Stefs Best Chocolate Chip Cookies Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

WORLD'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

BEST CHOCOLATE CHIP COOKIES

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.

STEF'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Sift flour, salt and baking soda. Set aside.
• Melt the butter.
• Add white sugar, brown sugar to the butter, cream until bubbly.
• Add egg, yolk, milk and vanilla. Be very not to scramble the egg, you may want to let the butter mixture cool off.
• Add slowly flour mixture. Do not overmix, stop as soon as it is well combined.
• Add the chocolate chips, mix. The dough will not be mixable once chilled, so the chips must be fully incorporated.
• Chill the dough in the fridge overnight. 24 hours is always recommended, especially if grocery store vanilla is used. If you've never done this before, split a batch. Make half after an hour, save the other half until the next day. The difference is obvious in the way the cookie looks and the flavor, there's an almost chemical tartness that the cookies lose after the 24 hours. I never noticed the tartness until I tried this, now I can't ignore it.
• When ready to bake, scoop the cookies onto a parchment paper or silpat lined baking sheet in large round balls at least an inch apart. I use a non-stick ice scream scooper. Do not forget to line the sheet, these cookies will stick to a non-stick pan, even if greased. Sprinkle salt over the top of the cookies before placing in the oven.
• Bake the cookies in a well pre-heated (pre-heat for at least an hour) 375 degree oven for 9-13 minutes. Baking time will depend on how long the dough chilled, the cookies will brown better (and faster) if the dough sat for at least 24 hours. Rotate the baking sheet once.
• Do not overbake the cookies, they need to be watched carefully to make sure they don't get too brown. The taste changes significantly (as with most brown sugar things) if they're baked too long. I've had them take as few as 8 to as many as 14 minutes.
• Remove from oven, let cool for 5 minutes. Gently separate any cookies stuck together with a knife or spatula, then move to a cooling rack with the spatula. They should cool for at least 10 more minutes. The cookies will break if not properly cooled.
• Yield is 20-ish, it's always different for me, since I make the cookies as big as feasible, the bigger the cookie, the better the contrast between crust & crumb.