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.
CHOCOLATE FUDGE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 55m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
- Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 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
CHOCOLATE CHOCOLATE CHIP COOKIES FOR JESSE
Make and share this Chocolate Chocolate Chip Cookies for Jesse recipe from Food.com.
Provided by Emjay99
Categories Drop Cookies
Time 22m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cream together brown and white sugar, margarine and vanilla extract.
- Beat in eggs, one at a time.
- Sift in flour, cocoa powder, baking powder and soda, and salt until combined.
- Stir in chocolate chips and pecans.
- Drop dough in heaped tablespoonfuls onto sprayed SHINY baking sheet.
- Bake 10 to 12 minutes, depending on your oven.
- Cool on wire rack.
- Freeze really well.
Nutrition Facts : Calories 107.7, Fat 5.1, SaturatedFat 1.3, Cholesterol 8.8, Sodium 65.4, Carbohydrate 15.5, Fiber 0.8, Sugar 10.6, Protein 1.3
ZIPPY CHOCOLATE CHIP COOKIES
A unique chocolate chip cookie with a little kick, just enough to feel a little warmth with last swallow. Great!
Provided by Jeanne
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
- Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
- Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Cholesterol 35.8 mg, Fat 17.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 102 mg, Sugar 26.9 g
CHOCOLATE CHIP COOKIES FOR JESSE
Make and share this Chocolate Chip Cookies for Jesse recipe from Food.com.
Provided by Emjay99
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cream together brown and white sugar, margarine and vanilla extract.
- Beat in egg.
- Sift in flour, baking powder and soda and salt until combined.
- Stir in chocolate chips and nuts.
- Drop dough by heaped tablespoonfuls onto sprayed SHINY baking sheet.
- Bake 1o to 12 minutes, depending on your oven.
- Cool on wire rack.
- Freeze really well.
Nutrition Facts : Calories 87.8, Fat 4.5, SaturatedFat 1, Cholesterol 5.9, Sodium 63.6, Carbohydrate 11.5, Fiber 0.4, Sugar 7.1, Protein 1
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