BEST CHOCOLATE CHIP COOKIES RECIPES

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CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Chocolate Chip Cookies Recipe - NYT Cooking image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Total Time 45 minutes

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 6 grams, CarbohydrateContent 67 grams, FatContent 18 grams, FiberContent 12 grams, ProteinContent 10 grams, SaturatedFatContent 11 grams, SodiumContent 254 milligrams, SugarContent 29 grams, TransFatContent 1 gram

THE BEST HOMEMADE CHOCOLATE CHIP COOKIES RECIPE - FOOD N…



The Best Homemade Chocolate Chip Cookies Recipe - Food N… image

This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 30 cookies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Steps:

  • Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
  • Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
  • Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
  • Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.
  • For a Rocky Road Bar:
  • Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

More about "best chocolate chip cookies recipes"

CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
See details


THE BEST HOMEMADE CHOCOLATE CHIP COOKIES RECIPE | FOOD ...
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 5 minutes
Category dessert
Cuisine american
  • Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
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WORLD'S BEST CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
From food.com
Reviews 5.0
Total Time 27 minutes
Calories 108 per serving
  • Bake for 10 to 12 minutes.
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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!
From tasty.co
Reviews 94
Total Time 1 hours 5 minutes
Cuisine American
Calories 273 calories per serving
  • Enjoy!
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BEST EVER CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
These are our favorite. I usually make 1/2 and freeze the rest for later in the week when we run out.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 1304.3 per serving
  • Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.
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CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE | FOOD NETWOR…
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category dessert
  • For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
See details


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!
From tasty.co
Reviews 94
Total Time 1 hours 5 minutes
Cuisine American
Calories 273 calories per serving
  • Enjoy!
See details


BEST EVER CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
These are our favorite. I usually make 1/2 and freeze the rest for later in the week when we run out.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 1304.3 per serving
  • Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.
See details


CHOCOLATE CHOCOLATE CHIP COOKIES RECIPE | FOOD NETWOR…
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category dessert
  • For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled
See details


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Dec 04, 2021 · Ann Marie Langrehr/Eat This, Not That! Out of all the cookies that were tasted, Pepperidge Farm Farmhouse Thin & Crispy Milk Chocolate Chip flavor received the highest ranks for their appearance, as they "look the most like soft, fresh-baked cookies." But these really are thin and crispy, as the name suggests. One taster noted the cookies …
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See details


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May 12, 2021 · Erin Jeanne McDowell baked more than 50 batches of cookies in her quest to develop a worthy vegan version of the famous Jacques Torres chocolate chip cookie. She used a …
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