CHEWY CHOCOLATE COOKIES
This cookie recipe-a favorite of our four children-has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. -Sheri Ziesemer, Olympia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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 CHOCOLATE COOKIES
This is a Cook's Illustrated recipe that was originally published in January 2009. These are dark, almost fudgy cookies that are not crumbly at all. They develop a nice, crackly top and are not overly sweet, even with the granulated sugar coating. CI recommends using Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.
Provided by Chilicat
Categories Drop Cookies
Time 1h7m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a large (18- by 12-inch) baking sheet with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate.
- Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
- In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
- Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
- Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Nutrition Facts : Calories 216.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 22.9, Sodium 99, Carbohydrate 34, Fiber 1.6, Sugar 17.7, Protein 2.3
DARK CHOCOLATE CHIP COOKIES
These are the ultimate chocolate cookies. Yes, it's a bold claim, but with dark chocolate mixed in at three different steps-we'll stand behind it. First, bittersweet chocolate chips (60 percent cacao-the real plant from which chocolate is made) get melted into the butter. Then a flour mixture featuring Hershey's™ Special Dark™ cocoa powder-100 percent cacao-gets added. Finally, another 1 1/2 cups of chocolate chips get stirred into the dough before baking, so every bite you take is bursting with melt-in-your-mouth bittersweet bursts. To keep all that deep, rich flavor balanced, cookies get rolled in granulated sugar before baking for a little extra sweetness and sparkle! Serve cookies with a tall glass of cold milk, and if that's not enough to satisfy your chocolate craving, nothing will be!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 50
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
- Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g, TransFat 0 g
CHEWY CHOCOLATE COOKIES I
These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!
Provided by Linda Whittaker
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 88.6 mg, Sugar 12.2 g
HERSHEY'S CHEWY CHOCOLATE COOKIES
These are really good chewy chocolate cookies! This recipe came from on the container of Hershey's baking cocoa.
Provided by Aunt Dawn
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda and salt.
- Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
Nutrition Facts : Calories 1088.8, Fat 55.1, SaturatedFat 33.2, Cholesterol 218.2, Sodium 1022, Carbohydrate 139.7, Fiber 4.2, Sugar 89.2, Protein 11.7
CHEWY CHOCOLATE COOKIES II
Delicious cookies that taste like brownies.
Provided by Lois Wells
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 90.4 mg, Sugar 8.5 g
CHEWY CHOCOLATE CHIP COOKIES
If you're baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.
Provided by Donna Hay
Categories HarperCollins Dessert Cookies Dark Chocolate Chocolate Bake
Yield Makes 22
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (350°F).
- Place the butter and both the sugars in the bowl of an electric mixer and beat on low speed until just combined.
- Increase the speed to medium and beat for 8 minutes or until pale and creamy, scraping down the sides of the bowl.
- Add the vanilla, milk and egg and beat for 2 minutes or until light and fluffy.
- Sift in the flour, baking powder, baking soda, and salt and beat until combined.
- Add the chocolate and stir to combine.
- Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper. Bake for 12-14 minutes or until golden brown.
- Allow to cool on the trays for 5 minutes before transferring onto wire racks to cool.
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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