CHEWY CHOC CHIP COOKIES WITHOUT BROWN SUGAR RECIPES
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE RECIPE | ALLRECIPES
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, CarbohydrateContent 40.1 g, CholesterolContent 42 mg, FatContent 13.9 g, FiberContent 1.5 g, ProteinContent 2.8 g, SaturatedFatContent 8.4 g, SodiumContent 110.7 mg, SugarContent 27.7 g
CHEWY EGGLESS CHOCOLATE CHIP COOKIES - THE DESSERTED GIRL
Soft, chewy, buttery chocolate chip cookies made without eggs!
Provided by The Desserted Girl
Categories Dessert
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 175 C and lightly grease a baking tray or line it with a silicone mat.
- In a microwave-safe mixing bowl, melt the butter, taking care not let it get too hot. If a few lumps remain, stir to melt them completely rather than overheat the mixture.
- Add the sugars. Stir very well to combine. (see notes for a peanut butter variation!)
- Stir in the vanilla and milk, mixing till combined.
- Finally, sift the flour, baking soda and salt into the bowl. Fold gently to make a soft, slightly sticky dough. Finally fold in the chocolate chips.
- Form 12 equal dough balls using a cookie scoop or your palms. Lightly flatten them because they don't spread too much in the oven.
- Bake for 10 to 12 minutes until the edges are browned but the cookies are still quite soft in the middle, rotating the tray as needed to ensure evenly baked cookies. They will firm up and harden further as they cool so if you over bake them, they loose their signature chewy centers. While the cookies are still hot, press a few more chocolate chips on top for extra melty goodness!
- Once the cookies have cooled, transfer them to an airtight tin and store at room temperature for 4 to 5 days. Cookies can be refrigerated or frozen for weeks. Happy baking!
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