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
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
5 STAR CHOCOLATE CHIP COOKIES
This recipe makes the best home made chocolate chip cookies ever! I have tried many recipes and tweaked them over the years and finally have mastered it enough to put in my cookbook! They have a nice crisp edge, but a chewy middle! They're perfect!
Provided by Andreazaar
Categories Drop Cookies
Time 25m
Yield 1 24-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, both sugars and vanilla. (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.).
- Beat in eggs one at a time.
- Dissovle baking soda in hot water. Add to batter.
- Add salt.
- Slowly add flour.
- Stir in chocolate chips and nuts.
- Drop onto ungreased cookie sheet, about 1 inch apart.
- Bake for about 10 minutes or until edges are just brown.
- Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.
Nutrition Facts : Calories 6785, Fat 323.7, SaturatedFat 194.8, Cholesterol 911, Sodium 4009.5, Carbohydrate 967.5, Fiber 34.9, Sugar 643.6, Protein 70.9
FIVE-CHIP COOKIES
With peanut butter, oats and five kinds of chips, these cookies make a hearty snack that appeals to kids of all ages. I sometimes double the recipe to share with friends and neighbors. -Sharon Hedstrom, Minnetonka, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 168 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 130mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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