Ultimate Best Cookie Recipe Ever

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CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

One of the best Chocolate Chip Cookies you will ever try!

Provided by Amanda Rettke

Categories     Dessert

Time 22m

Number Of Ingredients 11

1 ⅔ cups (208 grams) cake flour
1 ⅔ cups (208 grams) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ¼ cups (284g) unsalted butter, (room temperature)
1 ½ teaspoons coarse salt
1 cup (200g) granulated sugar
1 ¼ cups (10 ounces or 225g) packed light brown sugar
2 large eggs, (room temperature)
2 teaspoons McCormick vanilla extract
16 ounces (about 3 cups) chocolate chips or chunks

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  • Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
  • Reduce speed and add eggs one at a time, then add vanilla.
  • Slowly add dry ingredients, mixing until just combined.
  • Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
  • DO NOT SKIP REFRIGERATION.
  • When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
  • Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
  • Cool on wire rack.

Nutrition Facts : ServingSize 24 g, Calories 167 kcal

THE ABSOLUTE BEST COOKIE RECIPE EVER



The Absolute Best Cookie Recipe Ever image

Every time I make these cookies, they are gone within a day. You can make them crisp or chewy. I guarantee everyone will love them. For even better results, use a baking stone, they're great!

Provided by POODLEGIRL

Categories     Desserts     Cookies     Sugar Cookies

Time 3h

Yield 24

Number Of Ingredients 7

1 cup shortening
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the shortening and white sugar. beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and cream of tartar; stir into the sugar mixture to form a dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 20.5 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 61.6 mg, Sugar 8.4 g

WORLD'S BEST COOKIES



World's Best Cookies image

Provided by Food Network

Categories     dessert

Yield 150 cookies

Number Of Ingredients 15

1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Steps:

  • Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

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

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

ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES



Absolutely the Best Chocolate Chip Cookies image

My kids say these are absolutely the best chocolate chip cookies ever. I usually put aside an afternoon and bake three batches because one batch doesn't make it past the second day.

Provided by Carrie Ann

Categories     Drop Cookies

Time 1h10m

Yield 60 cookies

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Combine flour, baking soda and salt.
  • Cream together butter, sugars and vanilla until light.
  • Add eggs; beat well.
  • Gradually add flour mixture, beating well.
  • Stir in chocolate chips and nuts.
  • Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake at 375° for 8-10 minutes or until lightly browned.

Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.3, Fiber 0.5, Sugar 8.2, Protein 1

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!



The Best Peanut Butter Cookies In The World! image

I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.

Provided by Gingerbear

Categories     Dessert

Time 30m

Yield 24-36 cookies

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 cup packed light brown sugar
3/4 cup jiffy creamy peanut butter (must be Jiff only)
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
granulated sugar, to roll dough in

Steps:

  • In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
  • Add egg and vanilla, beat well.
  • Stir together flour, baking powder, baking soda, and salt.
  • Gradually add to peanut butter mixture, beat until well blended.
  • Heat oven to 350 F.
  • Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
  • Place on ungreased cookie sheet.
  • With the tines of a fork, flatten ball.
  • Flatten again in opposite direction, forming crisscross marks.
  • Bake 9 to 10 minutes until light brown and cookie is set.
  • Cool slightly, Remove from cookie sheet to wire rack.
  • Cool completely.
  • Tips: Only use real butter and Jiff Peanut Butter.
  • Don't overcook.
  • Use Air cookie sheets for baking.

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY



How To Make Perfect Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate

Provided by Scott Loitsch

Categories     Desserts

Time 56m

Yield 18 cookies

Number Of Ingredients 14

1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter, 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped

Steps:

  • In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
  • In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
  • Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
  • Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
  • Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
  • In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
  • Add the egg and yolk and beat until incorporated.
  • Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
  • Using a wooden spoon, fold the chocolate chips and chunks into the dough
  • Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
  • For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
  • Preheat the oven to 350˚F (180˚C).
  • Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
  • Bake in a preheated oven for 12-14 minutes.
  • Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
  • Enjoy!

Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams

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