THICK AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.
Provided by cubsgirl16
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
- Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g
THICK AND CHEWY NUTELLA CHOCOLATE CHIP COOKIES
I was looking for a good Nutella cookie recipe and found this on Recipe Goldmine. It's crisp on the outside and chewy on the inside and makes the house smell *heavenly* while it's baking. I would recommend using chopped hazelnuts instead of walnuts or pecans to enhance the Nutella flavor.
Provided by Chilicat
Categories Drop Cookies
Time 33m
Yield 14 cookies, 14 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.
- Mix flour, salt and baking soda together in a medium sized bowl. Set aside.
- With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
- Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).
- Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container.
- NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.
CHEWY NUTELLA COOKIES
i found this recipe on alpineberry's blog: http://alpineberry.blogspot.com/2006/08/nutella-cookies.html i must have made the cookies a lot smaller than her because i got twice as many! they ended up being about 2 1/2 inches in diameter. i made a few slight changes, but nothing substantial... Mm! delicious! i didn't use the hazelnuts because i didn't have any on hand, but they would add good texture i'm sure
Provided by ellie3763
Categories Drop Cookies
Time 30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
- Cream together butter, granulated sugar and brown sugar until light and fluffy.
- Mix in Nutella and vanilla extract.
- Mix in egg.
- Add flour mixture and mix until just incorporated.
- Add chocolate chips and hazelnuts.
- Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
- Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.
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
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.
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Thick and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by grandma2969
Categories Chocolate Chip Cookies
Time 30m
Yield 18 large cookies
Number Of Ingredients 11
Steps:
- Adjust oven racks to upper and lower middle positions.
- Heat oven to 325*.Line 2 cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in medium bowl, set aside.
- Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.
- Add dry ingredients and beat at low speed just until combined.
- Stir in chips to taste.
- Roll scant 1/4 cup of dough into ball.Holding dough ball in fingertips of both hands, pull into 2 equal halves. rotate 90* and with jagged edges facing up, join halves together at their base, again forming a single ball being careful not to smooth dough's uneven surface.
- Place formed dough onto cookie sheet, leaving 2 1/2" between each ball.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy -- 15-18 minutes.
- Cool cookies on sheets . When cooled, peel cookies from parchment -- .
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- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
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- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
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