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
BEST EVER CHOCOLATE CHIP COOKIES
These are our favorite. I usually make 1/2 and freeze the rest for later in the week when we run out.
Provided by Kathy-Lynn
Categories Drop Cookies
Time 25m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Mix flour, soda and salt in a bowl; set aside.
- Cream together margarine and sugars.
- Beat eggs into sugar mixture.
- Add vanilla.
- Beat until fluffy.
- Add the dry ingredients.
- Add chocolate chips.
- Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes .
- Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.
Nutrition Facts : Calories 1304.3, Fat 68.3, SaturatedFat 19.8, Cholesterol 53.1, Sodium 1160.5, Carbohydrate 170.3, Fiber 4.8, Sugar 110.3, Protein 11.8
THE BEST CHOCOLATE CHIP COOKIES EVER
Perfect balance of salty and sweet. The outer edges yield a perfectly sight crispness that balances out the soft center. Serve with cold milk, of course!
Provided by NicoleMcmom
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
- Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
- Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
- Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
- Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 19.2 g, Cholesterol 27.3 mg, Fat 9.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 151 mg, Sugar 16 g
ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES
My kids say these are absolutely the best chocolate chip cookies ever. I usually put aside an afternoon and bake three batches because one batch doesn't make it past the second day.
Provided by Carrie Ann
Categories Drop Cookies
Time 1h10m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Combine flour, baking soda and salt.
- Cream together butter, sugars and vanilla until light.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips and nuts.
- Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake at 375° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 3, Cholesterol 15.2, Sodium 66.3, Carbohydrate 12.3, Fiber 0.5, Sugar 8.2, Protein 1
THE BEST CHOCOLATE CHIP COOKIE EVER
Steps:
- Preheat the oven to 375 degrees F.
- Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray.
- Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
- Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using low speed, then stir in the chocolate chips. Drop by heaping tablespoonfuls about 2 inches apart onto the prepared baking sheets. Bake until the cookies are lightly browned around the edges, about 12 to 15 minutes. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
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.
CHOCOLATE CHIP OATMEAL COOKIES
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
THE BEST DOUBLE CHOCOLATE CHIP COOKIE
An altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Provided by ORBAMINK
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g
BEST EVER BIG CHOCOLATE CHIP COOKIE RECIPE
This is the my favorite and certainly what I believe to be the best chocolate chip cookie recipe. These cookies are nice and big, the kind you find in a bakery, but even better, because you made them!
Provided by rickyalberta
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease cookie sheets. Combine flour, baking soda and salt in one bowl. In another bowl, cream melted butter and both the brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy. Mix in the flour, baking soda and salt from the other bowl until blended. Stir in the chocolate chunks by hand. Drop 1/4 cup of dough onto the prepared cookie sheets. The cookies should be about 3 inches apart as they spread a bit. Bakefor 15 to 18 minutes at 325F or until golden brown. Let sit on baking sheets for a few minutes before transferring to wire racks to cool completely.
SIMPLY THE BEST CHOCOLATE CHIP COOKIES EVER!
I have been trying different chocolate chip cookie recipes for a long time, but once I found this one, I have never tried another--I think my family would revolt if I made a different kind!
Provided by Dragonfly AZ
Categories Drop Cookies
Time 50m
Yield 4 dozen cookies
Number Of Ingredients 14
Steps:
- Stir together flour, baking soda and salt.
- Cream butter and sugars together until smooth. Beat in eggs, one at a time, then vanilla and milk.
- Gradually mix in the flour mixture.
- Using a wooden spoon, stir in remaining ingredients.
- Drop onto cookie sheets by teaspoonful.
- Bake at 350° for 7-10 minutes, depending on how soft you like your cookies.
- Allow to cool for 5 minutes on cookie sheet before removing.
Nutrition Facts : Calories 1884.7, Fat 84.8, SaturatedFat 54.5, Cholesterol 228.3, Sodium 1471.1, Carbohydrate 271, Fiber 11.6, Sugar 183.7, Protein 22.2
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
THE BEST CHOCOLATE CHIP COOKIES EVER
I found this recipe in The Baker's Dozen Cookbook. They are the best chocolate chip cookies I have ever had (and I've had more than my share!)
Provided by The Giggle Box
Categories Drop Cookies
Time 1h5m
Yield 48-60 Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift the flour, baking soda, and salt into a bowl and set aside.
- In a stand mixer, cream the butter and the two sugars.
- Scrape down the bowl.
- Beat the eggs and vanilla in a small bowl.
- Add this to the butter mixture and blend well.
- Add the flour mixture until just mixed.
- Add the chocolate chips.
- Drop rounded tablespoons of cookie dough onto cookie sheets lined with parchment paper, about 2 inches apart.
- Cook for about 10 minutes.
- The center of the cookies will appear to be slightly underbaked- Do not overcook or the cookies will be crispy instead of chewy.
- Remove from the oven and allow to cool for a few minutes on the cookie sheet and then move to a wire cooling rack to cool completely.
Nutrition Facts : Calories 98.1, Fat 4.5, SaturatedFat 2.7, Cholesterol 16.4, Sodium 80.4, Carbohydrate 14.3, Fiber 0.4, Sugar 10, Protein 1
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
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