THE PERFECT CHOCOLATE CHIP COOKIE
These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
Provided by Emily
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 27.6 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 110.3 mg, Sugar 17 g
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.)
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.
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate
Provided by Scott Loitsch
Categories Desserts
Time 56m
Yield 18 cookies
Number Of Ingredients 14
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!
Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
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
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 (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 "the perfect chocolate chip cookie food"
THE PERFECT CHOCOLATE CHIP COOKIE | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 30Total Time 52 mins
PERFECT CHOCOLATE CHIP COOKIES - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
4.3/5 Servings 18Cuisine AmericanCategory Dessert
HOW TO COOK PERFECT CHOCOLATE CHIP COOKIES | AMERICAN …
From theguardian.com
Author Felicity CloakeEstimated Reading Time 5 mins
THE PERFECT CHOCOLATE CHIP COOKIES • THE DIARY OF A REAL ...
From thediaryofarealhousewife.com
A ‘PERFECT’ CHOCOLATE CHIP COOKIE, AND THE CHEF WHO ...
From nytimes.com
11 BEST CHOCOLATE CHIP COOKIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
FORGET THE REST, THIS IS THE PERFECT CHOCOLATE CHIP COOKIE ...
From hohohek.com
PERFECT CHOCOLATE CHIP COOKIES - WILLIAMS SONOMA
From williams-sonoma.com
A REVIEW OF TAKEOUT'S PERFECT CHOCOLATE CHIP COOKIE RECIPE ...
From thekitchn.com
PERFECT CHOCOLATE CHIP COOKIE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE THE PERFECT GLUTEN-FREE CHOCOLATE CHIP COOKIES ...
From theguardian.com
HEALTHY CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR AND ...
From sugargirlcookies.com
THE PERFECT CHOCOLATE CHIP COOKIE - CHOWHOUND
From chowhound.com
EASIEST WAY TO PREPARE HOMEMADE CHOCOLATE CHIP COOKIES ...
From verbiergps.com
THE PERFECT CHOCOLATE CHIP COOKIES | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
THE PERFECT CHOCOLATE CHIP COOKIE
From theperfectchocolatechipcookie.com
CHOCOLATE CHIP COOKIE TIPS FOR THE PERFECT CHOCOLATE CHIP ...
From rd.com
HOW TO MAKE ANTHONY UNDERWOOD'S PERFECT CHOCOLATE CHIP ...
From goodmorningamerica.com
THE PERFECT CHOCOLATE CHIP COOKIE — HUNGER RECIPES
From hungerrecipes.com
PERFECT CHOCOLATE CHIP COOKIES - SPEND WITH PENNIES
From spendwithpennies.com
THE PERFECT CHOCOLATE CHIP COOKIE | THRIFTY FOODS RECIPES
From thriftyfoods.com
5 INGREDIENT CHOCOLATE CHIP COOKIE RECIPE / 48+ SIMPLE ...
From lokunocatfood.blogspot.com
IS THIS THE PERFECT CHOCOLATE CHIP COOKIE? - YAHOO
From yahoo.com
THE BEST SOFT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ...
From sallysbakingaddiction.com
PERFECT CHOCOLATE CHIP COOKIES - NOURISHED ENDEAVORS
From nourishedendeavors.com
PERFECT CHOCOLATE CHIP COOKIES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHOCOLATE CHIP COOKIE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
900+ THE PERFECT CHOCOLATE CHIP COOKIE IDEAS | CHIP ...
From pinterest.ca
THE PERFECT CHOCOLATE CHIP COOKIES - ROSANNA PANSINO
From rosannapansino.com
THE PERFECT CHOCOLATE CHIP COOKIE RECIPE - SUNSET
From sunset.com
BEST CHOCOLATE CHIP COOKIE RECIPES - THE BEST BLOG RECIPES
From thebestblogrecipes.com
THE PERFECT CHOCOLATE CHIP COOKIE – ROSANNA PANSINO
From rosannapansino.com
THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER - JOYFOODSUNSHINE
From joyfoodsunshine.com
MY 15-YEAR QUEST FOR THE PERFECT CHOCOLATE CHIP COOKIE ...
From chatelaine.com
THE BEST CHOCOLATE CHIP COOKIE RECIPES [+ TIPS FOR THE ...
From tasteofhome.com
THE PERFECT CHOCOLATE CHIP COOKIE RECIPE - ALASKA MAGAZINE
From alaskamagazine.com
THE PERFECT CHOCOLATE CHIP COOKIE - A BAJILLIAN RECIPES
From abajillianrecipes.com
THE PERFECT CHOCOLATE CHIP COOKIE
From theperfectchocolatechipcookie.com
THE PERFECT CHOCOLATE CHIP COOKIE - POLISH RECIPES SERVED ...
From polishhousewife.com
THE PERFECT CHOCOLATE CHIP COOKIE - KORENA IN THE KITCHEN
From korenainthekitchen.com
THE PERFECT CHOCOLATE CHIP COOKIE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED TO YOU
From tasteofhome.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