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-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES
This was from Shine on Yahoo! and I didn't want to lose the recipe! It was adapted from Baking at Home with the Culinary Institute of America, according to the website. They claim the key to the moist, chewy cookies is to use high-fat butter (such as a European variety) and refrigerate them overnight, so this is not something you'll whip up and enjoy on a rainy afternoon. :) I'll have to plan ahead.
Provided by moose_kristi
Categories Chocolate Chip Cookies
Time P1DT10m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
- In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
- Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
- Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
- Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 233.2, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.8, Sodium 135.1, Carbohydrate 27.9, Fiber 2.2, Sugar 14.7, Protein 3.4
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Thick and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by grandma2969
Categories Chocolate Chip Cookies
Time 30m
Yield 18 large cookies
Number Of Ingredients 11
Steps:
- Adjust oven racks to upper and lower middle positions.
- Heat oven to 325*.Line 2 cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in medium bowl, set aside.
- Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.
- Add dry ingredients and beat at low speed just until combined.
- Stir in chips to taste.
- Roll scant 1/4 cup of dough into ball.Holding dough ball in fingertips of both hands, pull into 2 equal halves. rotate 90* and with jagged edges facing up, join halves together at their base, again forming a single ball being careful not to smooth dough's uneven surface.
- Place formed dough onto cookie sheet, leaving 2 1/2" between each ball.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy -- 15-18 minutes.
- Cool cookies on sheets . When cooled, peel cookies from parchment -- .
THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES
I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him. After much searching these are the ones we deemed "best". Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening. I have found that you need to follow the directions *exactly* to get the best cookies. Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the "traditional" recipe, all make a difference in the end result. I have also found that Land o' Lake butter makes a better cookie than some generic brand butter. Don't let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. If that happens, refrigerate the dough for about an hour to help them not spread as much. It also helps to use the mixer on the dough in between batches going into the oven. It helps keep the dough from starting to separate if it is a warm day. Another thing I've learned is you have to make sure there is plenty of circulation in your oven. When I moved, my cookies started turning out flat again. I finally realized that my oven was smaller at the new house and when I switched to smaller cookie sheets, my cookies turned out perfectly!
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 25m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, and salt in a small bowl.
- In a separate bowl, beat butter and shortening until creamy.
- Add sugar and vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture, and beat slowly to incorporate, then beat to blend well.
- Stir in chocolate chips and nuts.
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
- Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
- If using 2 pans in 1 oven, switch positions at half-time.
- Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
- Serve warm or cool.
BIG THICK CHOCOLATE CHIP COOKIES
I like my cookies thick and chewy rather than thin and crispy. If you do too, then here's the recipe you should try.
Provided by Chris from Kansas
Categories Dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
- Add sugars and beat until well blended.
- Add egg, egg white and vanilla and beat until smooth.
- Mix together flour, baking powder and salt and stir into butter mixture.
- Fold in chocolate chips.
- For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
- Bake 14 minutes or until tops are well browned.
- Slide parchment paper onto wire racks to cool.
- Repeat with remaining dough and fresh sheets of parchment paper.
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
OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES
I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.
Provided by MaMas Apprentice
Categories Drop Cookies
Time 18m
Yield 24 large cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
- Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
- Add 2 eggs, one at a time, to creamed ingredients.
- Add vanilla. Mix well.
- Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
- Mix in chocolate chips.
- I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
- Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.
Nutrition Facts : Calories 261.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 35.8, Sodium 190.1, Carbohydrate 36.5, Fiber 1.4, Sugar 23, Protein 2.9
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