BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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
QUICK CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment. Mix until well combined and creamy. Add the vanilla and egg. Gradually add the baking mix and mix until combined. Add the chocolate chips and pecans; mix until just combined.
- Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
- Bake until the cookies are lightly browned, about 15 minutes, rotating the baking sheets halfway through.
- Remove from the oven and let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
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
TRADITIONAL CHOCOLATE CHIP COOKIES
This recipe produces rather flat, crispy-on-the-edges cookies, perfect for dunking. I add cocoa nibs for an extra layer of chocolate, but like nuts, these are optional. The recipe is from The Best Recipe cookbook.
Provided by Sass Smith
Categories Drop Cookies
Time 1h20m
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees F.
- Whisk flour, salt and baking soda together and set aside.
- If cocoa nibs are not already broken into small pieces (about the size of the chocolate chips) do this now, or better yet get your baking helper to do this.
- Cream butter and both sugars together until light and fluffy, scraping sides of bowl with a spatula as needed.
- Add eggs, vanilla and water. Beat to combine and scrape sides of bowl.
- Add dry ingredients and stir together just until combined.
- Add chocolate chips and cocoa nibs and stir just until combined.
- Use two spoons to drop dough onto cookie sheets, at least 1 inch apart.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown but not quite set in the centers, about 8 to 10 minutes.
- Cool on racks.
Nutrition Facts : Calories 281.8, Fat 14.9, SaturatedFat 9, Cholesterol 45.5, Sodium 258, Carbohydrate 37.1, Fiber 1.4, Sugar 24.8, Protein 2.9
FUDGE-STUFFED CHOCOLATE CHIP COOKIES
These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.
Provided by thymeforpineapple
Categories Chocolate Chip Cookies
Time 2h45m
Yield 18
Number Of Ingredients 11
Steps:
- Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
- Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
- Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
- Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
- Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
- Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg
NELLI'S CHOCO CHIP COOKIES
Make and share this Nelli's Choco Chip Cookies recipe from Food.com.
Provided by Miraklegirl
Categories Dessert
Time 15m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Cream butter and sugars.
- Mix in vanilla and eggs.
- In a separate bowl, mix dry ingredients and chocolate chips.
- Blend all.
- Form cookies.
- Bake at 8-12 minutes at 350°F.
Nutrition Facts : Calories 240.6, Fat 12.2, SaturatedFat 3.2, Cholesterol 21.1, Sodium 188.5, Carbohydrate 31.7, Fiber 0.9, Sugar 20.1, Protein 2.5
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