chewy chocolate chip cookies

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Chewy Chocolate Chip Cookies

★★★★★4.9 from 361 reviews

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours, 22 minutes
• Yield: 16 large cookies

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Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture. Chilling the cookie dough is imperative. No mixer required! 

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Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

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Instructions

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
2. Cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.
3. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
4. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make these or these.
5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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Find it online: https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/

best snickerdoodle

The Best Snickerdoodle Cookie Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24

Ingredients

1 cup Unsalted Butter (softened)
1 1/2 cups Sugar (300 g)
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour (330g)
1 1/2 teaspoon Cream of Tartar(or 8-9 g baking powder)

1/2 teaspoon Baking Soda

1 teaspoon Salt

Cinnamon-Sugar Mixture:

• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
4. Line jelly roll or cake pan with wax paper and press dough into flat 1-2" pancake. Or you can leave in bowl and scoop balls
5. refrigerate at least 1 hour or overnight (preferred)
6. In a small bowl, stir together sugar and cinnamon. 
7. Cut chilled dough into cubes and roll into small balls until round and smooth. (Or scoop and roll into a ball) Drop into the cinnamon-sugar mixture and coat well. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
8. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan. 

Whipped shortbread cookies

3 c butter - softened
1.5 c powdered sugar
4.5 c flour (1c = 120g)
1.5 c corn starch (1c = 120g)
dash vanilla


cream together butter & Sugar & vanilla

sift flour & cornstarch, gradually add into butter mix

roll into 1" balls, flatten with a fork
Bake
300deg fro 20 min

Let rest 5min before transfer

Vegan Peanut Butter Cookie

Total Time: 8m

Yield: 7-10 cookies

Ingredients

• 1/2 cup peanut butter, or allergy-friendly sub
• 3/4 tsp baking soda
• 3 tbsp flour (spelt, white, oat, sorghum, rice all work)
• 1/3 cup sugar, unrefined if desired
• 2 tbsp applesauce
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt

Instructions

Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake in a preheated oven (350F) for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.

Read more at https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/#1YjGd0Imw6dTLTVY.99

Butterscotch cookies

Cookie
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened to room temperature
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup butterscotch morsels

Bake 350 for 8-10 min

Cinnamon roll cookies

Cinnamon Roll Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: about 36 cookies

Ingredients

• 1 & 3/4 cups all-purpose flour(210 g)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 & 1/4 cups granulated sugar (250 g)
• 2 tablespoons sugar for innards
• 3/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons pecans, chopped(optional)
• 1 teaspoon ground cinnamon

Instructions

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat 1 & 1/4 cups sugar and butter until light and fluffy. Mix in egg and vanilla.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Refrigerate dough for 1 hour. 

Roll out dough between 2 sheets of wax paper into into an 18"x 10" rectangle.

Combine 2 tablespoons sugar and cinnamon (and pecans). Sprinkle evenly over cookie dough. Press down gently with hands.

Starting with a long side, roll up dough in jelly-roll fashion. Place seam side down on plastic wrap. Wrap and refrigerate at least 2 hours. 

Preheat oven to 350°. Line a baking sheet with a silicone liner or parchment paper.

Cut dough into 1/2-inch slices. Place on prepared baking sheet. They spread a bit.

Bake 10 to 12 minutes, or until lightly browned.

Cool on pans for 5 minutes. Then, remove cookies to a wire rack to cool completely.

Oatmeal cookies for Anton

375 degrees

1 c softened butter
1 c white sugar
1 c brown sugar
2 eggs
1 t vanilla
2 c flour
1 t baking soda
1 t salt
1.5 t cinnamon
3 c quick oats

1. cream butter and sugars
beat in eggs one at a time
then vanilla

2.  combine dry in a small bowl.  stir into wet ingredients
3. add oats

4. cover and chill dough for 1 hour

5. bake 8-10 min.  allow to cool before transfer to rack

cut out sugar cookies

Sugar Cookies
Recipe courtesy of Alton Brown
Sugar Cookies Sugar Cookies

Total Time:
2 hr 24 min
Prep:
15 min
Inactive:
2 hr
Cook:
9 min

Yield:
about 3 dozen-2 1/2 inch

Level:
Easy

Ingredients

3 cups all-purpose flour (1c = 120g)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar  (1c=200g)
1 egg, beaten
1 tablespoon milk

splash vanilla or almond
Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. 

*** Roll dough out 1/4" between sheets of wax paper then refridge.

Preheat oven to 375 degrees F.
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe courtesy Alton Brown

© 2014 Television Food Network, G.P. All Rights Reserved.


Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.print.html?oc=linkback

brown sugar snickerdoodles

Snickerdoodles with Brown Sugar
1/2 cup soft butter
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 3/8 cup flour (165 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 375.
Mix butter, sugar and eggs. Sift together flour, cream of tartar, soda and salt. Mix with creamed ingredients. (I usually skip the sifting step and just dump the dry ingredients in with the wet ones). Chill dough. Roll into balls the size of small walnuts and roll in a mixture of 1 tsp cinnamon and 2 tablespoons sugar.
Place 2 inches apart on an ungreased cookie sheet. Bake until very light brown, but still soft. They will puff up, then flatten out and crinkle on top.
Bake for 8 to 10 minutes. Makes about two dozen.

gingerbread

from bakerella

Gingerbread Cookies

5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses

• Sift flour, soda, salt and spices together in a medium bowl and set aside.
• Using a mixer, cream butter and sugar until light and fluffy.
• Add egg and mix until combined.
• Add molasses and mix until combined.
• Gradually add in flour mixture and mix until combined and a dough forms.
• Divide dough into four sections and shape each into a flattened disc.
• Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
• When ready to bake preheat oven to 350 degrees.
• Roll out each disc between two sheets of parchment paper using a rolling pin.
• Flour the sides of the paper that will touch the dough to make it a little easier to release.
• Cut out shapes and remove excess dough to reuse.
• Leave cutouts on parchment paper and transfer to cookie sheet.
• Bake for 8-9 minutes. Cool on cooling rack.

For the icing, mix together four cups confectioner’s sugar and four tablespoons meringue powder with about four tablespoons water. If it’s too thick, add more water a teaspoon at a time. Or if it’s too thin, add more confectioner’s sugar. Decorate using a #2 to outline and #3 tip to fill in.

iced pumpkin cookies

350 degrees

2.5 c flour
1 t baking powder
1 t baking soda
2 t cinnamon
.5 t nutmeg
.5 t cloves
.5 t salt

1/2 c softened butter
1.5 c sugar
1 c canned pumpkin
1 egg
1 t vanilla

1) cream together butter & sugar. Add rest of wet ingredients and beat until creamy
2) mix dry ingredients together and add to wet mixture
3) drop by T on cookie sheets. Flatten slightly, bake 15 - 20 minutes

glaze...
2 c confectioners sugar
3 T milk
1T melted butter
1 t vanilla

chocolate chip cookies

4.25 flour (510 g)
1 t baking powder
1 t baking soda
1 c butter (softened, 2 sticks)
0.5 c shortening
1.25 c sugar (225 g)
1.25 c brown sugar (275 g)
2 eggs
1 T vanilla
2 c chocolate chips (12 oz)

oven 375
1) combine flour, baking powder, soda in medium bowl and set aside

2) combine butter, shortening, sugars and large bowl and mix until creamy (can use mixer).
add eggs and vanilla and mix well.
gradually add in dry ingredients until mixed well.
lastly add in chocolate chips

3) drop by 0.25 cupfuls, 2" apart onto ungreased cookie sheet. bake 10 - 14 min until light golden. let stand 1-2 min before removing from sheet (26 cookies)

or by T for 10-12 min. to make 4 dozen cookies

Skywalker Scrunchies

1 stick butter
2/3 c sugar
1 egg
1 t vanilla
3/4 c flour
2.5 c cornflakes (slightly smashed)

1) cream together butter and sugar
2) mix in egg & vanilla
3) incorporate flour in batches, mixing well
4) flod in cornflakes

350degrees for 11 - 14 minutes until edges are golden
cookies will spread so space 3" apart