Chocolate Chip Cookies The Pick Me Up Recipe By Tasty

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
• In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
• Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
• Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
• Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
• In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
• Add the egg and yolk and beat until incorporated.
• Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
• Using a wooden spoon, fold the chocolate chips and chunks into the dough
• Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
• For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
• Preheat the oven to 350˚F (180˚C).
• Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
• Bake in a preheated oven for 12-14 minutes.
• Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
• Enjoy!

CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

SIMPLE CHOCOLATE CHIP COOKIES

Steps:

• Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
• Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
• Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHOCOLATE CHIP COOKIES: THE PICK ME UP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated.
• Add the corn syrup, milk, and vanilla. Whisk to combine.
• Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated.
• Fold in the chocolate chunks until just combined.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake until thin and golden brown, with an even color from edge to center, about 16 minutes.
• Let the cookies cool completely, then dunk in the melted chocolate. Let chocolate set for about 30 minutes.
• Serve with a mug of coffee.
• Enjoy!

CHEWY DELICIOUS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F for regular pans and 350° for dark pans.
• In a medium bowl, sift together the flour, baking soda and salt.
• In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
• Gradually add in the flour mixture. Beat well.
• Stir in the chocolate chips and nuts.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the middle of the oven about 8 minutes or until lightly browned. Do not overbake.
• Cool slightly.
• Remove from the cookie sheets and cool completely on a wire rack.
• Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
• Cookies may also be frozen for longer storage. (Make sure they're tightly wrapped).

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

ULTIMATE CHOCOLATE CHIP COOKIES

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.

TIFFANY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
• Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
• Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl.
• Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks.
• Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight.
• When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

GUILTY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
• Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!

CHOCOLATE PILE-UP COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.
• Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

LIZ'S ASTOUNDING CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in chocolate chips.
• Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.

CHOCOLATE CHIP COOKIES: THE GENIUS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated.
• Add the corn syrup, milk, and vanilla. Whisk to combine.
• Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated.
• Fold in the chocolate chunks until just combined.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake until thin and golden brown, with an even color from edge to center, about 16 minutes.
• Let the cookies cool completely, then dunk in the melted chocolate. Let chocolate set for about 30 minutes.
• Serve with a glass of milk.
• Enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE

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.