THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (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 dry ingredients 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 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
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
DANGEROUS CHOCOLATE CHIP COOKIES
These cookies are dangerously good with directions for every taste, be it thin and crispy, soft and chewy, or cakey-like. I never can make enough of these; they certainly don't make it until the next day unless I hide them.
Provided by scancan
Categories Drop Cookies
Time 20m
Yield 25-30 cookies, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugars and butter.
- Add eggs, vanilla and mix well.
- Add dry ingredients to the butter mixture except the chips and mix until well combined.
- Add chocolate chips and mix just until incorporated.
- Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
- If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.
Nutrition Facts : Calories 786.2, Fat 37.3, SaturatedFat 22.5, Cholesterol 113.9, Sodium 533.4, Carbohydrate 111.6, Fiber 3.6, Sugar 74.8, Protein 8
DANGEROUS CHOC CHIP COOKIES
This recipe is from a CSR brown sugar bag. Dangerous. Do Not Bake unless you can afford to gain weight! Very more-ish, chewy yet crisp, the original recipe made 30 but who in their right mind messes a kitchen for 30 biscuits!? This recipe makes 100 large teenage sized bikkies. Don't say you weren't warned.
Provided by RubberDucky AU
Categories Dessert
Time 25m
Yield 100 teenage sized bikkies
Number Of Ingredients 8
Steps:
- Preheat oven 180°C Prepare trays.
- Combine butter and peanut butter in small saucepan over medium head, stir until melted and well combined.
- Transfer to a large bowl, cool 5 mins, add brown sugar and eggs, mix well. Add combined sifted flours, oats and choc bits. Mix well.
- Roll spoonfuls of mixture into balls, choose the sizing that suits you. Place onto trays, flatten slightly with palm of hand. I like to freeze half the mixture in balls ready for a superquick bikkie fix another day.
- Bake 12-14 mins or until golden and firm yet still some give. Stand 5 mins on tray before transferring to wire rack to cool.
Nutrition Facts : Calories 156.7, Fat 8, SaturatedFat 4.2, Cholesterol 19.1, Sodium 47.8, Carbohydrate 20.7, Fiber 1, Sugar 12.9, Protein 2.3
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.
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