EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CRISPY-CAKEY CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 36 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, salt and baking soda in a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (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 flour mixture 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 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
CHEWY CHOCOLATE CHIP COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
- Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
- With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.
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.
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
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
COOKY COOKIES
This is an ultra-short, yet wonderfully chewy and incredibly rich cookie! It is one of the most popular cookies I make, especially with adults (kids are usually not so fond of the nuts).
Provided by LINTONBJ
Categories Desserts Cookies Drop Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
- In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
- Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 28.9 g, Cholesterol 22.5 mg, Fat 18.5 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7 g, Sodium 175.9 mg, Sugar 14.3 g
RANGER COOKIES
Great tasting cookie recipe that I've made since I was able to bake. Nice combination with the oatmeal, coconut, and Rice Krispies.
Provided by Caryn
Categories Dessert
Time 27m
Yield 4 dozen cookies (depending on size)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
- In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
- Beat in eggs.
- Gradually add flour mixture; mix well.
- Stir in oatmeal, coconut, and Rice Krispie cereal; mix well.
- Roll into small balls and flatten with hand.
- Bake on ungreased cookie sheets for 10-12 minutes or till light brown.
Nutrition Facts : Calories 1424.2, Fat 65.5, SaturatedFat 42.7, Cholesterol 215, Sodium 1197.5, Carbohydrate 196.5, Fiber 9.4, Sugar 107, Protein 17.9
CRISPY CHEWY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg F.
- Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake till edges are nicely browned i.e. for about 10 minutes.
Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2
CONEJOS CRISPY COOKIES
These are named after the Conejos River Ranch in Colorado. Rice Krispies, pecans, coconut, and oats provide crispy bits in each bite of these crispy cookies. They last for a fairly long time in an airtight container.
Provided by cookiedog
Categories Drop Cookies
Time 1h
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Cream butter, sugar and brown sugar until light and fluffy. Add egg, vegetable oil and vanilla. Mix well.
- Add oats, Rice Krispies, coconut and pecans. Stir well.
- Add flour, soda and salt. Stir until well blended.
- Drop by teaspoonfuls on lined or greased insulated cookie sheets.
- Bake approximately 15 minutes.
Nutrition Facts : Calories 1315.1, Fat 78.8, SaturatedFat 27.7, Cholesterol 116.6, Sodium 908.1, Carbohydrate 143, Fiber 4.5, Sugar 73.5, Protein 12.4
COOKIE CONES
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and draw a 6-inch circle in the center of each. Dust the parchment with flour.
- Whisk together the flour, baking soda and salt in a large bowl.
- In a second large bowl, beat together the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Stir in the chocolate chips.
- Divide the dough into eight portions. Transfer one portion to the center of the circle on one of the prepared baking sheets. Press flat, then dust with more flour and place another sheet of parchment paper on top. With a rolling pin, roll the dough out into a 6-inch circle, using the circle on the parchment as your guide. Remove the top piece of parchment and bake until almost done, about 12 minutes. Immediately transfer the cookie with its parchment to a work surface. Lay a piece of parchment on top of the cookie and flip the cookie and parchment over. Using a rolling pin, gently roll to compress the cookie. Then use the parchment to roll the cookie around a large waffle cone filled and wrapped in foil. Let the cookie cool completely before removing the cone, about 15 minutes.
- Repeat with the remaining cookie dough and the other baking sheet, timing batches to finish baking right when it's time to remove the cone from the cooled cookie.
PAJAS
A gluten free cookie with pecans, coconut, and dried apricots. Adapted from a recipe from the food network.
Provided by cookiedog
Categories Dessert
Time 1h
Yield 40 48
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan.
- Melt butter in the microwave about 30 seconds. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Let cool, then chop roughly.
- Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.
- Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.
Nutrition Facts : Calories 79.2, Fat 5.5, SaturatedFat 3, Cholesterol 2.7, Sodium 23, Carbohydrate 7.7, Fiber 0.9, Sugar 6.6, Protein 1.1
CRISPY KITCHEN SINK COOKIES
Crispy rice cereal, oats, chocolate chips, and raisins abound in these peanut butter-flavored cookies which can be customized with just about everything but the kitchen sink!
Provided by Joy in Cooking
Time 40m
Yield 96
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
- Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 14.6 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 96.7 mg, Sugar 8.4 g
SLICE 'N' BAKE RICE KRISPIES COOKIES
These cookies are so good. I make them and freeze til ready to use. The amount really depends on how thin you slice the cookie.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Mix all ingredients well, stirring in Rice Krispies last.
- Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
- To bake, slice very thin while frozen, place on ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
- Keep the dough frozen and slice off the amount needed.
Nutrition Facts : Calories 83.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 12.8, Sodium 57.4, Carbohydrate 14.8, Fiber 0.3, Sugar 8.8, Protein 1.1
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