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
SPOON COOKIES: LUSIKKALEIVAT (FINLAND)
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter - it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 32 sandwiched cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
- Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
- Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
- Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
- Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
- Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
- When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
- Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
SPOON COOKIES
Provided by Celia Barbour
Categories Cookies Fruit Dessert Bake Kid-Friendly Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 sandwich cookies
Number Of Ingredients 9
Steps:
- Make dough:
- Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.
- Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).
- Form and bake cookies:
- Put oven rack in middle position and preheat oven to 325°F.
- Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
- Assemble cookies:
- While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
- Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.
BASIC COOKIES
Bake a batch of these easy cookies with just five ingredients - or fewer. A perfect partner to a cup of tea, you can whip them up in no time
Provided by bendickson
Categories Afternoon tea, Treat
Time 32m
Yield Makes 25
Number Of Ingredients 5
Steps:
- Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
- Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.
Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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- In a small mixing bowl, whisk together the flours and set aside. Trace a measuring spoon (tablespoon size) onto cardboard and cut out to use as a template or bend a medium-sized metal cookie cutter into a spoon shape. (Of course, if you happen to have a spoon sized cookie cutter that will work!)
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