Classic Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! These chocolate chip cookies are a classic dessert, and they come out perfectly every time with this recipe. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.
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Alton Brown's Famous The Chewy Chocolate Chip Cookies | Good Eats | Food Network
What's your favorite type of chocolate chip cookie? Alton shares how you can alter your chocolate chip cookie recipe slightly to get different textures! This one is The Chewy.
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The Chewy
RECIPE COURTESY OF ALTON BROWN
Total: 1 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 30 min
Yield: 2 dozen cookies
Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to stir and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
Cook’s Note
The darker the sugar you use, the chewier your cookies will be.
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Alton Brown's Famous The Chewy Chocolate Chip Cookies | Good Eats | Food Network
Chocolate Chip Cookies Recipe
I'm sharing with you the ultimate chocolate chip cookie recipe. This chocolate chip cookies recipe makes cookies which are soft and chewy in the centre while also being crunchy around the edges.
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Once you have made these chocolate chip cookies you will never want to make any other cookie recipes ever again. Next time you are looking for a baking recipe, give this easy cookie recipe a try!
So if you would like to learn how to make chocolate chip cookies then just follow this chocolate chip cookie Recipe.
If you would like to learn how to make then just follow this Recipe.
Get the full recipe for Chocolate Chip Cookies
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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CHOCOLATE CHIP COOKIE RECIPE
Ingredients
½ Cup | 110g | 1 Stick Butter
⅔ Cup | 130g Brown Sugar
⅓ Cup | 65g White Sugar
1 Egg
1 Teaspoon Vanilla Extract
1⅔ Cup | 210g All Purpose Flour
1 tsp Baking Soda
½ tsp Salt
7oz | 200g Dark Chocolate Chips
Instructions
In a mixing bowl cream together the butter and sugars until light and pale.
Add the egg and vanilla extract and beat until well incorporated.
Mix together the flour, baking soda and salt in a seperate bowl.
Add the dry ingredients to the wet ingredients half at a time, mixing with a wooden spoon until incorporated.
Fold through the chocolate chips.
For a better cookie chill the dough for 24 hours before baking.
Roll about 2 tablespoons worth of dough into balls and place on a lined or greased baking sheet.
Bake the cookies in a 190C | 375F oven for 7-10 minutes or until the edges begin to brown.
Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
It's best to rest the dough for 24 hours before baking. This produces and richer and chewier cookie.
These cookies are best enjoyed the day of baking but they will stay fresh for 2-3 days in an airtight container.
Try changing the chocolate chips for dark chocolate. Cut a block up into small pieces.
Unused dough will store in the freezer for 2-3 months. Add a few minutes extra to the cooking time if baking from frozen.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
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Blender
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The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
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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.
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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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