DANGEROUS CHOCOLATE CHIP COOKIES
These cookies are dangerously good with directions for every taste, be it thin and crispy, soft and chewy, or cakey-like. I never can make enough of these; they certainly don't make it until the next day unless I hide them.
Provided by scancan
Categories Drop Cookies
Time 20m
Yield 25-30 cookies, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugars and butter.
- Add eggs, vanilla and mix well.
- Add dry ingredients to the butter mixture except the chips and mix until well combined.
- Add chocolate chips and mix just until incorporated.
- Bake at 350 for approximately 10 minutes (ovens vary). Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
- If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.
Nutrition Facts : Calories 786.2, Fat 37.3, SaturatedFat 22.5, Cholesterol 113.9, Sodium 533.4, Carbohydrate 111.6, Fiber 3.6, Sugar 74.8, Protein 8
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.
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
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DANGEROUS PEANUT BUTTER CHOCOLATE CHIP …
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5/5 (3)Estimated Reading Time 2 minsServings 24Total Time 20 mins
- Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to let cool.
- In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk and vanilla until combined. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add to the sugar/butter mix until a dough forms. Fold in the chocolate chips.
- Roll just under golfball sized portions of dough and place on cookie sheets two inches apart. Bake for 10 to 12 minutes, or until the edges are golden, rotating halfway during baking. Do not over bake. Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.
CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE
From kingarthurbaking.com
4.6/5 (71)Total Time 18 minsServings 36Calories 100 per serving
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., Combine the butter, sugars, baking soda, salt, and espresso powder in a mixing bowl., Beat until the mixture is smooth., Add the egg and vanilla, and again beat until thoroughly combined.
- The mixture will look a bit grainy; that's OK., Beat in the cocoa., Add the flour, beating slowly to combine., Add the chips, mixing until they're well-distributed., Drop the dough by teaspoonfuls onto the prepared baking sheets.
- A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water.
- Space the cookies at least 1" apart., Bake the cookies for 7 to 8 minutes; the cookies should seem barely done.
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