Best 2 Quintessential Chocolate Chip Cookies Recipes

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Indulge in the timeless classic of chocolate chip cookies with our curated collection of recipes. Embark on a baking journey that caters to diverse dietary preferences and skill levels. From the traditional butter-based cookies to vegan and gluten-free variations, we have something for every cookie enthusiast. Discover the secrets to achieving the perfect balance of chewy and crispy textures, along with tips for creating mouthwatering variations like browned butter chocolate chip cookies and cookies studded with nuts, dried fruits, and even bacon. Prepare to satisfy your sweet cravings with our comprehensive guide to the quintessential chocolate chip cookie.

Check out the recipes below so you can choose the best recipe for yourself!

QUINTESSENTIAL CHOCOLATE CHIP COOKIES



Quintessential Chocolate Chip Cookies image

Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.

Provided by Martha Rose Shulman

Categories     dessert

Time 40m

Yield About 4 dozen cookies

Number Of Ingredients 9

185 grams all-purpose flour (1 1/2 cups)
2 grams baking soda (1/2 teaspoon)
115 grams butter (4 ounces/1 stick)
100 grams sugar (1/2 cup)
80 grams light brown sugar (1/2 cup packed)
2 grams salt (1/4 teaspoon)
1 egg
5 grams vanilla (1 teaspoon)
225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)

Steps:

  • Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  • Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  • On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  • Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  • Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 28 milligrams, Sugar 6 grams, TransFat 0 grams

QUINTESSENTIAL CHOCOLATE CHIP COOKIES



QUINTESSENTIAL CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 4 dozen Cookies

Number Of Ingredients 12

185 grams all-purpose flour (1 1/2 cups)
2 grams baking soda (1/2 teaspoon)
115 grams butter (4 ounces/1 stick)
100 grams sugar (1/2 cup)
80 grams light brown sugar (1/2 cup packed)
2 grams salt (1/4 teaspoon)
1 egg
5 grams vanilla (1 teaspoon)
225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)
PREPARATION:
Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.

Steps:

  • 3. On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in. 4. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.) Bake 12 to 15 minutes, until lightly browned, rotating sheets from top to bottom and from front to back halfway through baking. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature. NOTEFor even more chocolaty cookies, add another 1 to 2 ounces (30 to 60 grams) of chocolate. If you want flat, crispy cookies, when you go to turn the baking sheets halfway through the baking, tap them down on the back of the oven door before sliding them back in. This will cause the rising cookies to fall.

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature for a short time. This will give them a crispy exterior and a chewy interior.
  • Let the cookies cool completely before eating them. This will allow the flavors to develop and the cookies to set.

Conclusion:

These chocolate chip cookies are the perfect treat for any occasion. They are easy to make and always a hit with everyone who tries them. So next time you're looking for a delicious and satisfying snack, give these cookies a try. You won't be disappointed.

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