THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
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.
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
CHOCOLATE CRISPS (COOKIES)
Another from my old hand written cookbook of recipes I made when my girls were young for after school snacks or lunch boxes. Yield depends on size of spoon used to put mix on trays.
Provided by Jen T
Categories Dessert
Time 25m
Yield 36 biscuits
Number Of Ingredients 7
Steps:
- Bring to a boil ina pot the butter and sugar.
- Addd the dry ingredients, vanilla and cocoa which has been mixed with a little hot water.
- Place spoonfuls of miture onto cold baking tray and flatten lightly with a fork.
- Bake at 350'F for 12-15 minutes.
- Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 124, Fat 8.2, SaturatedFat 6, Cholesterol 13.6, Sodium 58.4, Carbohydrate 12.1, Fiber 1, Sugar 5.9, Protein 1.1
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.
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
CRISPY CHOCOLATE COOKIES
Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.
Provided by Blue Eyes Willow
Categories Drop Cookies
Time 27m
Yield 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees Fahrenheit
- cream together butter and sugars.
- add honey, egg and vanilla.
- Mix dry ingredients.
- slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
- Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
- Bake 10-12 minutes for softer cookies, longer for crispier cookies.
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
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- More Butter = Wider Spread and More Tenderness. First, butter keeps cookies tender. When flour is mixed with water (such as the water found in eggs), it develops gluten, a tough, stretchy network of interconnected proteins that set up as they bake.
- Creamed Butter = Lighter and Firmer, Melted Butter = Denser and Chewier. How butter is incorporated can also affect texture. In the early creaming stages of making a cookie, cool butter is beaten until it's light and fluffy.
- Butter Gives the Most Flavor. Butter is essential for flavor. Substituting butter with a less flavorful fat like shortening or margarine yielded sub-par cookies.
- Browned Butter = Less Moisture and Less Dissolved Sugar = Less Caramel Flavor. I asked myself: if browning milk proteins provide extra flavor to cookies, how could I boost that flavor even more?
- Extra Egg Whites = Taller Cookies. Extra Egg Yolks = Fudgier Cookies. By keeping the total mass of egg added to a dough the same but altering the proportion of white to yolk, you can achieve a variety of textures.
- Too Much Dissolved Sugar = Uniform Texture and Less Cracking. Going back to my initial problem of wanting the flavor of browned butter but disliking the way it prevented sugar from properly dissolving, I asked myself, what if I were to flip the script for these cookies: instead of creaming sugar and butter and adding eggs, why not beat together the eggs and sugar then add the butter?
- The Warmer the Butter, the Denser the Cookie. I settled on beating half of the sugar with the eggs until it completely dissolved, then incorporating the rest when I added the brown butter.
- Granulated Sugar = Thin and Crisp, Brown Sugar = Tall and Moist. Granulated sugar is crystallized sucrose, a disaccharide consisting of a fructose molecule and a glucose molecule linked together.
- Corn Syrup = Soft, Wide, Dark, and Flexible Cookies. Incidentally, if you want the absolute chewiest, most uniformly textured cookies, try replacing some of the granulated sugar with corn syrup, a sugar that is even more hygroscopic.
- Baking Soda = Craggy and Coarse, Baking Powder = Cakey and Smooth. Baking soda is pure sodium bicarbonate—an alkaline powder (a.k.a. a base).
BAREFOOT CONTESSA | ENGLISH CHOCOLATE CRISPS | RECIPES
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- Chop the two chocolates and place ¾ of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn’t completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You’ll want to work quickly so the chocolate doesn’t harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
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