Greenys Chewy Chocolate Chip Cookies Food

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

GREENY'S CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, stir flour with baking soda and salt; set aside.
• In large mixing bowl, cream butter and shortening with sugar, brown sugar, eggs, and vanilla.
• Preheat the oven to 350 degrees F.
• Gradually blend dry mixture into creamed mixture. Stir in chocolate chips.
• Drop by tablespoon (I use a cookie scoop) onto parchment-lined cookie sheets.
• Bake for 9-11 minutes (I bake for 10 to start, and as the last few sheets go in, I lessen it to 9 1/2 minutes. I would say if you're going to bake them for 9, let them cool for longer on the cookie sheet before removing them to the wire rack).
• Cool completely on a wire rack before storing in an airtight container.
• To make bar cookies, pat the dough down into a 9x13 pan, and bake at 350 degrees F for 30 minutes.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

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.

ATK'S CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment.
• Take 10 tablespoons butter and melt and brown in in a metal pan, swirling mixture as milk solids in the butter begin to brown. Pour into a heat-proof bowl.
• Add in 4 tablespoons cold butter and whisk until melted.
• Whisk in the two types of sugar.
• Whisk in the salt, vanilla and then the eggs.
• IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times.
• Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated.
• Stir in chocolate chips.
• Place 3 tablespoons of dough into mounds 2" apart onto cookie sheets.
• Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.
• Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.

BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES

Steps:

• A couple of tips from helpful reviewers.
• The dough is meant to be on the dry side so it can be rolled, not dropped.
• If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
• Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
• Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
• Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
• Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
• Place oven racks in the upper and lower 1/3's of the oven.
• Preheat oven to 325°F.
• Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
• Mix until incorporated.
• Add dry ingredients and mix until just combined.
• Stir in chips and optional nuts.
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
• EVENLY space 9 on each cookie sheet.
• Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
• Cool on sheets to maintain chewy texture.

CHEWY CHOCOLATE CHOCOLATE-CHIP COOKIES

Steps:

• Preheat oven to 350. Lightly grease two cookie sheets.
• Cream butter and sugars until well-blended and very light.
• Add eggs and vanilla; beat well.
• In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well.
• Add chocolate chips.
• Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
• Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
• VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.

CHEWY CHOCOLATE CHIP COOKIES

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.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F degrees.
• In a large bowl, cream margarine and brown sugar together.
• Beat in eggs one at a time.
• Add vanilla.
• Sift dry ingredients together.
• Add to wet mixture.
• Stir in chocolate chips.
• Do not overmix.
• Drop onto a greased cookie sheet (or roll into balls if you prefer).
• Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).