Best Wendy Gaynors Perfect Chocolate Chunk Cookies Recipes
PERFECT CHOCOLATE CHUNK COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
- Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
- Turn the mixer to low and add in the flour until incorporated.
- Stir in both chocolates.
- Form about 1/4 cup of cookie dough into a balls and place on baking sheet about 2 1/2 inches apart.
- Place remaining dough in the refrigerator until ready to bake.
- Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked. Make sure to not over-bake!
- Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with remaining dough.
Nutrition Facts : ServingSize 1 cookie, Calories 367 calories, Sugar 29.5 g, Sodium 160.3 mg, Fat 19.1 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 1.8 g, Protein 5.1 g, Cholesterol 47.1 mg
CHOCOLATE CHUNK COOKIES
Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg
"KITCHEN SINK" CHOCOLATE CHUNK COOKIES
Provided by Food Network
Categories dessert
Time 42m
Yield approximately 36 cookies.
Number Of Ingredients 12
Steps:
- Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
- Add eggs, l at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
- Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold.
- Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.
- Serving Suggestions: Fill 2 cookies with your favorite ice cream or gelato and freeze for the "perfect" ice cream sandwich or fill with chocolate butter for an utterly divine sandwich cookie. Serve with a cold glass of milk.
WENDY'S CHOCOLATE CHIP COOKIES
Steps:
- Chocolate Chip Cookies Melt 1 cup (2 sticks) butter. Add ½ cup white sugar and 1 cup brown sugar. Cream well. Add 2 t vanilla extract and 2 eggs and mix well. Add 1 t salt and 1 t baking soda - mix together. Mix in 3 ½ cups flour and 1 package chocolate chips. Roll dough into balls and flatten slightly on cookie sheet. Bake at 350 degrees until very light golden brown. To keep cookies moist and soft, do not overbake.
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.)
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