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.
DIRTY CHOCOLATE CHIP COOKIES
These Dirty Chocolate Chip Cookies are super soft chocolate chip cookies loaded with Oreo bits and rolled in Oreo dust! They're the ultimate Oreo cookies.
Provided by Shelly
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Coarsely chop 12 Oreo cookies and set aside. Reserve the remaining 12 for later use.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the eggs, vanilla, baking soda and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Mix in the chocolate chips and coarsely chopped Oreo cookies.
- Chill the dough for 2 hours or overnight.
- When you're ready to bake the cookies preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
- Separate the remaining Oreo cookies and scrape the cream filling from the cookie and discard. Place only the cookies in a food processor or blender and blend until they are a fine crumb. Place the cookie crumbs in a shallow bowl and set aside.
- Remove the cookie dough from the refrigerator and roll the dough into 2 tablespoon sized balls.
- Next roll each cookie dough ball into the Oreo crumbs.
- Place the cookie dough balls on the baking sheet 2 inches apart.
- Bake cookies 10-12 minutes until the edges are lightly golden.
Nutrition Facts : Calories 420 calories, Sugar 35 g, Sodium 302.7 mg, Fat 19.6 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 58.5 g, Fiber 1.3 g, Protein 4.2 g, Cholesterol 28.7 mg
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
OUTRAGEOUS CHOCOLATE CHIP COOKIES
A great combination of chocolate chips, oatmeal, and peanut butter.
Provided by Joan
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 23.7 g, Cholesterol 23.9 mg, Fat 12 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 177.8 mg, Sugar 15.3 g
DIRTY CHOCOLATE COOKIES
Chocolate cookies with a rich chocolate frosting work together to create a decadent Dirty Chocolate Cookie!
Provided by Amanda Rettke
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, cream the butter and sugar and then add the egg and vanilla. Mix well.
- Add the flour, sifted cocoa, baking soda and baking powder together. Sift as needed.
- Add the flour mixture to the sugar mixture and stir. (Can also use a hand held mixer) It will be a dry mixture.
- Scoop out the dough onto a parchment lined baking sheet. Cookies will spread, so be sure to place them at least 2 inches apart. (I used a measuring scoop that holds about 2 1/2 tablespoons of batter.)
- Place some sugar in a small bowl or plate and dip the bottom of a glass into the sugar and press the cookie down. (I sprayed the glass with non-stick spray the first time, you only need to spray it once.)
- Bake 8-10 minutes or until tops are just dry. Let cool on pan for a few minutes so that you can move them to a cooling rack without breaking them.
- In mixing bowl, place all of the ingredients and blend together using a hand-held mixer or stand mixer.
- Spread over cookie using an offset spatula or butter knife.
Nutrition Facts : Calories 425 kcal, ServingSize 1 serving
DIRTY CHOCOLATE CHIP COOKIES
Don't let the name fool you, there is no dirt in it anywhere. I named it this because of how it looked when it was all finished. With that said, I was in a baking mood and decided to combine my 2 favorite cookies together. I have no regrets. My kids said they loved them and this recipe was a keeper.
Categories Dessert Cookies Chocolate Chips
Time 2m
Yield 24
Number Of Ingredients 0
Steps:
- Preheat oven to 350°F Remove cream from 6 to 8 Oreos and put cream in a small bowl. Crush the cookies to a fine powder and put in a separate bowl and set aside. Take remainder 4 to 6 Oreos and chop or break them up into small pieces about the size of the chocolate chips or slightly bigger and set aside. Combine flour, baking soda, baking powder and salt in a medium bowl. Beat butter, brown sugar, milk, reserved Oreo cream and vanilla in large mixer bowl until creamy. Beat egg into sugar mixture. Gradually mix in flour mixture. Stir in chocolate chips and chopped Oreos. Spoon the dough into your preferred cookie-sized balls and roll the balls in the Oreo dust until completely covered. On an ungreased cookie sheet or lined with parchment paper, place the cookies about 1½ to 2 inches apart. Bake for 10 minutes or until golden brown. Let cool for about 2 minutes. Enjoy!
GUILTY CHOCOLATE CHIP COOKIES
These are my own special cookies that are so good, you'll have to make a batch every day!
Provided by Blake Long
Categories Drop Cookies
Time 17m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
- Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!
Nutrition Facts : Calories 463.6 calories, Carbohydrate 55.1 g, Cholesterol 31 mg, Fat 27.3 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 9.7 g, Sodium 226.5 mg, Sugar 36.7 g
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