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
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
SMILEY CHEWY CHOCOLATE CHIP COOKIES
This is a great cookie recipe and it's very rewarding. These cookies resemble something you would see in a bakery or in a cake and sweets shop. I found this while browsing for what I could make for a charity event. Everyone loved them and they raised a lot of money. Helpful Tips: The cookies need to be golden brown on the edges and look slightly undone in the center otherwise the cookies will be too hard, in other words take them out before they look ready otherwise the cookies might be inedible. If they're too soft after cooling completely put them back in for 3-5 minutes. Make sure the ingredients are at room temperature when you use them and when you have made the dough you ABSOLUTELY must refrigerate it for AT LEAST an hour otherwise the cookies will sink in the oven, but the longer the better. P.S. If you look at the picture you can see that I put in chocolate chips to look like a smiley face. Put them in before you bake and they stay put, but this is only if you want a little extra umph!
Provided by StellaMontera
Categories Chocolate Chip Cookies
Time 30m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets with butter and sprinkle a little flour on the cookie sheet or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Add in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Flatten the cookies a little bit so they won't be large mounds.
- Bake until golden brown around the edges. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 239.9, Fat 11.1, SaturatedFat 6.7, Cholesterol 39.9, Sodium 77.5, Carbohydrate 34.2, Fiber 0.9, Sugar 22.6, Protein 2.4
CHEWY CHOCOLATE CHOCOLATE-CHIP COOKIES
As soon as these cookies come out of the oven, pour a glass of ice-cold milk, and give yourself permission to eat a couple. The anti-oxidants in the double dose of chocolate will be good for you! If you leave these in the oven too long--no problem, call them "Crispy Choco Chocolate Chip Cookies." No one will complain!
Provided by Debber
Categories Drop Cookies
Time 22m
Yield 4-5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease two cookie sheets.
- Cream butter and sugars until well-blended and very light.
- Add eggs and vanilla; beat well.
- In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well.
- Add chocolate chips.
- Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.
- Bake 7-9 minutes for softer, chewy cookie; 9-11 minutes for a crunchier version.
- VARIATION: Try other flavors of chips like caramel, butterscotch, raspberry, white chocolate, mini-chips.
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
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
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.
Provided by cubsgirl16
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
- Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g
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
BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by Concoctionista
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.3, Fat 13.9, SaturatedFat 8.4, Cholesterol 42.6, Sodium 112.1, Carbohydrate 40, Fiber 1.5, Sugar 27.6, Protein 2.8
CHEWY CHOCOLATE CHIP COOKIES
Make and share this CHEWY Chocolate Chip Cookies recipe from Food.com.
Provided by Kat2355
Categories Drop Cookies
Time 17m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- In a large bowl, cream margarine and brown sugar together.
- Beat in eggs one at a time.
- Add vanilla.
- Sift dry ingredients together.
- Add to wet mixture.
- Stir in chocolate chips.
- Do not overmix.
- Drop onto a greased cookie sheet (or roll into balls if you prefer).
- Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!).
Nutrition Facts : Calories 101.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 7.8, Sodium 78.5, Carbohydrate 15.8, Fiber 0.6, Sugar 10.5, Protein 1.1
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- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes on medium speed. Add in the vanilla, eggs, salt, and baking soda and mix for 2 more minutes until smooth and combined, scraping the sides of the bowl carefully to combine all ingredients.
- Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly.
- Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired. These cookies will spread while they are baking. I only bake 5 at a time on my cookie sheet.
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- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
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