CHOCOLATE CHIP COOKIES
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Provided by Carla Rollins
Categories Cookies Mixer Chocolate Dessert Bake Kid-Friendly Back to School Fall Party Gourmet snack snack week Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 28 large (4 1/2-inch) cookies
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
- Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
- Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
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
More about "gourmet chocolate chip cookies recipes"
THE BEST CHOCOLATE CHIP COOKIES I'VE EVER MADE - GIRL …
From girlgonegourmet.com
5/5 (2)Total Time 32 minsCategory DessertsCalories 205 per serving
- In a stand mixer using a paddle attachment, cream the butter with the two sugars until light and fluffy, about 5 minutes. Add the eggs one at a time until fully incorporated. Add the vanilla and continue mixing.
- Lower the speed on the mixer and slowly add the dry ingredients mixing just until combined. Once all of the dry ingredients are added pour in the chocolate chips and stir just until they are distributed throughout the batter.
- At this point you can either cover the batter with saran wrap in the bowl (make sure it’s touching the dough), or transfer the batter to a large zip lock bag (I didn’t have enough room in my fridge for my mixing bowl, so I used the bag, which worked great). Keep the dough in the fridge for at least 24 hours or up to 36 hours for best results.
BA'S BEST CHOCOLATE CHIP COOKIE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 Author Chris MoroccoServings 16Total Time 40 mins
- Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
- Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
- Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
- Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.
THE BEST GOURMET CHOCOLATE CHIP COOKIES - MY RECIPE …
From myrecipeconfessions.com
BEST CHOCOLATE CHIP COOKIES RECIPE - SNAPPY GOURMET
From snappygourmet.com
BEST CHOCOLATE CHIP COOKIE RECIPES OF ALL TIME
From allrecipes.com
GOURMET CHOCOLATE CHIP COOKIES RECIPE
From recipeland.com
BEST BAKERY STYLE CHOCOLATE CHIP COOKIES RECIPE - HANDLE …
From handletheheat.com
BEST CHOCOLATE CHIP COOKIE RECIPE SERIOUSLY - CRAZY …
From crazyforcrust.com
GOURMET CHOCOLATE CHIP COOKIES - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
5/5 (2)Total Time 1 hr 10 minsCategory CookiesCalories 429 per serving
HIGHKEY KETO FOOD LOW CARB SNACK COOKIES VARIETY PACK
From amazon.com
Reviews 61.5K
CHOCOLATE CHIP COOKIE RECIPES | TASTE OF HOME
From tasteofhome.com
CHOCOLATE CHIP COOKIES RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
15 UNIQUE COOKIE RECIPES TO TRY ASAP | MYRECIPES
From myrecipes.com
BEST CHOCOLATE CHIP COOKIES RECIPE - DELISH
From delish.com
GOURMET CHOCOLATE CHIP COOKIES | RECIPELION.COM
From recipelion.com
83 BEST COOKIE RECIPES TO SATISFY ANY SWEET TOOTH | EPICURIOUS
From epicurious.com
GOURMET CHEWY CHOCOLATE CHIP COOKIES - COOKIE MADNESS
From cookiemadness.net
THE BEST CHOCOLATE CHIP COOKIES - BROMA BAKERY
From bromabakery.com
BEGINNER’S GUIDE: BAKING WITH GLUTEN-FREE FLOURS • THE BOJON …
From bojongourmet.com
LOVE & COOKIES FROZEN GOURMET COOKIE DOUGH - TRIPLE CHOCOLATE …
From heb.com
15+ EASY HOMEMADE GOURMET COOKIES - SNAPPY GOURMET
From snappygourmet.com
BEST CHOCOLATE CHUNK COOKIES - ONCE UPON A CHEF
From onceuponachef.com
GOURMET CHOCOLATE CHIP COOKIES RECIPE - BAKER RECIPES
From bakerrecipes.com
You'll also love