THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
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!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
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
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
CHEWY CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda and salt in a medium bowl and set aside.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the eggs and vanilla and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
- Using a small scoop or tablespoon, drop level tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart. (You should be able to fit about a dozen cookies.) Bake until golden around the edges and soft-set in the centers, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely. Repeat with the remaining dough, baking 3 batches total. Store the dough in the refrigerator between batches
THE ESSENTIAL CHEWY CHOCOLATE CHIP COOKIES
Make and share this The Essential Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease two baking sheets.
- In a mixing bowl, cream the butter, sugars, corn syrup, and vinegar together; then beat in the eggs.
- Beat in the vanilla, salt, baking powder, and baking soda.
- Stir in the flour and chocolate chips.
- Drop the dough by the tablespoonful onto the prepared baking sheets.
- Bake for 10 minutes, until they are just set; the centers may still look a bit underdone.
- Remove them from the oven; transfer to a rack to cool.
Nutrition Facts : Calories 1511.7, Fat 75.4, SaturatedFat 45.1, Cholesterol 184.5, Sodium 488.1, Carbohydrate 212.7, Fiber 9.3, Sugar 141.2, Protein 16.1
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Becel® Original makes baking soft and chewy cookies almost as easy as eating them... almost.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 22m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
- In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
- Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
- Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 11 g, Cholesterol 7.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 145.5 mg, Sugar 6.1 g
CHEWY CHOCOLATE COOKIES I
These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!
Provided by Linda Whittaker
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 88.6 mg, Sugar 12.2 g
THE BEST SOFT AND CHEWY CHOCOLATE CHIP COOKIES IN THE WORLD
These are simply amazing. If you are looking for a soft and chewy melt in your mouth chocolate chip cookie -- this is it. Look no further. Just try and only eat one. This is one of my most requested recipes.
Provided by Cake Baker
Categories Dessert
Time 23m
Yield 11 dozen tsp. sized cookies, 132 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream the Crisco and sugars together. Add the soda, salt and vanilla to the creamed mixture. Add the eggs, one at a time. Add the flour and mix well. Add the chocolate chips and nuts.
- Drop by rounded teaspoons (or tablespoons) on a ungreased cookie sheet.
- Bake 8-10 minutes at 375 (just until set in the middle, but not done!). Let cool 2 minutes on the cookie sheet before removing to a cooling rack.
- **Add 1/2 cup baking cocoa for chocolate chocolate chip cookies. Try peanut butter chips or M&M's in place of the chocolate chips.
- **IMPORTANT: Do not adjust the amount of eggs or shortening -- it will mess with how the cookie spreads. I have tried.
CHEWY CHOCOLATE CHIP COOKIES
Make and share this CHEWY Chocolate Chip Cookies recipe from Food.com.
Provided by Kat2355
Categories Drop Cookies
Time 17m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- In a large bowl, cream margarine and brown sugar together.
- Beat in eggs one at a time.
- Add vanilla.
- Sift dry ingredients together.
- Add to wet mixture.
- Stir in chocolate chips.
- Do not overmix.
- Drop onto a greased cookie sheet (or roll into balls if you prefer).
- Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).
Nutrition Facts : Calories 101.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 7.8, Sodium 78.5, Carbohydrate 15.8, Fiber 0.6, Sugar 10.5, Protein 1.1
ULTIMATE CHEWY CHOCOLATE CHIP COOKIES
With both milk chocolate chips and chopped dark chocolate, these soft chocolate chip cookies are simply the best.
Provided by Jake Cohen
Categories Chocolate Chip Cookies
Time 1h
Yield 20 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, salt and baking soda.
- In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy, 2 minutes. With the motor running, add the eggs, one at a time and scraping the sides of the bowl as needed. Add the vanilla and mix to incorporate.
- Add the dry ingredients and mix slowly until a smooth dough forms. Remove the bowl from the mixer and fold in both chocolates with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours and preferably overnight.
- Preheat the oven to 350° and line 2 sheet pans with parchment paper. Scoop the cookie dough into twenty 1/4-cup balls. Working in 2 batches, bake the cookies, placing 5 cookies on each tray 2 inches apart from each other, until golden brown, about 16 minutes. Let cool slightly, then serve warm.
Nutrition Facts : Calories 282.3, Fat 14.8, SaturatedFat 9.1, Cholesterol 46.9, Sodium 304, Carbohydrate 34.4, Fiber 0.9, Sugar 23.4, Protein 3.3
FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
Provided by Amanda Hesser
Categories dessert
Time 30m
Yield Makes 30 to 35 cookies
Number Of Ingredients 10
Steps:
- Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
- In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
- Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams
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