CRISP AND CHEWY CHOCOLATE CHIP COOKIES
Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
- Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
- Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
- Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
- Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.
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
CRISPY AND CHEWY CHOCOLATE CHIP COOKIES
Steps:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
- Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.
- Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
- Add the chocolate chips and mix into the batter on low just until combined.
- Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
- Heat oven to 350°F / 177°C.
- Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
- Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these "heaping" tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough. (Note: Be sure that the cookie dough is about the size of a golf ball. If the cookies are smaller than this they won't spread out enough to have soft, chewy centers.)
- Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
- Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 9 to 12 minutes.
- When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies (this step helps to give the cookies lightly crinkled edges and a dense center).
- Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
- Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack. (Note: If you try to move them too early they may fall apart, but will firm up as they cool.)
- Store cookies in a sealed container at room temperature for up to 3 days.
Nutrition Facts : ServingSize 1 cookie, Calories 253 kcal, Carbohydrate 49 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 426 mg, Fiber 2 g, Sugar 24 g
CRISPY CHEWY CHOCOLATE CHIP COOKIES
These chocolate chip cookies have a crisp edge and a chewy center! Perfect with a glass of milk!
Provided by Shelly
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, salt, and baking soda and mix for 2 more minutes until smooth and combined, scraping the sides of the bowl carefully to combine all ingredients.
- Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly.
- Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired. These cookies will spread while they are baking. I only bake 5 at a time on my cookie sheet.
- Bake for 15-16 minutes, or until they are set and the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 222 calories, Sugar 25 g, Sodium 173.6 mg, Fat 9 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 34.3 g, Fiber 1.4 g, Protein 2.8 g, Cholesterol 25.7 mg
THE THIN
Alton Brown's classic thin cookie is perfectly crispy around the edges with a chewy center. Get the recipe at FoodNetwork.com.
Provided by Alton Brown
Categories dessert
Time 35m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
- Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
- Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
- Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
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
CHOCOLATE CHIP CRISPY COOKIES
A twist on chocolate chip cookies!!
Provided by Dee Neeley
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In small mixing bowl, combine flour, baking soda and salt. Set aside.
- In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate chips .
- Drop by level tablespoons onto cookie sheets coated with vegetable spray.
- Bake at 350 degrees F (175 degrees C) about 12 minutes or until lightly browned. Remove immediately from cookie sheets and cool on wire racks. Store in airtight container.
Nutrition Facts : Calories 186.1 calories, Carbohydrate 27.7 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 154.6 mg, Sugar 16.6 g
THIN AND CRISPY CHOCOLATE CHIP COOKIES RECIPE
Unlike the huge, gooey, and chewy treats common today, these chocolate chip cookies are light, thin, and crispy throughout with an almost toffee taste.
Provided by Glen Barnes
Categories Cookies
Time 33m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
- Combine the butter and sugars: In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined (don't cream them like you do with other recipes.
- in the eggs: Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.
- Add the flour: Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that's okay, as it will firm up a bit as it sits at room temperature.
- Scoop out the cookies: Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet).
- Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.
- Cool the cookies: Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Carbohydrate 17.07g, Cholesterol 24.82mg, Fat 6.89g, Fiber 0.33g, Protein 1.33g, SaturatedFat 4.24g, ServingSize 36.00 Piece, Sodium 69.47mg, Sugar 0.00, UnsaturatedFat 1.43g
PERFECT THIN AND CRISPY CHOCOLATE CHIP COOKIES
These sinfully, delicious Perfect Thin & Crispy Chocolate Chip Cookies are exactly what they are! Perfect Thin & Crispy and you won't want to let these get out of your sight!
Provided by Kim Lange
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease or line 2-3 cookie sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda and salt, set aside.
- In another large bowl, using a mixer, cream the butter and sugars together 3-4 minutes, then add the water and vanilla and mix until just combined.
- Next, add the slightly beaten eggs to the butter mixture and mix in lightly.
- Stir or mix in the flour mixture and when flour is mixed in, then fold in the chocolate chips.
- Using a large cookie scoop, scoop out cookie dough and place 2-inches apart onto prepared cookie sheets.
- Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
- Remove from oven and allow to cool on wire racks.
Nutrition Facts : Calories 203 kcal, Carbohydrate 16 g, Protein 3 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 45 mg, Sodium 201 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CRISPY COOKIES
This homemade thin and crispy cookies recipe is perfect for any time you're craving a crispy chocolate chip cookie!
Provided by Chocolate Covered Katie
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- *The easiest way to measure the flour is to add a full cup to the mixing bowl, then remove 1 tbsp from the bowl. All purpose flour will yield the crispiest results, but spelt or oat flour also work.Preheat oven to 310 F. Grease a cookie sheet. Combine first 5 ingredients in a large bowl. Stir in remaining ingredients to form a dough - it will be very dry at first, so keep stirring and breaking up clumps until it turns into cookie dough. You should not need more liquid. Roll balls. Place on the greased tray, then press down to flatten. (I rolled 16 balls, which turned into the cookies in the photos. They expand a lot as they cook, so leave room between cookies.) Bake 15 minutes, then let cool 10 minutes before removing from the tray. They also get crispier as they sit. As a general rule, crispy cookies are best stored in a cookie jar or glass container instead of plastic. If you try the recipe, be sure to leave a comment or rate it below!View Nutrition Facts
CRISPY CHEWY CHOCOLATE CHIP WALNUT COOKIES
Steps:
- Heat the oven - Preheat the oven to 400°F.
- Sift dry ingredients - In a large mixing bowl, whisk flour, corn starch, baking soda, baking powder, and salt.
- Mix wet ingredients - Using an electric mixer, cream butter, brown sugar, and granulated sugar. Add vanilla extract and eggs one at a time until mixed.
- Combine wet and dry ingredients - Gradually add in the dry ingredients until ingredients are just combined. Do not over-mix the dough. Fold in 1 3/4 cups chocolate chips and walnuts.
- Make cookie dough balls - Using your hands, form the dough into balls and place on the baking sheet. Place the remaining 1/4 cup of chocolate chips on top of the cookie dough balls. This recipe fits 6 cookies to one baking sheet and each ball should be slightly larger than a golf ball.
- Bake the cookies - Place the sheet in the oven and bake for 10-12 minutes or until golden brown. Allow the cookies to rest and cool on a wire rack.
Nutrition Facts : Calories 223 kcal, Sugar 18 g, Sodium 185 mg, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 34 g, Fiber 1 g, Protein 4 g, Cholesterol 18 mg, UnsaturatedFat 5 g, ServingSize 1 serving
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.
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