Best 7 Thick Soft And Chewy Chocolate Chip Cookies Recipes
**Indulge in the Ultimate Chocolate Chip Cookie Experience: A Journey of Taste and Texture**
Prepare to embark on a delightful culinary expedition as we delve into the realm of chocolate chip cookies. These timeless treats, adored by people of all ages, hold a special place in our hearts and taste buds. Our carefully curated collection of recipes promises an unforgettable journey through a symphony of flavors and textures. From classic chewy delights to crisp and golden wonders, each recipe holds its own unique charm. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating delectable cookies that will leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
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
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.
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
THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES
I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him. After much searching these are the ones we deemed "best". Soft and chewy but with a lightly crisp outer layer. If you don't want the crispness, substitute more butter for the shortening. I have found that you need to follow the directions *exactly* to get the best cookies. Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the "traditional" recipe, all make a difference in the end result. I have also found that Land o' Lake butter makes a better cookie than some generic brand butter. Don't let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. If that happens, refrigerate the dough for about an hour to help them not spread as much. It also helps to use the mixer on the dough in between batches going into the oven. It helps keep the dough from starting to separate if it is a warm day. Another thing I've learned is you have to make sure there is plenty of circulation in your oven. When I moved, my cookies started turning out flat again. I finally realized that my oven was smaller at the new house and when I switched to smaller cookie sheets, my cookies turned out perfectly!
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 25m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, baking soda, and salt in a small bowl.
- In a separate bowl, beat butter and shortening until creamy.
- Add sugar and vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture, and beat slowly to incorporate, then beat to blend well.
- Stir in chocolate chips and nuts.
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
- Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
- If using 2 pans in 1 oven, switch positions at half-time.
- Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
- Serve warm or cool.
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.
Provided by cubsgirl16
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
- Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 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
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Soft and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by victoriaahall
Categories Dessert
Time 42m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- In a large bowl combine the sugars and melted butter and mix until combined. Then stir in the eggs and vanilla.
- In a separate bowl mix together the flour, baking soda and salt.
- Add the dry ingredients to your wet mixture. Mix with a spoon until a dough is formed (don't over mix).
- Once your dough is formed add the chocolate chips. Gently mix them in with a spoon.
- Put your dough in the freezer for 20 minutes.
- Preat oven to 325 degrees.
- grease a baking tray or use parchment paper. roll dough into walnut sized balls and bake for 12 minutes.
- let cookies sit for 3-5 minutes before removing them from the baking tray.
- enjoy!
Nutrition Facts : Calories 210.6, Fat 9.6, SaturatedFat 3, Cholesterol 8.3, Sodium 173, Carbohydrate 30.9, Fiber 0.8, Sugar 20.3, Protein 1.9
THICK AND CHEWY CHOCOLATE CHIP COOKIES
Make and share this Thick and Chewy Chocolate Chip Cookies recipe from Food.com.
Provided by grandma2969
Categories Chocolate Chip Cookies
Time 30m
Yield 18 large cookies
Number Of Ingredients 11
Steps:
- Adjust oven racks to upper and lower middle positions.
- Heat oven to 325*.Line 2 cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in medium bowl, set aside.
- Either by hand or electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined.
- Add dry ingredients and beat at low speed just until combined.
- Stir in chips to taste.
- Roll scant 1/4 cup of dough into ball.Holding dough ball in fingertips of both hands, pull into 2 equal halves. rotate 90* and with jagged edges facing up, join halves together at their base, again forming a single ball being careful not to smooth dough's uneven surface.
- Place formed dough onto cookie sheet, leaving 2 1/2" between each ball.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy -- 15-18 minutes.
- Cool cookies on sheets . When cooled, peel cookies from parchment -- .
Tips:
- For the best results, use high-quality chocolate chips. Avoid using chocolate chips that contain vegetable oil or other additives.
- Make sure your butter is at room temperature before you start baking. This will help the cookies spread evenly.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies at a high temperature for a short amount of time. This will help the cookies get a crispy exterior and a chewy interior.
- Let the cookies cool completely before enjoying them. This will help the cookies set and develop their full flavor.
Conclusion:
These thick, soft, and chewy chocolate chip cookies are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser. With a few simple tips, you can make sure your chocolate chip cookies turn out perfect every time.
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