SOFT EASY CHOCOLATE CHIP COOKIES
RECIPE VIDEO ABOVE. These may well be the easiest chocolate chip cookies in the world! These are big, soft, buttery and are made without a beater, no creaming butter, no refrigeration required and no rolling the dough into the balls. Adapted from Cooks Illustrated. Makes 13 large or 26-30 small. {This recipe will work no matter which country you live in - see Note 5. High altitude baking - see Note 6.}
Provided by Nagi
Categories Sweet
Time 32m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
- Line 2 trays with baking / parchment paper.
- Whisk the flour, salt and baking soda in a bowl.
- Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
- Whisk to finish melting the butter. (Note 2)
- Add brown and white sugar, whisk energetically for 15 seconds.
- Add egg, yolk and vanilla, whisk well for 15 seconds.
- Add flour mixture and mix until flour is almost fully incorporated.
- Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
- Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
- LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
- SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
- Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
- Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!
Nutrition Facts : ServingSize 74 g, Calories 325 kcal
TATE'S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES
These thin and crisp chocolate chip cookies are every bit as delicious as Tate's famous Bake Shop's.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 60 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Set an oven rack in the center position. Line a 13 x 18-inch baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter with both sugars on medium speed until light and fluffy, a few minutes. Add the eggs and vanilla and beat until well combined, about 1 minute. Add flour mixture; mix on low speed until just combined, and then mix in 1¾ cups of the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.
- Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. Remove from oven, and let cool on baking sheet for a few minutes. Transfer to a wire rack, and let cool completely.
- Make-Ahead/Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)The baked cookies will keep in an airtight container at room temperature for up to one week, or frozen for up to 3 months.
- Note: You will have more consistent results baking the cookies one sheet at a time, but if you'd like to use two racks, set the racks in centermost positions, and bake the cookies for 12 to 14 minutes, rotating the pans top to bottom and front to back midway through.
Nutrition Facts : ServingSize 1 cookie, Calories 103, Fat 6 g, Carbohydrate 13 g, Protein 1 g, SaturatedFat 3 g, Sugar 8 g, Fiber 0 g, Sodium 53 mg, Cholesterol 16 mg
DANGEROUS CHOCOLATE CHIP COOKIES
These cookies are dangerously good with directions for every taste, be it thin and crispy, soft and chewy, or cakey-like. I never can make enough of these; they certainly don't make it until the next day unless I hide them.
Provided by scancan
Categories Drop Cookies
Time 20m
Yield 25-30 cookies, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugars and butter.
- Add eggs, vanilla and mix well.
- Add dry ingredients to the butter mixture except the chips and mix until well combined.
- Add chocolate chips and mix just until incorporated.
- Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
- If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.
Nutrition Facts : Calories 786.2, Fat 37.3, SaturatedFat 22.5, Cholesterol 113.9, Sodium 533.4, Carbohydrate 111.6, Fiber 3.6, Sugar 74.8, Protein 8
DANGEROUS CHOC CHIP COOKIES
This recipe is from a CSR brown sugar bag. Dangerous. Do Not Bake unless you can afford to gain weight! Very more-ish, chewy yet crisp, the original recipe made 30 but who in their right mind messes a kitchen for 30 biscuits!? This recipe makes 100 large teenage sized bikkies. Don't say you weren't warned.
Provided by RubberDucky AU
Categories Dessert
Time 25m
Yield 100 teenage sized bikkies
Number Of Ingredients 8
Steps:
- Preheat oven 180°C Prepare trays.
- Combine butter and peanut butter in small saucepan over medium head, stir until melted and well combined.
- Transfer to a large bowl, cool 5 mins, add brown sugar and eggs, mix well. Add combined sifted flours, oats and choc bits. Mix well.
- Roll spoonfuls of mixture into balls, choose the sizing that suits you. Place onto trays, flatten slightly with palm of hand. I like to freeze half the mixture in balls ready for a superquick bikkie fix another day.
- Bake 12-14 mins or until golden and firm yet still some give. Stand 5 mins on tray before transferring to wire rack to cool.
Nutrition Facts : Calories 156.7, Fat 8, SaturatedFat 4.2, Cholesterol 19.1, Sodium 47.8, Carbohydrate 20.7, Fiber 1, Sugar 12.9, Protein 2.3
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SAFE TO EAT RAW CHOCOLATE CHIP COOKIE "DOUGH"
I was searching the web for something like this. I doubled this recipe for my son's bake sale. I labeled if "Safe to Eat." I worried about the ice melting and dough getting too soft. Not to worry, it was gone in 20 minutes.
Provided by AnnNH
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter, and sugars together.
- Blend in milk and vanilla.
- Add flour and salt and mix well.
- Stir in chocolate chips.
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
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