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
SINFUL CHOCOLATE CHIP COOKIES
I make these during the good times, the bad times, and whenever I do not have the willpower to say no to chocolate. I've been messing with the ingredients and amounts in this recipe for a while now, but am pretty pleased with the results. Not too crunchy, but not too gooey, and more savory than sweet.
Provided by foodlust
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- 1: Preheat oven to 350 F.
- 2: Cream butter and sugar.
- 3: Stir in milk, vanilla, and egg
- 4: In a separate bowl, mix flour, salt, and baking soda.
- 5: Combine both mixtures into 1 bowl and stir.
- 6: Grease cookie sheets ad evenly distribute dough. Make sure to leave a good amount of space between each cookie.
- 7: Cook for approximately 20 minutes.
- 8: Take out of oven when ready, and let cool for 10 minutes.
Nutrition Facts : Calories 207.6, Fat 10.3, SaturatedFat 6.2, Cholesterol 23.2, Sodium 193.4, Carbohydrate 29.2, Fiber 1.1, Sugar 20.8, Protein 1.9
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
ABSOLUTELY SINFUL CHOCOLATE CHIP COOKIES
My friend Anne found this generationally OLD recipe off the net and made it for her brothers. This one's staying around.
Provided by Erica Vasta
Categories Dessert
Time 23m
Yield 2 batches
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F (190°C).
- In the microwave or over a double-boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.
- Sift together flour, baking soda, baking powder and salt; set aside.
- In a medium bowl, beat sugar, eggs, and vanilla until light.
- Mix in the chocolate mixture until well blended.
- Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 2572.8, Fat 137.2, SaturatedFat 82.2, Cholesterol 367.3, Sodium 1254.1, Carbohydrate 341.5, Fiber 19.2, Sugar 217.9, Protein 33.7
SINFUL CHOCOLATE CHIP COOKIES
Steps:
- 1. Preheat oven to 375 degrees F (190 degrees C).
- 2. In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.
- 3. Sift together flour, baking soda, baking powder, and salt; set aside.
- 4. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended.
- 5. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
- 6. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- 7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE
These Chewy Chocolate Chip Cookies are so easy to make, and turn out perfect every time!
Provided by Camille Beckstrand
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
- In a large bowl, sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
- Beat in vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 280 kcal, Carbohydrate 35 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 95 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
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