BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
QUICK AND EASY CHOCOLATE CHIP COOKIES
Make and share this Quick and Easy Chocolate Chip Cookies recipe from Food.com.
Provided by Dragonfly AZ
Categories Drop Cookies
Time 35m
Yield 18-24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Sift flour, salt and baking soda together, set aside.
- Mix the melted butter and sugars together until thoroughly mixed. Add egg yolk and vanilla and mix until creamy.
- Stir in dry ingredients and mix just until blended.
- Stir in chocolate chips.
- Drop dough by 1/4 cupfuls onto nonstick baking sheet, about 3 inches apart.
- Bake 13-16 minutes. Let cool on cookie sheet for at least 5 minutes before removing to rack to finish cooling.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
- Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
- Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
MELT-IN-YOUR-MOUTH CHOCOLATE CHIP COOKIES
This is actually my own variation of a Crisco recipe, made without Crisco (trying to be healthier and ditch the hydrogenated fats!) I sub butter and veggie oil instead, and you still end up with a soft, chewy cookie. Believe me, no one knows they're better for you and they just gobble them up. :)
Provided by SJay93
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal "creamed" batter because of the melted butter; this is totally ok. Beat in egg.
- Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour-you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
- Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
- Cool for 5 minutes in sheets; transfer to wire racks.
CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking powder, chocolate chips
Provided by Alvin Zhou
Categories Bakery Goods
Time 32m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
- Add in the eggs and vanilla, mixing until smooth.
- Add the flour and baking powder, folding the mixture until it forms a smooth dough.
- Fold in the chocolate chips until evenly combined.
- Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
- Bake for 12 minutes, then serve!
- To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
- Wrap the tray with cling wrap, then freeze for up to one month.
- To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 48 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 27 grams
CHOCOLATE CHIP BUTTER COOKIES
At the downtown Chicago law firm where I work, we often bring in goodies for special occasions. When co-workers hear I've baked these melt-in-your-mouth cookies, they make a special trip to my floor to sample them. Best of all, these crisp, buttery treats can be made in no time. -Janis Gruca, Mokena, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.
Nutrition Facts : Calories 158 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate
Provided by Scott Loitsch
Categories Desserts
Time 56m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
- In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- Preheat the oven to 350˚F (180˚C).
- Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
- Bake in a preheated oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
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