CHEWY CHOCOLATE COOKIES
This cookie recipe-a favorite of our four children-has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. -Sheri Ziesemer, Olympia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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
CHEWY CHOCOLATE SURPRISE COOKIES
These cookies receives rave reviews from anyone who tries them! No one can tell why they are so chewy and delicious...the secret is in the Rollo! These are chocolatey, chewy, rich and addictive...and they look great too!
Provided by LovesSweets
Categories Dessert
Time 2h
Yield 36-40 cookies, 15 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, beat butter and both sugars until light. Beat in eggs and vanilla until smooth.
- In another large bowl, combine flour, cocoa and baking soda. Stir in sugar and egg mixture until it becomes soft dough. Let sit for ½ hour in fridge if possible.
- Place remaining sugar on plate.
- Divide dough into 4 parts.
- Place one tablespoon of dough in palm of hand. Press into flat circle and place one Rollo in centre. Bring up sides of dough to cover Rollo completely. Roll between palms to make a ball. Roll ball in sugar until covered.
- Place on ungreased cookie sheet. Bake for 10 minutes in 350 degrees oven or until tops are cracked and firm.
- *** You may need to play with the exact temperature - they key is to make sure they do not brown on the bottom, so check and adjust after the first batch. I've also found that they come out a bit better if they are cooked in single batches.
- Let sit on baking sheet 3-4 minutes before removing to rack.
Nutrition Facts : Calories 393.6, Fat 17.1, SaturatedFat 10.7, Cholesterol 62.7, Sodium 217.5, Carbohydrate 58.6, Fiber 2.1, Sugar 41.2, Protein 4.6
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Becel® Original makes baking soft and chewy cookies almost as easy as eating them... almost.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 22m
Yield 26
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
- In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
- Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
- Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 11 g, Cholesterol 7.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 145.5 mg, Sugar 6.1 g
CHOCOLATE SURPRISE COOKIES
These are the best cookies on the planet. I got the recipe from a book called "Best-Loved Cookies".
Provided by Matthew Molus
Categories Dessert
Time 47m
Yield 42 cookies, 21 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
- Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
- Gradually add flour mixture and 1/2 cup pecans; beat well.
- Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
- Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
- Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
- Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
- Transfer cookies to wire rack; cool completely.
- Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
- Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
- Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
- Let stand about 30 minute or until chocolate is set.
Nutrition Facts : Calories 296.7, Fat 15.3, SaturatedFat 7.3, Cholesterol 44.1, Sodium 119.5, Carbohydrate 38.8, Fiber 2, Sugar 24, Protein 3.8
CHOCOLATE SURPRISE
Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.
Provided by Sandy
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
- To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g
CHEWY CHOCOLATE COOKIES I
These are GREAT chocolate chocolate chip cookies. Always a request at Christmas from friends and family!
Provided by Linda Whittaker
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
Nutrition Facts : Calories 133.7 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 88.6 mg, Sugar 12.2 g
HERSHEY'S CHEWY CHOCOLATE COOKIES
These are really good chewy chocolate cookies! This recipe came from on the container of Hershey's baking cocoa.
Provided by Aunt Dawn
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda and salt.
- Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
Nutrition Facts : Calories 1088.8, Fat 55.1, SaturatedFat 33.2, Cholesterol 218.2, Sodium 1022, Carbohydrate 139.7, Fiber 4.2, Sugar 89.2, Protein 11.7
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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SOFT AND CHEWY CHOCOLATE COOKIES - COMPLETELY DELICIOUS
From completelydelicious.com
4.9/5 (54)Total Time 37 minsCategory DessertCalories 192 per serving
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
- Bake until edges are crisp, about 9 minutes. Immediately sprinkle with coarse sugar or salt. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
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