The Best Chewy Chocolate Chip Cookies |Chocolate Chip Cookies |Best Crunchy Chocolate Chip Cookie |Amos Style Mini Chocolate Chip Cookies | BEST CHEWY EGGLESS Chocolate Chip Cookies |Eggless Chocolate Chip Cookies | Homemade Cookies |Wheat Flour Chocolate Chips Cookies | Eggless & Without Oven |Original Nestle Chocolate Chip Cookies Recipe |Oat meal chocloalte chip cookie |Oatmeal Chocolate Chip Cookies | Chef Anna Olson teaches you how to make the best chocolate chip | how to make chocolate cookies |easy chocolate chip cookies recipes
Recipes in this post
1.The Best Chewy Chocolate Chip Cookies
2.Chocolate Chip Cookies
3.Best Crunchy Chocolate Chip Cookie
4.Amos Style Mini Chocolate Chip Cookies
5.BEST CHEWY EGGLESS Chocolate Chip Cookies
7.Eggless Choco Chip Cookies | Homemade Cookies
9.Original Nestle Chocolate Chip Cookies Recipe
10.Oat meal chocloalte chip cookie
12.Chef Anna Olson teaches you how to make the best chocolate chip
1.Best Chewy Chocolate Chip Cookies
Ingredients
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
Directions:
-Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
-In a large mixing bowl, combine the sugars, salt, and butter until a smooth paste forms with no lumps.
-Incorporate the egg and vanilla extract, whisking until light ribbons form on the whisk.
-Sift in the flour and baking soda, then fold the mixture together with a spatula, taking care not to overmix. This causes the gluten in the flour to toughen, resulting in cakier cookies.
-Chill the dough for at least 30 minutes after evenly folding in the chocolate chunks. Chill the dough overnight for a more intense toffee-like flavour and deeper colour. The longer the dough sits, the more complex the flavour becomes.
-Using an ice cream scoop, scoop the dough onto a parchment-lined baking sheet,Allow at least 4 inches between cookies and 2 inches between the pan's edges so that the cookies can spread evenly.
-Bake for 12-15 minutes, or until the edges are just starting to brown.
-Allow to cool completely before serving.
Best Chewy Chocolate Chip Cookies ready to serve.
2.Chocolate Chip Cookies
Ingredients
Flour 2 + ¼ cup
Baking soda 1/2 teaspoon
Salt 1/2 teaspoon
Butter, melted 3/4 cup
Brown sugar 1 cup
Castor sugar 1/2 cup
Vanilla essence 1 tablespoon
1 whole egg + 1 egg yolk
Semisweet chocolate chips 1 cup
Directions:
- Preheat the oven to 160°C.
- In a mixing bowl, combine the flour, baking soda, and salt. Place aside.
- Combine the butter, white sugar, and brown sugar in a mixing bowl.
- Stir in the egg, egg yolk, and vanilla extract to the butter and sugar mixture.
- Stir in the chocolate chips until they are evenly distributed.
- Allow dough to chill for 45 minutes.
- Line a baking sheet with parchment paper.
- Roll cookie dough into small balls with a Scoop or by hand and place on a baking sheet.
- 12-15 minutes in the oven.
- The best chocolate chip cookies are done.
3.Best Crunchy Chocolate Chip Cookie
Ingredients:
140 gr Cake Flour
1 Tsp Cocoa
1 Tsp Baking Powder
70 gr Unsalted Butter
70 gr Sugar
1 Egg
100 gr Chocolate
Directions:
-Preheat the oven for 190°C and then reduce to 170°C.
-Bake for 12~14 minutes.
-After that reduce the heat to 150°C and bake for another 5 minutes.
Best Crunchy Chocolate Chip Cookie ready.
Ingredients:
- 2/3 cup unsalted butter (150 gr), room temperature
- 3/4 cup light brown sugar (150 gr)
- 1/4 cup + 2 tbsp granulated sugar (75 gr)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tbsp malted milk powder
- 2 1/4 cups all-purpose flour (270 gr)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup mini chocolate chips (180 gr)
Directions:
-Cream the butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer fitted with a paddle attachment until pale and fluffy. Using a spatula, scrape the side.
-Combine the egg, vanilla extract, and malted milk powder in a mixing bowl. Mix until everything is well combined.
-Combine all-purpose flour, baking powder, baking soda, and salt in a mixing bowl. Beat at the slowest speed possible until just combined. With a spatula, fold in the chocolate chips.
-Refrigerate the dough for at least 2 hours and up to 3 days before using it. The longer the dough is refrigerated, the more flavorful it becomes.
-Preheat the oven to 320°F/160°C when ready to bake. Use parchment paper or nonstick baking mats to line baking sheets.
-Roll 3/4 teaspoon of dough into tall mounds. Put them on the prepared baking sheets for 11- 13 minutes, or until golden brown.
-Place the cookies on a cooling rack to finish cooling.
5.BEST CHEWY EGGLESS Chocolate Chip Cookies
Ingredients:
1/2 cup white sugar
1/2 cup brown sugar (packed)
1/2 cup unsalted butter, melted and cooled to room temp (make sure you use a full fat stick butter, not margarine or butter that contains some vegetable oil or any spreadable butter)
Egg substitute: 2 tsp baking powder, 2 tbsp water, 1 tsp canola or vegetable oil
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 1/3 cups all purpose flour
1 cup roughly chopped chocolate chunks
3/4 cup chopped walnuts
Directions:
1. Combine the butter, white sugar, brown sugar, and vanilla extract in a mixing bowl.
2. Make your egg substitute in a small bowl/cup. Mix together 2 tsp baking powder, 2 tbsp water, and 1 tsp oil. Combine with the butter and sugar mixture.
3. Combine the ingredients and whisk until a ribbon-like consistency is achieved.
4. Combine the flour, salt, and baking soda in a separate bowl.
5. Combine your dry ingredients with your wet ingredients.
6. Fold in your chocolate chunks and walnuts once you no longer see flour in the bowl and your cookie dough has come together.
7. Roll the dough into LARGE palm-sized balls and sprinkle chocolate chunks on top of the cookie dough balls.
8. Refrigerate cookie dough balls for at least 30 minutes.
9. Bake at 350°F for 12-15 minutes.
Best chewy eggless Chocolate Chip Cookies ready to serve.
Ingredients
1 cup unsalted butter softened (227g)
1 ¼ cup brown sugar¹, firmly packed (250g)
½ cup granulated sugar (100g)
6 Tablespoons heavy cream
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
¾ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup semisweet chocolate chips plus optional additional chips for topping (170g + additional if desired)
Directions:
-Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper. Place aside.
-In a large mixing bowl, cream together the butter and sugars with an electric mixer (or stand mixer) until well combined.
-Stir in the heavy cream and vanilla extract until well combined.
Separately, in a medium-sized mixing bowl, combine the flour, cornflour, baking soda, baking powder, and salt.
-Add dry ingredients to wet ingredients in four parts, mixing until completely combined.
-Mix in the chocolate chips.
-Scoop dough in 2-tablespoon increments. Simply drop the dough onto a prepared baking sheet, spacing cookies 2 inches apart), or gently roll them into a smooth ball before placing on a baking sheet (I prefer to roll them for prettier, more uniform cookies).
-Bake away 10-12 minutes at 350 degrees Fahrenheit (175 degrees Celsius). Allow the cookies to cool completely on the baking sheet where they will finish cooking; this will help keep them nice and soft.
-If desired, nestle extra chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of taking them out of the oven.
7.Eggless Choco Chip Cookies | Homemade Cookies
Ingredients
1/2 cup butter
1/4th cup castor sugar
1/4th cup brown sugar
1/2 tsp Vanila essence
1 cup all purpose flour
1/2 tsp baking soda
1 tbs corn flour
1/4th cup choco chips
2 to 2.1/2 tbs milk
Method
-Fill a large mixing bowl halfway with 1/2 cup butter.
-Mix in 1/4 cup castor sugar.
-Mix in 1/4 cup brown sugar.
-Brown sugar isn't very sweet, and I don't want anything too sweet.
-Mix it thoroughly for 2-3 minutes.
-Mix in the vanilla extract thoroughly.
-In a separate bowl, combine 1 cup all purpose four, 1/2 teaspoon baking soda, and 1 teaspoon corn flour.
-Corn flour contributes to the chewy texture of the cookie.
-Heavy ingredients, such as chocolate chips or walnuts, should be added to all purpose flour to ensure that it is well coated and does not sink to the bottom while baking.
-Now, add the flour mixture to the butter mixture.
-Mix thoroughly.
-This recipe contains no eggs.
-We want a dough-like consistency, so add milk in small amounts.
-
-Place this batter in the refrigerator.
-And then set it aside for a while.
-Preheat the oven to 180°F for 10 minutes.
-Then bake for 10-12 minutes.
-Keep an eye on the oven because chocolate chips are extremely sensitive.
-Take dough scoops and place dough scoops.
Make sure there is enough space between the scoops because the cookies will expand while baking.
- You can store this dough in the freezer and bake cookies whenever you want for fresh cookies.
Eggless Choco Chip Cookies | Homemade Cookies ready.
Ingredients:
Softer butter 2 tbsp
Powder sugar 5 tbsp
Mix until fluffy
Wheat flour 1/2 cup
Cocoa powder 1 tbsp
Baking powder 1/2 tsp
Water 1 & 1/2 tbsp
Grease oil
Chocolate chips
Directions:
-Place a stand & heat the pan for 5 mins on medium flame
-After 5 mins place the tray
-Cook it on low flame for 20-30 mins
-Or bake in a preheated oven at 200c for 20-30 mins
9.Original Nestle Chocolate Chip Cookies Recipe
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ
Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
Directions:
-Preheat the oven to 375 degrees Fahrenheit.
-In a small mixing bowl, combine the flour, baking soda, and salt. In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract.
-Add the eggs one at a time, beating thoroughly after each addition. Gradually incorporate the flour mixture.
-Mix in the morsels and nuts. Using a rounded tablespoon, drop onto ungreased baking sheets.
-BAKE 9–11 minutes, or until golden brown. Cool for 2 minutes on the baking sheets before transferring to wire racks to cool completely.
-Preheat oven to 350° F for PAN COOKIE VARIATION. Grease a 15 x 10-inch jelly-roll pan with cooking spray.
-Prepare the dough as directed above. Spread the mixture into the prepared pan. 20 to 25 minutes, or until golden brown.
-Allow to cool in the pan on a wire rack. This recipe yields 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: MAKE DOUGH AS DIRECTED ABOVE. Cut in half and wrap in waxed paper.
-Refrigerate for 1 hour, or until the mixture is firm. Wrap each half in wax paper and shape into a 15-inch log.
-Set aside for 30 minutes. * Preheat the oven to 375 degrees Fahrenheit. Place on ungreased baking sheets in 1/2-inch thick slices. 8 to 10 minutes, or until golden brown.
-Cool for 2 minutes on the baking sheets before transferring to wire racks to cool completely. This recipe yields about 5 dozen cookies.
-Refrigerate for up to one week or freeze for up to eight weeks.
-Increase the flour to 2 1/2 cups for baking at high altitude (5,200 feet). Add 2 teaspoons water to the flour and cut the granulated and brown sugar in half.
Original Nestle Chocolate Chip Cookies Recipe
10.Oat meal chocolate chip cookie
Ingredients:
1 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups rolled oats
1 1/2 semisweet chocolate chips
1 cup walnuts, chopped
Directions:
1. Combine 1 1/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon in a mixing bowl. Now whisk everything together and set it aside.
2. Combine 1 cup unsalted softened butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract in a separate bowl.
3. Using an electric hand mixer, combine everything on medium speed until well combined.
4. Now, using an electric hand mixer, combine the flour mixture and 2 cups rolled old-fashioned oats.
5. Stir in 1 1/2 cup chocolate semisweet chocolate chips. 1 cup chopped walnuts, and combine with a spatula.
6. Once your cookie dough has been thoroughly combined, scoop out mounds of it.
Place on a baking sheet lined with parchment paper. You'll need a medium to large cookie scoop for this. Mine holds about 2 tablespoons.
7. You can drop the cookies directly onto the parchment paper and bake them that way, but I prefer to roll them into balls first.
8.They just look nicer that way, but it's completely optional. Bake your cookies for about 11 minutes at 350 degrees Fahrenheit.
Oat meal chocolate chip cookie ready.
Ingredients
1 cup unsalted butter, softened to room temperature 216g
1 cup dark brown sugar, tightly packed 200g
1/2 cup sugar 100g
2 large eggs
1 1/2 teaspoon vanilla extract
2 Tablespoons maple syrup
1 3/4 cup + 2 Tablespoons all-purpose flour 230g
1 Tablespoon cornstarch cornflour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon optional
3 cups old fashioned rolled oats 285g
2 cups chocolate chips
Directions:
-For about 30 seconds, beat butter in the bowl of a stand mixer (or with an electric beater). Beat in the sugars until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
-Beat in the eggs one at a time until combined.
-Combine the vanilla extract and maple syrup in a mixing bowl.
Whisk together the flour, cornflour, baking soda, salt, and cinnamon in a separate bowl.
-Gradually incorporate the flour mixture into the butter mixture until completely combined. Scrape the sides and bottom of the bowl to ensure that the ingredients are thoroughly mixed.
-Stir in the oats gradually until completely combined, then add the chocolate chips.
-Refrigerate the dough for 30 minutes.
-Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
-Drop cookies onto parchment paper in rounded 2-3 Tablespoon-sized balls, at least 2" apart.
-Bake at 350°F (175°C) for 12-13 minutes (edges should be slightly browned, centres should be slightly underbaked but not raw; they'll finish baking as they cool).
-Allow cookies to cool on the cookie sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
12.Chef Anna Olson best chocolate chip cookie recipe
Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions:
1. Cream together the butter, brown sugar, and granulated sugar. Mix in the egg and vanilla extract.
2. Sift the flour with the cornstarch, baking soda, and salt in a separate bowl. Stir this into the butter mixture until combined. Combine the chocolate chips and pecans in a mixing bowl (if using).
3. Scoop spoonfuls of dough (about 2 Tbsp) with a small ice cream scoop or a tablespoon, shape into a ball, and place on a parchment-lined baking tray or plate. Chill the scooped cookies for at least an hour, or freeze them once chilled for later baking.
4. Preheat oven to 325oF. (162 C). Place the chilled scooped cookies on parchment-lined baking sheets.
Place the chilled scooped cookies on baking trays lined with parchment paper, leaving 3 inches between them. Bake for 15-18 minutes, or until the edges are browned. Cool the cookies on a baking sheet. If using frozen cookie dough, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as directed above.
Allow to cool slightly before serving.
Chef Anna Olson best chocolate chip cookie recipe ready to serve.
The Best Chewy Chocolate Chip Cookies |Chocolate Chip Cookies |Best Crunchy Chocolate Chip Cookie |Amos Style Mini Chocolate Chip Cookies | BEST CHEWY EGGLESS Chocolate Chip Cookies |Eggless Chocolate Chip Cookies | Homemade Cookies |Wheat Flour Chocolate Chips Cookies | Eggless & Without Oven |Original Nestle Chocolate Chip Cookies Recipe |Oat meal chocloalte chip cookie |Oatmeal Chocolate Chip Cookies | Chef Anna Olson teaches you how to make the best chocolate chip | how to make chocolate cookies |easy chocolate chip cookies recipes
0 Comments