THE ULTIMATE CHOCOLATE CHIP COOKIE
Everyone has a favorite type of chocolate chip cookie-a little crispy, a little chewy-but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 136 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES
this makes 12 huge cookies..with an abundance of chocolate chips...some chips are melted and mixed in the dough and some are chips...the result is a dark chocolate cookie with a heap of chocolate chips..from Elinor Klivans...
Provided by grandma2969
Categories Drop Cookies
Time 38m
Yield 12 huge cookies
Number Of Ingredients 10
Steps:
- Position a rack in the middle of the oven --
- Preheat the oven to 325*.Line two baking sheets with parchment paper.
- Put 2/3 cup of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
- Stir the chocolate chips until melted and smooth --
- Remove from the water and set aside.
- Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar,and the granulated sugar until smoothly blended, about 1 minute.
- Stop the mixer and scrape the sides of teh bowl as needed during mixing.
- On low speed, mix in the melted chocolate chips until blended.
- Add the egg and vanilla, mixing until blended, about 1 minute.
- Add the flour mixture, mixing just until it is incorporated.
- Mix in the remaining 2 cups chocolate chips.
- Using an ice scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3" apart.
- Bake the cookies one sheet at a time, until they crack slightly on top and a toothpick inserted in the center of a cookies comes out with moist crumbs, not wet batter, about 18 minutes.
- If the toothpick penetrates a chocolate chips, test another spot --
- Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
- The outside of the cookies will become crisp as the cookies cool.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.(they won't last that long).
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
TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES
I'm not a chocolate fan, but this is the best chocolatey cookie I've ever eaten. Recipe courtesy of Nigella Lawson and Nigella Express, 130 Recipes for Good Food, Fast.
Provided by AmyZoe
Categories Dessert
Time 38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Melt the 4 oz of chocolate.
- Measure the flour, cocoa, baking soda, and salt into a bowl.
- Cream the butter and two sugars in another bowl.
- I use my freestanding mixer, itself a source of comfort for me.
- Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients.
- Finally stir in the chocolate chips.
- Scoop out 1/4 cup sized mounds--an ice cream scoop and a palette knife are the best tools for the job--and place on a lined baking sheet about 2 1/2 inches apart.
- Do not flatten them.
- Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter.
- If you pierce a chocolate chip, try again.
- Leave to cool on the baking sheet for 4 to 5 minutes, then transfer them to a cooling rack to harden as they cool.
Nutrition Facts : Calories 411.1, Fat 23.3, SaturatedFat 14.1, Cholesterol 39.1, Sodium 269.7, Carbohydrate 49.9, Fiber 5, Sugar 33.4, Protein 4.9
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- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of an electric mixer, beat butter until light and creamy. Add in sugar and brown sugar and beat until well combined. Add in eggs, one at a time, mixing until each is fully incorporated into batter. Add in vanilla and mix.
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