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
CLASSIC CHOCOLATE CHIP COOKIES
Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
- Variations:
- For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
- For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
- For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
- For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
- For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.
BAKER'S CORNER RECIPE CHOCOLATE CHIP COOKIES
Following the instructions on the chocolate chip bag completely, this is the nutritional information for chocolate chip cookies. All ingredients came from Aldi.
Categories Desserts Dessert Desserts Dessert
Yield 40
Number Of Ingredients 9
Steps:
- 375 degrees, about 9 minutes. Combine sugars, butter (softened), baking soda, and salt. Sift in flour. Add chips. Spray cookie sheet and drop spoonfuls onto it. Yields 3 dozen + 4.
Nutrition Facts : Nutritional Info Servings Per Recipe 40 Amount Per Serving Calories
ORIGINAL BAKER'S CHOCOLATE CHUNK COOKIES
Treat the cookie monsters in your house to these scrumptious homemade cookies loaded with semi-sweet chocolate chunks and walnuts. Bake these BAKER's Chocolate Chunk Cookies when you need treats on hand for cookie monsters big and small.
Provided by My Food and Family
Categories Nuts
Time 27m
Yield Makes 3 doz. or 36 servings, one cookie each.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Mix flour, baking soda and salt until well blended; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate and walnuts.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 11 to 12 min. or until lightly browned. Cool 1 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0.8108 g, Sugar 0 g, Protein 2 g
BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES
I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.
Provided by Steve_G
Categories Drop Cookies
Time 28m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- A couple of tips from helpful reviewers.
- The dough is meant to be on the dry side so it can be rolled, not dropped.
- If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
- Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
- Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
- Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
- Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
- Place oven racks in the upper and lower 1/3's of the oven.
- Preheat oven to 325°F.
- Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
- Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
- Mix until incorporated.
- Add dry ingredients and mix until just combined.
- Stir in chips and optional nuts.
- Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
- EVENLY space 9 on each cookie sheet.
- Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
- Cool on sheets to maintain chewy texture.
ONE-BOWL BAKER'S CHOCOLATE CHUNK COOKIES
Make and share this One-Bowl Baker's Chocolate Chunk Cookies recipe from Food.com.
Provided by Gingerbee
Categories Drop Cookies
Time 22m
Yield 18 cookies
Number Of Ingredients 7
Steps:
- Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
- Stir until chocolate is melted and smooth.
- Add butter, brown sugar, eggs, flour and baking powder and mix well.
- Coarsely chop second package of chocolate and stir to mixture along with nuts.
- Drop by heaping spoonful onto ungreased cookie sheet.
- Bake at 350°F for 12-13 minutes.
- Cool for 1 minutes.
- Transfer to wire rack to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 174.9, Fat 13.2, SaturatedFat 8.1, Cholesterol 27.4, Sodium 42.7, Carbohydrate 17.5, Fiber 3.3, Sugar 9.1, Protein 3.6
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