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.
CHEWY COFFEE COOKIES
If you're a coffee-lover, you're going to want to make these cookies ASAP. They're mixed with cardamom, cinnamon, and vanilla for a little warmth and extra flavor. And, they're super chewy and great any time of the year!
Provided by Sara Lynn
Categories Dessert
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Adjust the rack to the middle position. Line two sheet pans with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, table salt, cinnamon, and cardamom. Set aside.
- In a large bowl, cream the butter, brown sugar, and 1/2 cup of white sugar until light and fluffy, 2-3 minutes. Add the egg, vanilla extract, and instant coffee until thoroughly mixed.*
- Add the flour mixture in two batches just until the dough comes together. Avoid overmixing or you will end up with tough cookies. At this point, you can cover the bowl and refrigerate the dough for 1 hour or up to two days to let the flavor and color develop. This is totally optional!**
- Roll the dough into 1 1/2-2 Tablespoon balls.*** Roll each dough ball in the remaining 1/4 cup of white sugar. Place 6 balls on each sheet pan, leaving 3-4 inches between each ball (they will spread out quite a bit).
- Bake the cookies for about 7 minutes, until the cookies are puffy in the center. Using oven mitts, grip the sides of the sheet pan and give the sheet pan a few firm taps against the oven rack until the edges are wrinkly and the centers of the cookies fall and flatten. Flip the pan and bake the cookies for another 1-2 minutes, until the cookies are spread out, the edges are golden brown, and the centers are just slightly underdone****. Remove the cookies from the oven, and give them another tap against a counter or another firm surface until the edges are wrinkled the centers are flat and crinkled.
- Allow the cookies to cool on the sheet pan for about 5-10 minutes. Then, transfer them to a cooling rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 143 kcal, Fat 7.4 g, SaturatedFat 4.6 g, Cholesterol 25 mg, Sodium 125 mg, Carbohydrate 18.3 g, Fiber 0.4 g, Sugar 9.9 g, Protein 1.4 g
CRISPY COFFEE COOKIES
I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
IRISH COFFEE COOKIES
Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.
Provided by Kim
Time 2h15m
Yield 32
Number Of Ingredients 14
Steps:
- Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
- Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
- Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g
CAFé COFFEE COOKIES
Coffee lovers, here's a sweet way to get your java. Super-size cookies offer super-size satisfaction.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
- Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 30 g, TransFat 0 g
LIGHT AND CHEWY CAKE COOKIES
Light, and chewy cookies that'll melt in your mouth!
Provided by J. Ott
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick cooking spray.
- Mix ingredients in the order given. Drop by tablespoons onto cookie sheets about 2 inches apart.
- Bake for 3 1/2 to 4 minutes, then switch racks and bake another 3 1/2 to 4 minutes. Remove from oven and let cool on racks.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 52.8 g, Cholesterol 1.8 mg, Fat 7.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 354.5 mg, Sugar 35.6 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
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