CHOCOLATE CHIP BARS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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

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

CHEWY CHOCOLATE CHIP GRANOLA BARS - ONCE UPON A CHEF
How To Make Chocolate Chip Granola Bars. Begin by combining the butter, brown sugar and honey in a large pan. Bring it to a boil, then let it bubble over low heat for a few minutes to thicken …
From onceuponachef.com
See details


EASY SHEET PAN CHOCOLATE CHIP COOKIE BARS RECIPE
Sep 15, 2021 · The next time your kids come begging for some chocolate chip cookies, whip these bars up in a matter of minutes and thank me later. To all the other people spending their afternoons …
From sixsistersstuff.com
See details


BROWNIE RECIPES & CHOCOLATE CHIP BROWNIE RECIPES | GHIRARD…
Find all the latest Ghirardelli brownie recipes. Browse our selection of tasty Ghirardelli brownies, chocolate brownie recipes and chocolate chip brownie recipes.
From ghirardelli.com
See details


14 INSANELY GOOD RECIPES FOR NATIONAL CHOCOLATE CHIP ...
May 15, 2018 · It's impossible to roundup the best chocolate chip cookie recipes without a nod to its best partner, ice cream. These cookie ice cream bars from Southern Living are the cold, decadent …
From today.com
See details


HEALTHY CHOCOLATE CHIP COOKIE RECIPES - EATINGWELL
Kids and adults alike will love this easy peanut butter chocolate chip cookie recipe, which--unlike most cookie recipes--doesn't call for flour. These gluten-free peanut butter chocolate chip …
From eatingwell.com
See details


CHEWY CHOCOLATE CHIP GRANOLA BARS - ONCE UPON A CHEF
How To Make Chocolate Chip Granola Bars. Begin by combining the butter, brown sugar and honey in a large pan. Bring it to a boil, then let it bubble over low heat for a few minutes to thicken …
From onceuponachef.com
See details


BROWNIE RECIPES & CHOCOLATE CHIP BROWNIE RECIPES | GHIRARD…
Searching for the perfect brownie recipe? From our classic fudgy chocolate brownie recipe to our innovative creations featuring caramel, raspberry and coconut, these homemade brownie recipes …
From ghirardelli.com
See details


CHEWY CHOCOLATE CHIP GRANOLA BARS - ONCE UPON A CHEF
How To Make Chocolate Chip Granola Bars. Begin by combining the butter, brown sugar and honey in a large pan. Bring it to a boil, then let it bubble over low heat for a few minutes to thicken …
From onceuponachef.com
See details


EASY SHEET PAN CHOCOLATE CHIP COOKIE BARS RECIPE
Sep 15, 2021 · The next time your kids come begging for some chocolate chip cookies, whip these bars up in a matter of minutes and thank me later. To all the other people spending their afternoons …
From sixsistersstuff.com
See details


BROWNIE RECIPES & CHOCOLATE CHIP BROWNIE RECIPES | GHIRARD…
Find all the latest Ghirardelli brownie recipes. Browse our selection of tasty Ghirardelli brownies, chocolate brownie recipes and chocolate chip brownie recipes.
From ghirardelli.com
See details


14 INSANELY GOOD RECIPES FOR NATIONAL CHOCOLATE CHIP ...
May 15, 2018 · It's impossible to roundup the best chocolate chip cookie recipes without a nod to its best partner, ice cream. These cookie ice cream bars from Southern Living are the cold, decadent …
From today.com
See details


HEALTHY CHOCOLATE CHIP COOKIE RECIPES - EATINGWELL
Kids and adults alike will love this easy peanut butter chocolate chip cookie recipe, which--unlike most cookie recipes--doesn't call for flour. These gluten-free peanut butter chocolate chip …
From eatingwell.com
See details