Chocolate chip cookies, with their irresistible chewy texture, rich chocolate flavor, and melty chocolate chips, are a beloved classic that holds a special place in the hearts of cookie enthusiasts worldwide. Whether you prefer them soft and gooey or crispy on the edges, there's a perfect chocolate chip cookie recipe just waiting to be discovered. In this comprehensive guide, we'll embark on a culinary journey to find the ultimate "chocolate chip cookies best evah." Get ready to indulge in a tempting selection of recipes, tips, and techniques guaranteed to transform your kitchen into a chocolate chip cookie haven.
Here are our top 7 tried and tested recipes!
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
THE BEST CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.
- Add flour, baking soda, baking powder and salt until combined. Add the chocolate chips and mix well.
- Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet. Bake for 7-8 minutes. Remove from oven and transfer to a cooling rack to cool.
CHOCOLATE CHIP COOKIES (BEST EVAH!)
This actually came from a no-name bag of chocolate chips that we bought while on vacation many years ago. Since then our house has NEVER been with out a cookie jar full of these. A friend one tols me she was horrified when she found our cookie jar empty of these Chocolate Chip Cookies. She said one of these cookies always satisfied her cravings for any sweet things! :)
Provided by BratGyrl
Categories Drop Cookies
Time 19m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375.
- In a large bowl, cream butter and then add sugars and vanilla until smooth and creamy.
- In another large bowl add together Flour, salt and baking sode and combine.
- Add eggs to butter bowl and mix until combine. Do not over mix.
- Gradually add flour mix to butter bowl, about 3/4 of a cup at a time. Do not over mix, mix until just combined.
- Add chocolate chips.
- Drop small spoonfuls onto non stick baking sheets or baking sheets with silpat mats. Silpat will help them stay chewy vs crunchy (because we like 'em chewy).
- Bake 9-11 minutes.
- After cooling for 2 minutes, transfer cookies onto wire racks for 10-15 minutes until cooled completely.
- Transfer to favorite cookie jar
- To make Ice Cream Cookies:
- If you add a scoop of your favorite Vanilla Ice Cream between 2 cookies and roll in jimmes - also known as chocolate sprinkes for you non-New England-ers you will have the worlds best Ice Cream Cookies EVAH!
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
EDOUARD'S CHOCOLATE CHIP COOKIES
Provided by Food Network
Categories dessert
Time 3h10m
Yield about 50 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, salt, baking soda and baking powder together in a medium bowl.
- Working in the bowl of a mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until smooth. Add both sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 4 or 5 additions, mixing only until each addition is just incorporated. (Because you're going to add more ingredients after the flour, it's good not to be too thorough.) Still on low speed, mix in the chocolate and nut flour.
- Divide the dough in half, wrap each piece airtight in plastic film and refrigerate for at least 2 hours. (The dough can be refrigerated for up to 3 days. Or, if it's more convenient for you, you can scoop the dough now and freeze it in balls. You won't need to defrost the cookies, but you will need to bake them a little longer.)
- When you're ready to bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Edouard says to scoop the dough into mounds the size of golf balls. A medium cookie scoop with a capacity of 1 1/2 tablespoons is just right here, but you can also spoon the dough out using a rounded tablespoon of dough for each cookie. Place the dough on the lined sheets, about 2 inches apart.
- Bake the cookies one sheet at a time for 8 minutes and then, using a metal spatula, gently press each mound down just a little; rotate the baking sheet. Bake for another 7 minutes or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine-they'll firm as they cool. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then, using a wide metal spatula, carefully transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, always using a cool baking sheet.
- Serving: The cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I've never seen a grown French person sip); and even good with Armagnac.
WORLD'S BEST CHOCOLATE CHIP COOKIES
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.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
Chocolate Chip Cookies: Best. Ev. Ah.
Chocolate Chip Cookies are the quintessential comfort food. With a soft, chewy center and crispy, golden- brown edge, they're perfect for every occasion. The Best. Ev. Ah. Chocolate Chip Cookies Recipe takes the classic chocolate Chip Cookies to the next level. With a few simple ingredients and a little bit of time, you can have these delicious cookies ready to enjoy in no time!
Here are some tips for making the Best. Ev. Ah. Chocolate Chip Cookies:
- Use high-quality chocolate Chips. The type of chocolate Chips you use will make a big difference in the taste of your cookies. Look for high-quality chocolate Chips made with real cocoa butter.
- Chill the Dough. Chilling the chocolate Chip Cookies Dough before you bake them will help them to hold their shape and prevent them from spreading too much.
- Bake the cookies at the right temperature. The Best. Ev. Ah. Chocolate Chip Cookies are baked at 350 degrees Fahrenheit for 10-12 minutes, or until the cookies are golden- brown around the edge.
- Let the cookies cool before you eat them. This will help the cookies to set and the flavors to meld together.
Conclusion
The Best. Ev. Ah. Chocolate Chip Cookies are a delicious and easy-to-make treat that everyone will love. With a few simple ingredients and a little bit of time, you can have these cookies ready to enjoy in no time!
Here's the recipe for the Best. Ev. Ah. Chocolate Chip Cookies:
- 1 cup (2 ½ stiks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, lightly parked
- 1 tablespoon hot water
- 1 tablespoon vanilla abstract
- 2 eggs
- 2 1/4 cup all-purpose flower
- 1 tablespoon cornstarch
- 1 teaspoons, backing powder
- 1 ½ teaspoons backing powder
- 1 ½ teaspoons salt
- 2 cup semi- sweet chocolate Chips
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and light brown sugar until smooth.
- In a separate bowl, whisk together the hot water and vanilla abstract. Add to the butter mixture and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flower, cornstarch, backing powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Stir in the chocolate Chips.
- Chill the chocolate Chip Cookies Dough for at least 30 minutes, or up to 24 hours.
- When you're ready to bake the cookies, preheating the over to 350 degrees Fahrenheit.
- Lined a baking sheet with parchment paper.
- Scoop the chocolate Chip Cookies Dough onto the prepared. Baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the cookies are golden- brown around the edge.
- Let the cookies cool on the cooking sheet for a few minutes before transferring them to a wire rock to cool completely.
Enjoy!
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