THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
CHOCOLATE CHEWS
Very old recipe from Cloverbloom butter box (out of my grandmom's recipe box). Pretty much a brownie, but full of old fashioned flavor.
Provided by Karen..
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate with butter and let cool slightly.
- Beat eggs lightly and add sugar and vanilla.
- Add melted chocolate and butter.
- Add flour and mix well.
- Spread into 8 inch square pan.
- Sprinkle with nuts.
- Bake at 350* for 30-35 minutes.
- Cut into squares when cool.
COCO-NUT CARAMEL CHEWS
Provided by Rachael Ray : Food Network
Categories dessert
Time 12m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
- Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
- Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
THE CHEWY
The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 1h50m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
- Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
- Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
CHOCOLATE CHEWY COOKIES
Double chocolate, chewy, yummy, best ever cookies! I got this recipe from my friend Bella, one of the finest bakers I've ever known.
Provided by Hey Jude
Categories Drop Cookies
Time 27m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
- Gradually beat in the flour mixture then add chocolate chips.
- Drop the dough by rounded tablespoonfuls onto greased baking sheets.
- Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.
CHOCOLATE PEANUT BUTTER CHEWS
A chewy bar no-bake bar just like a chocolate candy bar.
Provided by Shirley
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 36.2 g, Fat 16.9 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 207.1 mg, Sugar 25.9 g
COCONUT CHEWS
I make these for my dad all the time, he generally burns his tongue on them because he can't wait to taste them! I got this recipe from the Betty Crocker Cookbook.
Provided by Amberly Hall
Categories Bar Cookie
Time 45m
Yield 32 squares
Number Of Ingredients 15
Steps:
- Heat oven to 350. Mix powdered sugar and shortening. Stir in 1 1/2 cups of flour. Press in ungreased oblong pan 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.
- Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange Lemon Frosting if desired.
CHOCOLATE-CARAMEL CHEWS
This comes from "The Joy of Cookies" by Sharon Tyler Herbst. Mixing is done in saucepans on the stove instead of using bowls. She describes it as having a brownie-like base with nutty caramel topping and a chocolate glaze. Half way between a candy and a cookies. Sounds yummy! Prep time and cook time are a guess and DO NOT include the various cooling times.
Provided by the_cookie_lady
Categories Bar Cookie
Time 1h25m
Yield 54 bars, 54 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease a 9x13-inch baking pan.
- Cookie Base: In a heavy, medium saucepan over low heat, warm chocolate and butter, stirring often, just until melted and smooth. Do not heat mixture any more than necessary. Remove from heat. Add brown sugar and salt; beat by hand until smooth. Stir in vanilla and eggs. Add flour 1/2 cup at a time, blending well after each addition. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on rack 1 hour.
- Caramel Topping: In a heavy, medium saucepan, combine all ingredients except vanilla. Cook over medium-high heat, stirring occasionally, until mixture reaches 230°F on a candy thermometer or forms a 2-inch wide thread when dropped from a spoon (should take about 25 minutes). Immediately remove from heat; stir in vanilla and nuts. Spread hot caramel evenly over cookie base. Let stand until cool.
- Chocolate Glaze: In a small saucepan, combine chocolate and cream. Warm over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; stir in vanilla. Drizzle over caramel in a lacy pattern. Or pour melted chocolate into a pastry bag and pipe over caramel.
- Let chocolate set before cutting into 54 (about 1x2-inch) bars, cutting 9 strips one way and 6 strips the other way. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.
Nutrition Facts : Calories 159.3, Fat 9, SaturatedFat 4.4, Cholesterol 22.5, Sodium 65.8, Carbohydrate 20.1, Fiber 0.8, Sugar 13.6, Protein 1.6
CHRIS GARGONE'S CHOCOLATE CHEWS
Provided by Nick Malgieri
Categories Cookies Chocolate Dessert Bake Kid-Friendly Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 60 cookies
Number Of Ingredients 12
Steps:
- 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
- 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
- 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
- 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
- 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
- 6. Cool in the pans.
- SERVING.
- Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
- STORAGE.
- Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.
CHOCOLATE CHEWS
These special candies are one of my favorite things to make in my kitchen.-Donna Rhodes, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.
Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 25mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHEWIES
If you love the chocolate chewies that Safeway sells, then this recipe is for you! It's wheat free, and the only fat comes from nuts. I got this recipe from another website and have altered it slightly to make it more like the Safeway cookies. Next time I make this recipe, I'm going to try substituting walnuts for the pecans. Enjoy!
Provided by AMC3972
Categories Drop Cookies
Time 25m
Yield 18-20 cookies, depending on size
Number Of Ingredients 8
Steps:
- Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
- Toast nuts until fragrant and brown. Cool.
- Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
- Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
- Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.
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