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.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
PERFECT THICK CHOCOLATE CHIP COOKIES
I have trouble with flat cookies ( I blame the high altitude in Colorado), but I successfully achieved a thick cookie with this recipe.
Provided by Kathy
Categories Drop Cookies
Time 55m
Yield 42 Big Cookies, 42 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 300.
- In a sifter combine flour, baking soda, and salt. Sift onto wax paper. Set aside.
- Beat butter and brown sugar 4 minutes on medium speed until soft. Scrape bowl.
- Add eggs, rum, and vanilla. Beat 1 minute on medium speed. Scrape bowl.
- On low speed, gradually add flour mixture (should take about a minute).
- Add chocolate chips and mix 30 seconds on low. Use a spatula to finish mixing dough if needed.
- Spoon 2 heaping tablespoons of dough per cookie onto an ungreased cookie sheet.
- Bake 28-30 minutes, rotating cookie sheet once during baking. I bake my cookies about 25-26 minutes so they are a bit more soft/chewy.
People also searched
More about "perfectly big thick chewy chocolate chip cookies recipes"
THE BEST CHEWY CHOCOLATE CHIP COOKIES | LIFE LOVE
From lifeloveandsugar.com
4.9/5 (24)Calories 357 per servingCategory Dessert
- 1. Preheat oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper.
- 2. Cream butter and sugars together in a large mixing bowl until light and fluffy, about 3-4 minutes. You should actually be able to see the change in color and texture.
CHEWY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
SUPER THICK CHOCOLATE CHIP COOKIES RECIPE
From practicallyhomemade.com
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED …
From tasteofhome.com
BEST CHOCOLATE CHIP COOKIES - THICK, CHEWY, HUGE!
From divascancook.com
6 GIANT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THICK CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES
From myrecipes.com
PERFECT CHOCOLATE CHIP COOKIES (THICK & CHEWY)
From togetherasfamily.com
CHOCOLATE CHIP COOKIE RECIPE: THICK N’ CHEWY - THE KITCHEN MAGPIE
From thekitchenmagpie.com
Ratings 350Calories 220 per servingCategory Dessert
BIG FAT CHEWY CHOCOLATE CHIP COOKIES - THE COUNTRY COOK
From thecountrycook.net
5/5 (4)Total Time 1 hrCategory DessertCalories 273 per serving
HOW TO MAKE THICKER COOKIES (USING 10 SIMPLE TIPS)
From bakingkneads.com
EXTRA THICK CHOCOLATE CHIP COOKIES L BEYOND FROSTING
From beyondfrosting.com
HOW TO MAKE THICK CHOCOLATE CHIP COOKIES | MYRECIPES
From myrecipes.com
THICK AND CHEWY CHOCOLATE CHIP COOKIES - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
THE PERFECT COPYCAT CRUMBL CHOCOLATE CHIP COOKIES RECIPE
From threesnackateers.com
THICK AND CHEWY CHOCOLATE CHIP COOKIES - THE FLOUR HANDPRINT
From theflourhandprint.com
THE BEST CHOCOLATE CHIP COOKIES, BAKERY STYLE | CHEW OUT LOUD
From chewoutloud.com
BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIE - THE CAKE CHICA
From thecakechica.com
SOFT SUGAR COOKIES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE
From belleofthekitchen.com
CHOCOLATE CHIP BANANA BREAD COFFEE CAKE RECIPE
From simplyrecipes.com
THICK AND CHEWY CHOCOLATE CHIP COOKIES - BROWN EYED BAKER
From browneyedbaker.com
You'll also love