Best Chocolate Chip Cookies Three Ways 311824 Recipes

SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, whisk together flour, baking soda, baking powder, and salt.
• In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
• Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

CHOCOLATE CHIP COOKIES THREE WAYS

Steps:

• For Thin Crispy cookies:.
• For flour, use bleached all purpose flour.
• increase baking soda to 3/4 teaspoons.
• for fat, use butter.
• for sugar, use 1/2 cup sugar, 1/3 cup light brown sugar, and 3 Tbs corn syrup.
• Instead of egg, use 2 Tbs milk.
• For puffed cookies:.
• for flour, use cake flour.
• intead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 9 Tbs butter flavored shortening.
• For sugar, use 1 cup minus 1 Tbs light brown sugar.
• For In-between (Chewy) cookies:.
• For flour, use cake flour.
• instead of baking soda, use 1 1/2 tsp baking powder.
• For fat, use 5 tbs butter and 5 Tbs butter flavored shortening.
• For sugar, use 3/4 cup light brown sugar and 2 Tbs corn syrup.
• Directions for all:.
• Preheat oven to 350 degrees F.
• Roast pecans in oven for 10-12 minutes. While still hot, stir in 2 Tbs butter.
• Turn oven up to 375 degrees F.
• Sift together flour, salt and baking powder (soda).
• Using an electric mixer, cream together fat and sugar in a large bowl until light and fluffy' Add the corn syrup if using. Add egg or milk and beat throughly. Beat in vanilla. Stir in flour mixture, then pecans and chocolate chips. Mix well.
• Spray a cookie sheet with cooking spray. Drop slightly heaped tablespoons of dough about 2" apart.
• Bake 12 minutes or just until edges begin to brown.
• Remove from oven and allow to cool on the cookie sheet placed on a rack for 3 minutes. Remove cookies to rack to cool completely.

CHOCOLATE CHIP COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
• Whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
• Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
• Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BEST CHOCOLATE CHIP COOKIES

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.