WORLD HOTTEST CHIP RECIPES
WORLD'S BEST CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 108, FatContent 5.9, SaturatedFatContent 3, CholesterolContent 11.9, SodiumContent 63.6, CarbohydrateContent 13.8, FiberContent 0.7, SugarContent 8.9, ProteinContent 1.3
BEST EVER CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
These are our favorite. I usually make 1/2 and freeze the rest for later in the week when we run out.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Mix flour, soda and salt in a bowl; set aside.
- Cream together margarine and sugars.
- Beat eggs into sugar mixture.
- Add vanilla.
- Beat until fluffy.
- Add the dry ingredients.
- Add chocolate chips.
- Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes .
- Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.
Nutrition Facts : Calories 1304.3, FatContent 68.3, SaturatedFatContent 19.8, CholesterolContent 53.1, SodiumContent 1160.5, CarbohydrateContent 170.3, FiberContent 4.8, SugarContent 110.3, ProteinContent 11.8
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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.
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