Chocolate Chip Cookies - The Basics
A simple chocolate chip cookie recipe. Blue Jean Chef Meredith Laurence teaches you how to make perfect chocolate chip cookies. Full cookie recipe below:
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Chocolate Chip Cookie
Ingredients:
8 ounces unsalted butter (2 sticks), room temperature
¾ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
¾ cup packed brown sugar
2 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon salt
8 ounces dark chocolate chunks
coarse sea salt (optional)
Directions:
1. If you want cakier cookies, cream the butter in a stand mixer, or with an electric hand mixer until light and fluffy. Add the granulated and brown sugars and beat well. Add the eggs, one at a time, beating each one into the batter. Mix in the vanilla extract.
2. If you prefer a denser cookie, melt the butter in a skillet and cool completely to room temperature. Beat the eggs and granulated sugar in a stand mixer or with an electric hand mixer until the eggs reach the ribbon stage (the eggs will fall from the beaters in one smooth line, like a ribbon). Mix in the vanilla extract, brown sugar and the cooled melted butter.
3. Combine the flour, baking soda and salt in a bowl. Add the dry ingredients to the butter mixture, mixing only to combine slightly. Add the chocolate chunks and continue to mix just until there are no streaks of flour visible. Try not to over-mix at this stage.
4. Chill the cookie dough for 15 minutes or so in the refrigerator while you pre-heat the oven to 350ºF.
5. Place spoonfuls of the cookie dough onto a non-stick cookie sheet and bake in the oven for 12 to 14 minutes, or until the cookies are golden brown around the edges and soft in the center.
6. Remove from the oven and sprinkle with the coarse sea salt if desired. Cool and devour!
We Tested 50 Chocolate Chip Cookie Recipes And Here's The Best One
@mimooo.ahmed shares Tasty’s 5 tips to making the perfect chocolate chip cookie. Get the recipe: :
CHOCOLATE CHIP COOKIES | Mrs. Fields Copycat
I will never forget the day I received my first ever cookbook, I mean baking book. That is Mrs. Fields Cookie Book. I am both excited and intimidated because I haven’t tried baking anything before. So, I tried baking chocolate chip cookies for the very first time. And yes, you guessed it right. The cookies were burnt and overcooked.
I kept practicing until I get that (almost) perfect cookie. If you are scared to try baking, don’t be. I had my fair share of disaster cookies.
My motto: PRACTICE MAKES (ALMOST) PERFECT!
Because nobody is perfect.
If you want some soft and chewy chocolate chip cookies, then this cookie recipe is for you.
I am sharing this recipe straight from Mrs. Fields Cookie Book.
RECIPE:
1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
* additional chocolate chips to top the cookie dough before baking.
Chocolate Chip Cookies - Award Winning Family Recipe
This recipe was created by my family over 70 years ago. I won the Blue Ribbon at the Peace River, Alberta Fair with these cookies.
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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Almond Cookies:
Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
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