Best 4 Redpath Chocolate Chip Cookie Recipes
**Indulge in a Symphony of Chocolate Chip Cookies: A Culinary Journey Through Classic, Vegan, and Gluten-Free Delights**
Embark on a tantalizing culinary adventure with our curated collection of chocolate chip cookie recipes. From the timeless classic to the innovative vegan and gluten-free variations, this article offers a delectable selection of recipes that cater to diverse dietary preferences and culinary desires. Get ready to create melt-in-your-mouth cookies that will satisfy your sweet cravings and leave you yearning for more.
REDPATH CHOCOLATE CHIP COOKIE RECIPE
Make these grilled chocolate chip cookies your next barbecue party trick. (And satisfy everyone's sweet tooth without having to turn on your oven.) All it takes is chilled dough and a well-heated barbecue.Tip: Portion dough for this Redpath chocolate chip cookie recipe with a small ice cream scoop for evenly sized cookies.
Provided by Walmart
Categories All Recipes
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- HowToStep
- Combine flour, baking soda and salt in a small bowl. Set aside. ##Beat butter in a large bowl, using an electric mixer on medium, until fluffy. Beat in sugars, 2 minutes. Beat in egg and vanilla, scraping down sides if needed. Stir in flour mixture and chocolate chips until combined. ##Roll dough into 20 balls and place on a baking sheet. Refrigerate 30 minutes. ##Preheat barbecue to high. Reduce heat to low. Fold a long piece of foil into 2 quadruple-layer squares. Place on grill and add cookie dough balls on top. Grill, lid closed, until cookies are golden on the bottom, 10 to 15 minutes.
CHOCOLATE CHIP COOKIES
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It's a little more complicated, and you'll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don't skimp on good chocolate, and the sea salt is not an option - it's the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you're in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 254 milligrams, Sugar 29 grams, TransFat 1 gram
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
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 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
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: This will help them get crispy on the outside and chewy on the inside.
- Let the cookies cool completely before storing them: This will help them keep their shape and prevent them from becoming soggy.
Conclusion:
Redpath chocolate chip cookies are a classic for a reason. They're delicious, easy to make, and loved by people of all ages. With a few simple tips, you can make the best Redpath chocolate chip cookies ever. So what are you waiting for? Give this recipe a try today!
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