CRUMBL CHOCOLATE CHIP COOKIES
A perfect Crumbl copycat recipe. What you get is a thick, chewy, and large chocolate chip cookie that tastes JUST like a cookie from Crumbl.
Provided by Whitney Wright
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
- Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the egg and vanilla, beat on medium speed for 1 minute.
- Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
- Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
- Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
- Store cookies in an airtight container. See note #3
Nutrition Facts : Calories 752 kcal, Carbohydrate 106 g, Protein 8 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 102 mg, Sodium 434 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving
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
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.
CRUMBLY CHOCOLATE CHIP COOKIES
This is a favorite from my childhood from Grandma. The recipe is at least 50 years old. These have a very different texture from most of the chocolate chip cookies that I run into elsewhere.
Provided by JWynia
Categories Drop Cookies
Time 25m
Yield 24-36 serving(s)
Number Of Ingredients 12
Steps:
- Mix in order given.
- Make cookie-sized balls and distribute on a cookie sheet.
- Flatten with a fork, dipping in water between impressions. Aim for a checkerboard on top of each cookie.
- Bake on cookie sheet at 350 degrees until brown.
Nutrition Facts : Calories 343.6, Fat 20.9, SaturatedFat 5.1, Cholesterol 7.8, Sodium 156.8, Carbohydrate 38.4, Fiber 1.1, Sugar 22.4, Protein 2.7
SEXY CHOCOLATE CHIP COOKIES
There are a few recipes I am legendary for and this is one of them. This makes a thick, crisp, crumbly, almost shortbread textured cookie, as opposed to a soft and chewy cookie. Remember to beat the hell out of the sugar & butter, but be careful to gently fold dry ingredients. Make sure all ingredients are at cool room temperature. Source: Katherine Redford of the Star Canyon restaurant, as appeared in the Washington Post Food Section, 7/13/94, pe4.
Provided by FoxCK
Categories Drop Cookies
Time 1h
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Toast pecans: Spread pecans in shallow pan and toast at 350 degrees until fragrant and lightly toasted, about 10 minutes.
- Toast oatmeal: Spread oatmeal in shallow pan and toast at 350 degrees, just until oatmeal begins to change color, 5-10 minutes; watch closely. Let pecans and oatmeal completely cool.
- Turn oven to 325 degrees. Cream butter and both sugars until very light and fluffy. Add egg and vanilla and beat until smooth.
- In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using.
- Use cookie scoop, place onto parchment-lined cookie sheets and press down with back of spoon to lightly flatten.
- Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.)
- Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.
Nutrition Facts : Calories 335.3, Fat 20.1, SaturatedFat 8.5, Cholesterol 39.5, Sodium 138.9, Carbohydrate 35.9, Fiber 2.6, Sugar 22, Protein 4.1
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