Best Ever Thick And Chewy Chocolate Chunk Cookie Recipes

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THICK AND CHEWY CHOCOLATE CHUNK COOKIES WITH PECANS



Thick and Chewy Chocolate Chunk Cookies with Pecans image

Deliciously thick and chewy cookies like those you might find in a fine patisserie!

Provided by Tricia

Categories     Cookies

Time 48m

Number Of Ingredients 10

12 tablespoons unsalted butter, (melted and cooled)
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup light brown sugar, (firmly packed)
½ cup granulated sugar
1 large egg, (plus 1 large yolk)
1 ½ teaspoons vanilla extract
1 (11.5-ounce) package semisweet chocolate chunks, (or chips)
1 cup coarsely chopped pecans, (lightly toasted)

Steps:

  • Melt the butter and set aside to cool.
  • Adjust your oven rack to the lower middle position and preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Set aside.
  • Place pecans on a small baking sheet and bake for about 5-8 minutes or until lightly toasted. Remove from the oven to cool while preparing the cookie dough.
  • In a medium mixing bowl combine the flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar and granulated sugar on medium until smooth and lightened. Add the egg, egg yolk and vanilla. Blend on medium speed until combined. Reduce the speed to low and add the flour mixture in 2 additions, blending just until the flour disappears. Scrape down the sides and bottom of the mixing bowl with a rubber spatula, and mix again and well combined. Add the nuts and chocolate chunks and stir with a wooden spoon until combined.
  • Using an ice cream scoop that holds about 2 tablespoons, roll the dough into balls and place them 2-inches apart on the prepared cookie sheet. Bake the first sheet while rolling the remaining cookie dough. Bake for 17-20 minutes or until the edges are set and beginning to brown and the center are still soft and puffy. Rotate the sheet halfway through baking to ensure even browning.
  • Remove from the oven and let the cookies cool for 10 minutes before transferring to a wire rack. Or, if you are using a rimless baking sheet, slide the entire sheet of parchment and cookies onto the wire rack to cool.
  • Store in an airtight container at room temperature. If storing for more than one day, add a slice of sandwich bread to help the cookies stay soft and chewy.

Nutrition Facts : Carbohydrate 22 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 22 mg, Sodium 78 mg, Fiber 1 g, Sugar 14 g, Calories 181 kcal, UnsaturatedFat 5 g, ServingSize 1 serving

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

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

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

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

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

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

THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

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

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

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.

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES



Thick, Soft, and Chewy Chocolate Chip Cookies image

I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him. After much searching these are the ones we deemed "best". Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening. I have found that you need to follow the directions *exactly* to get the best cookies. Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the "traditional" recipe, all make a difference in the end result. I have also found that Land o' Lake butter makes a better cookie than some generic brand butter. Don't let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. If that happens, refrigerate the dough for about an hour to help them not spread as much. It also helps to use the mixer on the dough in between batches going into the oven. It helps keep the dough from starting to separate if it is a warm day. Another thing I've learned is you have to make sure there is plenty of circulation in your oven. When I moved, my cookies started turning out flat again. I finally realized that my oven was smaller at the new house and when I switched to smaller cookie sheets, my cookies turned out perfectly!

Provided by Marg CaymanDesigns

Categories     Drop Cookies

Time 25m

Yield 36 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup real butter, at room temperature
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Mix flour, baking soda, and salt in a small bowl.
  • In a separate bowl, beat butter and shortening until creamy.
  • Add sugar and vanilla and beat with a mixer on medium speed until well blended.
  • Beat in eggs, one at a time, mixing well.
  • Add flour mixture, and beat slowly to incorporate, then beat to blend well.
  • Stir in chocolate chips and nuts.
  • Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  • Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
  • If using 2 pans in 1 oven, switch positions at half-time.
  • Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
  • Serve warm or cool.

PERFECT CHOCOLATE CHUNK COOKIES



Perfect Chocolate Chunk Cookies image

makes 20 large cookies

Provided by Cookies & Cups

Categories     Cookies

Number Of Ingredients 11

1 cup butter, cold cut into cubes
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vanilla
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3 cups all purpose flour
10 ounces milk chocolate chunks
10 ounces semi sweet chocolate chunks

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
  • Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
  • Turn the mixer to low and add in the flour until incorporated.
  • Stir in both chocolates.
  • Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
  • Place remaining dough in the refrigerator until ready to bake.
  • Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
  • Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
  • Repeat with remaining dough.

Nutrition Facts : ServingSize 1 cookie, Calories 367 calories, Sugar 29.5 g, Sodium 160.3 mg, Fat 19.1 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 1.8 g, Protein 5.1 g, Cholesterol 47.1 mg

THE BEST CHOCOLATE CHUNK COOKIES



The Best Chocolate Chunk Cookies image

Provided by Food Network

Yield 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1-1/2 ssticks) unsalted butter, softened
1 cup packed light or dark brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1-1/4 cup SCHARFFEN BERGER chocolate chunks (approximately 8 ounces), try either our 62% Cacao Semisweet or our 70% Cacao Bittersweet
3/4 cup coarsely chopped toasted nuts (your favorite), optional

Steps:

  • Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
  • Sift the flour, baking soda, and salt into a medium bowl. Set aside.
  • In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
  • Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
  • Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)

THICK AND CHEWY CHOCOLATE CHIP COOKIES



Thick and Chewy Chocolate Chip Cookies image

Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.

Provided by cubsgirl16

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 35m

Yield 30

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter at room temperature
1 cup packed brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 jumbo egg
1 egg yolk
2 tablespoons vanilla extract
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
  • Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
  • Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g

BEST-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES



Best-Ever Thick and Chewy Chocolate Chip Cookies image

This was from Shine on Yahoo! and I didn't want to lose the recipe! It was adapted from Baking at Home with the Culinary Institute of America, according to the website. They claim the key to the moist, chewy cookies is to use high-fat butter (such as a European variety) and refrigerate them overnight, so this is not something you'll whip up and enjoy on a rainy afternoon. :) I'll have to plan ahead.

Provided by moose_kristi

Categories     Chocolate Chip Cookies

Time P1DT10m

Yield 24 cookies

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, European-style, room temperature (16 Tbsp)
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups dark chocolate, cut into chunks

Steps:

  • In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
  • In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
  • Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
  • Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
  • Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 233.2, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.8, Sodium 135.1, Carbohydrate 27.9, Fiber 2.2, Sugar 14.7, Protein 3.4

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From thebusybaker.ca


CHEWY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
2022-05-13 Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
From sallysbakingaddiction.com


THE BEST CHEWY CHOCOLATE CHIP COOKIES - AVERIE COOKS
2021-08-18 How to Make Chewy Chocolate Chip Cookies. To make truly soft and chewy chocolate chip cookies, you first need to cream together the butter, sugars, egg, and vanilla. Beat the mixture for a good 4 minutes — don’t skip this step! Add in the dry ingredients and mix until just combined, then fold in the chocolate chips.
From averiecooks.com


BEST CHEWY CHOCOLATE CHIP COOKIE RECIPE - LITTLE MISS MOMMA
2013-05-23 this is the best chewy chocolate chip cookie recipe that I have ever made. They are extra soft. Extra thick. Extra gooey. And extra chocolatey. I have so many fond childhood memories of warm cookies baking in the oven on a chilly afternoon. Or being cheered up with a plate full of chocolate chip cookies and and tall glass of milk after a tough ...
From littlemissmomma.com


HOW TO MAKE SOFT, THICK, CHEWY CHOCOLATE CHIP COOKIES
2013-08-31 Step 1. In a large mixing bowl cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and salt and mix until combined. Add in the baking soda and cornstarch and half of the flour and mix well. Pour in the remaining flour and mix only until combined. Stir in chocolate chips and cover and chill for one hour.
From backforseconds.com


JUMBO CHOCOLATE CHIP COOKIES - TASTES BETTER FROM SCRATCH
2019-02-08 Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat. Combine flour, baking powder, baking soda and salt in medium bowl; set aside. Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together. Add eggs and vanilla and mix until combined.
From tastesbetterfromscratch.com


BEST-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES
In a small mixing bowl, whisk together flour, baking soda, and salt until well combined. In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed.
From bigoven.com


THICK AND CHEWY CHOCOLATE CHIP COOKIES - KATHRYN'S …
2021-04-12 1. First, preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. Then in a large bowl whisk together the flour, baking powder, baking soda and salt. 2. In another large bowl or the bowl of a standing mixer, beat together the cold, cubed butter and sugars.
From kathrynskitchenblog.com


THE BEST CHEWY CAFé-STYLE CHOCOLATE CHIP COOKIES
2014-10-06 Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 350 ° F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper.*. Scoop 1/4 cup of cookie dough at a time and roll into balls.
From hostthetoast.com


CHOCOLATE CHUNK COOKIES {SOFT AND CHEWY} - CAKEWHIZ
2019-01-15 The best ever, soft and chewy, quick and easy chocolate chunk cookies recipe, made with simple ingredients and browned butter. Perfectly ooey gooey! These bakery style cookies are irresistible and great as a dessert or snack and awesome for bake sales. They are also great for shipping to family and friends during the Christmas holiday season. They are just …
From cakewhiz.com


BEST CHOCOLATE CHIP COOKIES - THICK, CHEWY, HUGE! - DIVAS CAN …
2020-05-01 Big, thick and chewy chocolate chip cookies loaded with a variety of chocolate and oats for the best taste and texture! Course cookies, Dessert, Snack. Cuisine American, southern. Keyword best, chocolate, chocolate chips, cookies, easy, oats. Prep Time 20 minutes. Cook Time 18 minutes. Chill Time 1 hour. Total Time 1 hour 38 minutes. Servings 18 …
From divascancook.com


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