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
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
THE MOST DELICIOUS CHEWY CHOCOLATE-CHIP COOKIES
These are SERIOUSLY the BEST chocolate chip cookies ever! They taste like thy came straight from the bakery and have a perfect blend of sweet & salty taste along with the perfect texture; firm on the bottom yet so chewy and fluffy. My husband loves these as I know everyone you make these for will not settle for just one. Happy...
Provided by Hope Vaillancourt
Categories Chocolate
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In a large mixing bowl using a hand mixer,cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
- 3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.
- 4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
- 5. Let cool, on the cookie sheet for two minutes then transfer cookies to a wire rack for five minutes. Makes approximately 3 dozen. Delish'!
CHEWY CHOCOLATE CHIP COOKIES
If you're baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.
Provided by Donna Hay
Categories HarperCollins Dessert Cookies Dark Chocolate Chocolate Bake
Yield Makes 22
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (350°F).
- Place the butter and both the sugars in the bowl of an electric mixer and beat on low speed until just combined.
- Increase the speed to medium and beat for 8 minutes or until pale and creamy, scraping down the sides of the bowl.
- Add the vanilla, milk and egg and beat for 2 minutes or until light and fluffy.
- Sift in the flour, baking powder, baking soda, and salt and beat until combined.
- Add the chocolate and stir to combine.
- Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper. Bake for 12-14 minutes or until golden brown.
- Allow to cool on the trays for 5 minutes before transferring onto wire racks to cool.
MOIST & CHEWY CHOCOLATE CHIP COOKIES
Make and share this Moist & Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by tereca.d.johnson
Categories Drop Cookies
Time 55m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine butter and brown sugar. Beat well.
- Add eggs, milk and vanilla to previous mixture.
- Beat for 30 seconds.
- Combine flour, salt and baking soda in a seperate bowl.
- Add this mixture to the first.
- Blend well.
- Add 1 cup chocolate chips.
- Dropped rounded tablespoonfuls onto an ungreased cookie sheet.
- Bake 10-15 minutes.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
These chocolate chip cookies are great! It's hard to stop eating them! You can also drop them by rounded Tbsp, and bake about 10 minutes.
Provided by Meryl
Categories Drop Cookies
Time 28m
Yield 55-60 Cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F for regular pans and 350° for dark pans.
- In a medium bowl, sift together the flour, baking soda and salt.
- In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
- Gradually add in the flour mixture. Beat well.
- Stir in the chocolate chips and nuts.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake in the middle of the oven about 8 minutes or until lightly browned. Do not overbake.
- Cool slightly.
- Remove from the cookie sheets and cool completely on a wire rack.
- Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
- Cookies may also be frozen for longer storage. (Make sure they're tightly wrapped).
Nutrition Facts : Calories 84, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.2, Sodium 62.9, Carbohydrate 13, Fiber 0.5, Sugar 8.6, Protein 1
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 CHOCOLATE-CHIP COOKIES
As soon as these cookies come out of the oven, pour a glass of ice-cold milk, and give yourself permission to eat a couple. The anti-oxidants in the double dose of chocolate will be good for you! If you leave these in the oven too long--no problem, call them "Crispy Choco Chocolate Chip Cookies." No one will complain!
Provided by Debber
Categories Drop Cookies
Time 22m
Yield 4-5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease two cookie sheets.
- Cream butter and sugars until well-blended and very light.
- Add eggs and vanilla; beat well.
- In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well.
- Add chocolate chips.
- Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
- Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
- VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.
AMAZING SOFT AND CHEWY CHOCOLATE CHIP COOKIES
These are absolutely the most amazing chocolate chip cookies ever! They are crisp on the outside yet soft and chewy in the middle and delicious chocolate chips are spread throughout them making them even more of a scrumptious treat. Whenever I make them they disappear in seconds; children and adults alike can't get enough. These cookies are so moist and chewy they literally melt in your mouth! The best EVER!
Provided by Brittney_B
Categories Drop Cookies
Time 27m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 160°C (or 320°F).
- Melt butter in a saucepan over medium heat (or in the microwave)and set aside to cool slightly.
- Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
- Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla extract.
- Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined.
- Stir through chocolate chips.
- Drop rounded tablespoons of the cookie mixture onto lined baking trays.
- Bake for 12 minutes or until just lightly golden then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.
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
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
My kids say these are absolutely the best chocolate chip cookies ever. I usually put aside an afternoon and bake three batches because one batch doesn't make it past the second day.
Provided by Carrie Ann
Categories Drop Cookies
Time 1h10m
Yield 60 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.3, Fiber 0.5, Sugar 8.2, Protein 1
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