Worlds Best Chocolate Chip Cookie Recipes
Crisp edges, chewy middles.
Recipe From allrecipes.com
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Recipe From food.com
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
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!
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 3 1/2 dozen
Number Of Ingredients 9
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Recipe From allrecipes.com
Provided by Anonymous
Categories Desserts Cookies Drop Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 10
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.)
Recipe From cooking.nytimes.com
Provided by David Leite
Categories snack, cookies and bars, dessert
Time 45m
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
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!
Recipe From tasty.co
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
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- Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
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2014-02-18 · Gradually add to butter mixture, beating until combined. Beat in chocolate chunks and morsels. Cover, and refrigerate for 2 hours or up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using a 1/4 cup spring-loaded scoop, drop dough, 2 inches apart, on prepared pans.
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