HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
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
EASY COOKIE BRITTLE
These easy and buttery cookie bars require only 5 ingredients and take just minutes to make. Perfect for potlucks or snacks, these are loved by everyone.
Provided by Gertrude
Categories Desserts Candy Recipes Brittle
Time 1h35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
- Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
- Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
- Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 25.7 g, Cholesterol 20.3 mg, Fat 12.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 80.3 mg, Sugar 16.4 g
CHOCOLATE CHIP COOKIE BRITTLE
This Chocolate Chip Cookie Brittle is insanely addictive. It's just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it's a super simple dessert recipe!
Provided by Shauna Sever - Real Sweet Cookbook
Categories Dessert
Time 37m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F/175°C.
- Set aside a large (12×17) rimmed baking sheet.
- In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.
- Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.
- Whisk in the vanilla and the salt.
- Stir int he flour until the dough forms and then stir in the pecans and chocolate chips.
- Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
- Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it's lightly golden and firm to the touch in the center.
- Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
- Break the brittle into pieces and enjoy!
Nutrition Facts : Calories 187 calories, Sugar 13.3 g, Sodium 94.4 mg, Fat 10.7 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 1.1 g, Protein 1.9 g, Cholesterol 17.1 mg
HOME
Steps:
- Preheat oven to 375° F.
- Beat butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.
- Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
- Microwave remaining 1/2 cup morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookie into irregular pieces.
- Note: Including nuts helps keep these cookies moist.
CHOCOLATE COOKIE BRITTLE
A chewy chocolate chip cookie.
Provided by lvkathryn
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 55m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
- Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
- Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 34.7 g, Cholesterol 12.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 99.6 mg, Sugar 21.7 g
BUTTERY CHOCOLATE CHIP COOKIE BRITTLE
I just HAD to share this recipe. Everyone, especially everyone with children, HAS to try this. It comes out a flaky, buttery, crumbly cookie brittle. I have gotten rave reviews and it is so simple to make! I hope everyone enjoys it! 8-)
Provided by OceanIvy
Categories Dessert
Time 25m
Yield 30-50 pieces
Number Of Ingredients 7
Steps:
- Combine softened butter, vanilla and salt.
- Add sugar in, and blend in flour.
- Add chocolate chips and nuts, combine well.
- Press into 15 x 10 jelly roll pan.
- Bake at 375°F for 20-25 minutes or until golden.
- Let cool completely, and then break into pieces!
- Dig in!
Nutrition Facts : Calories 138.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 16.3, Sodium 54.1, Carbohydrate 16.6, Fiber 0.6, Sugar 9.8, Protein 1.2
COOKIE BRITTLE
"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.
Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
SIMPLEST, TASTIEST CHOCOLATE CHIP COOKIE BRITTLE
This is the simplest, 5-minute cookie brittle recipe. I make it all the time and it gets devoured! Please review the recipe if you use it! Thank you!
Provided by E-Eva
Categories Dessert
Time 32m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and cover one cookie sheet with parchment paper.
- Cream sugar and butter or margarine together in your stand mixer.
- Add in salt and vanilla extract and continue mixing.
- Slowly add in flour. The batter may seem a little dry, but it's fine.
- Finally, add in chocolate chips and stir well.
- Place batter on a cookie sheet covered in parchment paper.
- Using another piece of parchment paper, place it on top of the mound of batter and slowly press the batter so that it covers the entire cookie sheet evenly in one thin layer. The thinner the layer of batter, the better! This step may take a few minutes, but it's worth it to do it well.
- Once batter is spread out onto the cookie sheet entirely, place the cookie sheet into the oven for 20-25 minutes.
- Let cookie cook ENTIRELY, then break into pieces with your hands or a spatula.
- Enjoy!
Nutrition Facts : Calories 192.6, Fat 11.1, SaturatedFat 3.8, Sodium 181.7, Carbohydrate 23.6, Fiber 1.1, Sugar 15.4, Protein 1.6
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- Position a rack in the center of the oven and preheat the oven to 350 ̊F. Have ready a rimmed 12×17-inch baking sheet.
- In a large heatproof bowl, combine the butter and sugar. Microwave on high power just until the butter is hot and almost completely melted and the sugar has begun to dissolve, about 2 minutes (alternatively, you can melt the butter and sugar together in a saucepan over medium heat, being careful not to bring the mixture to a boil).
- Remove the bowl from the microwave (or the saucepan from the heat) and whisk until the butter is completely melted. Let cool for 5 minutes. Whisk again continuously for 1 minute, or until the mixture is thickened and smooth and no longer appears separated. Whisk in the vanilla extract and salt. Stir in the flour until well incorporated. Stir in half of the nuts.
- Turn out the dough onto the sheet pan and pat it into a very thin, even layer with your hands (it won't look as if you'll be able to fill the entire pan, but you will--just keep on patting and spreading out the dough all the way to the edges of the pan. Use an offset spatula to give the dough a smooth finish. Sprinkle the chocolate chips and the remaining chopped nuts over the dough and press them lightly into it with your hands.
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