The Only Chocolate Chip Cookie Recipe Youll Ever Need

THE ONLY CHOCOLATE CHIP COOKIE I WILL EVER NEED TO KNOW HOW TO MAKE FOR THE REST OF MY LIFE RECIPE - (4.2/5)

Steps:

• Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. When you're ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop - about 3 fluid ounces, or about 1/3 cup - scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other. Secret 2: Chilling. This is key - KEY! - to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better). hey set up and turn into soft, chewy heaven. Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn't mean letting it sit out until it's supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.) Secret 4: Did you know? People make their cookies way too small! It's silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized - or slightly larger - portions. I use a 1/3 cup measuring cup for extra big cookies. Secret 5: The chocolate. Sorry, Toll House. And don't even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips - they're pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it'll be good. Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing. Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day. Secret 7 1/2: Always err on taking them out too early rather than too late - also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don't overdo it - underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).

BEST EVER CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt. Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice!
• Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.

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.

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

URBAN LEGEND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
• In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
• Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

THE BEST CHOCOLATE CHIP COOKIES EVER

Steps:

• Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
• Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
• Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
• Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
• Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.