Chocolate Chip Cookie Recipe Chewy

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift flour, baking soda, and salt together; set aside. Beat brown sugar, melted butter, and white sugar with an electric mixer in a large bowl until smooth. Beat in egg, egg yolk, and vanilla until light and creamy; add flour mixture and stir. 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.

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. In a medium bowl (or the bowl of your stand mixer), beat the butter, brown sugar, and corn syrup until fluffy. Beat in the vanilla, baking powder, salt, and baking soda, then the egg. Stir in the flour, then the chocolate chips and nuts. Directions. Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine.

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Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.

1. Beat the butter and sugars, then beat in the eggs and vanilla. 2. Dissolve the baking soda in hot water and add to the mixture. 3. Stir in the flour, chocolate chips, and walnuts. 4. Drop dough onto a prepared baking sheet. 5.

Preheat the oven to 350 degrees F and line two sheet pans with parchment paper. Scoop the cookie dough into twenty 1/4-cup balls. Working in two batches, bake the cookies, placing five cookies on each tray 2 inches apart from one another, until golden brown, about 14 minutes. Let cool slightly, then serve warm.

Once the flour is worked in, add the chocolate chips I'd suggest chopping your own dark chocolate chunks in the 68% cocoa range.. Chill the dough for 1 hour. Chill the dough for 1 hour. Scoop the dough into 1 1/2-ounce portions and place on the half-sheet pans, 6 cookies per sheet.

1. Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips. 2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. 3.

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt. Set aside. In a medium-size bowl, mix together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined. Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing.

Go big on brown sugar. Use a higher ratio of brown to white sugar. Brown sugar is another ingredient that bolsters the chewy factor. Add a little milk. The "classic" chocolate chip cookie recipe calls for two large eggs, but Alton replaces one egg white with an ounce of milk. Egg whites are binding agents that also help a cookie rise.

Let stand 5 minutes. Add egg and egg yolk; stir to combine. Stir in vanilla extract. Add flour, baking soda, and salt. Stir until just combined. Please see the comments about flour in the recipe notes. Stir in chocolate chips or chunks. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.

How to make Chips Ahoy chewy chocolate chip cookies recipe. Combine the sugars and butter in a large bowl with an electric mixer until light and fluffy. Add in the eggs, one at a time, mixing well between each addition. Add in the vanilla and then mix again to combine. In another mixing bowl whisk together the flour, salt, and baking soda until.

1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside. 2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. 3. Beat in egg and vanilla until smooth.

Turn the mixer to low speed and add in the flour, mixing until just combined. Stir in both the chocolate chips evenly. Using a medium (2- tablespoon) sized cookie scoop, portion the dough out on to the prepared baking sheet at least 3- inches apart. Press more mini chips on top of the dough if desired.

In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy. Beat in eggs, one at a time, and then beat in vanilla. Whisk together flour, salt, baking powder, and baking soda, and then stir into butter mixture. Fold in chocolate chips. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for up to 3.

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In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted). Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.

Turn mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated. Using a medium (2- tablespoon) cookie scoop, place the dough on the prepared baking sheet 2- inches apart. Bake for 9-10 minutes, or until the edges are lightly golden. Transfer cookies to a wire rack to cool completely.

Make the cookie dough: start by combining the brown and granulated sugar in a bowl with melted butter and whisk for a minute. Then, allow the mixture to rest for 2 minutes. Add the yolk, the egg, vanilla, and salt and continue to whisk the mixture for 30 seconds or until everything is combined.

Preheat your air fryer to 300°F or 150°C. Shape the cookie dough into small cookies, depending on the size of your air fryer basket. Cover the air fryer basket with parchment paper. Place the cookies in the air fryer basket and bake for about 10-12 minutes until just slightly brown and set around the edges and slightly soft in the middle.

directions. Preheat oven to 350. Lightly grease two cookie sheets. Cream butter and sugars until well-blended and very light. Add eggs and vanilla; beat well. In a separate bowl, stir dry ingredients, then add (gradually) to butter mixture. Mix well. Add chocolate chips. Drop by rounded teaspoons to greased cookie sheet, about 2 inches apart.

These Chocolate Chip Cookies are the best, lightly crispy outside and chewy inside with lots of chocolate. All you need is just 6 ingredients. NO eggs.Ingred.

STEP 1. Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies. STEP 2.

Instructions. Preheat your oven to 350°F and line two large baking sheets with parchment paper. In a large bowl, combine the nut butter with the coconut oil, maple sugar, egg and vanilla. Use an electric hand mixer or whisk to beat the mixture until creamy.

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