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
THE BEST CHEWY CHOCOLATE CHIP COOKIES
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
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.
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.
GUILTY CHOCOLATE CHIP COOKIES
These are my own special cookies that are so good, you'll have to make a batch every day!
Provided by Blake Long
Categories Drop Cookies
Time 17m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
- Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!
Nutrition Facts : Calories 463.6 calories, Carbohydrate 55.1 g, Cholesterol 31 mg, Fat 27.3 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 9.7 g, Sodium 226.5 mg, Sugar 36.7 g
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
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
AWARD WINNING SOFT CHOCOLATE CHIP COOKIES
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Provided by Anonymous
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g
THE ULTIMATE CHOCOLATE CHIP COOKIE
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
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.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
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
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.
SEXY CHOCOLATE CHIP COOKIES
There are a few recipes I am legendary for and this is one of them. This makes a thick, crisp, crumbly, almost shortbread textured cookie, as opposed to a soft and chewy cookie. Remember to beat the hell out of the sugar & butter, but be careful to gently fold dry ingredients. Make sure all ingredients are at cool room temperature. Source: Katherine Redford of the Star Canyon restaurant, as appeared in the Washington Post Food Section, 7/13/94, pe4.
Provided by FoxCK
Categories Drop Cookies
Time 1h
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Toast pecans: Spread pecans in shallow pan and toast at 350 degrees until fragrant and lightly toasted, about 10 minutes.
- Toast oatmeal: Spread oatmeal in shallow pan and toast at 350 degrees, just until oatmeal begins to change color, 5-10 minutes; watch closely. Let pecans and oatmeal completely cool.
- Turn oven to 325 degrees. Cream butter and both sugars until very light and fluffy. Add egg and vanilla and beat until smooth.
- In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using.
- Use cookie scoop, place onto parchment-lined cookie sheets and press down with back of spoon to lightly flatten.
- Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.)
- Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.
Nutrition Facts : Calories 335.3, Fat 20.1, SaturatedFat 8.5, Cholesterol 39.5, Sodium 138.9, Carbohydrate 35.9, Fiber 2.6, Sugar 22, Protein 4.1
AWESOME CHOCOLATE CHIP COOKIES
This is the best recipe I've tried so far. Moist and chewy and they disappear in the blink of an eye!
Provided by Pam H
Categories Dessert
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375 degrees (350 if using convection).
- Combine shortening, brown sugar, milk, and vanilla in large bowl.
- Beat at medium speed until well blended.
- Beat egg into mixture.
- Combine flour, salt, and baking soda.
- Mix into creamed mixture just until blended.
- Add chocolate chips and nuts and mix.
- Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
- Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
- Cool 2 minutes on baking sheet then transfer to foil to cool completely.
- *If nuts are used decrease chips to 1 cup.
Nutrition Facts : Calories 1512.8, Fat 79.1, SaturatedFat 28.6, Cholesterol 63.4, Sodium 1155.2, Carbohydrate 200.4, Fiber 6.9, Sugar 135.5, Protein 13.6
BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES
"These are the very best chocolate chip cookies you will ever make. They make spectacular ice cream sandwiches especially with coffee ice cream". From The New England Soup Factory.
Provided by dojemi
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
- Add the eggs and the vanilla and mix.
- In a separate bowl combine all of the dry ingredients.
- Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
- Add the chocolate chips in by hand and stir.
- With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
- Bake for 10 minutes.
- Remove from cookie sheets after 1 minute and let cool on cooling racks.
EASIEST STAY SOFT CHOCOLATE CHIP COOKIES THAT SHIP WELL
These are so easy and soft and fluffy. I was searching for the perfect recipe that stayed soft and fluffy. I never liked the Tollhouse recipe. They were never fluffy enough. I often make them without chocolate chips and roll them in sprinkles for myself. These travel so well and stay soft until the last cookie is gone. I hope you enjoy them as much as we have.
Provided by Heather Reynolds in
Categories Drop Cookies
Time 1h10m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
- Stir in remaining ingredients.
- Drop by teaspoon full onto ungreased cookie sheet.
- Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
- They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.
Nutrition Facts : Calories 1254.8, Fat 63.7, SaturatedFat 20.5, Cholesterol 75.1, Sodium 755.3, Carbohydrate 156.9, Fiber 5.7, Sugar 99.5, Protein 17
EXCESSIVELY GOOD CHOCOLATE CHIP COOKIES
If you need to feed a bunch of kids, this is the recipe. I have had it for years and use it often for the grandchildren.
Provided by Sherry Lewis
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 65
Number Of Ingredients 16
Steps:
- In a large bowl cream, sugar, butter, and maple syrup. Add eggs and vanilla.
- Grind the oats in a food processor to a coarse texture. Mix the dry ingredients together (except chocolate) and pour in half, add the cracker crumbs and nuts, mix well and add the rest of the dry ingredients. NOTE: You can use any one of the following kinds of nuts: peanuts, almonds, pecans, walnuts, filberts, cashews or chestnuts.
- Add the chocolate chips and chocolate pieces last and form into small balls and place on a ungreased cookie sheet 3 inches apart. Press the cookies flat.
- Bake for 10 to 12 minutes at 350 degrees F (175 degrees C). Dough also freezes well.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 32 g, Cholesterol 12.1 mg, Fat 14.4 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 130 mg, Sugar 21.2 g
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