CHOCOLATE CHUNK COOKIES
Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, eggs, vanilla, baking powder, flour, milk chocolate, dark chocolate
Provided by Mathilde Bull
Categories Bakery Goods
Yield 30 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
- In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
- Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
- When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
- Serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
My kids say these are absolutely the best chocolate chip cookies ever. I usually put aside an afternoon and bake three batches because one batch doesn't make it past the second day.
Provided by Carrie Ann
Categories Drop Cookies
Time 1h10m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Combine flour, baking soda and salt.
- Cream together butter, sugars and vanilla until light.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.3, Fiber 0.5, Sugar 8.2, Protein 1
CHOCOLATE CHUNK COOKIES
This cookie dough is almost like a thick cake batter; if it is warm when it goes into the oven, it will spread too much. If needed, chill the dough briefly before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 42
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
- Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
- Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 189 g, Fat 11 g, Fiber 1 g, Protein 2 g
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 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
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
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.
DOUBLE CHOCOLATE CHIP COOKIES
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Double Chocolate Chip Cookies
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
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