ULTIMATE CHOCOLATE CHIP COOKIES
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
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
THE ULTIMATE CHOCOLATE CHIP COOKIE
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
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 ULTIMATE MAKEOVER: CHOCOLATE CHIP COOKIES
Angela Nilsen has created a lighter, yet still chocolatey cookie with just 97 calories per biscuit
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 40m
Yield Makes 22
Number Of Ingredients 10
Steps:
- Line a couple of baking sheets with baking parchment. Put the butter, cocoa and coffee in a medium saucepan then heat gently until the butter has melted. Remove from the heat, stir in both the sugars, then leave to cool.
- Chop the chocolate into small pieces. Beat the egg and vanilla into the cooled butter mix to make a smooth batter. Stir the flour and bicarbarbonate of soda together. Tip it into the batter mixture with two-thirds of the chocolate, then gently stir together to combine. Don't overmix. Leave for 10-15 mins to firm up slightly, ready for shaping. Heat oven to 180C/160C fan/gas 4.
- Using your hands, shape the mixture into 22 small balls. Lay them on the lined sheets, well apart so they have room to spread (you may have to bake in batches). Press the rest of the chocolate pieces on top of each cookie. Can be frozen on sheets and then transferred to bags at this stage for up to 1 month. Bake for 12 mins. Leave on the sheets for a couple of mins, then transfer to a cooling rack.
Nutrition Facts : Calories 97 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
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
ULTIMATE CHOCOLATE CHIP COOKIES
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
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
Provided by Kardea Brown
Categories dessert
Time 1h40m
Yield 8 to 10 cookies
Number Of Ingredients 11
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.
URBAN LEGEND CHOCOLATE CHIP COOKIES
You may have heard this story...a woman asks to buy a cookie recipe and is told it will cost 'two-fifty.' She thinks this means $2.50, but then she gets her credit card bill back and finds out it is $250.00. Outraged, she spreads the recipe far and wide to try and get her money's worth. I first heard this story 6 years ago and was given a recipe on a sheet of paper which bore the date '1986.' The supposed originator of the recipe was a well-known cookie company. I have since heard this tale again several times, with the recipe originating from different upscale department stores. True story? Who knows, but it's a darn good cookie. Here's my version.
Provided by Rene Kratz
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 23m
Yield 60
Number Of Ingredients 13
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.
Nutrition Facts : Calories 141 calories, Carbohydrate 17.5 g, Cholesterol 14.8 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 76.1 mg, Sugar 11 g
ULTIMATE CHOCOLATE CHIP COOKIES
I first tried this recipe for my daughter's graduation reception. These were the first cookies gone and I had lots of people asking, "Where DID you get this recipe?!" I have tried lots of different chocolate chip cookies over the years and these truly are the "ultimate" in my family's opinion. Hope you enjoy them as much as we do.
Provided by Cindy Lynn
Categories Drop Cookies
Time 34m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Combine shortening, sugar, milk and vanilla in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat in egg.
- Combine flour, salt and baking soda in small bowl.
- Mix into creamed mixture at low speed until just blended.
- Fold in chocolate chips and nuts.
- Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets).
- Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist--do not overbake), 11-13 minutes for crisp cookies.
- Cool 2 minutes on cookie sheet.
- Remove to wire rack.
- Serve warm or cool completely before storing.
Nutrition Facts : Calories 114.9, Fat 5.9, SaturatedFat 2.1, Cholesterol 5.3, Sodium 96, Carbohydrate 15.2, Fiber 0.4, Sugar 10, Protein 1
ULTIMATE CHOCOLATE CHIP COOKIES
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
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
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