Best Chocolate Chip Cookie Recipe Chewy

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 …

Rating: 94%
Calories: 273 per serving
Category: Desserts
1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. 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.
3. 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).
4. 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.

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Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe

Rating: 4.5/5(178)
Total Time: 55 mins
Category: Dessert
Calories: 120 per serving
1. 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.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

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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. …

Rating: 5/5
Category: Cookie Recipes
1. 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.
2. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
3. 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.

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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner. In a large bowl, sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.

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I've tried a lot of different chocolate chip cookie recipes and this is the best one by far! The only change I've made is to the sugar amounts: 1/2 cup white sugar and 1 1/2 cups brown sugar-I think it makes them chewier. I omit the nuts and in my oven …

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Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. Bake at 350° for 8-9 minutes. Submit a Recipe Correction.

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Go big on brown sugar. Use a higher ratio of brown to white sugar. Brown sugar is another ingredient that bolsters the chewy factor. Add a little milk. The “classic” chocolate chip cookie recipe calls for two large eggs, but Alton replaces one egg white with an ounce of milk. Egg whites are binding agents that also help a cookie rise.

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Instructions. Preheat 325*. sift together the dry ingredients. Cream together the melted butter (let cool first), brown sugar and white sugar. Beat in the vanilla, egg, egg yolk until light. Mix in the sifted ingredients until blended. Stir in chips using a spoon.

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In a large bowl cream together butter, brown sugar and white sugar. Mix in salt, eggs, vanilla and lemon juice until creamy. Set aside. In a large bowl, whisk together flour, baking soda, baking powder and oats. Gradually add dry ingredients into wet ingredients until a dough has formed. Fold in chocolate chips.

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Place oven racks in the upper and lower 1/3's of the oven. Preheat oven to 325°F. Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside. Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla. Mix until incorporated.

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Heat oven to 375°F and place the racks in the top third and bottom third of the oven. Line 4 half-sheet pans with parchment paper and set aside. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. Sift together the flour, salt, and baking soda onto a paper plate.

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Preparation. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two or three baking sheets with parchment paper. In a bowl, combine the flour, baking soda and salt. In another bowl, combine the butter and both sugars with a wooden spoon. Add the eggs and stir until smooth.

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Instructions. Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute. Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes. Add in the eggs, one at a time, and beat after each addition until well combined.

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Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture. Big chocolate chunks promise chocolate in every single bite.

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The BEST Soft & Chewy Cranberry White Chocolate Chip Cookies The Domestic Rebel. brown sugar, vanilla extract, dried cranberries, salt, unsalted butter and 6 more.

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How do you make the best chocolate chip cookies?

  • I enjoy baking, especially around the holidays, and love it when I can find easy-to-follow recipes.
  • I tried Martha Stewart 's recipe for five-ingredient chocolate-chip cookies, which uses almond butter.
  • The chocolate-chip cookies came out gooey and really flavorful.

Which chocolate is the best for making chocolate chip cookies?

Should You Use Semisweet or Bittersweet Chocolate When Making Chocolate Chip Cookies?

  • Cacao Know-How. All forms of chocolate begin with the large pods that grow on the cacao tree. ...
  • Balance Is Best. For Choi-Rodriguez, baking with chocolate chips comes down to the balance between bitter and sweet. ...
  • It Pays to Be Picky. Mass-produced chocolate tend to use less cacao and more sugar because it is cheaper and easier to produce.

How to make exceptional chocolate chip cookies?

The Steps:

  • Preheat oven to 350 degrees.
  • Mix everything except the flour and chocolate chips until uniform. ...
  • Add in some of the flour (maybe a third of it) and mix until uniform. ...
  • Roll into golf-ball sized spheres and place them on a cookie sheet. ...
  • Put them in the oven on the middle rack for 8 or nine minutes, depending on how big you made them. ...
  • Let them cool. ...

Which celebrity has the best chocolate chip cookie recipe?

  • I made chocolate chip cookies using recipes from celebrity chefs Duff Goldman, Alton Brown, and Martha Stewart to see which was the best.
  • Brown’s super precise recipe resulted in delicious, fluffy cookies that were also the smallest of the group.
  • Stewart’s recipe resulted in chocolate-laden cookies that were extremely tasty, but sort of overwhelming.

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