GIANT CRINKLED CHOCOLATE CHIP COOKIES
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 30m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In a small bowl, whisk the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
- Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
- After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
- Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram
GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES
The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli's® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Stir flour with baking soda and salt; set aside.
- In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
- Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
- Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
- Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.
GAIL'S CHOCOLATE CHIP COOKIES
Provided by Gail Glickman Horwood
Categories Cookies Chocolate Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes approximately 48 cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F. Prepare baking sheets by spraying lightly with Pam.
- 2. Cream butter, both sugars, and vanilla. Beat in egg. Add baking soda and flour mixing only until smooth. Fold in chocolate chips. Use 16x24-inch baking sheets and drop cookies in 3 rows of 4.
- 3. Bake cookies, two baking sheets at a time. After 5 minutes take cookies out of the oven and rap on the stovetop until they deflate. Then return sheets to oven, placing the top sheet on the bottom rack, and the bottom sheet on the top rack. Continue to bake until cookies are golden brown, 4-6 more minutes.
- 4. Transfer immediately from cookie sheet to wire rack for cooling.
GAIL'S FAMOUS CHOCOLATE CHIP COOKIES
Steps:
- In a large mixing bowl, cream together the shortening, sugars, and vailla until light. Dissolve baking soda in boiling water. add to the batter and mix well. Incorporate flour, salt and mix until combined. Fold in oats, chocolate chips, and nuts. Place spoonfuls of batter onto greased cookie sheets and press with fork until cookie shaped. Bake in a 350F oven for 10-12 minutes.
CRAIG'S GRANDMA'S OATMEAL CHOCOLATE CHIP COOKIES
Make and share this Craig's Grandma's Oatmeal Chocolate Chip Cookies recipe from Food.com.
Provided by darthlaurie
Categories Drop Cookies
Time 30m
Yield 6 Dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Mix baking soda into applesauce.
- Cream together the shortening and sugars.
- Add eggs, milk and applesauce.
- Sift together the dry ingredients.
- Add to the sugar mixture.
- Add oatmeal and chocolate chips.
- Bake for 13-15 minutes or until lightly golden.
Nutrition Facts : Calories 1828.9, Fat 71.5, SaturatedFat 21.1, Cholesterol 144.9, Sodium 1312.4, Carbohydrate 275.5, Fiber 14.1, Sugar 123.4, Protein 30.3
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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- In the bowl of a stand mixer, or in another large bowl using a hand mixer, beat the butter until pale and fluffy, 2 to 3 mintues. Beat in the powdered and muscovado sugars. Beat in the eggs, one at a time, until fully incorporated.
- Scrape the seeds from the vanilla bean and beat in with the butter mix. Add the dry ingredients and slowly beat until a soft dough forms. Stir in the chocolate, careful not to overmix.
- Cover the dough with plastic wrap and refrigerate until firm enough to scoop, at least 20 minutes, up to a day in advance (the cookies can also be divided and frozen on sheets before baking). Meanwhile, heat the oven to 350 degrees.
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