SIMPLE CHOCOLATE CHIP COOKIES
These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
- Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. 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 about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
- Let the baking sheets cool 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.
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
SIMPLY DELICIOUS COOKIES
These are sooooo good! Recipe makes a lot, but they go quickly. The cookies freeze well, but do not travel well. I got the recipe from a community cookbook and have enjoyed making them for years, especially around the holidays. Recipe makes about 10 dozen cookies, so they are great for a cookie swap party.
Provided by Wineaux
Categories Dessert
Time 48m
Yield 60 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients lightly, but well. Stir in liquid ingredients, stirring to blend well.
- Form into balls about the size of a small walnut. Place balls on an ungreased cookie sheet and flatten with a fork.
- Bake at 325° for about 8 minutes.
Nutrition Facts : Calories 137.1, Fat 8.2, SaturatedFat 1.7, Cholesterol 3.5, Sodium 70.6, Carbohydrate 14.8, Fiber 0.8, Sugar 7.2, Protein 1.6
SIMPLY DELICIOUS PEANUT BUTTER COOKIES
a very simple, very delicious recipie from my coworker for the best peanut butter cookies I've ever tasted
Provided by Kerry G
Categories Dessert
Time 15m
Yield 10-20 cookies, 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and place in fridge while oven heats to 350 degrees. Roll the dough into 1 inch balls (you can add criss cross design on top with a fork if you like). Bake for 10-12 minutes- the cookies will look soft and the tops will begin to crack. Let cool.
Nutrition Facts : Calories 1188.3, Fat 67.5, SaturatedFat 14.1, Cholesterol 105.8, Sodium 627.3, Carbohydrate 125.7, Fiber 7.7, Sugar 112.3, Protein 35.5
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