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
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.
HONEY CHOCOLATE CHIP COOKIES
A good friend, who shares my love of cooking, gave me this recipe about 5 years ago. I don't know where she got it. Everyone who tastes the cookies, loves them. The recipe has no eggs and for those with gluten allergies, they work fine with rice flour. Do let people know they are made with honey; some people are deathly allergic to it.
Provided by Maeve R
Categories Drop Cookies
Time 45m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F.
- Mix flour, baking soda and salt in a separate bowl.
- Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
- Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
- Add chocolate chips.
- Drop on cookie sheets about 2 inches apart.
- Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
- Let them cool on the pans unti you can lift them off with a spatula to cooling racks.
Nutrition Facts : Calories 121.2, Fat 6, SaturatedFat 3.7, Cholesterol 10.2, Sodium 93.9, Carbohydrate 17.4, Fiber 0.6, Sugar 11.7, Protein 1
BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
- Preheat oven to 375 degrees.
- In mixer bowl combine butter and sugars; beat until fluffy and well blended.
- Beat in egg.
- Add vanilla and mix well.
- Gradually add flour mixture until just blended.
- Stir in chocolate chips and walnuts (if used).
- Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until cookies are well browned (12 to 14 minutes).
- Cool on wire racks.
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.
NICKY'S CHOC CHIP COOKIES
Choc chip cookies loved by everyone. You can whip them up in 10 minutes flat. Enjoyed hot or cold.
Provided by i_dooie
Categories Dessert
Time 17m
Yield 20 cookies
Number Of Ingredients 7
Steps:
- Beat butter and sugar.
- Add vanilla and egg.
- Fold in flour.
- Roll mixture into balls with choc chips in the centre.
- Cook 10 - 12 minutes at 180°C.
- Cool on tray.
- Enjoy.
Nutrition Facts : Calories 158.4, Fat 7.3, SaturatedFat 4.4, Cholesterol 23.9, Sodium 181.1, Carbohydrate 22.5, Fiber 0.7, Sugar 13.8, Protein 1.7
ATK'S CHEWY CHOCOLATE CHIP COOKIES
As seen on America's Test Kitchen, this revamped chewy cookie has deep toffee/butterscotch undertones. They highy recommend Ghiradelli 60% cacoa bittersweet chips or Hershey's Special Dark chips. It is important to bake one tray at a time for proper baking, and these are developed to make large cookies - 4-5" across. You'll have to use 3Tbsp of dough per cookie, giving 2" around each dough mound to allow for spreading. Cool cookies ON THE COOKIE SHEET for 30 to 60 minutes for the ideal cookies.
Provided by DeSouter
Categories Dessert
Time 25m
Yield 16 5" cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 286.6, Fat 15.5, SaturatedFat 9.4, Cholesterol 51.7, Sodium 267.1, Carbohydrate 36.8, Fiber 1.3, Sugar 24.9, Protein 2.7
MILK CHOCOLATE CHIP COOKIES
Found this recipe and haven't tried it yet, but there is no better place to save it but on here! Enjoy!
Provided by theluckchain
Categories Drop Cookies
Time 25m
Yield 5 Dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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4.6/5 (129)Calories 179 per serving
- More Butter = Wider Spread and More Tenderness. First, butter keeps cookies tender. When flour is mixed with water (such as the water found in eggs), it develops gluten, a tough, stretchy network of interconnected proteins that set up as they bake.
- Creamed Butter = Lighter and Firmer, Melted Butter = Denser and Chewier. How butter is incorporated can also affect texture. In the early creaming stages of making a cookie, cool butter is beaten until it's light and fluffy.
- Butter Gives the Most Flavor. Butter is essential for flavor. Substituting butter with a less flavorful fat like shortening or margarine yielded sub-par cookies.
- Browned Butter = Less Moisture and Less Dissolved Sugar = Less Caramel Flavor. I asked myself: if browning milk proteins provide extra flavor to cookies, how could I boost that flavor even more?
- Extra Egg Whites = Taller Cookies. Extra Egg Yolks = Fudgier Cookies. By keeping the total mass of egg added to a dough the same but altering the proportion of white to yolk, you can achieve a variety of textures.
- Too Much Dissolved Sugar = Uniform Texture and Less Cracking. Going back to my initial problem of wanting the flavor of browned butter but disliking the way it prevented sugar from properly dissolving, I asked myself, what if I were to flip the script for these cookies: instead of creaming sugar and butter and adding eggs, why not beat together the eggs and sugar then add the butter?
- The Warmer the Butter, the Denser the Cookie. I settled on beating half of the sugar with the eggs until it completely dissolved, then incorporating the rest when I added the brown butter.
- Granulated Sugar = Thin and Crisp, Brown Sugar = Tall and Moist. Granulated sugar is crystallized sucrose, a disaccharide consisting of a fructose molecule and a glucose molecule linked together.
- Corn Syrup = Soft, Wide, Dark, and Flexible Cookies. Incidentally, if you want the absolute chewiest, most uniformly textured cookies, try replacing some of the granulated sugar with corn syrup, a sugar that is even more hygroscopic.
- Baking Soda = Craggy and Coarse, Baking Powder = Cakey and Smooth. Baking soda is pure sodium bicarbonate—an alkaline powder (a.k.a. a base).
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