CHOCOLATE-CHIP COOKIES
Provided by Florence Fabricant
Categories easy, dessert
Time 45m
Yield about 45 big cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour several baking sheets, or line with parchment paper.
- Sift flour, baking powder, salt and cinnamon together, and set aside.
- Cream the butter with both sugars until it is light and fluffy. Beat in eggs. Scrape seeds out of vanilla bean and add them. Add milk, and mix. Stir in oats. Add the sifted dry ingredients, and stir just until blended.
- Stir in chocolate and nuts.
- Drop heaping tablespoons of batter onto baking sheets, leaving at least 2 inches of space between cookies. Bake 20 to 25 minutes, until lightly browned. Place baking sheets on cooling racks. Let cookies cool 10 minutes; then remove from baking sheets and serve, or place them on racks to continue cooling. Repeat as necessary to use all batter.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 8 grams, Sodium 49 milligrams, Sugar 13 grams, TransFat 0 grams
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
NEW YORK TIMES CHOCOLATE CHIP COOKIES RECIPE - (3.7/5)
Provided by á-2144
Number Of Ingredients 14
Steps:
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
SEEDED CHOCOLATE CHIP COOKIES
When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn't matter whether or not I'm adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don't skimp on quantity when it comes to the chocolate, but in this adaptation I've reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I've made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version - and not just because it's healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds. You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they're nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.
Provided by Martha Rose Shulman
Categories dessert
Time 45m
Yield About 4 dozen cookies
Number Of Ingredients 14
Steps:
- Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.
- Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.
- On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.
- Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.
- Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 30 milligrams, Sugar 5 grams, TransFat 0 grams
NEW YORK TIMES CHOCOLATE CHIP COOKIES
This is my favorite chocolate chip cookie recipe. The New York Times did a big article on the perfect chocolate chip cookie, interviewing and sampling several famous chocolate chip cookies at various bakeries. Several tests were done; larger cookies (such as six-inch affairs) scored better, as did letting the dough age for 24 or even 36 hours (up to 72 hours). A small sprinkle of sea salt was also recommended. I usually make 3 huge cookies and divide the rest of the dough in half, wrapping it in saran wrap. Also, I've cheated a bit at this recipe and used plain flour instead of the two types of flour, as well as neglected sifting the flour. I don't have a paddle attachment on my mixer. I also usually use chocolate chips. You still achieve the very special taste, but the presentation is nicer when you follow the recipe exactly. From New York Times, July 9, 2008.
Provided by Alexis L Sutter
Categories Drop Cookies
Time 30m
Yield 18 5-inch cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- Sift flours, baking soda, baking powder and salt in a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
OATMEAL CHOCOLATE CHIP COOKIES
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 40m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
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