CHOCOLATE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
- For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
- For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
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
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake 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
CLAUDIA'S CHOCOLATE CHIP COOKIES
My boss's wife has always made the best chocolate chip cookies. This recipe contains her tricks for the perfect chewy, soft cookie.
Provided by Mandala
Categories Drop Cookies
Time 17m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Cream the butter and sugars until light and fluffy.
- Add the eggs and vanilla extract and stir well.
- Add the flour and baking soda and mix to combine.
- Stir in the chocolate chips.
- Drop rounded teaspoonfuls (approx. golf ball sized) onto a baking sheet about 2 inches apart.
- Bake at 325F for 12 minutes (until the edges just barely start to brown). Cool on the sheet for a couple minutes before removing to a wire rack to finish cooling.
Nutrition Facts : Calories 159.5, Fat 9.3, SaturatedFat 5.7, Cholesterol 23.9, Sodium 87.3, Carbohydrate 18.9, Fiber 1.5, Sugar 8.8, Protein 2.4
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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).
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