CHOCOLATE CHUNK COOKIES
Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Bake up the best chocolate chip cookies with a recipe that results in cookies with soft, chewy centers and slightly crispy edges.
Provided by Kelly Senyei
Time 2h11m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
- When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
- Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Nutrition Facts : Calories 163 kcal, Carbohydrate 20 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 106 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h40m
Yield 24 to 30 cookies
Number Of Ingredients 10
Steps:
- Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
- Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
- Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.
JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
SECRET INGREDIENT CHOCOLATE CHIP COOKIES JORGENSEN
Provided by Sara Evans
Categories Cookies Chocolate Bake Kid-Friendly Summer Gourmet California Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Into a bowl sift together flour, baking soda, and salt and stir in oats.
- In bowl of a standing electric mixer beat butter with sugars until light and fluffy. Beat in Nestle's Quik until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture, beating until just combined, and stir in chocolate chips.
- Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. Transfer cookies to racks to cool.
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Yes, another all-time favorite recipe for the all-time favorite cookie! I stumbled upon this "Once Upon a Chef" recipe and knew I had to try it. I'm thinking the secret ingredients are the processed oats and coconut which give the cookie a chewy inside, but a crisp outside. They are delectable! My husband, who doesn't like coconut, really loved these. I used a coffee grinder to pulverize the oatmeal since I don't have a food processor and it worked great.
Provided by DuChick
Categories Drop Cookies
Time 30m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*. Line 2 large cookie sheets with parchment paper and set aside.
- Whisk ground oats, flour, baking powder, baking soda and salt in a medium bowl.
- In the bowl of an electric mixer, beat butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl with a rubber spatula. Add egg and vanilla; continue beating until combined, about 40 seconds. Scrape sides of bowl again. Add dry ingredients and beat at low speed until just combined, about 20 seconds. Add chocolate chips, coconut and nuts; stir to combine. Do not overmix!
- Form balls of 1 1/2 tablespoons each and place on parchment-lined cookie sheets, leaving 2 inches between them. (Keep remaining batter cool in refrigerator while first batch bakes.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, about 13-15 minutes. Cool cookies on baking sheets for 1 minute before transferring to cooking racks.
Nutrition Facts : Calories 143.5, Fat 8.1, SaturatedFat 3.8, Cholesterol 18.2, Sodium 89.4, Carbohydrate 17.2, Fiber 1, Sugar 11.1, Protein 1.7
SECRET INGREDIENT COOKIES
These cookies are unbelievably good, due to two special secret ingredients. Enjoy these warm and chewy right from the oven or put some vanilla malt ice cream between two for a delicious sandwich.
Provided by zinnia
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat white sugar, brown sugar, and butter with an electric mixer in a large bowl until light and fluffy. Beat ice cream, egg, and vanilla extract into butter mixture until smooth.
- Whisk flour, malt powder, baking soda, and salt together in a bowl. Add flour mixture to butter mixture and stir until just combined. Drop spoonfuls of dough 2 inches apart onto baking sheet.
- Bake in preheated oven until lightly browned, about 8 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.4 g, Cholesterol 19.9 mg, Fat 5.8 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 116.4 mg, Sugar 13.4 g
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