THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees.
- Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
- Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
CHEF JOHN'S CHOCOLATE CHIP COOKIES
Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!
Provided by Chef John
Categories Desserts Cookies Drop Cookie Recipes
Time 2h27m
Yield 16
Number Of Ingredients 10
Steps:
- Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
- Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
- Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
- Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 46.1 g, Cholesterol 42.3 mg, Fat 18.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 11.2 g, Sodium 240 mg, Sugar 30.8 g
ANNA'S CHOCOLATE CHIP COOKIES
This is a recipe my friends' mom gave me and I thought the cookies were excellent!
Provided by Stacey
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 16 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 107 mg, Sugar 10.4 g
COLLEEN'S INSANE CHOCOLATE CHIP COOKIES
i took the basic recipe from the Silver Palate cook book, but jazzed it up alot...you can make it without the jazz but then they aren't insane....and what is fun about being sane?
Provided by Momma2theMax
Categories Drop Cookies
Time 40m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- preheat oven to 350, grease or cover cookie sheet with parchment.
- cream together butter, sugars until light and fluffy.
- add eggs and vanilla, beat well.
- in a seperate bowl combine flour baking soda and salt.
- combine dry ingredients with the butter sugar mixture, and mix well.
- add chocolate chips and"insanity" coconut and pecans.
- drop by 1 1/2 T onto prepared cookie sheet approximately 2 inches apart, (these cookies have a decent amount of spread).
- bake for 8-10 minutes or until the centers just begin to set.
- cool on the sheet for 5 minutes and then transfer to a rack to cool completely-- i doubt you'll have many cooled completely--.
INSIDE OUT CHOCOLATE CHIP COOKIES
These chocolate chip cookies are inside-out because they're chocolate cookies with white chocolate chips. I found this recipe in a booklet at the grocery store years ago.
Provided by cookiebaker
Categories Drop Cookies
Time 27m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Using a hand mixer, cream sugars, butter and shortening together until well mixed and fluffy, about 2 minutes.
- Add vanilla and eggs and mix well.
- Stir flour in it's container and spoon lightly into the measuring cup and level off when measuring.
- Stir flour, cocoa, baking soda and salt together in a bowl.
- Add flour mixture to creamed butter mixture and mix until well combined.
- Stir in white chocolate chips and nuts.
- Drop dough by rounded tablespoonfuls or a small cookie scoop about 2-inches apart onto ungreased or a parchment paper lined cookie sheet.
- Bake 10-12 minutes or until set when you touch the tops.
- Cool slightly; remove form cookie sheet.
- Cool on wire rack.
- Note: I always get better cookies that spread less when I chill my dough first.
- That's one of my cookie baking secrets.
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