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
NUTTY OR NICE CHOCOLATE CHIP COOKIES
We like our chocolate chip cookies with a crisp crinkly top and a delightfully chewy center - perfection! I do include the guidelines for anyone who demands a perfectly chewy or completely crisp version as well. MAKE AHEAD: The cookies can be stored between sheets of wax paper in a container with tight fitting lid for up to 2 days.
Provided by NcMysteryShopper
Categories Dessert
Time 26m
Yield 3 1/2 Dozen Cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° and place racks on middle and lower third tracks.
- In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
- In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
- Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
- Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.
SUNNY'S 3-INGREDIENT NUTTY CHOCOLATE CHIPS
Provided by Sunny Anderson
Categories dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Dip just half of each chip in the melted chocolate, then dunk in the chopped nuts to coat. Rest on the baking sheet until set, about 10 minutes.
CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS
After decades of cookie baking, this is the chocolate chip cookie I like best. (For now. My favorites generally last for about six months before I find a new one.) Sometimes I make these cookies with walnuts, and sometimes I leave them out, depending on my mood.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories dessert
Time 1h
Yield about 3 dozen cookies
Number Of Ingredients 11
Steps:
- In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
- Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
- Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.
MACADAMIA NUT CHOCOLATE CHIP COOKIES
Drop cookies with macadamia nuts and chocolate chips!
Provided by Bev
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
- Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
- Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g
CHOCOLATE CHIP, NUT COOKIES
Very easy to make and i just love them. The best cookie recipe i have. Try different nuts to suit your taste, try different chocolates as well. You could add fruit to recipe. Really - you can adjust the recipe in anyway, fashion or form to create your personnal taste. I know you'll love these cookies
Provided by Shane Wright
Categories Dessert
Time 25m
Yield 112 Cookies
Number Of Ingredients 13
Steps:
- Blend Oatmeal to a fine powder.
- Cream the butter and both Sugars, add eggs and vanilla, then mix togeter with flour (Sifted), oatmeal, salt, baking powder, and the soda.
- Once all combines, work in the Chocolate chips, hersheys bar and the chopped nuts until evenly spread.
- Roll into Balls and place on a baking sheet, bake for 10 minutes at 375 Degrees F.
- Allow to cool on airing tray, as the cookie cool's it'll harded.
NUTTY BROWN BUTTER CHOCOLATE CHIP COOKIES
Modified recipe from Bon Appetit Brown Butter and Toffee Chocolate Chip Cookies as I'm allergic to nuts. Instead of Toffee, the sugar has been increased from 1/3 cup to 1 cup.
Provided by Nado2003
Categories Dessert
Time 1h15m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).
- Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
- Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in chocolate wafers/chips with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
- Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong-sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
- Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.
- Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
Nutrition Facts : Calories 126.1, Fat 5.5, SaturatedFat 3.2, Cholesterol 21.6, Sodium 208, Carbohydrate 18.2, Fiber 0.3, Sugar 11.6, Protein 1.3
NO NUT CHOCOLATE CHIP COOKIES
Make and share this No Nut Chocolate Chip Cookies recipe from Food.com.
Provided by rainna
Categories Dessert
Time 1h5m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Stir flour with baking soda and salt; set aside.
- In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla extract.
- Gradually blend dry mixture into creamed mixture.
- Stir in chocolate chips.
- Drop tablespoon of dough per cookie onto ungreased cookie sheets.
- Bake at 375 degrees F for 9 to 11 minutes or until golden brown.
Nutrition Facts : Calories 115, Fat 6, SaturatedFat 3.7, Cholesterol 19, Sodium 82.8, Carbohydrate 15.1, Fiber 0.5, Sugar 10, Protein 1.2
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