COOKIES CHUNK RECIPES
CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 to 40 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
EASY CHOCOLATE CHIP COOKIES RECIPE - BBC GOOD FOOD
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Provided by Sophie Godwin – Cookery writer
Categories Afternoon tea, Dessert, Snack, Treat
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 308 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
More about "cookies chunk recipes"
SALTY OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert
Reviews 4.8
Total Time 45 minutes
Category dessert
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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SALTED PISTACHIO & DARK CHOCOLATE CHUNK COOKIES | LOV…
With crispy edges and soft, chewy centers, studded with chunks of crunchy pistachios and pools of molten chocolate, not to mention a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest.
From loveandoliveoil.com
Total Time 45 minutes
From loveandoliveoil.com
Total Time 45 minutes
- In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.
See details
SALTY OATMEAL CHOCOLATE CHUNK COOKIES RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert
Reviews 4.8
Total Time 45 minutes
Category dessert
- Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
See details
SALTED PISTACHIO & DARK CHOCOLATE CHUNK COOKIES | LOV…
With crispy edges and soft, chewy centers, studded with chunks of crunchy pistachios and pools of molten chocolate, not to mention a sprinkle of flaky sea salt on top, these pistachio and chocolate chunk cookies are a step above the rest.
From loveandoliveoil.com
Total Time 45 minutes
From loveandoliveoil.com
Total Time 45 minutes
- In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.
See details
CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
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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.
See details
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
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
- 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.
See details
CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
See details
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.
See details
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
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
- 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.
See details
BEST CHOCOLATE CHUNK COOKIES - ONCE UPON A CHEF
Tender, puffy, and fudgy with perfectly crisp edges — these chocolate chunk cookies taste better than Toll House and are more reliable. I’ve been baking chocolate chip cookies since the fifth …
From onceuponachef.com
From onceuponachef.com
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THE BEST PALEO CHOCOLATE CHIP COOKIES - AMBITIOUS KITCHEN
Oct 27, 2020 · Recipe Notes. Olive oil, butter or ghee will also work well in lieu of the coconut oil. To make vegan: a flax egg should work well in this recipe. Be sure to also use dairy free chocolate. To store: feel free to keep these paleo chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.. To freeze: make sure the cookies …
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Find hundreds of top-rated recipes for chocolate chip cookies, peanut butter cookies, sugar cookies, and more, complete with reviews and photos. ... Triple Chocolate Chunk Cookies . Large or small, these triple chocolate cookies …
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COOKIES & BARS - DESSERTS RECIPES | ALDI US
ALDI has tons of cookie and bar recipes to choose from, including seasonal and year-round favorites. ... From cookies to chocolate covered fruit to brownies and everything in between, check out these sweet treat recipes. 90 Calorie Raspberry Cheesecake Bars ... Keto-Friendly Chocolate Chunk …
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From chocolate chip and peanut butter to sugar cookie and snickerdoodle, bake a batch of comforting homemade cookies with one of our must-try recipes. Whether you start from scratch or use one of our foolproof cookie mixes, we have all the fresh-baked recipes you need to create amazing cookies …
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THE BEST PALEO CHOCOLATE CHIP COOKIES - AMBITIOUS KITCHEN
Oct 27, 2020 · Recipe Notes. Olive oil, butter or ghee will also work well in lieu of the coconut oil. To make vegan: a flax egg should work well in this recipe. Be sure to also use dairy free chocolate. To store: feel free to keep these paleo chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.. To freeze: make sure the cookies …
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21 DELICIOUS COOKIE RECIPES FOR ALL TYPES OF COOKIES ...
Dec 04, 2019 · Find delicious cookie recipes for all types of cookies, from chocolate chip to snickerdoodles and spritz cookies, in this collection of simple, easy recipes for bakers of any skill level. ... Get the recipe: Chocolate Chocolate-Chunk Cookies…
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CHOCOLATE CHIP PUDDING COOKIES RECIPE | ALLRECIPES
These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. ... and chocolate chunks instead of chips. The cookies were chewy, but not exactly cake-like (perhaps because of the chunk …
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HOW TO MAKE 10 INCREDIBLE CHOCOLATE CHIP COOKIES FROM ...
Sep 19, 2016 · 10 Incredible Chocolate Chip Cookie Recipes. By Real Simple Editors Updated September 19, 2016. Skip gallery slides. FB Tweet More. View All Start Slideshow. Classic Chocolate-Chip Cookies. ... Get the recipe: Marshmallow Chocolate-Chunk Cookies…
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HOOD
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BIG FAT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES ...
May 14, 2018 · A cookie to end all cookies, these big fat peanut butter oatmeal chocolate chip cookies are a mouthful. I was inspired to try these decadent treats after seeing the cover of my cookbook, Sally’s Cookie Addiction, for the first time. The glorious monster cookies …
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These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. ... and chocolate chunks instead of chips. The cookies were chewy, but not exactly cake-like (perhaps because of the chunk …
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