CLASSIC CHOCOLATE CHIP COOKIES
Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.
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 375 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 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 but still soft in the center, 12 to 15 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.
- Variations:
- For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
- For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
- For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
- For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
- For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.
WHITE CHIP CHOCOLATE COOKIES
These are my favorite cookies my grandma used to bake for me. They are really good with a tall glass of cold milk.
Provided by KATCOLTER
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 77.9 mg, Sugar 10.6 g
GARLIC CHOCOLATE CHIP COOKIES
For serious garlic lovers only! I know... these sound just too weird to make, but really, if you're the adventurous sort and you think there's no such thing as "too much garlic," you'll want to try these. I got the recipe on the somewhere on the net years ago.
Provided by Julesong
Categories Drop Cookies
Time 45m
Yield 48 cookies (approximate)
Number Of Ingredients 13
Steps:
- Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
- While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
- Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
- Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
- Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
- Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
- Remove from oven and cool on racks.
- Makes about 4 dozen cookies.
GARLIC CHIP COOKIES
This recipe was printed a few years ago in the Milwaukee Journal along with other recipes with unusual ingredients. I'm known for bringing in cookies to work fairly regularly and I tend to bring these cookies on April Fool's Day. Many people can't figure out the secret ingredient. I think they taste OK, but have a bit of a garlic aftertaste. People who like garlic really enjoy them. I've had requests to bring them to work more often than just on April Fool's! I've noticed my coworkers in Arizona like them a lot more than coworkers in Wisconsin did...
Provided by nranger7
Categories Drop Cookies
Time 55m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Drop garlic cloves in boiling water for 5 minutes.
- Peel, then finely chop and soak garlic in honey for 20 minutes.
- While garlic soaks, cream butter, sugar, eggs and vanilla.
- In another bowl, combine flour, baking soda and salt, then add to creamed mixture.
- Preheat oven to 375 degrees.
- Stir butterscotch chips and nuts into batter.
- Drain garlic and discard honey.
- Add garlic to batter and blend well.
- Drop dough by heaping Tablespoons onto ungreased baking sheets about 2 inches apart.
- Bake until lightly browned, about 8 - 10 minutes.
- Remove from pan and cool on racks.
Nutrition Facts : Calories 135.9, Fat 7, SaturatedFat 4.3, Cholesterol 19, Sodium 113.3, Carbohydrate 17.5, Fiber 0.3, Sugar 12.2, Protein 1.3
WHITE CHOCOLATE CHIP COOKIES
Often overshadowed by classic chocolate chip cookies, white chocolate chip cookies deserve a seat in the spotlight as well. They're soft, chewy and just as simple to whip up for a special sweet snack.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
- Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
- Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
- Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
- Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
GARLIC WHITE CHOCOLATE CHIP COOKIES
Make and share this Garlic White Chocolate Chip Cookies recipe from Food.com.
Provided by Terri F.
Categories Drop Cookies
Time 45m
Yield 50 cookies
Number Of Ingredients 13
Steps:
- Drop unpeeled garlic cloves in pan of boiling water.
- Cook for about 5 minutes, or until softened.
- Remove garlic, slip off skins, and soak in maple syrup for about 30 minutes.
- Meanwhile, cream butter, sugars, eggs, and vanilla with electric mixer until light and fluffy.
- Add flour, baking soda, and salt, mixing well.
- Drain garlic and chop it finely.
- Add garlic, white chocolate chips, and pecans to dough, and mix well.
- Preheat oven to 350 degrees F.
- Drop dough by tablespoons onto ungreased baking sheet, leaving 2 inches between cookies.
- Bake for 10 minutes or until lightly browned.
- Cool on wire rack.
Nutrition Facts : Calories 144.9, Fat 7.5, SaturatedFat 4.1, Cholesterol 19.4, Sodium 86.8, Carbohydrate 18.5, Fiber 0.3, Sugar 13.2, Protein 1.6
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.
WHITE CHOCOLATE COOKIES
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Provided by Esther Clark
Categories Dessert
Time 22m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
- Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.34 milligram of sodium
EASY WHITE CHOCOLATE CHIP COOKIES
Set out to make one recipe and didn't have all the ingredients, so I ended up "flying by the seat of my pants" and creating this one...Much to my surprise the cookies were moist, yummy and disappeared fast!
Provided by KHCarrasco
Categories Chocolate Chip Cookies
Time 15m
Yield 6-12 Cookies, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Combine Splenda, Baking powder, Flour, Vanilla, Eggs, milk and Brown Sugar in a mixing bowl; Mix well.
- Add the White Chocolate Chips and mix well into the batter.
- Place spoon sized amounts onto a greased cookie sheet.
- Bake for about 10 minutes.
- Let cool and then Enjoy!
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