HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: bread flour, all-purpose flour, kosher salt, baking soda, unsalted butter, water, dark brown sugar, white sugar, vanilla extract, espresso powder, large egg, large egg yolk, semi-sweet chocolate chips, dark chocolate
Provided by Scott Loitsch
Categories Desserts
Time 56m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
- In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- Add the egg and yolk and beat until incorporated.
- Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
- Using a wooden spoon, fold the chocolate chips and chunks into the dough
- Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
- For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
- Preheat the oven to 350˚F (180˚C).
- Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
- Bake in a preheated oven for 12-14 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition Facts : Calories 260 calories, Carbohydrate 28 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
PERFECT CHOCOLATE CHIP COOKIES
What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.
Provided by Charlotte Druckman
Categories snack, cookies and bars, dessert
Time 12h30m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
5 (OR 6) INGREDIENT PERFECT CHOCOLATE CHIP COOKIES
The original recipe (5 Ingredient Perfect Chocolate Chip Cookies) I pinched from Baker Bettie's website. The cookies can be made with white, or brown sugar, butter, margarine or lard, any kind of flour and any kind of chocolate chip you have on hand. They are: chewy, cakey, crispy! Delicious!
Provided by Kathy W
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°
- 2. Mix butter and sugar together until thoroughly combined.
- 3. Add the egg and mix until incorporated.
- 4. Stir in flour, the chocolate chips and nuts, if desired.
- 5. Scoop onto a cookie sheet lined with parchment (or use a silpat) by the tablespoonsful, place about 2 inches apart - they will spread out some.
- 6. Bake at 350° until just lightly browned on the edges (the middle may look a bit undercooked) 7-9 minutes (it may take longer depending on the size of the cookies - if you used a level or heaping tablespoonful - and your oven...it took about 18 minutes in my oven.)
- 7. Allow to cool on the baking sheet 2 minutes, then remove to a rack to cool completely.
PERFECT FLUFFY CHOCOLATE CHIP COOKIES
These cookies come out perfect every time... A classic recipe with a little twist on the prep work! Using a turn-over motion when adding the flour keeps them from becoming too cake-like. These really are the perfect, fluffy cookies you'll crave!
Provided by MamaMashedPotatoes
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.
- Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.
- Refrigerate cookie dough for 1 hour or freeze for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.
- Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 25.4 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 111.1 mg, Sugar 17.1 g
PERFECT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Considering these are made with whole wheat flour, they come out not too soft, not too crunchy but just "perfect".
Provided by EMcooks
Categories Drop Cookies
Time 23m
Yield 26 Cookies
Number Of Ingredients 10
Steps:
- Beat butter, peanut butter, and sugars until fluffy.
- Add in egg and vanilla. Beat until well mixed.
- Add in flour, oatmeal, and baking soda and mix until all incorporated.
- Add chocolate chips.
- Drop by Tbsp or cookie scoop on cookie sheet.
- Bake 350 degrees for 13 minutes.
- Allow to cool on baking sheet 10 minutes before transferring to wire rack to cool completely.
PERFECT THICK CHOCOLATE CHIP COOKIES
I have trouble with flat cookies ( I blame the high altitude in Colorado), but I successfully achieved a thick cookie with this recipe.
Provided by Kathy
Categories Drop Cookies
Time 55m
Yield 42 Big Cookies, 42 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300.
- In a sifter combine flour, baking soda, and salt. Sift onto wax paper. Set aside.
- Beat butter and brown sugar 4 minutes on medium speed until soft. Scrape bowl.
- Add eggs, rum, and vanilla. Beat 1 minute on medium speed. Scrape bowl.
- On low speed, gradually add flour mixture (should take about a minute).
- Add chocolate chips and mix 30 seconds on low. Use a spatula to finish mixing dough if needed.
- Spoon 2 heaping tablespoons of dough per cookie onto an ungreased cookie sheet.
- Bake 28-30 minutes, rotating cookie sheet once during baking. I bake my cookies about 25-26 minutes so they are a bit more soft/chewy.
THE PERFECT CHOCOLATE CHIP COOKIES (WHOLE WHEAT)
I have been experimenting with whole wheat chocolate chip cookie recipes for a few years. I have finally hit upon what I believe to be the PERFECT cookie recipe by combining ideas from a half a dozen decent recipes. This is more specifically directed at home-grinders.
Provided by Partyof8
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, honey, vanilla and Sucanat (brown sugar).
- Add in egg. Cream well.
- In a separate bowl, stir together flour(s), salt, baking soda and powder.
- Slowly add flour mixture to creamed mixture.
- Add oats, then chocolate chips and almonds (optional).
- Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.
Nutrition Facts : Calories 129.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 23, Sodium 95.1, Carbohydrate 12.9, Fiber 2, Sugar 3.1, Protein 2.5
CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES
I'm not sure who doesn't love a good chocolate chip cookie, but for those who like to switch things up a little, this is the cookie for you! Here I've given you my tried-and-tested perfect chocolate chip cookie, along with four other flavor-packed combinations for those who want something just a little bit different from the traditional. Make the base dough without any chocolate chips at all, divide it into half or thirds, and then scale the amounts of mix-ins you want to use -- that way you'll end up with a few different varieties to please every palate!
Provided by Carla Hall
Categories dessert
Time 1h45m
Yield Makes about 4 cups cookie dough
Number Of Ingredients 21
Steps:
- For the dough: Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
- Stir in the chocolate chips or the other mix-in combinations you desire by hand.
- Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
- Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
- Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.
PRACTICALLY PERFECT CHOCOLATE CHIP COOKIES
This is a recipe from some kind of consumer reporting group. They were talking to people about the best attributes of chocolate chip cookies. This is what they came up with.
Provided by Lavender Lynn
Categories Drop Cookies
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F
- Mix flour, baking soda, and salt in a bowl and set aside.
- Mix the 2 sugars with a portable mixer, gradually add the butter. Mixing first at low speed then at high speed until it's pale, light, and very fluffy.
- Add the vanilla, then the eggs gradually until mix looks creamed in not curdled.
- Gradually add the flour, baking soda, and salt. First mixing at low speed building up to high speed.
- Add the chocolate chips and mix briefly.
- Drop by Tablespoonful onto ungreased cookie sheet.
- Bake until the cookies are pale, golden brown.(approx 9 min).
- Remove and let them cool on a rack.
PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)
These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009).
Provided by blucoat
Categories Drop Cookies
Time 45m
Yield 16 very large cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.
Nutrition Facts : Calories 273.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 49.9, Sodium 197.2, Carbohydrate 30.6, Fiber 2.4, Sugar 16.5, Protein 3.7
PERFECT CHOCOLATE CHIP COOKIES
Make and share this Perfect Chocolate Chip Cookies recipe from Food.com.
Provided by Midge_
Categories Drop Cookies
Time 17m
Yield 36-40 cookies, 36-40 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190ºC.
- Mix together butter and sugar.
- Add egg, vanilla and baking soda.
- Stir in flour and chocolate chips.
- Drop rounded teaspoons onto greased trays. Bake for 7-8 minutes.
Nutrition Facts : Calories 88.6, Fat 4.6, SaturatedFat 2.8, Cholesterol 14.8, Sodium 61.3, Carbohydrate 11.7, Fiber 0.5, Sugar 7.5, Protein 0.9
PRACTICALLY PERFECT CHOCOLATE CHIP COOKIES
Steps:
- Cream together sugars, butters and eggs. When creamed together, slowly add remaining dry ingredients and blend well. Add remaining ingredients until mixed. Bake at 375 degrees for about 10 - 11 minutes.
PERFECT PALEO CHOCOLATE CHIP COOKIES
If you are on a Paleo / Gluten free type of diet or perhaps you can still enjoy gluten, this recipe is for everyone. Having an autoimmune disease and having to drastically change my diet a few years ago, it has been difficult to find a delicious treat that is allergy friendly. Most gluten free treats taste like a dry and mealy...
Provided by Hope Vaillancourt
Categories Cookies
Number Of Ingredients 17
Steps:
- 1. In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
- 2. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
- 3. Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
- 4. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Or if you want ghee, you can simply strain the milk solids out by pouring butter over a mesh sieve with cheesecloth into the liquid measuring cup. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tbsp of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
- 5. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 15-20 minutes. You want to make sure the butter / ghee is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
- 6. In a large bowl, add the sugars, molasses, vanilla extract, almond extract, espresso powder, and cooled brown butter / ghee. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
- 7. Add the egg and yolk and beat until incorporated.
- 8. Add the the dry ingredients, about ⅓ of the mixture at a time, and between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of the bowl, this will be incorporated in the next step.
- 9. Using a wooden spoon, fold the chocolate chips into the dough.
- 10. Scoop the cookies onto a parchment paper-lined baking sheet with a traditional cookie scoop (about 1 ½ tbsp size) into mounds. Flatten each mound of cookie dough slightly with the bottom of a glass.
- 11. For optimal flavor, cover and refrigerate for 1 hour or, even better overnight. I personally put mine in the freezer for 25 minutes before baking.
- 12. Preheat the oven to 350°F (180° C).
- 13. Evenly space the dough 2 inches apart from one another on a parchment paper-lined baking sheet.
- 14. Bake in a preheated oven for 12-15 minutes or until the bottoms are golden brown.
- 15. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
- 16. Enjoy the best Paleo Chocolate Chip cookies you have ever had!
ACTUALLY PERFECT CHOCOLATE CHIP COOKIES
This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. All chocolate chip cookies should be this good!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Stir melted butter, brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
- Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (The warm melted butter will help with this.)
- Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.
PERFECT CHOCOLATE CHIP COOKIES
Steps:
- 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny (color will change to a lite creamy complexion). Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3-4 teaspoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
PERFECT CHOCOLATE CHIP COOKIES
These are the perfect chocolate chip cookie,soft and chewy. I have made these countless times and they have always turned out perfect, My family's favorite
Provided by Gail Herbest @Gaillee
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix flour,baking soda and salt until well blended, set aside
- beat butter and sugar in a large bowl with mixer until light and fluffy.
- add egg and vanilla beat until well blended, gradually add flour mixture mixing well after each addition. stir in chocolate chips
- drop by rounded tablespoonfuls onto baking sheet
- bake 12-13 minutes or until lightly brown, cool on baking sheet one minute after removing from the oven
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