Perfect Fluffy Chocolate Chip Cookies Recipes

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PERFECT FLUFFY CHOCOLATE CHIP COOKIES

These cookies come out perfect every time... A classic recipe with a little twist on the prep work! Using a turn-over motion when adding the flour keeps them from becoming too cake-like. These really are the perfect, fluffy cookies you'll crave!

Provided by MamaMashedPotatoes

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h40m

Yield 36

Number Of Ingredients 9



Perfect Fluffy Chocolate Chip Cookies image

Steps:

  • Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.
  • Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.
  • Refrigerate cookie dough for 1 hour or freeze for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.
  • Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 25.4 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 111.1 mg, Sugar 17.1 g

1 cup butter
1 ½ cups brown sugar
½ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
2 cups semisweet chocolate chips

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9



Soft and Chewy Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

PRACTICALLY PERFECT CHOCOLATE CHIP COOKIES

This is a recipe from some kind of consumer reporting group. They were talking to people about the best attributes of chocolate chip cookies. This is what they came up with.

Provided by Lavender Lynn

Categories     Drop Cookies

Time 1h30m

Yield 40 serving(s)

Number Of Ingredients 9



Practically Perfect Chocolate Chip Cookies image

Steps:

  • Preheat the oven to 375°F
  • Mix flour, baking soda, and salt in a bowl and set aside.
  • Mix the 2 sugars with a portable mixer, gradually add the butter. Mixing first at low speed then at high speed until it's pale, light, and very fluffy.
  • Add the vanilla, then the eggs gradually until mix looks creamed in not curdled.
  • Gradually add the flour, baking soda, and salt. First mixing at low speed building up to high speed.
  • Add the chocolate chips and mix briefly.
  • Drop by Tablespoonful onto ungreased cookie sheet.
  • Bake until the cookies are pale, golden brown.(approx 9 min).
  • Remove and let them cool on a rack.

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup white sugar
3/4 cup brown sugar, packed
1 cup butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9



Extra-Crispy Chocolate Chip Cookies image

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. 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 onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled 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.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon 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

FLUFFY CHOCOLATE CHIP COOKIES

I have loved this recipe for as long as I can remember. I got it from my mother when I was 5 years old. I hope you like it as much as I do! Happy cooking!

Provided by ctrew

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 72

Number Of Ingredients 9



Fluffy Chocolate Chip Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract.
  • Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 10 g, Cholesterol 5.2 mg, Fat 4.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 82.4 mg, Sugar 7 g

1 cup margarine
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

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



The Best Chewy Chocolate Chip Cookies image

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.

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

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



The Best Crispy Chocolate Chip Cookies image

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.

1 1/2 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 72

Number Of Ingredients 9



Soft and Chewy Chocolate Chip Cookies image

Steps:

  • Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 to 4 cups semisweet chocolate chips (12 to 24 oz)

PERFECT CHOCOLATE CHIP COOKIES

Make and share this Perfect Chocolate Chip Cookies recipe from Food.com.

Provided by Midge_

Categories     Drop Cookies

Time 17m

Yield 36-40 cookies, 36-40 serving(s)

Number Of Ingredients 8



Perfect Chocolate Chip Cookies image

Steps:

  • Preheat oven to 190ºC.
  • Mix together butter and sugar.
  • Add egg, vanilla and baking soda.
  • Stir in flour and chocolate chips.
  • Drop rounded teaspoons onto greased trays. Bake for 7-8 minutes.

Nutrition Facts : Calories 88.6, Fat 4.6, SaturatedFat 2.8, Cholesterol 14.8, Sodium 61.3, Carbohydrate 11.7, Fiber 0.5, Sugar 7.5, Protein 0.9

1 cup sugar
150 g butter, softened
1 egg
1 teaspoon vanilla essence
1 teaspoon baking soda
1 cup plain flour
1/2 cup whole wheat flour
3/4 cup chocolate chips

BEST CHOCOLATE CHIP COOKIES

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11



Best Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

THE BEST SOFT CHOCOLATE CHIP COOKIES

Soft and fluffy chocolate chip cookies. If you prefer harder cookies you can increase oven temp to 375* F and shorten baking time to 8-10 mins. If you like nuts add a cup to the dough with the morsles. Also, you can multiply the recipe and freeze for baking later. Form the dough into balls and partially freeze on cookie sheet(this prevents cookie dough from sticking and freezing together). then you can put them into a freezer bag and enjoy them later. To keep soft cookies soft, put a slice of bread in the container you store the cookies in.

Provided by chefamarie

Categories     Drop Cookies

Time 35m

Yield 48-72 cookies, 24 serving(s)

Number Of Ingredients 10



The Best Soft Chocolate Chip Cookies image

Steps:

  • Preheat oven to 325*F.
  • Sift together flour, baking soda, baking powder, and salt into a small bowl.
  • In a large bowl, cream crisco, sugars, and vanilla.
  • Add eggs one at a time, beating well after each addition.
  • Beat in flour mixture one cup at a time.
  • Stir in morsles.
  • Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
  • Bake at 325* F for 11-12 minutes.
  • Allow to rest on cooling rack 10 minutes.
  • Enjoy!

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup Butter Flavor Crisco
3/4 cup granulated sugar
3/4 cup brown sugar (firmly packed)
1 teaspoon vanilla
2 large eggs
1 (12 ounce) bag chocolate chips (use your favorite)

LIGHT AND FLUFFY CHOCOLATE CHIP COOKIES

I found an original recipe and adapted it to my taste. I love the fluffiness of this cookie. It's soft, not hard, and crunchy. I get so many compliments on this recipe!

Provided by Jessica Smith

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 9



Light and Fluffy Chocolate Chip Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
  • Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
  • Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 31.2 g, Cholesterol 25.7 mg, Fat 12.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 63.5 mg, Sugar 20.1 g

½ cup shortening
½ cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
2 ½ cups all-purpose flour, or more as needed
1 (11 ounce) package semisweet chocolate chips

FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES

It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 30 to 35 cookies

Number Of Ingredients 10



Flat-and-Chewy Chocolate-Chip Cookies image

Steps:

  • Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped toasted walnuts (optional)

PERFECT CHOCOLATE CHIP COOKIES

What makes these cookies truly "perfect" isn't anything radical; it's simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don't think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you'll get a nice plump, domed cookie instead of a sad flat one. Don't go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don't have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Categories     snack, cookies and bars, dessert

Time 12h30m

Yield 14 cookies

Number Of Ingredients 9



Perfect Chocolate Chip Cookies image

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10



Best Big, Fat, Chewy Chocolate Chip Cookie image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES

I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him. After much searching these are the ones we deemed "best". Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening. I have found that you need to follow the directions *exactly* to get the best cookies. Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the "traditional" recipe, all make a difference in the end result. I have also found that Land o' Lake butter makes a better cookie than some generic brand butter. Don't let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. If that happens, refrigerate the dough for about an hour to help them not spread as much. It also helps to use the mixer on the dough in between batches going into the oven. It helps keep the dough from starting to separate if it is a warm day. Another thing I've learned is you have to make sure there is plenty of circulation in your oven. When I moved, my cookies started turning out flat again. I finally realized that my oven was smaller at the new house and when I switched to smaller cookie sheets, my cookies turned out perfectly!

Provided by Marg CaymanDesigns

Categories     Drop Cookies

Time 25m

Yield 36 serving(s)

Number Of Ingredients 10



Thick, Soft, and Chewy Chocolate Chip Cookies image

Steps:

  • Mix flour, baking soda, and salt in a small bowl.
  • In a separate bowl, beat butter and shortening until creamy.
  • Add sugar and vanilla and beat with a mixer on medium speed until well blended.
  • Beat in eggs, one at a time, mixing well.
  • Add flour mixture, and beat slowly to incorporate, then beat to blend well.
  • Stir in chocolate chips and nuts.
  • Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  • Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
  • If using 2 pans in 1 oven, switch positions at half-time.
  • Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
  • Serve warm or cool.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup real butter, at room temperature
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES

"These are the very best chocolate chip cookies you will ever make. They make spectacular ice cream sandwiches especially with coffee ice cream". From The New England Soup Factory.

Provided by dojemi

Categories     Dessert

Time 20m

Yield 1 batch

Number Of Ingredients 10



Big Soft and Chewy Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350 degrees
  • In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
  • Add the eggs and the vanilla and mix.
  • In a separate bowl combine all of the dry ingredients.
  • Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
  • Add the chocolate chips in by hand and stir.
  • With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
  • Bake for 10 minutes.
  • Remove from cookie sheets after 1 minute and let cool on cooling racks.

1 cup whole butter
1/2 cup granulated sugar
1 1/2 cups dark brown sugar
2 eggs
1 tablespoon pure bourbon vanilla
2 1/2 cups sifted all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
16 ounces ghiradelli double chocolate chips

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Add in the vanilla, and whisk together with a fork. Step 5. Dump the sweet smelling egg mixture into the mixing bowl, and mix on medium until just incorporated. Step 6. Place a sieve over a bowl, and add in the flour, cornstarch, baking soda, salt, and the cinnamon (if you're feeling adventurous with your cookies). Step 7.
From cravingcobbler.com


ULTIMATE CHEWY CHOCOLATE CHIP COOKIE RECIPE - FAMILYSTYLE FOOD
Instructions. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Cream the butter and both sugars in the bowl of a stand mixer on medium-low speed (or use a hand mixer) using the paddle attachment until light and fluffy, 3 or 4 minutes. Add the eggs one at time, mixing until each one is incorporated.
From familystylefood.com


THE BEST CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
Step-by-Step Instructions. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars. Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs.
From onceuponachef.com


PERFECTLY PUFFY CHOCOLATE CHIP COOKIES - MOUNTAIN MAMA …
Using a stand mixer, beat the melted butter with both sugars until creamy about 3 minutes. Add the vanilla and the egg; beat on low speed until just incorporated. Add the flour mixture and mix on low speed until a soft dough forms. Stir in the chocolate chips by hand with a large wooden or similar sturdy spoon.
From mountainmamacooks.com


PERFECT FLUFFY CHOCOLATE CHIP COOKIES | RECIPESTY
Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon.
From recipesty.com


FLUFFY CHOCOLATE COOKIES RECIPE - THERESCIPES.INFO
How To Make Fluffy Chocolate Chip Cookies in 5 Easy Steps new www.simplenaturedecorblog.com. Nov 23, 2020The key is to make sure the butter is room temperature. Chill the cookie dough and create the fluffiest chocolate chip cookies.Prep Time 30 minutes Cook Time 10 minutes Total Time 40 minutes Ingredients 2 cups of semi sweet …
From therecipes.info


TIPS FOR PERFECT CHOCOLATE CHIP COOKIES RECIPE - PINCH OF YUM
Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon. Preheat the oven to 350 degrees. Roll 1/4 cup dough into high, …
From pinchofyum.com


SOFT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
Instructions. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
From sallysbakingaddiction.com


HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES - SOFT AND FLUFFY
Preheat oven to 350 degrees. In a small bowl, sift flour, salt, and baking soda and set aside. In a large mixing bowl, beat butter, both sugars, and vanilla extract until creamy. Add instant pudding mix and beat until well blended. Add eggs a little at a time while beating.
From chachingqueen.com


HOW TO MAKE FLUFFY CHOCOLATE CHIP COOKIES IN 5 EASY STEPS
Preheat oven to 350 degree. Sift together all purpose flour, baking powder, salt. In another bowl mix the butter, all the sugars, eggs and vanilla, make sure it super creamy. Mix the flour mixture and the butter mixture until its blended …
From simplenaturedecorblog.com


THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER - JOYFOODSUNSHINE
Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)! Store. Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
From joyfoodsunshine.com


HERE'S HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIES
Preheat oven to 375°F. Using a standing mixer, mix butter and shortening for 30 seconds. Next, add in brown sugar, granulated sugar and baking soda and mix. Add in eggs and mix. Add in vanilla extract and mix. Add in flour and mix. Finally, add in chocolate chips and mix.
From intheknow.com


HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED TO YOU
Step 3: Bake. Next, use that cookie scoop to drop portions of dough onto a sheet pan lined with parchment paper. Bake at 350ºF for 10 to 12 minutes or until the cookies start to get slightly golden on the edges. Once baked, remove from the pans and cool on wire racks.
From tasteofhome.com


CHOCOLATE CHIP COOKIES (EASY SOFT CHEWY ) - CAFE DELITES
Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted). Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and …
From cafedelites.com


PERFECT CHOCOLATE CHIP COOKIES RECIPE - PINCH OF YUM
Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight. Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes.
From pinchofyum.com


PERFECT FLUFFY CHOCOLATE CHIP COOKIES - ALL INFORMATION ABOUT …
Reviews for Photos of Perfect Fluffy Chocolate Chip Cookies. Reviews: Most Helpful . Most Helpful Most Positive Least Positive Newest. 1 of 2 . All Reviews . Sarah Matthews. Rating: 5 stars. 01/07/2020. Was looking for a cookie recipe without nuts or oats this worked well. I used a mix of white and semi-sweet chocolate chips.
From therecipes.info


MY PERFECT CHOCOLATE CHIP COOKIE - CLOUDY KITCHEN
The Ultimate Guide to perfect Chocolate Chip Cookies. This is my perfect chocolate chip cookie. They are crispy on the edges and soft in the middle, and are finished up with a heavy dose of flaky sea salt. These cookies utilise three different types of sugar - white, dark brown or muscovado, and turbinado sugar for a little crunch. They are ...
From cloudykitchen.com


(EXACTLY) HOW TO MAKE FLUFFY COOKIES: 11 GENIUS TIPS FOR …
7. Substitute 1 Cup Oat Bran with 1 Cup Flour. Some bakers swear by making some substitutions when it comes to flour to help you make puffy cookies. Substitute one cup of flour with one cup of oat bran is a way to end up with a puffier, chewier cookie than normal. The reason for this is that the oat bran is going to help your cookie retain more ...
From intothecookiejar.com


PERFECT CHOCOLATE CHIP COOKIES - TASTES BETTER FROM SCRATCH
Add brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined. Mix dry ingredients: Flour, baking soda and salt in a large bowl. Combine. Stir together wet and dry ingredients, being careful not to over-mix the batter.
From tastesbetterfromscratch.com


PERFECT CHOCOLATE CHIP COOKIE - BEST AND EASY FOOLPROOF RECIPE
The butter should be fluffy and light and the sugar should be well combined. To this mixture, add the egg and vanilla essence and beat well. Reduce the beater speed to low and add the flour a little at a time. Once all the ingredients are well combined, stop beating and combine the chocolate chips using a wooden spoon.
From bakealish.com


FLUFFY CHOCOLATE CHIP COOKIES - BAKED BROILED AND BASTED
Instructions. Preheat oven to 350 and line cookie sheet with parchment paper. Sift together the flour, cornstarch, baking powder, baking soda, salt and set aside. In a separate bowl or stand up mixture cream together the room temp butter, both sugars , eggs and vanilla. Blend until smooth and fluffy.
From bakedbroiledandbasted.com


PERFECT CHOCOLATE CHIP COOKIES | NOURISHED ENDEAVORS
Whisk – in a medium mixing bowl, add the flour, baking soda and salt. Whisk to combine. Cream – in the bowl of stand mixer fitted with paddle attachment or with a hand-held mixer, add and cream the butter, brown and granulated sugars together at medium speed until mixture appears light and fluffy, about 2-3 minutes.
From nourishedendeavors.com


SOFT AND CHEWY CHOCOLATE CHIP COOKIES - INSANELY GOOD
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt. Set aside. In a medium-size bowl, mix together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
From insanelygoodrecipes.com


THE BEST SOFT CHOCOLATE CHIP COOKIES RECIPE - PINCH OF YUM
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crumbles form.
From pinchofyum.com


HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIE [VIDEO]
Ingredients. 1/2 cup butter. 1.5 cups granulated sugar. 1/2 teaspoon baking soda. 2 eggs. 1 teaspoon vanilla extract. 2.5 cups all-purpose flour. 2 …
From aol.com


PERFECT CHOCOLATE CHIP COOKIES - MINDY'S COOKING OBSESSION
Preheat oven to 375°. Line cookie sheets with parchment, or leave ungreased. Mix flour, baking soda, and salt in a medium bowl. In a large bowl cream together butter and sugars until fluffy with electric mixer or paddle attachment on a stand mixer. Beat in vanilla and eggs until combined, add flour and beat until well incorporated.
From mindyscookingobsession.com


PERFECT FLUFFY CHOCOLATE CHIP COOKIES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian White Bean Stew Black Bean Casserole Vegetarian Green Bean Casserole Vegetarian Recipe ...
From recipeschoice.com


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