THICK AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.
Provided by cubsgirl16
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
- Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
BEST-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES
This was from Shine on Yahoo! and I didn't want to lose the recipe! It was adapted from Baking at Home with the Culinary Institute of America, according to the website. They claim the key to the moist, chewy cookies is to use high-fat butter (such as a European variety) and refrigerate them overnight, so this is not something you'll whip up and enjoy on a rainy afternoon. :) I'll have to plan ahead.
Provided by moose_kristi
Categories Chocolate Chip Cookies
Time P1DT10m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
- In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
- Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
- Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
- Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 233.2, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.8, Sodium 135.1, Carbohydrate 27.9, Fiber 2.2, Sugar 14.7, Protein 3.4
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
BIG THICK CHOCOLATE CHIP COOKIES
I like my cookies thick and chewy rather than thin and crispy. If you do too, then here's the recipe you should try.
Provided by Chris from Kansas
Categories Dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
- Add sugars and beat until well blended.
- Add egg, egg white and vanilla and beat until smooth.
- Mix together flour, baking powder and salt and stir into butter mixture.
- Fold in chocolate chips.
- For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
- Bake 14 minutes or until tops are well browned.
- Slide parchment paper onto wire racks to cool.
- Repeat with remaining dough and fresh sheets of parchment paper.
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