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
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
PHENOMENAL CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, white sugar, vanilla extract, eggs, bread flour, baking soda, salt, milk chocolate chips
Provided by Adrian Groenewald
Yield 18 servings
Number Of Ingredients 9
Steps:
- Melt the butter and mix it with the sugars in a stand mixer or bowl. Mix in the eggs and vanilla, then scrape down the edges and mix in the flour, 1 cup at a time, and then the baking soda and salt.
- Fold in the chocolate and chill in the freezer for 20 minutes.
- Preheat the oven to 375°F, then switch to broiler. Scoop cookies onto three lined sheet trays, then place each tray, one by one, under the broiler until just golden, about 2 minutes.
- Turn the oven back to bake mode, then place the trays back in, all together, for 10 minutes.
- Leave to cool, then serve.
- Enjoy!
Nutrition Facts : Calories 315 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, Sugar 25 grams
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
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.
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
CHEWY CHOCOLATE CHIP COOKIES
Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
BEST CHEWY CHOCOLATE CHIP BRAN COOKIES
This is my families favorite chocolate chip cookie ever! When they are cooled onto a brown paper bag, it makes them nice and chewy. The flavor is excellent. I like to use a good high quality chocolate, you could use chunked chocolate if you want too, or 1/3 cup fresh coconut.
Provided by michEgan
Categories Drop Cookies
Time 27m
Yield 36-40 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F and grease cookie pan.
- Sift together flour,oat flour, soda and salt; set aside.
- In a medium bowl, cream together butter and sugars until well blended.
- Beat in vanilla, egg and yolk until light and creamy.
- Mix in dry ingredients by hand until blended.
- Stir in chocolate.
- Drop dough onto prepared cookie sheets.
- Bake about 12 to 15 minutes until edges are lightly brown.
- Cool on baking sheets for 1 minute.
- Cool completely onto brown paper bag.
- About 36 to 40 cookies.
Nutrition Facts : Calories 134.6, Fat 7.3, SaturatedFat 3.9, Cholesterol 21.3, Sodium 82.4, Carbohydrate 17.4, Fiber 0.7, Sugar 12.6, Protein 1.2
THE BEST SOFT AND CHEWY CHOCOLATE CHIP COOKIES IN THE WORLD
These are simply amazing. If you are looking for a soft and chewy melt in your mouth chocolate chip cookie -- this is it. Look no further. Just try and only eat one. This is one of my most requested recipes.
Provided by Cake Baker
Categories Dessert
Time 23m
Yield 11 dozen tsp. sized cookies, 132 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream the Crisco and sugars together. Add the soda, salt and vanilla to the creamed mixture. Add the eggs, one at a time. Add the flour and mix well. Add the chocolate chips and nuts.
- Drop by rounded teaspoons (or tablespoons) on a ungreased cookie sheet.
- Bake 8-10 minutes at 375 (just until set in the middle, but not done!). Let cool 2 minutes on the cookie sheet before removing to a cooling rack.
- **Add 1/2 cup baking cocoa for chocolate chocolate chip cookies. Try peanut butter chips or M&M's in place of the chocolate chips.
- **IMPORTANT: Do not adjust the amount of eggs or shortening -- it will mess with how the cookie spreads. I have tried.
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