SECRET INGREDIENT CHOCOLATE CHIP COOKIES
Bake up the best chocolate chip cookies with a recipe that results in cookies with soft, chewy centers and slightly crispy edges.
Provided by Kelly Senyei
Time 2h11m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
- When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
- Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
- Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Nutrition Facts : Calories 163 kcal, Carbohydrate 20 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 106 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE CHIP COOKIES WITH A SECRET
This was a basic cookie recipe I converted into a secret recipe using my wildest imagination. It's since become a family favorite, as well as one friends enjoy. If you are brave enough to try these (don't worry, you won't regret it!), play the 'guess what's in these cookies?' game. Your family will surely be surprised at this great mixture of flavors! Praline paste may be substituted for chestnut paste.
Provided by Adina S
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Cream the margarine with the white and brown sugars in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Mix the instant coffee and water together in a small bowl; stir into the egg and sugar mixture. Stir in the strawberry jam. chestnut puree, hot chocolate mix, cinnamon, nutmeg, lemon juice, orange liqueur, and maple extract until evenly blended. Gradually stir in the flour, granola, baking powder, baking soda, and salt until evenly blended. Stir in the chocolate chips, walnuts, and grated chocolate until well blended. Pinch off tablespoon-sized amounts of dough and roll between hands to make 1 inch diameter balls. Place balls on prepared baking sheets and flatten with a floured glass to be 1/4 inch high.
- Bake in preheated oven until tops are set when lightly touched, 10 to 12 minutes. Cool 10 minutes on baking sheets before moving to a rack to cool completely.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 30.6 g, Cholesterol 10.5 mg, Fat 12.5 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 376.3 mg, Sugar 20.9 g
CHOCOLATE CHIP COOKIES A LA ANNA OLSON
Tried, tested and true. Anna Olson is known for her chocolate chip cookies. Her secret ingredient to this classic? Cornstarch to make chewy-centred cookies! If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.You might also like Anna Olson's Best Cookie Recipes Photo courtesy of Getty Images.
Provided by Anna Olson
Categories Anna Olson,baking,chocolate,cookies,kid-friendly,quick and easy
Time 17m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
- Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
- Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
- Let cool slightly and enjoy.
TOP SECRET CHOCOLATE COOKIES
Steps:
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
- Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.
- Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
- Remove to a wire rack to cool.
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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
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
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