Best Kentuckys Chewy Chocolate Cookies Recipes

HERSHEY'S CHEWY CHOCOLATE COOKIES

Steps:

• Cream butter and sugar in large bowl.
• Add eggs and vanilla; blend well.
• Combine flour, cocoa, baking soda and salt.
• Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.

CHEWY CHOCOLATE COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

ATK'S CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment.
• Take 10 tablespoons butter and melt and brown in in a metal pan, swirling mixture as milk solids in the butter begin to brown. Pour into a heat-proof bowl.
• Add in 4 tablespoons cold butter and whisk until melted.
• Whisk in the two types of sugar.
• Whisk in the salt, vanilla and then the eggs.
• IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times.
• Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated.
• Stir in chocolate chips.
• Place 3 tablespoons of dough into mounds 2" apart onto cookie sheets.
• Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.
• Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

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.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

KENTUCKY'S CHEWY CHOCOLATE COOKIES

Steps:

• Cream butter and sugar in large mixer bowl. Add in eggs, milk and vanilla and blend well.
• Combine flour, cocoa, baking soda and salt. Blend into creamed mixture; add more milk if needed. Stir in nuts.
• Drop by teaspoonfuls onto lightly sprayed cookie sheet. Bake at 350 for approximately 8-9 minutes. Do not overbake. Cookies will be soft. They will puff during baking and flatten upon cooling.
• Cool on cookie sheet until set, about one minute. Remove to wire rack to cool completely.