CAROLYNN'S CHOCOLATE-CHIP COOKIES
Top off a scoop or two of homemade ice cream with one of these gooey chocolate-chip cookies. Walnuts give this classic dessert a crunchy kick.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.
- Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.
- Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.
"CAROLYN'S MORSELS" BEST CHOCOLATE CHIP COOKIE EVER
This recipe was found in a insert in the paper called American Profile and was made by a lady named Carolyn Hayes from Elba NY. A guy in our office makes these for us and they never last long. He did say that it takes a while to get them perfect. All I know is these are too good not to share. i made these using silicon baking sheets and the first batch took around 20 minutes the others around 19- watch them carefully adding 2 minutes at a time until the edges start turning brown. also beware that your spatula to remove will become encrusted with the toffee and harder to scoop off the cookies- scrape the spatula beteewn batches. these are still the best ever!
Provided by Shawn C
Categories Drop Cookies
Time 1h40m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- whisk together flour baking powder and salt.
- beat butter until light and fluffy with a mixer at medium high setting, add brown sugar and vanilla, mix until combined well.
- combine eggs and water in small bowl and beat with fork. add eggs to butter mixture and beat well.
- add flour mixture to butter mixture beating at a low speed just until combined.
- stir in pecans by hand and spoon. continue to mix in toffee bits and chocolate chips.
- chill for 1 hour or until dough is firm.
- preheat oven to 325 degrees.
- drop dough by Tablespoon fulls onto an ungreased baking sheet.
- bake about 10 minutes until lightly browned on the edges only.
- cool on wire racks.
Nutrition Facts : Calories 1490.5, Fat 85.6, SaturatedFat 43, Cholesterol 208, Sodium 740.4, Carbohydrate 176.7, Fiber 7.3, Sugar 120.9, Protein 15.3
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
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.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE
These Chewy Chocolate Chip Cookies are so easy to make, and turn out perfect every time!
Provided by Camille Beckstrand
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
- In a large bowl, sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
- Beat in vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 280 kcal, Carbohydrate 35 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 95 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
MOM'S BEST CHOCOLATE CHIP COOKIES
This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
Provided by KARATEMOM1
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
- 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 212.7 calories, Carbohydrate 28.9 g, Cholesterol 32.4 mg, Fat 10.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 182.3 mg, Sugar 20.1 g
ULTIMATE CHOCOLATE CHIP COOKIES
These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 24
Number Of Ingredients 11
Steps:
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
- Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
Nutrition Facts : Calories 331 g, Fat 16 g, Fiber 1 g, Protein 4 g
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
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