PERFECT CHOCOLATE CHUNK COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
- Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
- Turn the mixer to low and add in the flour until incorporated.
- Stir in both chocolates.
- Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
- Place remaining dough in the refrigerator until ready to bake.
- Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
- Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with remaining dough.
Nutrition Facts : ServingSize 1 cookie, Calories 367 calories, Sugar 29.5 g, Sodium 160.3 mg, Fat 19.1 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 1.8 g, Protein 5.1 g, Cholesterol 47.1 mg
THE BEST CHOCOLATE CHUNK COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl. Set aside.
- In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
- Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
- Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
PRACTICALLY PERFECT CHOCOLATE CHIP COOKIES
This is a recipe from some kind of consumer reporting group. They were talking to people about the best attributes of chocolate chip cookies. This is what they came up with.
Provided by Lavender Lynn
Categories Drop Cookies
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F
- Mix flour, baking soda, and salt in a bowl and set aside.
- Mix the 2 sugars with a portable mixer, gradually add the butter. Mixing first at low speed then at high speed until it's pale, light, and very fluffy.
- Add the vanilla, then the eggs gradually until mix looks creamed in not curdled.
- Gradually add the flour, baking soda, and salt. First mixing at low speed building up to high speed.
- Add the chocolate chips and mix briefly.
- Drop by Tablespoonful onto ungreased cookie sheet.
- Bake until the cookies are pale, golden brown.(approx 9 min).
- Remove and let them cool on a rack.
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.)
PERFECT THICK CHOCOLATE CHIP COOKIES
I have trouble with flat cookies ( I blame the high altitude in Colorado), but I successfully achieved a thick cookie with this recipe.
Provided by Kathy
Categories Drop Cookies
Time 55m
Yield 42 Big Cookies, 42 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300.
- In a sifter combine flour, baking soda, and salt. Sift onto wax paper. Set aside.
- Beat butter and brown sugar 4 minutes on medium speed until soft. Scrape bowl.
- Add eggs, rum, and vanilla. Beat 1 minute on medium speed. Scrape bowl.
- On low speed, gradually add flour mixture (should take about a minute).
- Add chocolate chips and mix 30 seconds on low. Use a spatula to finish mixing dough if needed.
- Spoon 2 heaping tablespoons of dough per cookie onto an ungreased cookie sheet.
- Bake 28-30 minutes, rotating cookie sheet once during baking. I bake my cookies about 25-26 minutes so they are a bit more soft/chewy.
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter 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.
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
PUMPKIN CHOCOLATE CHIP COOKIES
The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from "The Market" in Denver. My teenaged son LOVES these! Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie.
Provided by Roxygirl in Colorado
Categories Chocolate Chip Cookies
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
- Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
- Add to creamed mixture and mix well.
- Add chocolate chips and mix thoroughly.
- Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
- Bake at 300 degrees around 22 to 24 minutes.
- Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.
Nutrition Facts : Calories 162.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 17.9, Sodium 150.3, Carbohydrate 26.8, Fiber 1, Sugar 15.8, Protein 2
PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)
These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009).
Provided by blucoat
Categories Drop Cookies
Time 45m
Yield 16 very large cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.
Nutrition Facts : Calories 273.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 49.9, Sodium 197.2, Carbohydrate 30.6, Fiber 2.4, Sugar 16.5, Protein 3.7
More about "perfect chocolate chunk cookies food"
PERFECT CHOCOLATE CHUNK COOKIES - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
- In a large bowl, mix flour, baking powder, salt, oats, and chocolate chunks (reserve 1/4 cup chocolate chunks to top cookie dough with before baking). Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until smooth. Add eggs one at a time and mix again. Add vanilla and mix.
HOW TO BAKE THE PERFECT CHOCOLATE CHIP COOKIE - CHATELAINE
From chatelaine.com
- Baked too long. The longer you bake a cookie, the dryer it’s going to get. So if you’re into a super crispy and crunchy cookie, leaving them in the oven for an extra couple of minutes is a totally okay move.
- Not enough flour. Flour is what holds the structure of a cookie together; when there’s not enough flour in your cookie dough, they will spread excessively and never cook through.
- All white sugar. Since brown sugar is made of a combination of both granulated sugar and molasses, it has a higher water content, which keeps the texture of the cookie moist.
10 FOOD HACKS FOR MAKING PERFECT CHOCOLATE CHIP COOKIES ...
From food-hacks.wonderhowto.com
- Use Salted Butter. Virtually every chocolate chip cookie recipe calls for the addition of some salt, but that little bit of extra salt that is in salted butter heightens the sweetness of the cookies.
- Soften Your Butter First. The first step in almost every chocolate chip cookie recipe is to cream the butter and the sugars. The softer the butter, the more fully the fat and the sweeteners will combine.
- Use Room Temperature Eggs. The ultimate source for all things egg-related, The American Egg Board, states that using cold eggs in a high-fat batter (such as cookie dough) can re-harden the fat and cause a lumpier dough.
PERFECT CHOCOLATE CHIP COOKIES - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
CHOCOLATE CHUNK COOKIE FOR ONE RECIPE - FOOD & WINE
From foodandwine.com
MY 15-YEAR QUEST FOR THE PERFECT CHOCOLATE CHIP COOKIE ...
From chatelaine.com
A ‘PERFECT’ CHOCOLATE CHIP COOKIE, AND THE CHEF WHO ...
From nytimes.com
CLASSIC CHOCOLATE CHIP COOKIES RECIPE | FOODPANDA
From foodpanda.hk
PERFECT CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
From food.com
THE PERFECT CHOCOLATE CHIP COOKIE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CHIP COOKIE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN ...
From mastercook.com
BEST CHOCOLATE CHIP COOKIES – US FOOD NETWORK
From usfoodnetwork.com
PERFECT BAKERY-STYLE CHOCOLATE CHUNK COOKIES - FOOD RECIPES
From shefcooks.online
PERFECT BAKERY-STYLE CHOCOLATE CHUNK COOKIES - FOOD RECIPES
From recipes.studio
100 BEST PERFECT CHOCOLATE CHIP COOKIES IDEAS | DELICIOUS ...
From pinterest.com
HOW TO MAKE CHOCOLATE CHIP COOKIES : FOOD NETWORK | EASY ...
From foodnetwork.com
HOW TO MAKE ANTHONY UNDERWOOD'S PERFECT CHOCOLATE CHIP COOKIES
From goodmorningamerica.com
PERFECT CHOCOLATE CHIP COOKIES | RECIPE | PERFECT ...
From pinterest.ca
RAVNEET GILL CHOCOLATE CHIP COOKIE RECIPE | POPSUGAR FOOD
From popsugar.com
CHOCOLATE CHIP COOKIES - FOOD & WINE
From foodandwine.com
XUNAUFOOD.NET
From xunaufood.net
HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIE | HUFFPOST LIFE
From huffpost.com
HOW TO COOK PERFECT CHOCOLATE CHIP COOKIES | AMERICAN FOOD ...
From theguardian.com
PERFECT BROWN BUTTERCHOCOLATE CHIP COOKIES • FOOD FOLKS ...
From foodfolksandfun.net
PERFECT CHOCOLATE CHIP COOKIES - WILLIAMS SONOMA
From williams-sonoma.com
THE PERFECT CHOCOLATE CHIP COOKIE - THE A LIST
From thealist.me
PERFECT CHEWY CHOCOLATE CHIP COOKIES – NEW RECIPE ...
From wellnessthrufood.com
THE PERFECT CHOCOLATE CHIP COOKIE RECIPE - SUNSET
From sunset.com
PERFECT CHOCOLATE CHIP COOKIES – AMBS LOVES FOOD
From ambslovesfood.com
THE PERFECT CHOCOLATE CHIP COOKIE – PURE FOOD BY ESTEE
From pure-food.ca
PERFECT CHOCOLATE CHIP COOKIES | SIMPLE SCIENCE FOOD
From simplesciencefood.wordpress.com
WEEKEND RECIPE: PERFECT CHOCOLATE CHIP COOKIES | KCET
From kcet.org
45 PERFECT CHOCOLATE CHIP COOKIES IDEAS IN 2022 | RECIPES ...
From pinterest.co.uk
THE FOOD LAB'S CHOCOLATE CHIP COOKIES RECIPE
From seriouseats.com
ANTHONY UNDERWOOD SHARES 'PERFECT CHOCOLATE CHIP COOKIE ...
From goodmorningamerica.com
HOW TO COOK THE PERFECT CHOCOLATE BISCUITS – RECIPE ...
From theguardian.com
PERFECT CHOCOLATE CHUNK COOKIES – ROOKIE WITH A COOKIE
From rookiewithacookie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love