READY TO BAKE CHOCOLATE CHIP COOKIES RECIPES

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TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - FOOD.CO…



Tate's Bake Shop Chocolate Chip Cookies Recipe - Food.co… image

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Grease or line 2-3 cookie sheets with parchment paper.
  • In a large bowl, stir together flour, baking soda and salt.
  • In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
  • Add eggs to the butter mixture and mix them lightly.
  • Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
  • Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
  • Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
  • Remove from oven and allow to cool on wire racks.

Nutrition Facts : Calories 689.1, FatContent 37.1, SaturatedFatContent 22.5, CholesterolContent 107.5, SodiumContent 679.6, CarbohydrateContent 89.8, FiberContent 3.3, SugarContent 61.8, ProteinContent 6.8

SOURDOUGH CHOCOLATE CHIP COOKIES - I AM BAKER



Sourdough Chocolate Chip Cookies - i am baker image

Use your sourdough starter discard to make these delicious Sourdough Chocolate Chip Cookies.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 10

14 tablespoons (1 stick + 3/4 stick) unsalted butter, (slightly softened)
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
1 large egg, (room temperature)
1 cup sourdough starter, (unfed)
1 tablespoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking soda
2 cups (16 ounces) large chocolate chips

Steps:

  • In a large bowl, combine the softened butter and sugars. (Make sure the butter is soft enough to mix with the sugar by hand.)
  • Add the egg to the mixture, stirring until incorporated.
  • Stir in the sourdough starter and vanilla extract.
  • Add the flour, salt, and baking soda, careful to not overmix.
  • Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to overnight. (I have made them without refrigeration and they get more cake-like in texture.)
  • When ready to bake the cookies, preheat the oven to 350°F. (Let the refrigerated cookies come to room temperature.)
  • Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.) Bake 8-10 minutes for a cake-like cookie. Bake 6-8 minutes for a chewier cookie. (My recommendation!) The cookie MAY appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes.

More about "ready to bake chocolate chip cookies 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.)
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


TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - FOOD.CO…
These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!
From food.com
Reviews 4.5
Total Time 27 minutes
Calories 689.1 per serving
  • Remove from oven and allow to cool on wire racks.
See details


SOURDOUGH CHOCOLATE CHIP COOKIES - I AM BAKER
Use your sourdough starter discard to make these delicious Sourdough Chocolate Chip Cookies.
From iambaker.net
Reviews 4.9
Total Time 35 minutes
Category Dessert
Cuisine American
  • Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.) Bake 8-10 minutes for a cake-like cookie. Bake 6-8 minutes for a chewier cookie. (My recommendation!) The cookie MAY appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes.
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
  • 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


CHOCOLATE CHIP COOKIES RECIPE - BBC FOOD
These are the ultimate chocolate chip cookies: crisp on the outside, chewy and soft on the inside, and really easy to make.
From bbc.co.uk
Reviews 4.4
Cuisine American
  • When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk.
See details


TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES RECIPE - FOOD.CO…
These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!
From food.com
Reviews 4.5
Total Time 27 minutes
Calories 689.1 per serving
  • Remove from oven and allow to cool on wire racks.
See details


SOURDOUGH CHOCOLATE CHIP COOKIES - I AM BAKER
Use your sourdough starter discard to make these delicious Sourdough Chocolate Chip Cookies.
From iambaker.net
Reviews 4.9
Total Time 35 minutes
Category Dessert
Cuisine American
  • Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.) Bake 8-10 minutes for a cake-like cookie. Bake 6-8 minutes for a chewier cookie. (My recommendation!) The cookie MAY appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes.
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
  • 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


CHOCOLATE CHIP COOKIES RECIPE - BBC FOOD
These are the ultimate chocolate chip cookies: crisp on the outside, chewy and soft on the inside, and really easy to make.
From bbc.co.uk
Reviews 4.4
Cuisine American
  • When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk.
See details


DOUBLE CHOCOLATE CHIP COOKIES RECIPE - BETTYCROCKER.COM
Can’t decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!
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Reviews 4
Total Time 30 minutes
Calories 70 per serving
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