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
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
THE ESSENTIAL CHEWY CHOCOLATE CHIP COOKIES
Make and share this The Essential Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease two baking sheets.
- In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
- Beat in the vanilla, salt, baking powder, and baking soda.
- Stir in the flour and chocolate chips.
- Drop the dough by the tablespoonful onto the prepared baking sheets.
- Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
- Remove them from the oven; transfer to a rack to cool.
Nutrition Facts : Calories 1511.7, Fat 75.4, SaturatedFat 45.1, Cholesterol 184.5, Sodium 488.1, Carbohydrate 212.7, Fiber 9.3, Sugar 141.2, Protein 16.1
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.
Provided by cubsgirl16
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
- Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g
QUINTESSENTIAL CHOCOLATE CHIP COOKIES
Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.
Provided by Martha Rose Shulman
Categories dessert
Time 40m
Yield About 4 dozen cookies
Number Of Ingredients 9
Steps:
- Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
- Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
- Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 6 grams, TransFat 0 grams
FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
Provided by Amanda Hesser
Categories dessert
Time 30m
Yield Makes 30 to 35 cookies
Number Of Ingredients 10
Steps:
- Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
- In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
- Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams
THE CHEWY CHOCOLATE CHIP COOKIE
These soft and chewy chocolate chip cookies are just like the childhood classic, but far, far better.This is essentially a hack of the most famous chocolate chip cookie recipe in the world, which we all know from the back of the Nestle "morsel" bag. Extra chewiness is attained by substituting bread flour for regular all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar. I don't recommend half or double batches. Instead, make a whole batch, bake what you want, portion, and freeze the rest.Both U.S. standards and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 3 of Good Eats.
Provided by Sarah Chanin
Categories Sweets
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside.
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt, and baking soda onto a paper plate.
- Pour the butter into the bowl of your stand mixer. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk, and vanilla extract.
- Slow the mixer to "stir" and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.
- Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a few times to scrape down the side of the bowl with a rubber spatula. Once the flour is worked in, add the chocolate chipsI'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour.
- Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.
- Bake two sheets at a time for 15 minutes, rotating pans halfway through baking.
- Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
ULTIMATE CHEWY CHOCOLATE CHIP COOKIES
With both milk chocolate chips and chopped dark chocolate, these soft chocolate chip cookies are simply the best.
Provided by Jake Cohen
Categories Chocolate Chip Cookies
Time 1h
Yield 20 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, salt and baking soda.
- In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy, 2 minutes. With the motor running, add the eggs, one at a time and scraping the sides of the bowl as needed. Add the vanilla and mix to incorporate.
- Add the dry ingredients and mix slowly until a smooth dough forms. Remove the bowl from the mixer and fold in both chocolates with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours and preferably overnight.
- Preheat the oven to 350° and line 2 sheet pans with parchment paper. Scoop the cookie dough into twenty 1/4-cup balls. Working in 2 batches, bake the cookies, placing 5 cookies on each tray 2 inches apart from each other, until golden brown, about 16 minutes. Let cool slightly, then serve warm.
Nutrition Facts : Calories 282.3, Fat 14.8, SaturatedFat 9.1, Cholesterol 46.9, Sodium 304, Carbohydrate 34.4, Fiber 0.9, Sugar 23.4, Protein 3.3
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