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.
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
THIN AND CRISPY CHOCOLATE CHIP COOKIES
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
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
CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: granulated sugar, dark brown sugar, baking powder, baking soda, salt, egg, vanilla extract, butter, all purpose flour, milk chocolate, dark chocolate
Provided by Denish Monlie
Yield 20 servings
Number Of Ingredients 11
Steps:
- Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
- To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
- Fold in chocolate into dough. Mix the dough with the chocolate bar
- Wrap and chill in the refrigerator for at least 1 hour.
- Bake at 400°F for 15 minutes.
- Let cool and serve.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 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.
CRISP AND CHEWY CHOCOLATE CHIP COOKIES
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
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.
CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES
Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h8m
Yield 4 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; lightly grease two baking sheets.
- In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
- Beat in the egg, then the baking soda and flour.
- Stir in the chocolate chips.
- Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
- Remove from oven and transfer to a rack to cool.
CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES
If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.
Provided by WyomingMoonDust
Categories Dessert
Time 45m
Yield 9 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Sift together flour,baking soda, and salt and set aside.
- in Large bowl beat butter, sugars and egg, milk, and vanilla.
- Stir in flour mixture alternating with oil.
- Add cereal, oatmeal and chips.
- Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
- Bake for 8-10 minutes or until done.
- Makes nine dozen.
Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6
CRUNCHY CHOCOLATE CHIP COOKIES
Very easy and quick recipe for the best addictive chocolate chip cookies using brown sugar.
Provided by jessica_k
Time 45m
Yield Makes Cookies
Number Of Ingredients 11
Steps:
- Preheat the oven 240C/gas for 10-15 minutes.
- Put the melted butter with the brown and white sugar in a bowl and mix with an electric mixer until fluffy.
- Add in the eggs (mixing after each) and the vanilla. Don't over mix.
- Add in the Salt, Baking Powder, and Flour. Mix gently with the electric mixer until you get your cookie dough.
- Add in the chocolate chips and mix them with the dough with a tablespoon.
- Shape the cookies flat on a greased tin (use corn oil or butter).
- Put the cookies in the oven 240C for 2 minutes then on 160C for 20-25 minutes. Remove and let them cool for 30 minutes to get best results.
CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 2. Sift flour, soda, and salt into bowl 3. Beat butter, margarine, brown and granulated sugar, egg, milk, and vanilla in bowl until well blended 4. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats, and chocolate chips 5. Drop by heaping teaspoon fulls onto ungreased cookie sheets, 2 inches apart. Bake for 12 minutes or until golden brown. Cool on wire racks.
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- 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.
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- In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until well blended and smooth; scraping down sides of bowl as needed.
- 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.
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