CHOCOLATE CHIP COOKIES WITH COCONUT 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.)
Provided by David Leite
Total Time 45 minutes
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
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 KETO CHOCOLATE CHIP COOKIES (SOFT AND CHEWY ...
The ultimate chewy keto chocolate chip cookie recipe. Don't forget the secret ingredient that makes these cookies chewy!
Provided by Megha Barot
Categories Dessert
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 and line two baking sheets with parchment paper.
- Combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside.
- In a large bowl combine the melted butter, egg, and vanilla extract using a whisk. In two batches add the dry ingredients to the wet and combine until uniform.
- Fold in the chocolate chips. Using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference!
- Bake the cookies at 350 for 15 minutes or until golden brown on the top. Allow to cool for at least 20 minutes prior to consuming! Enjoy!
Nutrition Facts : Calories 130 kcal, CarbohydrateContent 5 g, ProteinContent 3 g, FatContent 12.5 g, FiberContent 3.3 g, ServingSize 1 serving
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