THE BEST CHEWY CHOCOLATE CHIP COOKIES
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
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.
CARROT CHOCOLATE CHIP COOKIES
preheat oven to 350 degrees F. in a medium bowl, swift together 3/4 cup of dark packed brown sugar and then add 3/4 of regular sugar.. add two large eggs to your mixture and then add 1 teaspoon of pure vanilla extract... add 1 ( 12 ) ounce bag of semi sweet chocolate chips or chunks ... add one shaved and minced carrot ... add 2 1/4 of all purpose flour ... add 3/4 teaspoons of baking soda ... and lastly add 1 teaspoon of fine salt.
Provided by doublechunk6262003
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- un salted butter and flour and eggs and baking soda and regular sugar and dark brown sugar and salt
- mix and blend and.
Nutrition Facts :
CARROT OATMEAL COOKIES
"I am always looking for tasty after-school and lunch box treats for my family. These carrot-flecked cookies my mom made when I was growing up now get a thumbs-up from my children."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours., Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 147 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 133mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT CHOCOLATE CHIP COOKIES
"The recipe for these scrumptious cookies was handwritten in a cookbook I received from my husband's grandmother," notes Karin Woodbury of Ocala, Florida. "She told my husband when he was young that these treats were a good way to get his carrots. He loved then anyway!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then milk. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; gradually add to egg mixture and mix well. Stir in the chips, oats, carrots and raisins. , Drop by heaping teaspoonfuls onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 10-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 99mg sodium, Carbohydrate 33g carbohydrate, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
ZUCCHINI CARROT COOKIES
In order to use my upcoming crop of zucchini I'm adding this recipe to help me. And anyone else that may have zucchini coming out their ears!
Provided by Charlotte J
Categories Drop Cookies
Time 27m
Yield 1 batch of cookies
Number Of Ingredients 10
Steps:
- Cream the margarine and sugar.
- Add the egg and vanilla; mix well.
- Add shredded vegetables and mix.
- Combine the dry ingredients into a bowl.
- Then add to the creamed mixture; mix well.
- Drop the dough by teaspoonful onto an ungreased baking sheet.
- Bake at 350 degrees for 10 to 12 minutes.
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
More about "carrot chocolate chip cookies food"
HEALTHY CARROT CHOCOLATE CHIP COOKIES – …
From goodnessavenue.com
Reviews 3Category SnackCuisine WesternEstimated Reading Time 6 mins
CHOCOLATE CHIP CARROT COOKIES RECIPE - LOVE …
From loveandlemons.com
Reviews 27Category Dairy Free, Desserts, Vegan, VegetarianServings 12Estimated Reading Time 3 mins
SOFT & CHEWY SOURDOUGH CHOCOLATE CHIP COOKIES - THE …
From theclevercarrot.com
OATMEAL CARROT COOKIES RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED TO …
From tasteofhome.com
CHOCOLATE CHIP CARROT CAKE - RECIPE GIRL®
From recipegirl.com
CHOCOLATE CHIP CARROT CAKE COOKIES
From mantitlement.com
HEALTHY CARROT CAKE COOKIES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
SOFT BATCH CHOCOLATE CHIP CARROT CAKE COOKIES | BAKED BY …
From bakedbyrachel.com
Reviews 51Category DessertServings 24Total Time 1 hr 20 mins
- In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and remaining dry ingredients (reserving chocolate chips). Increase speed as needed, mixing well until no streaks remain. Stir in chocolate chips. Cover and chill until dough is nearly firm, at least 1-2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to scoop dough, spacing dough at least 2-inches apart on prepared baking sheet. Press additional chocolate chips into cookie dough if desired.
- Bake for 11-12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
CHOCOLATE CHIP CARROT COOKIES
From everydaydiabeticrecipes.com
20 HEALTHY BREAKFAST COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY CARROT CAKE CHOCOLATE CHIP COOKIES - VIE DE LA …
From viedelavegan.com
CARROT CAKE CHOCOLATE CHIP COOKIES - RECIPEMAGIK
From recipemagik.com
CHEWY OATMEAL CHOCOLATE CHIP CARROT COOKIES – RADDISH …
From raddishkids.com
CARROT & OAT CRANBERRY COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
CARROT CHOCOLATE CHIP COOKIES (VIDEO) - PLANT-BASED …
From plantbasedcooking.com
JOANNA GAINES' BROWNIE COOKIES ARE AN 'EASY WIN FOR …
From people.com
BEST CHOCOLATE CHIP COOKIES YOU CAN GET SHIPPED 2022
From foodnetwork.com
THE BEST CARROT CAKE COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love