Best 3 The Best Chewy Chocolate Chip Cookies Recipes
Indulge your sweet cravings with the ultimate chewy chocolate chip cookies, a timeless classic that never fails to satisfy. These cookies are the epitome of comfort food, featuring a crisp outer shell that gives way to a soft and chewy interior studded with pockets of rich, melted chocolate. With hints of vanilla and a hint of salt, these cookies strike the perfect balance between sweet and savory. Whether you enjoy them warm from the oven or savor them as a crunchy snack, these chewy chocolate chip cookies are sure to become a cherished family favorite.
This collection offers three delectable variations to suit every taste preference. The classic chewy chocolate chip cookie recipe yields a batch of perfectly golden cookies with a delightful chewiness. For those who prefer a crispier texture, the crispy edge chocolate chip cookie recipe creates cookies with a slightly crispy outer layer and a soft, gooey center. And for those with a sweet tooth, the double chocolate chip cookie recipe combines two types of chocolate for an extra-chocolatey indulgence.
Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice bakers. Whether you're a seasoned cookie connoisseur or just starting your baking journey, these recipes will guide you towards creating mouthwatering chewy chocolate chip cookies that will be the star of any gathering.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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 semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- 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.
- 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).
- 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.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
THE BEST CHEWY CHOCOLATE CHIP COOKIES
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift the flour, salt, baking powder and baking soda into a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
- Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.
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
Tips:
- Use high-quality ingredients: This means using real butter, not margarine, and using chocolate chips that you love the taste of. For the best flavor, use semisweet or bittersweet chocolate chips.
- Cream the butter and sugar together until light and fluffy: This will help to create a chewy cookie. If you don't cream the butter and sugar together enough, the cookies will be dry and crumbly.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies to keep their shape and will also help to create a chewier cookie. If you don't have time to chill the dough, you can skip this step, but the cookies may not be as chewy.
- Bake the cookies at a high temperature: Baking the cookies at a high temperature will help to create a crispy exterior and a chewy interior. The ideal temperature for baking chocolate chip cookies is 375 degrees Fahrenheit.
- Don't overbake the cookies: Overbaking the cookies will make them dry and crumbly. Bake the cookies for just until the edges are golden brown and the centers are still slightly soft.
Conclusion:
These chewy chocolate chip cookies are the perfect treat for any occasion. They're easy to make, and they're always a hit with everyone who tries them. So next time you're craving a sweet treat, give these cookies a try. You won't be disappointed.
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