BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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.
THIN-AND-CRISP CHOCOLATE-CHIP COOKIES
Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)
Provided by Amanda Hesser
Categories dessert
Time 30m
Yield Makes 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
- In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
- Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams
CHOCOLATE RICE KRISPIES TREATS
Make and share this Chocolate Rice Krispies Treats recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 5m
Yield 18-24 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9x13x2 inch dish.
- Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
- Add Rice Krispies. Mix well.
- Spread into dish.
- Chill, then cut into squares.
CRISPY CHEWY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg F.
- Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake till edges are nicely browned i.e. for about 10 minutes.
Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2
CRUNCHY CHOCOLATE CHIPPERS
Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.
Provided by PIETILPA
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- 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 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 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
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
CHOCOLATE-COVERED CRISPIES
Candy bars are the "secret" ingredient in these sweet chewy treats from Patricia Carmichael of Gibsons, British Columbia. "They taste great and are so quick to make," she informs.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 to 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 85 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 77mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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CRISPY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
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4.6/5 (116)Total Time 2 hrs 25 minsCategory Cookies
- See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
- For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
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