CHOCOLATE CHIP COOKIE CUP RECIPE RECIPES
THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE: HOW TO MAKE IT
Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 136 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 115mg sodium, CarbohydrateContent 18g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
ESPRESSO CHOCOLATE CHIP COOKIE RECIPE - FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
- In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
- Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
- Serve warm with a glass of milk.
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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
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.
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CHOCOLATE CHIP COOKIE DOUGH BALLS RECIPE | TRISHA YEARWOO…
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
From foodnetwork.com
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Total Time 1 hours 35 minutes
Category dessert
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Reviews 4.5
Total Time 1 hours 35 minutes
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- For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
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Total Time 0 hours ours 0 minutesinutes
Total Time 0 hours ours 0 minutesinutes
- Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.
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- Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.
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Reviews 5.0
Total Time 45 minutes
Calories 358.1 per serving
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Calories 117.7 per serving
- Bake 20-25 minutes or until golden brown.
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Reviews 5.0
Total Time 40 minutes
Calories 117.7 per serving
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We named this recipe “Ultimate Chocolate Chip Cookies,” because it’s got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that’s been top-rated by hundreds of satisfied home cooks.
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CHOCOLATE CHIP COOKIES | NIGELLA'S RECIPES | NIGELLA LAWS…
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