The Best Chocolate Butter Cookies Recipes

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CHOCOLATE BUTTER COOKIES



Chocolate Butter Cookies image

Shape this chocolate butter cookie dough into a variety of shapes.

Provided by Land O'Lakes

Categories     Shaped     Butter     Butter     Sweet     Baking     Dairy     Cookie     Dessert     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 7

3/4 cup sugar
3/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt

Steps:

  • Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
  • Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
  • Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
  • Heat oven to 375°F.
  • Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CHOCOLATE BUTTER COOKIES RECIPE



Chocolate Butter Cookies Recipe image

Learn how to make the best chocolate butter cookies. These cookies are crispy and they melt in your mouth. These cookies are also known as Danish cookies, melting moments cookies and melt in your mouth cookies. This recipe is super easy and the cookies are perfect for Christmas, for birthdays or any other occasion.

Provided by TheCookingFoodie

Categories     Cookie Recipes     Christmas Dessert Recipes     Dessert Recipes     Thanksgiving Dessert Recipes

Yield 30

Number Of Ingredients 7

1 cup (230g) Butter, softened
3/4 cup (90g) Powdered sugar
1 1/3 cups + 1 Tbsp. (175g) All-purpose flour
3 tablespoons (22g) Cocoa powder
1/4 cup (32g) Cornstarch
1/4 teaspoon Salt
1 teaspoon Vanilla extract

Steps:

  • Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.Sift in flour, cornstarch, cocoa powder in two batches. Mix until combined.Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.Refrigerate for 20-30 minutes.Bake, one pan at a time, for about 13-15 minutes. Allow to cool completely before storing or serving.Notes:Store in an airtight container at room temperature for up 3-4 days.You can freeze the cookies for up to a month.OTHER COOKIE RECIPES:Thumbprint CookiesCream Cheese CookiesSoft and Chewy Chocolate Chip CookiesAlmond Cookies

THE BEST BUTTER COOKIES



The Best Butter Cookies image

Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 8

2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup turbinado sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
  • For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
  • Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
  • Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

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

BEST BUTTER COOKIES



Best Butter Cookies image

With this convenient recipe, you get four different kinds of cookies from just one batch of dough. The cutouts, peppermint balls, spicy fruit balls and chocolate slices are enough to fill up a Christmas treat tray. -Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 21

2 cups butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
ADDITIONAL INGREDIENTS FOR CUTOUTS:
Sprinkles, jimmies or colored sugar, optional
ADDITIONAL INGREDIENTS FOR PEPPERMINT BALLS:
1/4 cup crushed peppermint candies
1/4 teaspoon peppermint extract
Red colored sugar, optional
ADDITIONAL INGREDIENTS FOR SPICY FRUIT BALLS:
1/2 cup dried currants
1/2 cup chopped mixed candied fruit
1/2 teaspoon ground cinnamon
Confectioners' sugar, optional
ADDITIONAL INGREDIENTS FOR CHOCOLATE SLICES:
1 ounce unsweetened chocolate
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BIG & BUTTERY CHOCOLATE CHIP COOKIES



Big & Buttery Chocolate Chip Cookies image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY



How To Make Perfect Chocolate Chip Cookies Recipe by Tasty image

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

1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter, 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped

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

CHOCOLATE BUTTER COOKIES



Chocolate Butter Cookies image

Make and share this Chocolate Butter Cookies recipe from Food.com.

Provided by Katie1

Categories     Dessert

Time 18m

Yield 24 cookies

Number Of Ingredients 6

1/2 cup sugar
3/4 cup butter (softened)
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa

Steps:

  • Heat oven to 375 degrees.
  • Combine sugar, butter, egg, and extract.
  • Beat at medium speed until fluffy.
  • Gradually add flour and cocoa until well mixed.
  • Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle.
  • Bake for 7-9 minutes.
  • Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.

Nutrition Facts : Calories 100, Fat 6.1, SaturatedFat 3.8, Cholesterol 23.1, Sodium 41.5, Carbohydrate 10.7, Fiber 0.5, Sugar 4.2, Protein 1.1

CHOCOLATE BUTTER COOKIES RECIPE



Chocolate Butter Cookies Recipe image

Stop buying cookies at the store and start making these Chocolate Butter Cookies at home. Full of flavor from the espresso, sea salt, and brown sugar, you just can't go wrong.

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 2h40m

Number Of Ingredients 12

1¼ cups unsalted butter (283 grams, room temperature (2½ sticks))
1 cup granulated sugar (200 grams)
1 cup brown sugar (213 grams)
2 large eggs (100 grams, room temperature)
1 tablespoon pure vanilla extract (12 grams)
¾ cup unsweetened cocoa powder (63 grams)
2 cups all-purpose flour (240 grams)
1¼ teaspoon baking soda (8 grams)
1½ teaspoons espresso powder (4 grams)
1 teaspoon kosher salt (3 grams)
¾ teaspoon coarse sea salt
Colorful nonpareils sprinkles (optional, for topping)

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute.
  • In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together.
  • Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
  • Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
  • Cover tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours.
  • When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
  • Slice the dough logs into ½-inch thick rounds and place onto prepared baking sheets, 3 inches apart.
  • Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough.
  • Bake for 10 minutes, or until cookies are just set around the edges.
  • Transfer cookies to a wire rack to completely cool.

Nutrition Facts : ServingSize 1 cookie, Calories 116 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 23 mg, Sodium 136 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2.3 g

THE BEST CHOCOLATE BUTTER COOKIES



The Best Chocolate Butter Cookies image

The declaration in the title is from Cook's Illustrated magazine, source of this recipe. Vanilla sugar cookies are fine for cut-out cookies, but I am a chocoholic and these cookies are for me! :) Note that regular unsweetened cocoa powder will work in this recipe and instant coffee powder will also work in a pinch. The dough may be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days or in the freezer for up to 3 weeks, Defrost frozen dough in the fridge overnight, then let stand at room temperature about 30 minutes until firm yet malleable. Cookies can be stored in an airtight container up to 3 days. Dust or glaze them the day they are served.

Provided by Lorraine of AZ

Categories     Dessert

Time 52m

Yield 4 dozen

Number Of Ingredients 8

20 tablespoons unsalted butter, softened to room temperature (2-1/2 sticks)
1/2 cup Dutch-processed cocoa powder (about 2 ounces)
1 teaspoon espresso powder
1 cup sugar (7 ounces)
1/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11-1/4 ounces)

Steps:

  • Melt 4 tablespoons of the butter in medium saucepan over medium heat. Add cocoa and expresso powders; stir until mixture forms a smooth paste. Set aside to cool, about 15 minutes.
  • In bowl of a stand mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding net and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto work surface; divide into 3 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes.
  • Adjust oven rack to middle position and preheat oven to 375 degrees.
  • Roll 1 dough disk between 2 large sheets of parchment paper to even thickness of 3/16-inch. (If dough becomes soft and sticky, slide rolled dough on parchment onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side of dough and cut into desired shapes using cookie cutter(s) Use a thin metal spatula to transfer the cookie shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill to use again.
  • Bake about 10-12 minutes. The cookies will offer slight resistance to the touch when done. If they yield too easily, they are underdone. If they begin to darken on edges they have overbaked. Rotate the baking sheet halfway through baking time. Cool for 5 minutes, then, using the spatula, transfer them to wire rack and cool completely,.
  • VARIATIONS:.
  • Instead of forming dough into disks, you may form it into logs about 2 inches in diameter and 12 inches long. Wrap with plastic wrap to make a nice cylinder. Chill until very firm; then simply slice dough into 1/4-inch slices as you would refrigerator cookies. Continue as above.
  • Cookies may be served plain or dusted with sifted powdered sugar. The logs of dough may be rolled in sanding sugar or chopped nuts just before slicing.
  • Make a glaze by melting 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla land mix until smooth and shiny. Use back of spoon to spread scant teaspoon glaze to edge of each cookies. It may be necessary to reheat glaze to keep it spreadable. Allow glazed cookie s to dry at least 20 minutes.
  • Mexican Chocoate Butter Cookies: Combine 1/2 cup sliced almonds, 1 teaspoon ground cinnamon, and 1/8 teaspoon cayenne in a medium skillet. Toast until fragrant, about 3 minutes. Allow to cool; then process in a food processor until very fine, about 15 seconds. Follow recipe above for Chocolate Butter Cookies, whisking nut mixture into flour before adding flour to dough in step 2. Proceed with recipe. Roll dough into log and roll the log in 1/2 cup sanding sugar.
  • Glazed Chocolate-Mint Cookies: Follow recipe above for Chocolate Butter Cookies, replacing the vanilla extract with 2 teaspoons mint extract. It is nice to melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry at least 20 minutes before serving.

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2018-02-11 Then, preheat the oven to 350 degrees Fahrenheit ( ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for …
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DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SALLY'S BAKING ADDICTION
2022-07-08 Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients.
From sallysbakingaddiction.com


THE BEST CHOCOLATE CHIP COOKIE RECIPES - BUTTERNUT BAKERY
2 / Soft Chocolate Chip Cookies. These soft and tender cookies are really quick and easy to make and yield a consistent texture throughout. Made with a bit of cornstarch, these cookies are super soft and creamy with loads of melty chocolate chips throughout. 3 / Brown Butter Chocolate Chip Cookies.
From butternutbakeryblog.com


THE WORLD’S BEST BROWN BUTTER CHOCOLATE CHIP COOKIES
2020-06-27 Ingredients for these chocolate chip cookies with brown butter. Butter – In this recipe we will brown the butter first and then let it solidify. This process ensures that the baked cookies don’t leak oil when they come out of the oven. Flour – All purpose flour works perfectly for this recipe. Brown and granulated sugar – This recipe ...
From lifestyleofafoodie.com


THE BEST CHEWY BROWN BUTTER CHOCOLATE CHIP COOKIES
Beat in the egg and milk. Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in until just combined. Fold in chocolate chips. Cover the bowl and refrigerate for 2-4 hours. Scoop up mounds of dough and roll into balls.
From scientificallysweet.com


THE FOOD LAB'S CHOCOLATE CHIP COOKIES RECIPE - SERIOUS EATS
2020-09-12 Directions. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer.
From seriouseats.com


DOUBLE CHOCOLATE BUTTER COOKIES - KING ARTHUR BAKING
Beat in the egg and vanilla. Whisk together the cocoas and flour, then beat into the egg-butter mixture until well blended. Shape the dough into a 1" thick rectangle, wrap it in plastic, and refrigerate for at least 30 minutes. While the dough is chilling, make the chocolate topping. Heat 1 cup of the white chocolate in the top of a double ...
From kingarthurbaking.com


THE VERY BEST CHOCOLATE COOKIES RECIPE - PINCH OF YUM
2021-11-19 Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined. Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
From pinchofyum.com


THE BEST CHOCOLATE CHIP COOKIES - BUTTER WITH A SIDE OF BREAD
2018-10-22 Add the salt, baking soda and flour and continue to mix until well combined. Fold in the chocolate chips. Use a cookie scoop to scoop cookies onto an ungreased cookie sheet; place the cookies about 2″ apart. Bake at 350 for 10 minutes. Let sit for 4-5 minutes and then transfer to wire cooling racks. Enjoy!
From butterwithasideofbread.com


THE BEST CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
2021-11-30 Step-by-Step Instructions. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars. Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs.
From onceuponachef.com


CHOCOLATE & CARAMEL COOKIES RECIPE | BBC GOOD FOOD
Method. STEP 1. Heat the oven to 200C/180C fan/gas 6. Line two baking trays with baking parchment. STEP 2. Beat the butter and sugar together in a bowl using an electric hand whisk until pale and light, then add the egg, flour, oats and a pinch of salt. Beat again to combine.
From bbcgoodfood.com


THE BEST BROWNED BUTTER CHOCOLATE CHIP COOKIES - FOOD DOLLS
Preheat your oven to 350 degrees. Remove the chocolate chip cookie batter from the fridge. Place on a non-stick baking sheet about 2 inches apart from each other so they have room to expand in the oven. When your oven is heated, bake the cookies on the center rack for 14-16 minutes, or until the edges are golden brown.
From fooddolls.com


THE BEST BUTTER TART COOKIES - O CANADA - 5 STAR COOKIES
2020-01-08 Only for second portion of the dough you will cut out the center of each cookie. Preheat oven to 350 F. Remove baking tray from freezer, and spoon 1 tsp of butter tart filling into the center of each cookie. Add chopped walnuts, pecans or raisins. (OPTIONAL STEP) Bake for 10 minutes and 30 seconds.
From 5starcookies.com


THE BEST CHEWY CHOCOLATE CHIP COOKIES | BLESS THIS MESS
2020-03-17 Preheat the oven to 325 degrees F. Beat the melted butter and sugars together with an electric mixer on medium. Until smooth and light and fluffy in color, around 5 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the speed to low and slowly add flour, the salt and baking soda.
From blessthismessplease.com


THE BEST BROWN BUTTER CHOCOLATE CHIP COOKIES
2021-04-27 STEP 2: Chill the browned butter. Place the browned butter in the fridge to solidify like a stick of butter. Then, pull it out to get room temperature (2 hours before baking). STEP 3: Beat the butter and sugars. Cream the butter, brown sugar, and white granulated sugar. Beat these on high in a large bowl.
From stephaniessweets.com


BEST EVER BROWN BUTTER CHOCOLATE CHUNK COOKIES - QUEENSLEE APPETIT
2020-05-21 Making the Cookies. Once the brown butter has cooled, add the brown sugar and white sugar. The brown sugar adds moisture, softness and chewiness to the cookies while the white sugar add sweetness and helps in spreading.
From queensleeappetit.com


CHOCOLATE: BASICS, USES, RECIPES + ALL YOU NEED TO KNOW
2022-07-08 1 Dark Chocolate. Dark chocolate has the purest in terms of cocoa content: it is made by combining cacao solids, cocoa butter, and the least amount of sugar. There are many kinds of dark chocolate as well, depending on the sugar level: • Unsweetened chocolate has no sugar content. • Bittersweet chocolate has the lowest sugar content.
From yummy.ph


FAVORITE BROWNED BUTTER CHOCOLATE CHIP COOKIES RECIPE - PINCH OF …
2022-02-09 Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy. Remove from the oven and let the cookies rest for 15-20 minutes.
From pinchofyum.com


CHEWY PEANUT BUTTER OATMEAL COOKIES RECIPE
2022-06-24 Cream the sugar, peanut butter, and butter: In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, peanut butter, and butter. Beat on medium-high speed for 2 minutes. Occasionally, stop the mixer and scrape the bottom and down the sides of the bowl with a rubber spatula. Don’t skip this step!
From simplyrecipes.com


THE BEST BROWN BUTTER CHOCOLATE CHIP COOKIES - JOY THE BAKER
2014-05-06 Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth. Beat in the vanilla extract and molasses. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
From joythebaker.com


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