Perfect Fluffy Chocolate Chip Cookies Recipes

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THE PERFECT CHOCOLATE CHIP COOKIE



The Perfect Chocolate Chip Cookie image

These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!

Provided by Emily

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased 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 219.2 calories, Carbohydrate 27.6 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 110.3 mg, Sugar 17 g

PERFECT FLUFFY CHOCOLATE CHIP COOKIES



Perfect Fluffy Chocolate Chip Cookies image

These cookies come out perfect every time... A classic recipe with a little twist on the prep work! Using a turn-over motion when adding the flour keeps them from becoming too cake-like. These really are the perfect, fluffy cookies you'll crave!

Provided by MamaMashedPotatoes

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h40m

Yield 36

Number Of Ingredients 9

1 cup butter
1 ½ cups brown sugar
½ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
2 cups semisweet chocolate chips

Steps:

  • Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.
  • Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.
  • Refrigerate cookie dough for 1 hour or freeze for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.
  • Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 25.4 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 111.1 mg, Sugar 17.1 g

LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES



Light and Fluffy Chocolate Chip Cookies image

I found an original recipe and adapted it to my taste. I love the fluffiness of this cookie. It's soft, not hard, and crunchy. I get so many compliments on this recipe!

Provided by Jessica Smith

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 9

½ cup shortening
½ cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
2 ½ cups all-purpose flour, or more as needed
1 (11 ounce) package semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
  • Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
  • Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 31.2 g, Cholesterol 25.7 mg, Fat 12.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 63.5 mg, Sugar 20.1 g

THE BEST CRISPY CHOCOLATE CHIP COOKIES



The Best Crispy Chocolate Chip Cookies image

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 36 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips

Steps:

  • Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
  • Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
  • Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 3 1/2 dozen

Number Of Ingredients 9

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

  • Sift the flour, salt, baking powder and baking soda into a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
  • Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

FLUFFY CHOCOLATE CHIP COOKIES



Fluffy Chocolate Chip Cookies image

I have loved this recipe for as long as I can remember. I got it from my mother when I was 5 years old. I hope you like it as much as I do! Happy cooking!

Provided by ctrew

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 72

Number Of Ingredients 9

1 cup margarine
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
  • Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 10 g, Cholesterol 5.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 82.4 mg, Sugar 7 g

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

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

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

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

FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES



Flat-and-Chewy Chocolate-Chip Cookies image

It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 30 to 35 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY



How To Make Perfect Chocolate Chip Cookies Recipe by Tasty image

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

1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter, 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped

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

PERFECT CHOCOLATE CHIP COOKIES



Perfect Chocolate Chip Cookies image

What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Categories     snack, cookies and bars, dessert

Time 12h30m

Yield 14 cookies

Number Of Ingredients 9

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

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

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 72

Number Of Ingredients 9

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 to 4 cups semisweet chocolate chips (12 to 24 oz)

Steps:

  • Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 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

THE BEST SOFT CHOCOLATE CHIP COOKIES



The Best Soft Chocolate Chip Cookies image

Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.

Provided by chefamarie

Categories     Drop Cookies

Time 35m

Yield 48-72 cookies, 24 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup Butter Flavor Crisco
3/4 cup granulated sugar
3/4 cup brown sugar (firmly packed)
1 teaspoon vanilla
2 large eggs
1 (12 ounce) bag chocolate chips (use your favorite)

Steps:

  • Preheat oven to 325*F.
  • Sift together flour, baking soda, baking powder, and salt into a small bowl.
  • In a large bowl, cream crisco, sugars, and vanilla.
  • Add eggs one at a time, beating well after each addition.
  • Beat in flour mixture one cup at a time.
  • Stir in morsles.
  • Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
  • Bake at 325* F for 11-12 minutes.
  • Allow to rest on cooling rack 10 minutes.
  • Enjoy!

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HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES - SOFT AND FLUFFY
2 cups milk chocolate chips Instructions Preheat oven to 350 degrees. In a small bowl, sift flour, salt, and baking soda and set aside. In a large mixing bowl, beat butter, both sugars, and vanilla extract until creamy. Add instant pudding mix and beat until well blended. Add eggs a little at a time while beating.
From chachingqueen.com


PERFECT CHOCOLATE CHIP COOKIES - TASTES BETTER FROM SCRATCH
2021-09-14 Add brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined. Mix dry ingredients: Flour, baking soda and salt in a large bowl. Combine. Stir together wet and dry ingredients, being careful not to over-mix the batter.
From tastesbetterfromscratch.com


HOW TO MAKE THE BEST HOMEMADE CHOCOLATE CHIP COOKIES
Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat. Whisk the flour, baking soda, and salt together. Set aside. Add the butter, both sugars, and the vanilla to the bowl of a stand mixer fitted with the paddle attachment.
From inspiredtaste.net


PERFECT FLUFFY CHOCOLATE CHIP COOKIES | RECIPE - PINTEREST.COM
Feb 2, 2019 - These fluffy cookies with chocolate chips are super easy to make because you can mix up the dough with a wooden spoon instead of an electric mixer. Feb 2, 2019 - These fluffy cookies with chocolate chips are super easy to make because you can mix up the dough with a wooden spoon instead of an electric mixer. Pinterest . Today. Explore. When …
From pinterest.com


PERFECT FLUFFY CHOCOLATE CHIP COOKIES | RECIPESTY
Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon.
From recipesty.com


SOFT AND CHEWY CHOCOLATE CHIP COOKIES - INSANELY GOOD
2021-12-08 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-size bowl, mix together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
From insanelygoodrecipes.com


PERFECTLY PUFFY CHOCOLATE CHIP COOKIES - MOUNTAIN MAMA …
2019-07-12 A perfectly puffy chocolate chip recipe that has been modified to work at high altitude. Ingredients 8 tablespoons salted butter ( one stick) 1/2 cup white sugar 1/4 cup packed light brown sugar 2 teaspoons pure vanilla extract 1 large egg 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon table salt
From mountainmamacooks.com


CHOCOLATE CHIP COOKIES (EASY SOFT CHEWY ) - CAFE DELITES
Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted). Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and …
From cafedelites.com


THE SOFTEST CHOCOLATE CHIP COOKIES | THE BEST COOKIE RECIPE
2019-11-01 Instructions. Preheat oven to 375°. Mix baking soda, flour and salt in a large bowl and set aside. Combine butter, sugars and pudding mix into a mixing bowl, beating until fluffy. Add vanilla and egg, then beat until smooth. Add flour mixture to the cookie batter and mix well. Stir in chocolate chips and nuts.
From livinglocurto.com


PERFECT CHOCOLATE CHIP COOKIES - CRAVING COBBLER
2013-09-23 Add in the vanilla, and whisk together with a fork. Step 5. Dump the sweet smelling egg mixture into the mixing bowl, and mix on medium until just incorporated. Step 6. Place a sieve over a bowl, and add in the flour, cornstarch, baking soda, salt, and the cinnamon (if you're feeling adventurous with your cookies). Step 7.
From cravingcobbler.com


PUFFY CHOCOLATE CHIP COOKIES – LEVAIN COPYCAT RECIPE
2010-11-28 Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
From bunsinmyoven.com


PERFECT CHOCOLATE CHIP COOKIES - SPEND WITH PENNIES
1 ¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional) Follow Spend with Pennies on Pinterest Instructions Combine melted butter and sugars in a large bowl. Stir very well. Add egg and egg yolk, stir well. Stir in vanilla extract. Set aside.
From spendwithpennies.com


PERFECT HOMEMADE CHOCOLATE CHIP COOKIES - ERREN'S KITCHEN
2019-02-27 In a large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy. Mix in the eggs one at a time, then add the vanilla. Mix in the flour mixture and mix until combined. Stir in the chocolate chips by hand. Shape into a log, wrap with plastic wrap and chill until firm 30 minutes – overnight.
From errenskitchen.com


PERFECT FLUFFY CHOCOLATE CHIP COOKIES - ALL INFORMATION ABOUT …
Reviews for Photos of Perfect Fluffy Chocolate Chip Cookies. Reviews: Most Helpful . Most Helpful Most Positive Least Positive Newest. 1 of 2 . All Reviews . Sarah Matthews. Rating: 5 stars. 01/07/2020. Was looking for a cookie recipe without nuts or oats this worked well. I used a mix of white and semi-sweet chocolate chips.
From therecipes.info


HOW TO MAKE FLUFFY CHOCOLATE CHIP COOKIES IN 5 EASY STEPS
2020-11-23 Preheat oven to 350 degree. Sift together all purpose flour, baking powder, salt. In another bowl mix the butter, all the sugars, eggs and vanilla, make sure it super creamy. Mix the flour mixture and the butter mixture until its blended …
From simplenaturedecorblog.com


FLUFFY, SOFT & CHEWY CHOCOLATE CHIP COOKIES - WOMEN LIVING WELL
2013-03-06 Combine flour, baking soda and salt..set aside. In a large mixing bowl, beat together butter, sugars, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Add flour mixture. Stir in chocolate chips. Place in refrigerator for 1 hour. Place heaping Tbsps of batter onto un-greased cookie sheet and bake until golden appx 10-12 mins ...
From womenlivingwell.org


FLUFFY CHOCOLATE CHIP COOKIE RECIPE - ASPYN'S KITCHEN
Fluffy Chocolate Chip Cookie Recipe Prep Time 15 minutes Cook Time 11 minutes Total Time 26 minutes Ingredients 1½ Cups All Purpose Flour Mixture ½ Cup White Sugar ¼ Cup Packed Light Brown Sugar ½ Teaspoon Baking Soda ¼ Teaspoon Salt ¾ Cup Chocolate Chips (semi-sweet chocolate chips are a great option). 8 Tablespoons Salted Butter
From aspynskitchen.com


FLUFFY CHOCOLATE CHIP COOKIES - CREATE THE MOST AMAZING DISHES
Salisbury Steak Recipe Using Lipton Soup Mix Pork Soup Dumpling Recipe Dinner Menu
From recipeshappy.com


TIPS FOR PERFECT CHOCOLATE CHIP COOKIES RECIPE - PINCH OF YUM
2013-06-12 Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon. Preheat the oven to 350 degrees. Roll 1/4 cup dough into high, …
From pinchofyum.com


CHEWY CHOCOLATE CHIP COOKIES - SPEND WITH PENNIES
2021-08-09 Instructions. Preheat the oven to 325°F. Line a large baking pan with parchment paper. Place the flour and baking soda in a bowl and whisk by hand for 30 seconds. Cream the butter with a hand mixer on medium. Add brown sugar and powdered sugar and continue mixing until fluffy. Mix in egg and vanilla.
From spendwithpennies.com


PERFECT THIN & CRISPY CHOCOLATE CHIP COOKIES
2016-01-11 Preheat oven to 350°F. Grease or line 2-3 cookie sheets with parchment paper. In a large bowl, whisk together flour, baking soda and salt, set aside. In another large bowl, using a mixer, cream the butter and sugars together 3-4 minutes, then add the water and vanilla and mix until just combined.
From thebakingchocolatess.com


THE BEST SOFT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
2012-08-06 Chill the cookie dough balls in the refrigerator for 1 hour. Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have. Label the bag with the month and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.
From sallysbakingaddiction.com


THE BEST CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
2021-11-30 In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars. Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs.
From onceuponachef.com


CHOCOLATE CHIP COOKIES FLUFFY - CREATE THE MOST AMAZING DISHES
Chef John's Ham And Potato Soup Delish Fall Soup Recipes Dinner Menu
From recipeshappy.com


HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED TO YOU
2022-03-11 Step 3: Bake. Next, use that cookie scoop to drop portions of dough onto a sheet pan lined with parchment paper. Bake at 350ºF for 10 to 12 minutes or until the cookies start to get slightly golden on the edges. Once baked, remove from the pans and cool on wire racks.
From tasteofhome.com


MOM'S CHOCOLATE CHIP COOKIES - THE RECIPE REBEL
2015-09-07 Preheat oven 350 degrees F. In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars. Add in eggs and vanilla and beat until smooth. Add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips.
From thereciperebel.com


THE BEST SOFT CHOCOLATE CHIP COOKIES RECIPE - PINCH OF YUM
2020-10-15 Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crumbles form.
From pinchofyum.com


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