Ms. Pfeiffer, who often cuts the dough into letters to spell out seasonal messages.
Provided by The New York Times
Categories quick, dessert
Time 30m
Yield More than 2 dozen cookies
Number Of Ingredients 12
Steps:
- Sift together the flour, cocoa powder, baking powder, baking soda and salt. In the large bowl of a standing mixer, beat the butter on medium speed until creamy and light in color, about 3 minutes. Add the sugar in a steady stream, continuing to beat for 2 minutes. Add the egg, vanilla and espresso mixture. Continue beating, scraping down the sides of the bowl as needed, then mix in the melted chocolate.
- Reduce the speed to low. Add the dry ingredients in two batches, mixing just enough to combine after each addition. Divide the dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.
- Heat the oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out the chilled dough between 2 sheets of parchment or wax paper until it is 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.
- Bake for 9 to 11 minutes, rotating the sheets once to ensure even baking, or until cookies look set on top and have a slight sheen. Remove from oven and wait 2 minutes before transferring the cookies to wire racks to cool. Frost with royal icing, if desired.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 63 milligrams, Sugar 8 grams, TransFat 0 grams
RICH CHOCOLATE CHIP COOKIES
These cookies always get rave reviews and disappear quickly. After tampering and trying to perfect many chocolate chip cookie recipes, I finally came up with this one, which is my favorite.
Provided by Jodi4497
Categories Dessert
Time 1h15m
Yield 2-3 dozen
Number Of Ingredients 14
Steps:
- sift flour, baking powder, baking soda, and cinnamon in a medium sized bowl and set aside.
- Mix eggs, vanilla, and salt together and set aside.
- Mix sugars together in a large bowl until combined and then add melted butter and shortening.
- Mix until smooth.
- Add egg, vanilla and salt and mix until creamy.
- Add dry ingredients and mix until combined.
- Stir in chocolate and nuts.
- Refridgerate dough before shaping (dough is very soft unless).
- Roll dough into balls and freeze until they are very firm, about 30-40 minutes.
- Bake at 400 degrees for about 15 minutes.
- Remove cookies just when they begin to turn golden brown.
- Cool cookies on baking sheet 1-2 minutes before transferring.
Nutrition Facts : Calories 3166.4, Fat 170.8, SaturatedFat 68.6, Cholesterol 333.5, Sodium 2137.4, Carbohydrate 404.9, Fiber 15.2, Sugar 280.6, Protein 30.4
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CRISPY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (119)Category CookiesCuisine AmericanTotal Time 2 hrs 25 mins
- See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
- For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
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