CHOCOLATE CHIP COOKIES WITH M&MS RECIPE RECIPES

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CHEWY CHOCOLATE CHIP COOKIES RECIPE: HOW TO MAKE IT



Chewy Chocolate Chip Cookies Recipe: How to Make It image

Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference.

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 9-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4 ounces) instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup finely chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 83mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES RECIP…



Brown Butter and Toffee Chocolate Chip Cookies Recip… image

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

Provided by Kate Davis

Yield Makes about 20

Number Of Ingredients 11

1 cup (2 sticks; 227 g) unsalted butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed; 215 g) dark brown sugar
⅓ cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt

Steps:

  • Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.
  • Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
  • Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
  • Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  • Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet. Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

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PERFECT CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do.
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