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
CHOCOLATE CHIP COOKIES: THE BAKE SALE RECIPE BY TASTY
Here's what you need: brown sugar, granulated sugar, kosher salt, unsalted butter, corn syrup, whole milk, vanilla extract, all-purpose flour, baking soda, chocolate chips, melted chocolate, milk
Provided by Codii Lopez
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated.
- Add the corn syrup, milk, and vanilla. Whisk to combine.
- Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated.
- Fold in the chocolate chips until just combined.
- Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
- Bake until thin and golden brown, with an even color from edge to center, about 16 minutes.
- Let the cookies cool completely, then dunk in the melted chocolate. Let chocolate set for about 30 minutes.
- Serve with a glass of milk.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 18 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, Sugar 11 grams
TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES
These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!
Provided by Oolala
Categories Dessert
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease or line 2-3 cookie sheets with parchment paper.
- In a large bowl, stir together flour, baking soda and salt.
- In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
- Add eggs to the butter mixture and mix them lightly.
- Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
- Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
- Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
- Remove from oven and allow to cool on wire racks.
Nutrition Facts : Calories 689.1, Fat 37.1, SaturatedFat 22.5, Cholesterol 107.5, Sodium 679.6, Carbohydrate 89.8, Fiber 3.3, Sugar 61.8, Protein 6.8
CHOCOLATE CHIP COOKIES
The BEST cookies ever. You make the dough one day and bake the next. I just love this recipe and use it in my cookie business. The dough is alot firmer when put in the frig til the next day. I got this recipe from my sister, who happens to be a great cook and baker. She's the one that said to refrigerate the dough.
Provided by Coffee lover
Categories Dessert
Time 18m
Yield 36-48 cookies
Number Of Ingredients 9
Steps:
- Combine brown sugar and the white sugar in a bowl.
- Add butter mix well.
- Add the vanilla.
- Add the eggs.
- Mix all together.
- Add the flour.
- Add the baking soda.
- Add the salt.
- Mix all together.
- Add the chips mix well.
- Cover and put in the frig overnight.
- The next day.
- Preheat oven to 375.
- Spoon out on cookie sheet.
- Bake 8 to 10 minutes.
- Leave on cookie sheet for a couple of minutes.
- Then remove and let cool.
Nutrition Facts : Calories 210, Fat 11.3, SaturatedFat 6.7, Cholesterol 31.2, Sodium 81.8, Carbohydrate 27.8, Fiber 1.4, Sugar 19.1, Protein 2.3
CHOCOLATE CHIP COOKIES
"Mary Bartz, resident cookie expert in the Betty Crocker Kitchens, is famous for these cookies." I found this recipe on a bag of flour over 15 years ago and have been using it ever since. I have adapted it over the years to fit our family; using real butter and 'milk' chocolate chips. It is the best chocolate chip cookie recipe that I have found yet.
Provided by CookWannaBe
Categories Drop Cookies
Time 30m
Yield 42 cookies, 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Mix butter, sugars, vanilla and eggs in a large bowl.
- Mix together, and stir in, flour, baking soda and salt.
- Stir in chocolate chips.
- Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 12-15 minutes or until lightly browned.
- Cool slightly; remove from cookie sheet.
- Cool on a wire rack.
- Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.
CHOCOLATE CHIP COOKIES
The ULTIMATE chocolate chip cookies!!! 2 special ingredients make these cookies ridiculous chewy and soft.
Provided by Nikki Dinki Cooking
Categories Bar Cookie
Time 50m
Yield 16 Bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream room temperature Butter and Sugar together.
- Once combined add pudding mix (straight from the package) and combine.
- Add Vanilla and 2 Eggs and mix till incorporated.
- Slowly add in Flour and Baking Soda.
- Mix in Chocolate Chips and Marshmallows.
- Bake in a 9 by13 buttered dish for 40-50min at 350 degrees.
- I suggest making them into bars so the marshmallows have more room to melt into each other, the marshmallows will disappear into cookies but leave a great taste and chewiness.
- If you want to make cookies make them large.
- Let cool completely before cutting.
Nutrition Facts : Calories 411.9, Fat 18.7, SaturatedFat 11.3, Cholesterol 53.8, Sodium 199, Carbohydrate 61.4, Fiber 1.8, Sugar 41.4, Protein 4
SLICE AND BAKE CHOCOLATE CHIP COOKIES
These cookies are rolled into four logs and stored in the refrigerator. Just slice and bake when you want warm cookies from the oven.
Provided by Marie
Categories Dessert
Time 23m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Beat together butter, brown sugar and powdered sugar.
- Add eggs and vanilla and mix well.
- Combine flour and baking soda and add.
- Stir in chocolate chips and walnuts.
- Mold dough into 4 12" logs and wrap in plastic wrap.
- Store in refrigerator for at least an hour or longer, if desired.
- Preheat oven to 350°.
- Cut dough into 1/2" thick slices and place on baking sheet.
- Bake for about 8 minutes or until golden brown.
Nutrition Facts : Calories 1097.8, Fat 50.2, SaturatedFat 24.6, Cholesterol 130.2, Sodium 591, Carbohydrate 155.2, Fiber 5.4, Sugar 88.3, Protein 14.4
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