Best 5 The Best Soft And Chewy Chocolate Chip Cookies In The World Recipes

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Indulge in a journey of flavors with our selection of delectable chocolate chip cookie recipes. From classic favorites to unique variations, we bring you a range of irresistible treats that will satisfy any sweet craving. Our classic chocolate chip cookie recipe yields soft and chewy cookies with a perfect balance of chocolate chips and a hint of vanilla. For those seeking a gluten-free option, our almond flour chocolate chip cookies offer a delightful alternative with a crispy exterior and chewy interior. If you prefer a vegan delight, our vegan chocolate chip cookies are made with plant-based ingredients, delivering a rich and satisfying taste. Craving something extra special? Try our Nutella-stuffed chocolate chip cookies, filled with a luscious Nutella center that oozes out with every bite. And for those who love a crispy texture, our crispy chocolate chip cookies are sure to hit the spot with their golden brown edges and slightly crisp texture. No matter your preference, our diverse collection of chocolate chip cookie recipes promises an unforgettable baking experience and the perfect treat for any occasion.

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

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

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

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

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 SOFT AND CHEWY CHOCOLATE CHIP COOKIES IN THE WORLD



The Best Soft and Chewy Chocolate Chip Cookies in the World image

These are simply amazing. If you are looking for a soft and chewy melt in your mouth chocolate chip cookie -- this is it. Look no further. Just try and only eat one. This is one of my most requested recipes.

Provided by Cake Baker

Categories     Dessert

Time 23m

Yield 11 dozen tsp. sized cookies, 132 serving(s)

Number Of Ingredients 10

2 cups Crisco
1 cup white sugar
2 cups brown sugar
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons vanilla
4 eggs
4 1/2 cups flour
2 cups semi-sweet chocolate chips
1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Cream the Crisco and sugars together. Add the soda, salt and vanilla to the creamed mixture. Add the eggs, one at a time. Add the flour and mix well. Add the chocolate chips and nuts.
  • Drop by rounded teaspoons (or tablespoons) on a ungreased cookie sheet.
  • Bake 8-10 minutes at 375 (just until set in the middle, but not done!). Let cool 2 minutes on the cookie sheet before removing to a cooling rack.
  • **Add 1/2 cup baking cocoa for chocolate chocolate chip cookies. Try peanut butter chips or M&M's in place of the chocolate chips.
  • **IMPORTANT: Do not adjust the amount of eggs or shortening -- it will mess with how the cookie spreads. I have tried.

THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

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

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

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.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Becel® Original makes baking soft and chewy cookies almost as easy as eating them... almost.

Provided by Becel®

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 22m

Yield 26

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup Becel® Original margarine
½ cup light brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
¼ teaspoon flaked sea salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
  • In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
  • Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
  • Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 11 g, Cholesterol 7.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 145.5 mg, Sugar 6.1 g

Tips:

  • Use high-quality chocolate chips. The better the chocolate, the better the cookies will be.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Don't overmix the dough. Overmixing will result in tough, dry cookies.
  • Bake the cookies until they are just set. Overbaking will result in dry, crumbly cookies.
  • Let the cookies cool completely on a wire rack before storing them. This will help them stay crispy.

Conclusion:

These soft and chewy chocolate chip cookies are the perfect treat for any occasion. They're easy to make and always a hit with friends and family. So next time you're craving a sweet treat, give these cookies a try. You won't be disappointed!

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