Big Soft And Chewy Chocolate Chip Cookies Food

CHEWY CHOCOLATE-CHIP COOKIES

Steps:

• Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.
• Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.
• In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.
• Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.

MY BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
• Sift together the flour, baking soda and salt; set aside. If baking at high altitude, add 2 tablespoons of flour to the flour mixture.
• 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. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case (or chill in the fridge until a little more solid) and then it will be cool enough to scoop into cookies.
• For big cookies, roll 1/4 cup balls of cookie dough and for small cookies roll 1 1/2 tablespoons of dough. Roll dough taller than wider. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, approximately 11-14 minutes for big cookie and 8-10 minutes for smaller cookies. Do not overbake. The cookies will continue to cook as they cool.
• Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cut the butter into cubes, and add to a heatproof bowl set over a pot of simmering water.
• Leave to melt, then remove from the heat and allow it to cool down.
• Add the cooled butter to a large bowl, and add the white and brown sugar.
• Use a hand mixer to mix everything together until you get a smooth paste.
• Add the egg and egg yolk, and mix again.
• In go the sifted flour, bicab of soda, vanilla extract, and mix again.
• Throw the chocolate chips in, then use a spatula to mix the ingredients together.
• Leave the mixture to rest for 5-10 minutes so that the dough can thicken a bit, it's pretty soft at this stage.
• Line a large baking tray with non-stick baking paper.
• Preheat the oven to 180 degrees Celsius (350 Fahrenheit), and use an ice cream scoop or a spoon to scoop out small balls that are far enough from each other on the tray, I only had 6 on mine at a time.
• Bake for about 10-11 minutes, or until the edges are slightly darker, and the cookies are still a bit puffed up.
• Leave to cool on a hard surface.
• Repeat with the remaining cookie dough, I baked mine in 3 batches.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375*F.
• In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
• Add vanilla and eggs; blend well.
• Add flour, baking soda and salt; mix well.
• Stir in chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 375*F for 8 to 10 minutes or until light golden brown.

SOFT, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, measure the flour using a food scale and toss together with baking soda. Set aside.
• In a stand mixer on medium speed, cream room temperature butter with both sugars until light and fluffy.
• Add eggs, vanilla extract, and salt. Beat until well mixed.
• Gradually add the flour and baking soda and mix until just a few flour streaks remain.
• Using a non-stick spatula, gently fold in chocolate chips until dough is smooth.
• Cover with plastic wrap and let chill at least 24 hours.
• Once dough is chilled, pre-heat oven to 350F
• Cover cookie sheets with parchment paper.
• Roll dough into 1oz balls and place 2.5 inches apart on cookie sheet.
• Bake for 10-12 minutes or until cookies begin to turn golden brown, but tops are still soft.
• Let rest on cookie sheet for 1 minute, and then transfer to wire rack to cool.
• Repeat process with remaining dough on room temperature cookie sheets.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

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.

CHEWY AND SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 F. Mix your softened butter, white sugar, and brown sugar in a mixing bowl.
• Mix with a fork until it's evenly incorporated.
• Add the egg, baking soda, salt, and vanilla extract; mix until the egg is evenly incorporated, while making sure you're not mixing too vigorously.
• Don't over-mix, just enough until you no longer see any yolk.
• Begin stirring in your flour, about 1/2 cup at a time. If it looks too "sticky" add flour at a table spoon at a time until your dough holds it's shape when you take a spoonful.
• Add in the chocolate chips!
• Place about 6 - rounded tablespoon sized cookie dough balls on a cookie sheet about 1-2 inches apart. Feel free to add more chocolate chips on top!
• Cook each batch for about 8-11 minutes. 8 works for my oven, you want them barely cooked in the center and a little golden on the edges.
• Let them rest for about 15-20 minutes, so that the center can set. You'll have a deliciously soft and chewy cookie that you'll have to fight the crowd to get one for yourself. Enjoy!

BIG AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream together sugars and margarine until fluffy with mixer.
• Blend in eggs, 1 at a time.
• Blend in vanilla.
• Combine flour, salt and baking soda.
• Add flour, combining with a spoon.
• Add chocolate chips.
• Use an ice cream scoop for measurement and place on shiny cookie sheet.
• Bake in a preheated 350°F oven for 18-20 minutes or until golden.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

SOFT & CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl, whisk the butter, brown sugar, and granulated sugar together until combined and no brown sugar lumps remain. Whisk in the egg and egg yolk, then whisk in the vanilla extract until combined.
• Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the chocolate chips. The dough will be very soft and even a little wet. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking the dough will be quite hard.
• Preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll balls of dough, 2 scant tablespoons of dough per cookie, and place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The center will look soft.
• Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350 degrees
• Line a baking sheet with parchment paper.
• Using a mixer cream together the butter and sugars until smooth.
• Beat in the eggs, one at a time.
• Then mix in the vanilla.
• In a small bowl dissolve the baking soda in the hot water, then add it to the butter/sugar mix, and combine.
• In a separate bowl whisk together the salt and flour.
• Then add the flour mix to the butter mix.
• Stir in the chocolate chips.
• Drop the cookie batter by large spoonfuls onto your cookie sheet.
• Bake for 10 - 12 minutes. The edges of the cookies should be light brown. And the longer you bake them, the less chewy they will be.

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt in a small bowl.
• In a separate bowl, beat butter and shortening until creamy.
• Add sugar and vanilla and beat with a mixer on medium speed until well blended.
• Beat in eggs, one at a time, mixing well.
• Add flour mixture, and beat slowly to incorporate, then beat to blend well.
• Stir in chocolate chips and nuts.
• Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
• Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
• If using 2 pans in 1 oven, switch positions at half-time.
• Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
• Serve warm or cool.

BIG CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
• In a medium bowl, cream together the melted butter, brown sugar and caster 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 onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
• Add the eggs and the vanilla and mix.
• In a separate bowl combine all of the dry ingredients.
• Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
• Add the chocolate chips in by hand and stir.
• With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
• Bake for 10 minutes.
• Remove from cookie sheets after 1 minute and let cool on cooling racks.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
• Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
• Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
• Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
• Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
• Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

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.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

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-size bowl, mix 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. Keep the cookies 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.

THIN AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
• In a medium bowl, whisk flour, baking soda and salt. Set aside.
• In a separate large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs and vanilla extract. Add flour mixture, mixing until completely combined. Do not over-mix. Fold in chocolate chips.
• Roll dough into balls and place on baking sheet. Bake for 9-11 minutes, until edges are slightly golden brown. (The cookies will not look fully baked, but they will resume baking while cooling on baking sheet.)
• Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
• Enjoy!

CHEWY CHOCOLATE CHIP COOKIES

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.

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES (#11)

Steps:

• Preheat oven to 350. Cream butter and sugar for about 2 minutes. Add vanilla and eggs. In a separate bowl, combine dry ingredients. Gradually add dry ingredients to sugar mixture, taking care not to overmix. Stir in chocolate chips.
• Using an ice cream scoop, scoop dough onto a cookie sheet lined with parchment or a silpat, placing 3-4 inches apart. Bake 12-16 minutes or until center is set and edges are golden. Allow to cool on pan for 1-2 minutes, then transfer to wire rack.
• Yields 18 large cookies.

BIG FAT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Grease your cookie sheets or line them with parchment paper and then set aside.
• In a large mixing bowl, beat together the white sugar, brown sugar, and room temperature butter until light and fluffy.
• Add the egg and vanilla and beat until smooth.
• Next, add in the dry ingredients (flour, baking powder, baking soda, and salt) and beat until everything is well combined.
• Stir in the chocolate chips (the dough will be a bit crumbly but it should come together when you work it into a ball with your hands).
• Next, make balls of cookie dough using a 1/4 cup measuring cup and then drop cookie dough onto your prepared cookie sheets.
• Place the cookie sheets in the refrigerator for 30 minutes.
• While the dough is chilling, preheat the oven to 350 degrees f.
• When cookies are finished chilling, bake the cookies for 15 minute in the preheated oven or until the middle is set (which means the cookies don't look jiggly when you give the cookie sheet a little shake) and the edges begin to brown.
• Let your cookies cool for a couple of minutes on the baking sheets before gently transferring them to a wire rack to cool completely. Enjoy!

CHOCOLATE CHIP COOKIES

Steps:

• Allow the butter, cream cheese and eggs to come to room temperature.
• Whisk the flour, baking soda and salt in a mixing bowl and set aside.
• Beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes. Add the eggs and vanilla extract and continue to beat until incorporated. Scrape down the sides of the bowl as needed.
• Add the dry ingredients to the bowl and mix until just combined. Don't over-mix the dough. Use a spatula to stir in the chocolate chips by hand.
• Cover the mixing bowl OR measure 2 tablespoon portions of dough, roll them into balls and place on a parchment lined baking sheet. Chill the dough for a minimum of 2 hours or overnight. See notes.
• When ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Portion and shape the dough if you haven't already. Arrange on the baking sheet 2 inches apart, 6 cookies per batch.
• Bake the cookies for 11-12 minutes or until the centers are puffy and the edges are light golden brown. Don't over-bake the cookies!
• Remove from oven and let cool for 5 minutes before transferring to a cooling rack.

BIG CHEWY M&M CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners. (I skipped lining my trays).
• Whisk together flour, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth.
• Add egg, egg yolk, and vanilla. Beat until combined.
• Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined.
• Stir in M&Ms.
• Roll dough into 1.5" balls. (Or, use a cookie scoop).
• Place onto prepared pans, leaving about 2 inches between cookies. (They REALLY spread).
• Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft. Cook time is per pan.
• Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.

BIG AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• 1. Adjust oven racks to the upper- and lower-middle positions and heat over to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
• 2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed just until combined 1 to 2 minutes. Beat in eggs, egg yolks, and vanilla until combined, about 30 seconds, scaping down the bowl and beaters as needed.
• 3. Reduce the mixer to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips.
• 4. Working with 1/4 cup of dough at a time, roll dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until edges are golden but centers are still soft and puffy, 17 - 20 minutes, rotating and switching the baking sheets halfway through baking.
• 5. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to let cool completely.