My Favorite Chocolate Chip Cookie Recipes

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BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Categories     snack, cookies and bars, dessert

Time 45m

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

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

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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

THE ULTIMATE CHOCOLATE CHIP COOKIE



The Ultimate Chocolate Chip Cookie image

Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

MY FAVORITE CHOCOLATE CHIP COOKIES



My Favorite Chocolate Chip Cookies image

Get a glass of cold milk ready! This has been my favorite chocolate chip cookie recipe of all time, found in a Betty Crocker cookbook years ago. Once I made it for my HS Latin class and it became a class tradition and a family favorite...Thank you, Betty!

Provided by SilentCricket

Categories     Drop Cookies

Time 27m

Yield 7 dozen cookies, 84 serving(s)

Number Of Ingredients 10

2/3 cup shortening
2/3 cup butter or 2/3 cup margarine
1 cup sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) package chocolate chips

Steps:

  • Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
  • Combine dry ingredients and add to butter mixture.
  • Mix until well blended.
  • Stir in chocolate chips.
  • Drop by rounded teaspoon onto ungreased baking sheets.
  • Bake at 375° for 7-10 minutes until golden brown.
  • **I like chewy cookies and if you do too, adjust the baking time accordingly).

MOM'S BEST CHOCOLATE CHIP COOKIES



Mom's Best Chocolate Chip Cookies image

This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.

Provided by KARATEMOM1

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 10

1 cup butter, softened
½ cup white sugar
1 ½ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly.
  • 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 212.7 calories, Carbohydrate 28.9 g, Cholesterol 32.4 mg, Fat 10.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 182.3 mg, Sugar 20.1 g

MY FAVORITE CHOCOLATE CHIP COOKIES



My Favorite Chocolate Chip Cookies image

I have been using this recipe since 1993. The original version came from Better Homes & Gardens New Cook Book. Over time, of course, I have changed it to suit my preferences. I am sure you and yours will love this very classic of classics as much as me and mine! NOTE: I use old fashioned shortening with animal fats when I make these.

Provided by ChefboiR2D2

Categories     Drop Cookies

Time 40m

Yield 40-50 Cookies

Number Of Ingredients 9

1/2 cup shortening (vegetable shorting is optional)
1/2 cup butter
2 eggs
2 1/2 cups flour
1 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon vanilla extract (I usually dump just a little more in)
1/2 teaspoon baking soda
2 cups chocolate chips (substitute any kind of chip/chunk for variation)

Steps:

  • Preheat oven to 375.
  • Use a medium speed on the mixer to beat the shortening and the butter together till almost smooth.
  • Add 1/2 the flour, the dark brown sugar, sugar, eggs, vanilla, baking soda.
  • Beat till combined well.
  • Beat in the remaining flour.
  • Stir in chocolate chips (or other option).
  • Drop onto cookie sheet in tablespoon size drops, about 2-3 inches apart.
  • (It also works to roll into 1-1/2 inch balls and space at 2-1/2 inches).
  • [email protected] 375 for 8-10 minutes or until edges are light brown.
  • Cool on rack& enjoy.
  • Extremely good while warm.
  • Especially delicious after cooled.
  • Store in Ziploc or sealed container.

Nutrition Facts : Calories 146.2, Fat 7.7, SaturatedFat 3.7, Cholesterol 15.4, Sodium 42.2, Carbohydrate 19.3, Fiber 0.7, Sugar 12.4, Protein 1.5

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Top Asked Questions

How to make the best chocolate chip cookies?
How to make The Best Chocolate Chip Cookies? Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy. Add flour, baking soda, baking powder, and salt until combined. Add the chocolate chips and mix well.
How long do you bake chocolate chip cookies?
I never bake them for more than 9 minutes Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!
What kind of sugar do you use for chocolate chip cookies?
You can use granulated white sugar or organic cane sugar. Brown sugar. I use light brown sugar in this recipe for the best results. Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Sea Salt.
What are the characteristics of chocolate chip cookies?
The cookies are thick with a chewy, moist center and slightly crisp exterior – and they have the perfect balance of sweet, salty, and chocolaty. Before you start baking, be sure to read my best baking tips to ensure success. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars.

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