The Ultimate Chocolate Chip Cookies Recipes

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ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

These cookies are crispy at the edges, chewy in the center, and loaded with 2 kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 24

Number Of Ingredients 11

3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped

Steps:

  • In a bowl, whisk together flour, baking soda, baking powder, and salt.
  • In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
  • Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Nutrition Facts : Calories 331 g, Fat 16 g, Fiber 1 g, Protein 4 g

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 10

2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired

Steps:

  • Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  • Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  • Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

Provided by Kardea Brown

Categories     dessert

Time 1h40m

Yield 8 to 10 cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) really cold butter, cut into cubes
1 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs, lightly beaten
2 cups dark chocolate chips, such as Ghirardelli
1/2 cup semi-sweet chocolate chunks

Steps:

  • Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl.
  • Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks.
  • Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight.
  • When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.

THE ULTIMATE CHOCOLATE CHIP COOKIE



The Ultimate Chocolate Chip Cookie image

Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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.

PERFECT CHOCOLATE CHIP COOKIES



Perfect Chocolate Chip Cookies image

What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Categories     snack, cookies and bars, dessert

Time 12h30m

Yield 14 cookies

Number Of Ingredients 9

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

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

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.

ULTIMATE CHOCOLATE CHIP COOKIES



Ultimate Chocolate Chip Cookies image

This is an excellent cookie!! Well worth the work. One of my most favorite cookie recipes. From Jim Fobel's "Old-Fashioned Baking Book". This is a rich, chewy cookie.

Provided by SharleneW

Categories     Drop Cookies

Time 22m

Yield 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
3 teaspoons vanilla extract
1 teaspoon salt
2 large eggs
2 cups semi-sweet chocolate chips
2 cups chopped walnuts (optional)

Steps:

  • Evenly space 2 racks in oven.
  • Heat oven to 350º.
  • Mix flour and baking soda.
  • Beat butter about 1 minute until fluffy.
  • Add sugars, vanilla and salt.
  • Beat until thick and pale, 1 to 2 minutes.
  • Beat in eggs until just blended.
  • With spoon, stir in flour mixture, then chocolate and nuts.
  • Drop about 2 tablespoons dough per cookie on ungreased cookie sheets, placing 6 on each sheet.
  • Bake 10 to 12 minutes (two sheets at a time) until golden brown around edges and only lightly colored on top.
  • Switch sheets halfway through baking so they are cooked evenly.
  • Cool on wire racks 2 to 3 minutes then move cookies to paper towels.
  • Leave on towels for 5 minutes before lifting to wire rack to cool completely.
  • Cool sheets before reusing.
  • Dough can be refrigerated a day or two or frozen.

Nutrition Facts : Calories 154.1, Fat 8.3, SaturatedFat 5, Cholesterol 25.3, Sodium 107.7, Carbohydrate 20, Fiber 0.7, Sugar 13.8, Protein 1.5

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Provided by Anonymous

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 72

Number Of Ingredients 10

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

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.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 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

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ULTIMATE CHEWY CHOCOLATE CHIP COOKIES - THE TOASTY KITCHEN
2019-12-05 You'll love this recipe for ultimate chewy chocolate chip cookies because they turn out perfectly every time. These cookies are soft in the middle, chewy, and filled with chocolate chips and chocolate chunks. The best part is that they're made from scratch and only require simple ingredients. The only "secret" is in following the recipe!
From thetoastykitchen.com


THE BEST CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
2021-11-30 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 …
From onceuponachef.com


THE BEST EASY CHOCOLATE CHIP COOKIES - THE WHOLESOME DISH
2018-11-01 Preheat oven to 375 degrees F. In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk until well combined. Add the eggs and vanilla. Whisk until smooth. Add the flour, baking soda, and salt. Stir until no dry flour remains. Add the chocolate chips.
From thewholesomedish.com


ULTIMATE CHOCOLATE CHIP COOKIES - THE WHOLE COOK
2016-02-16 16 Comments on “Ultimate Chocolate Chip Cookies” Kellie — May 11, 2016 @ 9:12 pm Reply. Those do look perfect! Yes crunchy and gooey make the best cookies. Dahn — June 18, 2017 @ 9:47 pm Reply. Well these are winning cookies, who doesn’t want a double dose of chocolate chips. This is the perfect dessert, I often make a batch and freeze …
From thewholecook.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


THE BEST ULTIMATE CHOCOLATE CHIP COOKIES | THE DOMESTIC REBEL
2016-05-06 Instructions. In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms.
From thedomesticrebel.com


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