The Right Choice Chocolate Chip Cookies Recipes

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THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

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

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

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 RIGHT CHOICE CHOCOLATE CHIP COOKIES



The Right Choice Chocolate Chip Cookies image

These are an awesome example of Chocolate Chip Cookies,...so say's my 6 year old, and he should know he's eaten enough to be an expert.

Provided by Karen

Categories     Drop Cookies

Yield 24

Number Of Ingredients 10

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut extract
2 tablespoons milk
3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.
  • Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 35.3 g, Cholesterol 15.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 111.7 mg, Sugar 24.5 g

THE RIGHT CHOICE CHOCOLATE CHIP COOKIES



The Right Choice Chocolate Chip Cookies image

These are an awesome example of Chocolate Chip Cookies,...so say's my 6 year old, and he should know he's eaten enough to be an expert.

Provided by Karen

Categories     Drop Cookies

Yield 24

Number Of Ingredients 10

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut extract
2 tablespoons milk
3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.
  • Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 35.3 g, Cholesterol 15.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 111.7 mg, Sugar 24.5 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

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

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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 RIGHT CHOICE CHOCOLATE CHIP COOKIES



The Right Choice Chocolate Chip Cookies image

These are an awesome example of Chocolate Chip Cookies,...so say's my 6 year old, and he should know he's eaten enough to be an expert.

Provided by Karen

Categories     Drop Cookies

Yield 24

Number Of Ingredients 10

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut extract
2 tablespoons milk
3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.
  • Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 35.3 g, Cholesterol 15.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 111.7 mg, Sugar 24.5 g

THE RIGHT CHOICE CHOCOLATE CHIP COOKIES



The Right Choice Chocolate Chip Cookies image

These are an awesome example of Chocolate Chip Cookies,...so say's my 6 year old, and he should know he's eaten enough to be an expert.

Provided by Karen

Categories     Drop Cookies

Yield 24

Number Of Ingredients 10

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut extract
2 tablespoons milk
3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.
  • Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 35.3 g, Cholesterol 15.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 111.7 mg, Sugar 24.5 g

THE RIGHT CHOICE CHOCOLATE CHIP COOKIES



The Right Choice Chocolate Chip Cookies image

These are an awesome example of Chocolate Chip Cookies,...so say's my 6 year old, and he should know he's eaten enough to be an expert.

Provided by Karen

Categories     Drop Cookies

Yield 24

Number Of Ingredients 10

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut extract
2 tablespoons milk
3 cups semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs, coconut extract and milk. Then mix in the sifted dry ingredients. Finally, stir in the chocolate chips.
  • Drop cookie dough from a spoon in golf ball sized portions onto an unprepared cookie sheet. Bake for 9 to 11 minutes in the preheated oven. Cookies should be slightly brown at the edges. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 35.3 g, Cholesterol 15.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 111.7 mg, Sugar 24.5 g

WORLD'S BEST CHOCOLATE CHIP COOKIES



World's Best Chocolate Chip Cookies image

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

3/4 cup white sugar
1 cup brown sugar
1 cup butter, softened
1 tablespoon vanilla
2 large eggs, slightly beaten
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cups semi-sweet chocolate chips
1 cup walnuts, chopped or 1 cup pecans

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.

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