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
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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
MOIST & CHEWY CHOCOLATE CHIP COOKIES
Make and share this Moist & Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by tereca.d.johnson
Categories Drop Cookies
Time 55m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine butter and brown sugar. Beat well.
- Add eggs, milk and vanilla to previous mixture.
- Beat for 30 seconds.
- Combine flour, salt and baking soda in a seperate bowl.
- Add this mixture to the first.
- Blend well.
- Add 1 cup chocolate chips.
- Dropped rounded tablespoonfuls onto an ungreased cookie sheet.
- Bake 10-15 minutes.
CHEWY SECRET CHOCOLATE CHIP COOKIES
This is a take on the Nestle Tollhouse recipe. Only one added ingredient, dark brown sugar, melted butter and a smidgen more flour make the difference... I had to sell my soul to my aunt so she'd tell me why hers tasted soooo good! Chewy chocolate chip cookie heaven!!!!!
Provided by CheSara
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Melt butter (usually 30 seconds in microwave).
- Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking soda and salt in separate bowl.
- Gradually beat in flour mixture.
- Stir in morsels.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake at 375 oven for 9 to 11 minutes or until golden brown.
- Let stand for 2 minutes, remove to wire racks to cool completely.
- After cooling, carefully hide a few so you have a chance to eat them!
Nutrition Facts : Calories 249.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 38, Sodium 215.4, Carbohydrate 34.4, Fiber 1.2, Sugar 22.5, Protein 2.5
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
SECRET RECIPE CHOCOLATE CHIP COOKIES
This great little chocolate chip cookie is made with ground rolled oats. What is the secret ingredient?--one I have never seen in a chocolate chip cookie recipe before?--lemon juice. The lemon juice reacts with the baking soda to make a softer, chewier cookie.
Provided by SharleneW
Categories Drop Cookies
Time 26m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Process rolled oats in a food processer or blender until finly ground.
- Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
- In a second bowl, cream butter, sugar, vanilla and lemon juice together with electric mixer.
- Add eggs and beat until fluffy.
- Stir the flour mixture into the butter mixture, blending well.
- Add the chocolate chips and nuts to the dough and mix well.
- Using about 1/4 cup dough for each cookie, scoop round balls and place 2 1/2-inches apart on to parchment-lined baking sheet--a ice cream scoop works well.
- Bake until cookies are lightly browned, 16-18 minutes. (Time will depend on how large you make the cookies--I actually prefer them about 1/8 cup dough per cookie and they cook in about 10 minutes).
- Transfer to a wire rack to cool completely.
- Store in a zip-top container to keep them soft and chewy.
Nutrition Facts : Calories 322.9, Fat 19.4, SaturatedFat 9.2, Cholesterol 35.8, Sodium 205.4, Carbohydrate 37.6, Fiber 2.2, Sugar 24.7, Protein 4
CHEWY JUMBO CHOCOLATE CHIP COOKIES
Make and share this Chewy Jumbo Chocolate Chip Cookies recipe from Food.com.
Provided by Para_chan
Categories Drop Cookies
Time 55m
Yield 26 cookies, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º. Combine flour, baking powder and baking soda in medium bowl. Set aside.
- Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Gradually add flour mixture until well mixed. Stir in chocolate chips.
- Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-14 minutes or until light golden brown. Let stand 1-2 minutes.
Nutrition Facts : Calories 1367.7, Fat 65.5, SaturatedFat 39.9, Cholesterol 184, Sodium 720.6, Carbohydrate 191.1, Fiber 5.7, Sugar 117.6, Protein 14.2
CHEWY CHOCOLATE CHIP COOKIES
Make and share this CHEWY Chocolate Chip Cookies recipe from Food.com.
Provided by Kat2355
Categories Drop Cookies
Time 17m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- In a large bowl, cream margarine and brown sugar together.
- Beat in eggs one at a time.
- Add vanilla.
- Sift dry ingredients together.
- Add to wet mixture.
- Stir in chocolate chips.
- Do not overmix.
- Drop onto a greased cookie sheet (or roll into balls if you prefer).
- Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).
Nutrition Facts : Calories 101.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 7.8, Sodium 78.5, Carbohydrate 15.8, Fiber 0.6, Sugar 10.5, Protein 1.1
SOFT & CHEWY CHOCOLATE CHIP COOKIES
Are you hoping to bake a slightly thicker, chewier cookie than the usual Tollhouse recipe? After tinkering with the classic, I pulled a tray of perfect cookies out of the oven. They don't spread as much as the Tollhouse variety, so they're tender all the way through. Don't be scared off by the shortening that is used in place of butter: that's what keeps these chippers so nice and soft. Last night was the third time I've made them, and everyone who has eaten one comments that these are the best tasting, and looking, chocoloate chip cookies they've ever eaten. I tend to agree!
Provided by anaisfern
Categories Drop Cookies
Time 35m
Yield 32-36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
- Combine the flour, baking soda, and salt in a bowl. Stir lightly.
- In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
- Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
- If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
- Add the chocolate chips and mix into the dough until they are evenly distributed.
- Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
- Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
- Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
- Just don't stack them on top of one another while they are still soft!
- Enjoy!
Nutrition Facts : Calories 163, Fat 8.4, SaturatedFat 2.6, Cholesterol 13.2, Sodium 102.5, Carbohydrate 21, Fiber 0.6, Sugar 12.6, Protein 1.7
SECRET INGREDIENT CHOCOLATE CHIP COOKIES
A really chewy softer chocolate chip cookie I've been making them for a number of years now and am sorry to have forgotten which friend gave me this recipe------------ if you have quick oats you can just add them as is....but if you have the regular oatmeal you will need to process it in your blender or food processor..I always just use ouick oats because I like the look of the oats in the cookie and the secret ingredient?? lemon juice I remember thinking the 1st time I made them " lemon juice in a cookie??" according to the note at the bottom of my recipe I've written the lemon juice helps to activate the baking soda creating a chewy soft cookie I think you'll like these!!
Provided by gruntlady
Categories Drop Cookies
Time 31m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 350.
- cover 2 cookie sheets with parchment paper.
- place rolled oats in food processor.
- or blender and process till finely ground( if using quick oats you can skip this part).
- combine the 1st 5 ingredients in mixing bowl.
- in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
- add the eggs and beat till fluffy.
- stir the flour into the "fluffy" mixture.
- with wooden spoon blending well.
- add the chocolate chips and nuts mix well.
- using a 1/4th cup dough for each cookie.
- ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
- bake 16 to 18 minutes or until lightly browned.
- cool on wire rack.
- store in a tightly covered container.
- to keep them soft and chewy.
Nutrition Facts : Calories 645.4, Fat 38.8, SaturatedFat 18.4, Cholesterol 75.9, Sodium 385.8, Carbohydrate 74.8, Fiber 4.5, Sugar 49.3, Protein 8.2
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