WAY MORE CHOCOLATE CHIP COOKIES RECIPES

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CHOCOLATE CHIP COOKIES THREE WAYS RECIPE - FOOD.COM



Chocolate Chip Cookies Three Ways Recipe - Food.com image

This recipe shows you how to adapt cookie recipe to get the type of cookie you want whether its thin and crunchy, puffy and cake like, or inbetween , puffed and chewy. It starts with the basic recipe, then tells you what to change for different results. This info can be adapted to almost any cookie recipe. I see so many questions on zaar regarding cookies lately, that i thought that this would be useful. It's from the book "Cookwise" bt Shirley Corriher... aka the food scientist from "Good Eats".. A great cookbook that shares the science behind cooking.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 30 cookies, 24 serving(s)

Number Of Ingredients 10

1 cup pecans, coarsely chopped
2 tablespoons butter
1 1/2 cups flour
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons fat
1 cup sugar
1 large egg
1 tablespoon vanilla
1 cup semi-sweet chocolate chips

Steps:

  • For Thin Crispy cookies:.
  • For flour, use bleached all purpose flour.
  • increase baking soda to 3/4 teaspoons.
  • for fat, use butter.
  • for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
  • Instead of egg, use 2 Tbs milk.
  • For puffed cookies:.
  • for flour, use cake flour.
  • intead of baking soda, use 1 1/2 tsp baking powder.
  • For fat, use 9 Tbs butter flavored shortening.
  • For sugar, use 1 cup minus 1 Tbs light brown sugar.
  • For In-between (Chewy) cookies:.
  • For flour, use cake flour.
  • instead of baking soda, use 1 1/2 tsp baking powder.
  • For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
  • For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
  • Directions for all:.
  • Preheat oven to 350 degrees F.
  • Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
  • Turn oven up to 375 degrees F.
  • Sift together flour, salt and baking powder (soda).
  • Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
  • Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
  • Bake 12 minutes or just until edges begin to brown.
  • Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.

Nutrition Facts : Calories 186.8, FatContent 11.9, SaturatedFatContent 4.9, CholesterolContent 17.2, SodiumContent 96.5, CarbohydrateContent 19.4, FiberContent 1.1, SugarContent 12.4, ProteinContent 1.8

EASY CHOCOLATE CHIP COOKIES RECIPE | FOOD NETWORK KITCHEN ...



Easy Chocolate Chip Cookies Recipe | Food Network Kitchen ... image

These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.

Provided by Food Network Kitchen

Categories     dessert

Total Time 45 minutes

Cook Time 30 minutes

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
Fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
  • Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
  • Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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