TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES
this makes 12 huge cookies..with an abundance of chocolate chips...some chips are melted and mixed in the dough and some are chips...the result is a dark chocolate cookie with a heap of chocolate chips..from Elinor Klivans...
Provided by grandma2969
Categories Drop Cookies
Time 38m
Yield 12 huge cookies
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven --
- Preheat the oven to 325*.Line two baking sheets with parchment paper.
- Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
- Stir the chocolate chips until melted and smooth --
- Remove from the water and set aside.
- Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
- Stop the mixer and scrape the sides of teh bowl as needed during mixing.
- On low speed, mix in the melted chocolate chips until blended.
- Add the egg and vanilla, mixing until blended, about 1 minute.
- Add the flour mixture, mixing just until it is incorporated.
- Mix in the remaining 2 cups chocolate chips.
- Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
- Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
- If the toothpick penetrates a chocolate chips, test another spot --
- Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
- The outside of the cookies will become crisp as the cookies cool.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).
TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES
I'm not a chocolate fan, but this is the best chocolatey cookie I've ever eaten. Recipe courtesy of Nigella Lawson and Nigella Express, 130 Recipes for Good Food, Fast.
Provided by AmyZoe
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Melt the 4 oz of chocolate.
- Measure the flour, cocoa, baking soda, and salt into a bowl.
- Cream the butter and two sugars in another bowl.
- I use my freestanding mixer, itself a source of comfort for me.
- Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
- Finally stir in the chocolate chips.
- Scoop out 1/4 cup sized mounds--an ice cream scoop and a palette knife are the best tools for the job--and place on a lined baking sheet about 2 1/2 inches apart.
- Do not flatten them.
- Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
- If you pierce a chocolate chip, try again.
- Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.
Nutrition Facts : Calories 411.1, Fat 23.3, SaturatedFat 14.1, Cholesterol 39.1, Sodium 269.7, Carbohydrate 49.9, Fiber 5, Sugar 33.4, Protein 4.9
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
EASY CHOCOLATE CHIP COOKIES
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Time 32m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: eggs, baking soda, brown sugar, chocolate chips, flour, granulated sugar, salt, vanilla extract, butter
Provided by Lauren Wilson
Categories Desserts
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a large bowl, use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla. Add eggs to the mixture in a large bowl and combine with a hand mixer.
- In a small bowl, combine flour, baking soda and salt. Set aside.
- Gradually add half of the dry ingredients to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
- When flour is mostly mixed together, add the last of the dry ingredients and chocolate chips to the large bowl of dough. Fold in flour and chips till dough comes together. Avoid overmixing..
- Line a baking sheet with parchment paper.
- Using a small or medium cookie scoop, scoop balls of dough onto the baking sheet.
- Bake cookies in the oven for 10 minutes (for a softer cookie) or 15 minutes (for a crispier cookie), then cool on a baking sheet or on wire racks for 5 minutes.
- Serve.
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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