The Best Chocolate Chunk Cookies Recipe By Tasty Food

CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
• In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
• Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
• Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
• Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
• In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
• Add the egg and yolk and beat until incorporated.
• Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
• Using a wooden spoon, fold the chocolate chips and chunks into the dough
• Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
• For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
• Preheat the oven to 350˚F (180˚C).
• Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
• Bake in a preheated oven for 12-14 minutes.
• Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
• Enjoy!

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
• Fold in the chocolate chunks evenly.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F (180°C).
• Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Cool completely.
• Enjoy!

BEST CHOCOLATE CHIP COOKIES

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.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

THE BEST CHOCOLATE CHUNK COOKIES

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.)

THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
• In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
• Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
• When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
• Serve.

ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda and salt.
• Cream together butter, sugars and vanilla until light.
• Add eggs; beat well.
• Gradually add flour mixture, beating well.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake at 375° for 8-10 minutes or until lightly browned.

THE BEST CHOCOLATE CHUNK COOKIES EVER!

Steps:

• Heat oven to 180°C (350°F) and grease 2 baking trays.
• Beat the margarine until soft then add the sugar and cream together until light and fluffy.
• Stir in the syrup, flour, chocolate chips and milk and mix well.
• Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.