CRISPY CHEWY CHOCOLATE CHIP COOKIES
Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 deg F.
- Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake till edges are nicely browned i.e. for about 10 minutes.
Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2
CRISPY CHOCOLATE CHIP COOKIES
Crispy chocolate chip cookies with a satisfying crunch. With their crackly tops, crisp buttery edges, and overflow of chocolate chips-- I have a feeling even soft chocolate chip cookie fans will get a kick out of these.
Provided by Sally
Categories Cookies
Time 2h25m
Number Of Ingredients 11
Steps:
- See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
- For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
- Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.
- Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
- In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
- In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
- Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
- Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CRISPY CHOCOLATE COOKIES
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by ChefLilli118
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
- Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
TENDER & CRISPY CHOCOLATE CHIP COOKIES
Make and share this Tender & Crispy Chocolate Chip Cookies recipe from Food.com.
Provided by ghostlyvision
Categories Drop Cookies
Time 35m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and sugars in mixing bowl, beat with mixer only until fully combined.
- Add baking soda, salt, vanilla and egg, lightly beat until combined, add flour, mix in until combined.
- Stir in chocolate chips.
- Place tablespoonfuls onto ungreased cookie sheet two inches apart (leave mounded for higher, slightly softer cookies, smooth dough down with back of spoon for flatter, crisper cookies).
- Bake at 350 degrees for 10 - 12 minutes (moving tray back to front half-way through baking) until golden brown on top.
- Allow to cool slightly on cookie sheet and then remove to wire rack to fully cool.
Nutrition Facts : Calories 440, Fat 24.5, SaturatedFat 14.9, Cholesterol 61.1, Sodium 225.6, Carbohydrate 55.6, Fiber 2.2, Sugar 37.2, Protein 4.1
CHOCOLATE CHIP COOKIES
These are my absolute favorite and perfect chocolate chip cookies. I've tried tons of recipes to get them the way I like them. Perfect if you like good chocolate chips, and crispy cookies. Please do try the Ghirardelli Double Chocolate Chips. They're extra big and they stay creamy, even after baking, and have such good flavor. If you can't find those, try a good quality semi sweet chocolate, chopped into chunks. From the Ghirardelli site, but I've made changes. By the way, I've made these time after time with consistent results each time. EXCEPT for the time my husband bought butter flavor shortening instead of plain. What a disaster! I actually mourned the passing of that bag of Ghirardelli chips, lol. So PLEASE, for my happiness and yours, USE PLAIN SHORTENING, not butter flavor icky shortening! Thank you.
Provided by ciao4293
Categories Drop Cookies
Time 20m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375º F.
- Stir the flour with baking soda and salt, then set aside.
- In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla.
- Blend the dry mixture into creamed mixture.
- Stir in chocolate chips and nuts (if desired).
- Drop by tablespoon onto ungreased cookie sheets.
- (I like to use parchment paper for baking on).
- Bake at 375º F for 9 to 11 minutes or until golden brown.
Nutrition Facts : Calories 4858, Fat 470.1, SaturatedFat 128.6, Cholesterol 154, Sodium 1153.7, Carbohydrate 168, Fiber 6.8, Sugar 106, Protein 17.2
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
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
CRISPY CHEWY TRIPLE CHOCOLATE CHIP COOKIES
This is one of my favourite recipes to make because it is the perfect, yummy chocolate fix! I first stumbled across it when doing a Chemistry project in grade 11, and ever since then I have been making it. Sometimes I have to hide cookies for myself because they get eaten so quickly! Sometimes I don't wait the 2 hours for the dough to firm in the fridge because I'm too impatient! You can just add a little extra flour and the cookies just turn out a little less puffed up, but still great!
Provided by BeenBakin
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F (165°C).
- Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
- Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
- Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
- Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.
Nutrition Facts : Calories 1938.7, Fat 122.7, SaturatedFat 64, Cholesterol 269.6, Sodium 1028.8, Carbohydrate 207.3, Fiber 8.2, Sugar 156.2, Protein 19.1
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 half baking sheets with parchment paper.
- Cream together the butter, granulated sugar, brown sugar, salt, baking powder, baking soda, water and vanilla in a stand mixer fitted with paddle attachment. Scrape the bowl and beater and beat until smooth and fluffy, about 1 minute.
- Beat in the egg white; the mixture will look broken - that is ok. Scrape the bowl. Add the flour and mix on low to combine.
- Reserve about 1 tablespoon of the chocolate chips to the side and mix the rest of the chips into the cookie dough.
- Scoop rounded tablespoonfuls of dough onto the prepared baking sheets in four rows of three. Once you've scooped all but the last few balls of dough, stir in the remaining chocolate chips and finish scooping.
- Bake the cookies until they have puffed and sunken and the edges are golden, 18 to 19 minutes. Make sure to rotate the trays back to front and top to bottom after 10 minutes of baking. Allow to cool completely on the cookie trays.
GIANT CRISP CHOCOLATE CHIP COOKIES
These are the most fantastic cookies. They are gigantic so be sure to only place 6 on each baking sheet.
Provided by dojemi
Categories Dessert
Time 40m
Yield 21 cookies
Number Of Ingredients 9
Steps:
- Mix together the flour, baking soda and salt and set aside.
- Cream the butter till fluffy.
- Gradually beat in the sugar till light.
- Beat in the egg and vanilla till blended and fluffy.
- Stir in the flour mixture, chocolate bits and nuts and mix well.
- Shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each).
- Bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
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.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
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