Crispy And Chewy Chocolate Chip Cookies Recipes

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CHEWY CHOCOLATE CHIP COOKIES



Chewy Chocolate Chip Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 9

2/3 cup (1 1/3 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup firmly-packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
One 6-ounce package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
  • Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
  • With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.

CRISP AND CHEWY CHOCOLATE CHIP COOKIES



Crisp and Chewy Chocolate Chip Cookies image

Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 2 dozen

Number Of Ingredients 11

2 1/2 sticks unsalted butter, softened (but still cool to the touch-a finger pressed in should leave a dent but not sink in deeply)
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
3 cups unbleached all-purpose flour, spooned and leveled
6 ounces semisweet chocolate chips (1 cup)
5 ounces semisweet chocolate (61 to 66 percent), coarsely chopped (1 1/4 cups), plus more large, flat pieces or semisweet chocolate féves for tops (optional)

Steps:

  • Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
  • Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
  • Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
  • Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
  • Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.

CRISPY CHEWY CHOCOLATE CHIP COOKIES



Crispy Chewy Chocolate Chip Cookies image

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

1 cup butter or 1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla essence
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup coarsely chopped nuts

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

CRISPY CHEWY CHOCOLATE CHIP COOKIES



Crispy Chewy Chocolate Chip Cookies image

These chocolate chip cookies have a crisp edge and a chewy center! Perfect with a glass of milk!

Provided by Shelly

Categories     Cookies

Time 25m

Number Of Ingredients 9

1/2 cup butter, room temperature
1 3/4 cup light brown sugar
1 tablespoon vanilla
2 eggs
1 teaspoon kosher salt
1 1/4 teaspoons baking soda
2 cups all purpose flour
1 cup semi-sweet chocolate chips
3/4 cups mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, salt, and baking soda and mix for 2 more minutes until smooth and combined, scraping the sides of the bowl carefully to combine all ingredients.
  • Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly.
  • Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired. These cookies will spread while they are baking. I only bake 5 at a time on my cookie sheet.
  • Bake for 15-16 minutes, or until they are set and the edges are golden brown.
  • Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts : Calories 222 calories, Sugar 25 g, Sodium 173.6 mg, Fat 9 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 34.3 g, Fiber 1.4 g, Protein 2.8 g, Cholesterol 25.7 mg

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. 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 onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled 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.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 72

Number Of Ingredients 9

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 to 4 cups semisweet chocolate chips (12 to 24 oz)

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.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

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

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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 CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!

Provided by pho1962

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 8

2 ½ sticks butter, at room temperature
1 cup dark brown sugar
½ cup white sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
  • Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES



Flat-and-Chewy Chocolate-Chip Cookies image

It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 30 to 35 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams

THICK AND CHEWY CHOCOLATE CHIP COOKIES



Thick and Chewy Chocolate Chip Cookies image

Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.

Provided by cubsgirl16

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 35m

Yield 30

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter at room temperature
1 cup packed brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 jumbo egg
1 egg yolk
2 tablespoons vanilla extract
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
  • Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
  • Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES



Thick, Soft, and Chewy Chocolate Chip Cookies image

I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him. After much searching these are the ones we deemed "best". Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening. I have found that you need to follow the directions *exactly* to get the best cookies. Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the "traditional" recipe, all make a difference in the end result. I have also found that Land o' Lake butter makes a better cookie than some generic brand butter. Don't let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. If that happens, refrigerate the dough for about an hour to help them not spread as much. It also helps to use the mixer on the dough in between batches going into the oven. It helps keep the dough from starting to separate if it is a warm day. Another thing I've learned is you have to make sure there is plenty of circulation in your oven. When I moved, my cookies started turning out flat again. I finally realized that my oven was smaller at the new house and when I switched to smaller cookie sheets, my cookies turned out perfectly!

Provided by Marg CaymanDesigns

Categories     Drop Cookies

Time 25m

Yield 36 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup real butter, at room temperature
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Mix flour, baking soda, and salt in a small bowl.
  • In a separate bowl, beat butter and shortening until creamy.
  • Add sugar and vanilla and beat with a mixer on medium speed until well blended.
  • Beat in eggs, one at a time, mixing well.
  • Add flour mixture, and beat slowly to incorporate, then beat to blend well.
  • Stir in chocolate chips and nuts.
  • Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  • Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
  • If using 2 pans in 1 oven, switch positions at half-time.
  • Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
  • Serve warm or cool.

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From crazyforcrust.com


CRISPY & CHEWY CHOCOLATE CHIP COOKIES : 11 STEPS - INSTRUCTABLES
Step 4: Mix the Butter, Sugar and Vanilla. In a medium mixing bowl (or Kitchen Aid Mixer bowl) combine the melted butter, the 1 c. brown sugar, the ½ c. granulated sugar, and the 2 Tbs. vanilla. Using a hand mixer, Kitchen Aid Mixer, or large spoon, mix the ingredients until they are all incorporated and sugar is melted (you can no longer see ...
From instructables.com


THIN CHEWY CHOCOLATE CHIP COOKIES – THE COMFORT OF COOKING
2014-12-12 Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium bowl, whisk flour, baking soda and salt. Set aside. In a separate large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs and vanilla extract.
From thecomfortofcooking.com


CRISPY CHEWY CHOCOLATE CHIP COOKIES - KATY'S FOOD FINDS
2021-08-19 Add the cold cubed butter and sugars to the bowl of a stand mixer and using the beater attachement, beat (low speed to start and then increase to medium) for 1-2 minutes until lighter in colour and a thick paste. This is what it should look like. Add the egg and vanilla extract to the butter mixture and beat a further minute on medium speed.
From katysfoodfinds.com


CRISPY CHEWY CHOCOLATE CHIP COOKIES – SMITTEN KITCHEN
2009-03-03 1 large egg yolk. 2 cups (about 12 ounces) semisweet chocolate chips. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
From smittenkitchen.com


MRS. FIELDS CHOCOLATE CHIP COOKIES – COPYCAT RECIPE
2022-06-10 How to Make Mrs. Fields Chocolate Chip Cookies. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone mat. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
From kleinworthco.com


THIN AND CRISPY CHOCOLATE CHIP COOKIES - MODERN HONEY
2017-11-04 The total flour amount added will equal 3 cups for the large batch. Add chocolate chips and chocolate chunks and mix. Cover with plastic wrap and refrigerate for at least 20 - 30 minutes. 24 -48 hours is ideal. In order to the cookies to spread, let the cookie dough come to room temperature after it has been chilled.
From modernhoney.com


THIN, CRISP, CHEWY CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES
Step 2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using. Step 3. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
From myrecipes.com


SOFT AND CHEWY CHOCOLATE CHIP COOKIES RECIPE
2017-12-19 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. 2 On ungreased bakingcookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. 3
From lifemadedelicious.ca


CRISPY CHEWY CHOCOLATE CHIP COOKIES - KIRBIE'S CRAVINGS
2017-12-01 Refrigerate the dough for at least 1 hr. When ready to bake, preheat oven to 350°F. Line 3 large baking sheets with silicone baking mats. Using a cookie scoop, scoop 3 tbsp of dough for each cookie. Space the cookies at least 2 inches away from the edges of the baking sheet and from each other.
From kirbiecravings.com


BEST CHEWY CHOCOLATE CHIP COOKIES WITH VIDEO! - SCIENTIFICALLY …
Add the egg and mix until well incorporated. Add flour mixture to the butter mixture all at once and stir until most of the flour is absorbed. Before all of the flour is combined, add chocolate chunks and continue folding them in so they are evenly distributed. You should end up with a soft, moderately moist dough.
From scientificallysweet.com


CHEWY CHOCOLATE CHIP COOKIES – COOKIE CHIPS®
2022-02-03 1. Preheat oven to 350 F or 325 F for convection. 2. Place Cookie Chips® mix in a bowl or mixer with paddle attachment. Add flour, brown …
From cookiechips.com


THICK AND CHEWY CHOCOLATE CHIP COOKIE RECIPE - ONE SWEET …
2021-10-12 Stir in the dry ingredients until just incorporated. Fold in the chocolate chips. Cover and chill the dough 4 hours or overnight. Preheat the oven to 325 degrees. Line two cookie trays with parchment paper. Scoop 1/4 cups of dough onto your prepared trays keeping them 2-3 …
From onesweetappetite.com


CRISPY, CHEWY CHOCOLATE CHIP M&M’S COOKIES RECIPE
2021-10-18 Instructions needed to make this Crispy, Chewy Chocolate Chip M&M’s Cookies Recipe Preheat oven to 375. Line a cookie sheet with parchment paper. Beat all ingredients EXCEPT flour, M&Ms and chocolate chips until you have a crumbly mixture. Add flour and beat at medium speed for about 30 seconds, until thoroughly combined.
From therebelchick.com


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