TASTY CAKE COOKIES RECIPES
31 COOKIE RECIPES - TASTY
Featuring Peppermint Macarons, Brownie Fudge Cookies, Cookies and Cream Macarons, Vegan Mint Cookies, Kahk Eid Cookies, Healthier Froyo Cookie Sandwiches, Raspberry Poppyseed Linzer Cookies, The Best Chewy Chocolate Chip Cookies, Super Soft Banana Bread Cookies, Palmier Cookies Easy Dessert, Peanut Butter-Stuffed Skillet Cookie, Double Fudge Irish Cream Cookies, Homemade Samoas, Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies, No-Bake Cookie Dough Chocolate Cups, Macchiato Macarons, No-Bake Peanut Butter Coconut Cookies, Giant Cookie Ice Cream Sandwich, 3 Ingredient Peanut Butter Cookies, Mix-And-Match Swirl Cookies, Caramel Pretzel Chocolate Chip Cookies, Gingerbread 3D Cookies 4 Ways, Slice and Bake Rainbow Cookies, Stuffed Chocolate Chip Cookies, Red Velvet Box Cookies Recipe, Sugar Cookie “Pizza”, Crispy Cookie Bark, Spiced Hot Chocolate Cookies, Speculoos Cookies & Homemade Cookie Butter, Cookies and Cream Cheesecake Cookies and Eggnog Cookie Dippers
Provided by Carol Rasaphangthong
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that’s it! With these little tweaks, the result is a cookie that’s textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, CarbohydrateContent 34 grams, FatContent 14 grams, FiberContent 1 gram, ProteinContent 3 grams, SugarContent 23 grams
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