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
BEST EVER CHOCOLATE CHIP COOKIES II
Chocolate chip cookies are the best, but these are the best ever! The brown sugar is what makes these cookies so soft and chewy!
Provided by alison12
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded 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 174.4 calories, Carbohydrate 25 g, Cholesterol 25.3 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 92.9 mg, Sugar 17 g
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
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 CHIP COOKIES ( WITH VARIATIONS )
"Oh!No! Not another chocolate chip cookie recipe"!!! Well, this one's different. This may be the only recipe you'll ever need as it gives variations on the basic recipe to suit your type of cookie preference. MY PERSONAL RECIPE HINT: For a truly chewy texture, it's important to melt the butter called for in the recipe.
Provided by Boyz 5
Categories Drop Cookies
Time 18m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Combine flour, soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
- Stir in chocolate chips and nuts (if desired).
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
- Let stand for 2 minutes; remove to wire racks to cool completely.
- PEANUT BUTTER VARIATION: Prepare dough as above except substitute 1/2 cup butter and 3/4 cup creamy or chunky peanut butter for the 1 cup butter.
- Eliminate nuts.
- Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
- Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
- Makes four dozen.
- SLICE AND BAKE: Prepare dough as above.
- Divide in half; wrap in waxed paper or plastic wrap.
- Chill one hour or until firm.
- Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
- Chill 30 minutes.
- Cut into half-inch slices; place on ungreased baking sheets.
- Bake 8 to 10 minutes in preheated 375 degrees oven.
- Let stand 2 minutes; remove to racks to cool.
- FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
- FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
- Store in airtight container to prevent drying.
- FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.
- FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
- Drop by well-rounded tablespoons on ungreased baking sheets.
- Flatten slightly with back of spoon dipped in water.
- Bake in preheated 375 degrees oven for 8 to 10 minutes.
- For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
- FOR CRISPIER COOKIES: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Flatten with bottom of glass dipped in water.
- Bake in preheated 375 degrees oven for 9 to 11 minutes.
Nutrition Facts : Calories 117.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 19, Sodium 107.1, Carbohydrate 15.4, Fiber 0.6, Sugar 10.3, Protein 1.2
DIFFERENT CHOCOLATE CHIP COOKIES
This recipe is loosely based on The Best Chocolate Chip Cookies #57889 by Luvfood. I usually don't like nuts in my chocolate chip cookies, but I think you could easily add them. I should also say, do not forget the last pan in the oven, they WILL burn. I know this from experience.
Provided by 89240
Categories Drop Cookies
Time 27m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugars and oil.
- Add eggs, one at a time, beating after each.
- Add vanilla, mix well.
- Sift together salt, baking powder, and flour; add to wet mixture gradually.
- Stir in chocolate chips.
- Refrigerate at least 30 minutes.
- Drop by spoonfulls onto parchment lined baking sheet.
- Bake at 350 for 8-12 minutes depending on your oven and desired doneness.
Nutrition Facts : Calories 126.4, Fat 6.5, SaturatedFat 1.6, Cholesterol 13.2, Sodium 65.5, Carbohydrate 16.4, Fiber 0.5, Sugar 9.4, Protein 1.5
CHOCOLATE CHIP COOKIES THREE WAYS
This recipe shows you how to adapt cookie recipe to get the type of cookie you want whether its thin and crunchy, puffy and cake like, or inbetween , puffed and chewy. It starts with the basic recipe, then tells you what to change for different results. This info can be adapted to almost any cookie recipe. I see so many questions on zaar regarding cookies lately, that i thought that this would be useful. It's from the book "Cookwise" bt Shirley Corriher... aka the food scientist from "Good Eats".. A great cookbook that shares the science behind cooking.
Provided by BETHANY T.
Categories Drop Cookies
Time 32m
Yield 30 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- For Thin Crispy cookies:.
- For flour, use bleached all purpose flour.
- increase baking soda to 3/4 teaspoons.
- for fat, use butter.
- for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
- Instead of egg, use 2 Tbs milk.
- For puffed cookies:.
- for flour, use cake flour.
- intead of baking soda, use 1 1/2 tsp baking powder.
- For fat, use 9 Tbs butter flavored shortening.
- For sugar, use 1 cup minus 1 Tbs light brown sugar.
- For In-between (Chewy) cookies:.
- For flour, use cake flour.
- instead of baking soda, use 1 1/2 tsp baking powder.
- For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
- For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
- Directions for all:.
- Preheat oven to 350 degrees F.
- Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
- Turn oven up to 375 degrees F.
- Sift together flour, salt and baking powder (soda).
- Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
- Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
- Bake 12 minutes or just until edges begin to brown.
- Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.
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11 BEST CHOCOLATE CHIP COOKIE RECIPES - THE SPRUCE EATS
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Estimated Reading Time 3 mins
- Toll House Chocolate Chip Cookies. This fan-favorite recipe makes large cookies with crispy edges and chewy centers—perfect for dunking in a cold glass of milk.
- Chocolate Chip Cookies with Pecans. Adding chopped pecans to this classic chocolate chip cookie recipe gives them a nice crunch and nutty element that compliments the sweet chocolate perfectly.
- Big Batch Chocolate Chip Cookies. This basic chocolate chip cookie recipe makes a big batch—about 5 to 6 dozen. They freeze well, so you can sock some away for later.
- Dairy-Free Chocolate Chip Cookies. If you avoid dairy, try this tasty chocolate chip cookie recipe that uses shortening instead of butter, and dairy-free chocolate chips.
- Vegan Chocolate Chip Cookies. Try these delicious vegan chocolate chip cookies that contain no eggs, dairy, or animal products of any kind. The kids will never notice the difference, and you’ll find yourself making them over and over again.
- Chocolate Chip Icebox Cookies. These slice-and-bake cookies have more of a shortbread texture than the traditional kind, studded with ground chocolate chips that distribute more evenly in the dough.
- Chocolate Chip Oatmeal Cookies. With rolled oats, bran flakes, and less sugar than many other chocolate chip cookies, these tasty treats are healthier than the traditional.
- Chocolate Chip Lava Cookies. This rich and decadent chocolate chip cookie has a gooey molten center, like the cookie version of the popular molten lava cake.
- Peanut Butter Chocolate Chip Cookies. If you can’t choose between chocolate chip or peanut butter cookies, make this delicious cookie recipe, so you don’t have to.
- Lower-Calorie Chocolate Chip Oatmeal Cookies. While chocolate chip cookies are never a diet food, this recipe has fewer calories than the traditional for those trying to watch what they eat, along with oats for texture and nuttiness.
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