Time 56m Yield 18 cookies Number Of Ingredients 14 Steps:
In a medium bowl, sift together the flours, salt, and baking soda. Set aside. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be! Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step. Using a wooden spoon, fold the chocolate chips and chunks into the dough Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight. Preheat the oven to 350˚F (180˚C). Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet. Bake in a preheated oven for 12-14 minutes. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely. Enjoy!
Time 32m Yield 30 cookies Number Of Ingredients 8 Steps:
Preheat oven to 375°F (190°C). In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color. Add in the eggs and vanilla, mixing until smooth. Add the flour and baking powder, folding the mixture until it forms a smooth dough. Fold in the chocolate chips until evenly combined. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve! To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper. Wrap the tray with cling wrap, then freeze for up to one month. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C). Enjoy!
Yield 24 cookies Number Of Ingredients 11 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 dissolving back into the mixture. Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.) Fold in the chocolate chips. Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) 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. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely. Serve with a glass of milk. Enjoy!
Yield 24 cookies Number Of Ingredients 12 Steps:
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the brown sugar, granulated sugar, salt, and butter until fully incorporated. Add the corn syrup, milk, and vanilla. Whisk to combine. Sift the flour and baking soda into the wet ingredients and fold in with a spatula until just incorporated. Fold in the chocolate chips until just combined. Scoop the dough with an ice-cream scoop onto the prepared baking sheet baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly. Bake until thin and golden brown, with an even color from edge to center, about 16 minutes. Top each cookie with a pinch of salt as soon as they come out of the oven, then let cool completely. Serve with a glass of milk. Enjoy!
Time 35m Yield 36 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, white sugar, brown sugar and honey until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Using a wooden spoon, stir in the oats, cereal, jumbo chocolate chips and milk chocolate chips. Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 25m Yield 40 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Time 25m Yield about 6 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Form dough into 1-1/2-inch balls and place on ungreased baking sheets. Bake until golden brown, 10-13 minutes. Remove from pans to wire racks to cool.
Time 1h Yield 24 Number Of Ingredients 11 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.
Time 25m Yield 3 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Yield 34 servings Number Of Ingredients 9 Steps:
Preheat oven to 375°F Mix together the dry ingredients and set aside. Cream the butter and sugar. Then add vanilla and egg. Add dry ingredients to wet mixture and mix in the chocolate chips. Roll into tablespoon-sized balls and place the dough 2-inches apart on an ungreased cookie sheet. Bake for 10 minutes and let cool for at least 5 minutes before eating.
Time 30m Yield 1 cookie Number Of Ingredients 7 Steps:
Grease a large (at least 8-inch (20 cm) diameter) microwave-safe plate with butter. In a medium bowl, use a whisk or fork to stir together the butter, sugar. Add vanilla extract. Add the egg and stir to combine. Add the flour and salt and stir until just incorporated Fold in 5 tablespoons of the chocolate chips. Scoop the dough into a mound at the center of the prepared plate. Lightly press the remaining chocolate chips into the top of the dough. Microwave until the cookie is dry on top and springs back when lightly pressed in the center, about 1½ minutes. Let sit for a few minutes to cool. Enjoy!
Time 40m Yield 18 Number Of Ingredients 10 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.
Time 28m Yield 55-60 Cookies Number Of Ingredients 10 Steps:
Preheat the oven to 375°F for regular pans and 350° for dark pans. In a medium bowl, sift together the flour, baking soda and salt. In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well. Gradually add in the flour mixture. Beat well. Stir in the chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in the middle of the oven about 8 minutes or until lightly browned. Do not overbake. Cool slightly. Remove from the cookie sheets and cool completely on a wire rack. Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two. Cookies may also be frozen for longer storage. (Make sure they’re tightly wrapped).
Time 30m Yield about 4-1/2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
Time 25m Yield 9-1/2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Time 20m Yield 24 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart. Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.
Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside. Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla. Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool.
Time 1h10m Yield Makes about 3 dozen Number Of Ingredients 9 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.
More about “chocolate chip cookies recipe by tasty”
Time 55m Yield 72 Number Of Ingredients 9 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.
