Ultimate Chocolate Chip Cookie Recipe

Ingredients 2 1/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 2 cups semisweet chocolate chips 1 cup coarsely chopped nuts, if desired Make With Gold Medal Flour Steps Hide Images 1 Heat oven to 375°F. 1½ teaspoons coarse salt 1¼ cups unsalted butter (2½ sticks) 1¼ cups light brown sugar (10 ounces) 1 cup plus 2 tablespoons granulated sugar (8 ounces) 2 large eggs 2 teaspoons natural vanilla.

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. 10 mins Total Time: 1 hrs 45 mins Yield: 24 What makes this our ultimate chocolate chip cookie recipe? The delicious and big cookies' crispy edges and chewy middles—it's the perfect combination. Plus, they're loaded with two kinds of chocolate, milk chocolate chips and chopped semisweet chocolate.

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Cookies Chocolate Chip Cookie Recipes Best Chocolate Chip Cookies 4.6 (18,713) 14,226 Reviews 4,801 Photos This chocolate chip cookie recipe makes delicious cookies with crisp edges and chewy middles. Recipe by Dora Updated on March 29, 2023 4,801 Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 48 Yield: 4 dozen

Step 1 Place a rack in the center of the oven and preheat to 375°F. Line 3 large baking sheets with parchment paper and set aside. Step 2 In the bowl of a stand mixer fitted with the paddle.

Ultimate Chocolate Chip Cookies 0 Reviews Level: Easy Total: 1 hr 40 min (includes freezing time) Active: 20 min Yield: 8 to 10 cookies Nutrition Info Save Recipe Ingredients Deselect All 2.

Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.*. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown.

Step 2: Add dry ingredients. Then add in the remaining dry ingredients—flour, baking soda and salt. Beat until just combined. Overmixing cookie dough will cause the cookies to become tough—not crispy. The finishing touch for the cookie dough is stirring in the chocolate chips. You can use any chips you like—milk, dark, white —but.

Use a Mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies, and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.

Cakelike and tender? Crisp and crunchy? (Or maybe you're one of those people who likes to eat just the dough? We see you.) Whatever your preference, we've got a recipe you're bound to adore. Here.

Watch Video Ultimate CHEWY Chocolate Chip Cookies are big, thick, chewy, soft in the middle, crisp at the edges, and loaded with chocolate chips! Download my FREE Cookie Customization Guide! Yield: 24 large cookies Prep Time: 10 minutes Cook: 12 minutes Tessa's Recipe Rundown. Taste: Big butterscotch flavor without being too sweet.

The chewiest of chewy and the softest of soft. Extra thick just like my favorite peanut butter cookies! Bakery-style BIG. Exploding with chocolate. Back in 2013, I tested this cookie recipe over and over again to make sure they're absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies.

Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. How to make Chocolate Chip Cookies Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video. Make the chocolate chip cookie dough

Instructions. Preheat the oven to 375°F and place parchment paper on a 2 baking pans. In a large mixing bowl, mix flour, baking powder, salt, and baking soda. Set aside. With an electric mixer set on a low speed, cream together the softened butter, white granulated sugar, and brown granulated sugar until combined.

After you master this recipe, feel free to do a little of your own experimenting to make these your ultimate cookie. Try substituting the semisweet chocolate chips for a combination of white chocolate chips, milk chocolate chips, butterscotch chips and/or peanut butter chips. Its hard to go wrong with this fantastic recipe as a guide.

Step 1 Preheat oven to 375° F. Step 2 Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Step 3 Combine flour, baking soda and salt in medium bowl.

HEAT oven to 375ºF. BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. In a medium bowl combine all of the chocolate chips. Stir to evenly mix. Set aside. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed.

Ingredients. ¾ cup butter, softened. ¾ cup granulated sugar. ¾ cup firmly packed dark brown sugar. 2 large eggs. 1 ½ teaspoons vanilla extract. 2 ¼ cups plus 2 tablespoons all-purpose flour. 1 teaspoon baking soda.

In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine.

The BEST Chocolate Chip Cookies, Big, Soft and Loaded! This Chocolate Chip Cookie Recipe is wildly popular with kids and adults!

Pour the brown butter into a bowl and set aside to cool until solid. Toast the Pecans: Put the pecans in a dry pan and place over medium heat. Stir frequently for a few minutes until the nuts smell toasty. Remove from the heat to cool before making the dough. Prep: Preheat the oven to 350 ºF (180 C).

Preheat the oven to 375 degrees F. Prepare two large baking sheets with parchment paper. In a small bowl, whisk together the flour, salt, and baking soda. Set aside. In a skillet over medium heat, melt ½ cup (1 stick) of butter, stirring and swirling until browned.

Let butter warm to room temperature. Sift the dry ingredients together a few times. Beat butter in mixing bowl of a heavy duty mixer (such as a Kitchen Aid 4½ or 5-quart mixer) with flat (paddle) beater at medium speed until it is lighter and clings to bowl (30-45 seconds). Keeping beater at medium speed add both sugars in a steady stream.

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