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
BALTIMORE'S BERGER FINEST COOKIES
Baltimore's storied Berger cookies, a product of that city's DeBaufre Bakeries, are a close relation to New York City's Black and Whites (a.k.a. Half and Halfs). These cake-like, jumbo-sized cookies are piled with thick, rich chocolate icing-the thicker the better, up to ½" of icing atop each ½"-thick cookie. Note that the cookies themselves are rather dry, so the over-the-top amount of icing-rather than being too much-ends up being just right.
Provided by Cucina Casalingo
Categories Drop Cookies
Time 41m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F
- Lightly grease (or line with parchment) two baking sheets.
- To make the cookies: In a large mixing bowl, cream together the butter, salt, vanilla, and baking powder.
- Beat in the sugar, then the eggs, one at a time, beating well after each addition.
- Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour.
- Do this gently; there's no need to beat the batter.
- Using a muffin scoop, or a 1/4-cup measure, drop the dough onto the prepared cookie sheets.
- Flatten each mound of dough to a circle about 3" across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. Leave 2" to 2 ½" between each cookie, for expansion.
- Bake the cookies for about 11 minutes, or until they're a mottled brown on the bottom (carefully tilt one up to look), but not colored on top.
- You may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cake-like, so don't over-bake them. Cool the cookies on the pan for 5 minutes, then transfer them to a rack to cool completely.
- To make the icing: Place the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large microwave-safe bowl, or into a large saucepan.
- Heat the mixture till it's very hot; the cream will start to form bubbles.
- Remove from the heat, and stir until smooth.
- Let cool to room temperature; this will take at least a couple of hours, so plan accordingly.
- When completely cool, beat with an electric mixer for 6 to 7 minutes, until the icing lightens in color just a bit, and thickens just slightly.
- Spread each cookie with a generous 3 tablespoons icing (about 42g, about 1 1/2 ounces), leaving ¼" bare around the outside edge of each cookie.
- A heaped tablespoon cookie scoop works very well here.
- It'll feel like you're piling on a lot of icing; that's precisely the point!
- Allow to set, then store airtight in a single layer.
- Yield: 2 dozen 3 ½" cookies.
Nutrition Facts : Calories 5202.5, Fat 314.4, SaturatedFat 190.5, Cholesterol 884, Sodium 2602.8, Carbohydrate 597.8, Fiber 34.6, Sugar 318.7, Protein 67.2
FINEST HOUR COOKIES
Cookie making is an art, and I am not only an artist, but a perfectionist. After many tweaks to this recipe, I've decided that it's as good as it possibly can become.
Provided by Invisible Chef
Categories Dessert
Time 45m
Yield 2-3 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to approximately 360 degrees.
- In a mixing bowl, combine flour, ginger, salt and baking soda, set aside.
- Melt chocolate bar in double boiler or microwave.
- In a large mixing bowl, cream butter, sugar, brown sugar and extracts until thoroughly mixed.
- Add one egg at a time, mixing on low speed, scraping down sides of bowl between each egg.
- Add melted chocolate bar and peanut butter, mixing on low until throughly combined.
- Slowly add flour mixture to batter.
- Stir in oats and chocolate chunks by hand.
- Form balls by rolling between hands or drop by heaping tablespoons onto baking sheet then slightly flatten balls on baking sheet.
- Bake for 9-11 minutes, until slightly golden, rotating sheets halfway through cooking time.
- Let cool on sheet for 5 minutes, then transfer to wire rack or wax paper to cool completely.
Nutrition Facts : Calories 4231.9, Fat 207.8, SaturatedFat 104, Cholesterol 480, Sodium 2298.2, Carbohydrate 532.7, Fiber 38, Sugar 313.5, Protein 73.4
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