CHEWY CHOCOLATE CHIP COOKIES
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.
Provided by Sally
Categories Dessert
Time 3h22m
Number Of Ingredients 10
Steps:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
- Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
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.
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
SOFT AND CHEWY CHOCOLATE CHUNK COOKIES
You will LOVE this homemade version of a Millie's Cookie, because they're soft, chewy and packed full of delicious brown sugar and chocolate flavour. Even better, they're super easy to make and throw together in just a few minutes, and you can use whatever your favourite type of chocolate/whatever you have on hand to stuff inside them. I also adapted the original recipe to cut down on the amount of sugar - but don't worry, these cookies are still plenty sweet - just not to sweet. Calories: 266 Fat: 13g Protein: 3g Carbs: 35g
Provided by annieash2
Time 30m
Yield Makes 20
Number Of Ingredients 10
Steps:
- First, preheat your oven to 170C/gas mark 3/350F and grease three large cookie trays
- Weigh out your flour, and whisk together in a large bowl with the salt and bicarbonate of soda. Set aside. In a smaller bowl, melt the butter in the microwave until completely liquid, and then remove and stir in the sugars. Beat until well blended and resembling a toffee mixture.
- Beat in the two eggs and vanilla into the butter sugar mix, and then pour everything into the larger bowl with the flour. Mix until just blended, then add your chocolate chips/chunks and incorporate with a wooden spoon. You can also leave the chips out for vanilla cookies, or add the extras of your choice.
- Using a tablespoon, dollop heaped tablespoons worth (about two if you want very large cookies, or one tablespoon full for smaller cookies). Leave plenty of room - at least three inches between cookies. Sprinkle a little sea salt onto each cookie and pop into the oven until very slightly browned, about 10-17 minutes depending on oven shelf. Take them out of the oven at this point although they might not look done, but they will firm up once they cool.
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14 TIPS FOR PERFECT CHEWY COOKIES | BBC GOOD FOOD
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Estimated Reading Time 7 mins
- Always use butter. Butter brings about that richer, fluffier, textured dough, which results in the melt-in-your mouth crumbliness we all know and love.
- Choose the right sugar. The type of sugar you use will affect the flavour, colour and depth of your cookie. You can mix sugars to achieve caramelised sweetness, golden colouring and the perfect chew...
- Choose the right flour. Some cookie recipes suggest using plain flour, while others suggest using self-raising. Truth be told, you’ll usually find some form of raising agent has been added to any plain flour recipe, so you can just use self-raising.
- Check your flour is in date. Make sure your flour is in date and is sealed well once opened to keep the raising agent from deactivating. Only have plain flour lying around?
- Choose the right kind of chocolate. This is probably the most subjective choice you'll make when deciding what your favourite cookie is. There's no right or wrong when choosing the size of the chips you use, the percentage of cocoa solids or which chocolate to go for.
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