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.
MINT CHOCOLATE CHIP COOKIES
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Provided by Sparkle 1874
Categories Drop Cookies
Time 18m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
THICK MINT CHOCOLATE CHIP COOKIES
This is my version of a popular scouting cookie. Instead of thin and crispy, these are thick and chewy!
Provided by Brenda Michelle Ratliff
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
- Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 16.1 g, Cholesterol 13.2 mg, Fat 6.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 73.6 mg, Sugar 9 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
MINT CHOCOLATE CHIP COOKIES
Chewy Mint Chocolate Chip Cookies from scratch! BEST RECIPE. Even better than Nestle Toll House! Easy and you can use Andes pieces or regular mint chips.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 27m
Number Of Ingredients 10
Steps:
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Greek yogurt, coconut sugar, and granulated sugar with an electric mixer on medium speed until very light and fluffy, about 4 full minutes, stopping to scrape the bowl as needed.
- Add egg and vanilla. Beat until incorporated, scraping down the bowl as needed. The mixture will look curdled, which is just fine.
- Beat in the baking soda and salt until combined. Reduce the mixer speed to low and gradually add the white whole wheat flour, beating just until it disappears. The dough will look crumbly.
- By hand with a rubber spatula or wooden spoon, stir in the chocolate and mint chips. For the best flavor and to make sure the cookies are not too dry, refrigerate for at least 1 hour or overnight.*
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, portion the cookies by heaping tablespoons, spacing them 1 inch apart on the prepared baking sheet. Bake for 7 minutes, until barely dry on the top and edges but still gooey and soft inside. Let cool on the baking sheet for 5 minutes, then gently transfer to a cooling rack. (I like to slide my piece of parchment or silicone baking mat right off the baking sheet and onto the cooling rack.)
Nutrition Facts : ServingSize 1 cookie, Calories 129 kcal, Carbohydrate 18 g, Protein 2 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 11 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
CHEWY MINT CHOCOLATE CHIP COOKIES
I love Andes mints and when I found a bag of their mint chips I knew I had to make something out of them! This is an original recipe using those chips for a soft and chewy cookie. Their mint-chocolate goodness would do well served with an after dinner coffee.
Provided by Tinkerbell
Categories Drop Cookies
Time 36m
Yield 41 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside.
- In large bowl or mixer, cream together shortening and both sugars.
- Add eggs, one at a time, mixing after each.
- Add vanilla and mix well.
- In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined.
- Stir in baking chips.
- Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets.
- Bake at 375° for 11 minutes.
- Cool on sheets for about 2 minutes then remove to wire racks to cool.
- Store in airtight container.
MINTY CHOCOLATE CHIP COOKIES
These taste like a hybrid of a chocolate chip cookie and a Girl Scouts Thin Mint®. I like to make these the week leading up to Christmas as a change from traditional holiday cookies.
Provided by tehooper
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, brown sugar, peppermint extract, vanilla extract, and salt together in a bowl using an electric mixer until smooth and creamy. Beat eggs into butter mixture until well incorporated.
- Whisk flour, cocoa powder, and baking soda together in a bowl; gradually add to creamed butter mixture, beating until dough is well blended. Fold chocolate chips into dough. Drop dough by rounded teaspoons onto a baking sheet.
- Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 21.6 g, Cholesterol 24.6 mg, Fat 8 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 112.3 mg, Sugar 14.9 g
SOFT CHOCOLATE MINT COOKIES
If you don't care for crisp cookies that crumble when you take a bite, give this soft variety a try. No one can resist the fudgy, minty flavor. -Kristin Vincent, Orem, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. , Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 6g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
OUTRAGEOUS CHOCOLATE MINT COOKIES
Similar to a brownie in texture, this pleasantly chewy cookie mimics the flavors of the Girl Scouts' beloved Thin Mints. (Maybe you'll want to rename these delicious morsels Thick Mints.) -Tina Cowan, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a microwave, melt bittersweet chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar. Stir in vanilla and chocolate mixture. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in semisweet chocolate chips and candies., Drop by teaspoonfuls 3 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are set. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 47mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MINT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: cookie dough, cocoa powder, chocolate mint thin
Provided by Alvin Zhou
Categories Desserts
Time 30m
Yield 8 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F (160°C).
- Combine the cookie dough, cocoa powder, and mint chocolate chunks until evenly distributed.
- Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
- Bake for 14 minutes.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 46 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 30 grams
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