ACTUALLY PERFECT CHOCOLATE CHIP COOKIES
This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. All chocolate chip cookies should be this good!
Provided by Lauren Brennan
Categories Dessert
Time 39m
Number Of Ingredients 11
Steps:
- Stir melted butter, brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
- Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (If your oven tends to run hot (aka flattens cookies) refrigerate the dough for 20 minutes).
- Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.
Nutrition Facts : Calories 149 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 88 mg, Sugar 13 g, ServingSize 1 serving
THE PERFECT CHOCOLATE CHIP COOKIE
These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
Provided by Emily
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 27.6 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 110.3 mg, Sugar 17 g
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
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.)
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
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.
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