Best 3 Sues Two Chocolate Chip Cookies Recipes
Indulge in a delectable journey with Sue's Two Chocolate Chip Cookies, a collection of irresistible recipes that celebrate the classic treat with a unique twist. Embark on a culinary adventure as you explore two distinct cookie creations, each offering a symphony of flavors and textures that will tantalize your taste buds. Discover the secrets behind achieving the perfect balance of chewy and crispy, with step-by-step instructions that guide you through the baking process. Prepare to be captivated by the Original Chocolate Chip Cookies, a timeless classic that embodies the essence of this beloved dessert. Experience the harmonious blend of rich chocolate chips, golden brown edges, and a soft, chewy center that melts in your mouth. For those seeking a more decadent experience, embark on a flavor expedition with the Salted Chocolate Chip Cookies. These cookies elevate the classic recipe with a touch of sea salt, resulting in a delightful interplay of sweet and savory notes. The combination of crispy edges, chewy centers, and a hint of salt creates a symphony of flavors that will leave you craving more. As you journey through these recipes, you'll uncover the secrets to creating the perfect chocolate chip cookie, ensuring that every batch is a triumph.
Here are our top 3 tried and tested recipes!
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
SUE'S TWO-CHOCOLATE CHIP COOKIES
This chocolate chip has white and semi-sweet chocolate chips. It will become your favorite chocolate chip cookie recipe yet!
Provided by Sue
Categories Drop Cookies
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands.
- Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. I always like to take my cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 24.5 g, Cholesterol 13.7 mg, Fat 11.4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 74.7 mg, Sugar 16.8 g
DOUBLE CHOCOLATE CHIP COOKIES
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served hot from the oven. Just like David Leite's impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can't find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
Provided by Samantha Seneviratne
Time 1h
Yield 9 to 10 big cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram
Tips and Conclusion
This delectable recipe for "Sue's Two Chocolate Chip Cookies" from AliceRecipes blog offers a delightful blend of chewy and crispy textures, creating an irresistible treat. The combination of melted and solid butter used in the preparation provides a rich and complex flavor profile, resulting in a cookie that is both soft and structured.
To ensure success when making these cookies, it is essential to work quickly and efficiently, minimizing the amount of time the dough spends at room temperature. By utilizing chilled dough, refrigeration helps to prevent spreading and results in a thicker, chewier cookie. Additionally, using high-quality chocolate chips, such as semisweet or bittersweet, will enhance the overall taste and elevate the cookie experience.
Baking the cookies at a slightly higher temperature initially and then reducing it allows the edges to set quickly, promoting a crispy exterior while maintaining a soft and chewy center. Experimenting with different chilling times can reveal personal preferences, as longer refrigeration periods can result in a denser, more cake-like cookie, while shorter chilling times produce a flatter, crispier cookie.
For optimal results, measuring ingredients accurately is crucial. Using a kitchen scale for dry ingredients and a liquid measuring cup for wet ingredients ensures precision and consistency. Furthermore, parchment paper is recommended for lining baking sheets, as it prevents sticking and makes cleanup a breeze.
In conclusion, Sue's Two Chocolate Chip Cookies offer a delightful combination of flavors and textures, making them a classic treat. By following these tips and paying attention to the details outlined in the recipe, bakers can create delicious, picture-perfect cookies that are sure to satisfy their sweet cravings.
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