Chocolate Chip Cookies One Stick Of Butter
- December 4, 2021
I have made these Perfect Chocolate Chip Cookies at least 20 times now.Some of your comments said the same things – most of the time they worked, but sometimes they didn’t.So here are my semi-scientific but mostly trial-and-error regular home cook tips for perfect chocolate chip cookies that look like this on the inside.Whether I’m baking or sauteing or eating the butter straight off the stick, I always choose good quality salted sweet cream butter.Melt The Butter About Half Way In The Oven.Because you just want to make cookies right now.But hot melted butter just doesn’t work the same way as the cooled, soft-solid room temperature butter.Too much beating makes the cookie more stiff, and I like ’em soft.When in doubt, add a little flour to the dough, especially if the butter was melted.I always go by feel more than by measurement, because sometimes the amount of flour in a recipe (my OWN recipe) doesn’t seem right for a particular batch.When you’re using those electric mixers and mixing all your flour in with your dough, if the dough is just stuck all over the sides of the bowl and feels wet, add a spoonful of flour.My favorites are Nestle semisweet chocolate chunks, Hershey’s milk chocolate chips, and Guittard dark chocolate chips.The slightly different tastes of the chocolate and the varied shapes and sizes of the chips make for a more interesting (ehmm, more chocolatey) cookie.For the recipe in this post, I found that I actually really didn’t need to refrigerate the dough as long as I had enough flour, but sometimes you bake the first batch and you get spread-flat-cookie-city.I don’t have a baking stone or any other fancy baking sheets, just a few cheap Target finds that sometimes do the pop-bend while baking.Like possibly 1/4 cup of cookie dough big.For this recipe, I always look for those very slightly browned spots on top.Pinch of Yum Total Time: 54 minutes.Yield: 10 – 12 big cookies 1 x Print Recipe Pin Recipe Description Here are my simple tips for perfect chocolate chip cookies with an easy recipe for my all-time favorite, classic, perfect chocolate chip cookie.egg 1 1/4 cup all purpose flour (to start, but plan to add a few tablespoons).salt 1 cup mixed varieties of chocolate chips Instructions Turn the oven on to 350 degrees.Put the butter in the oven in a stainless steel or glass bowl as it’s preheating until about one third to one half of the butter is melted.Add the eggs and beat until incorporated.. Measure in the flour, baking soda, and salt.If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball.Roll 1/4 cup dough into high, round balls with chocolate chips at the top.Place on a baking sheet a few inches apart and bake for about 9 minutes.Cuisine: American Keywords: chocolate chip cookie, easy chocolate chip cookie recipe, small batch chocolate chip cookies.To cookies! .
Classic Soft And Chewy Chocolate Chip Cookies
These amazing cookies are made using melted butter, so they’re extra soft and chewy, with crispy edges and plenty of chocolate chips!So I’ve republished the recipe today with improved photos and instructions.The melted butter ensures they stay soft and chewy even after they cool.Chilling the dough will help prevent the cookies from spreading too much in the oven, as it gives the butter time to firm up again.You’ll find these cookies produce a nice buttery dough that blends perfectly with milk chocolate chips.For extra chocolatey goodness, you can even get a block of chocolate and cut it by hand instead of choc chips.You can just use a bowl and wooden spoon to make these cookies, you don’t have to use an electric mixer.Keep checking it every 20 or 30 seconds or so, until the butter is mostly melted and you can stir with a fork to get rid of any lumps.Add vanilla and egg, then sift in flour and baking soda.Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.Print Pin Rate Ingredients 115 grams (1 stick or 1/2 cup ) unsalted butter.(1 stick or ) unsalted butter 90 grams ( 1/2 cup ) brown sugar.150 grams ( 1 cup ) chocolate chips, plus extra for decorating Instructions Place butter in a heatproof bowl and heat in the microwave until JUST melted.You don’t want the butter to be hot, but just soft enough to stir with a fork until smooth.Add flour, baking soda and salt and stir until soft cookie dough forms. .
The BEST Chocolate Chip Cookies!
They’re perfectly soft and chewy and buttery, loaded up with chocolate chips, easy to make, and downright delicious.You know, one that doesn’t shut off in the middle of cooking, that actually heats to the correct temperature, that that doesn’t char the tops of everything…it’s nothing fancy, but after having had to put up with a wildly-dysfunctional oven for over a year, this simple new addition to our casita feels like a total game changer.So to celebrate this month, we’ve promised to bake up a sampler of all of the most classic American cookies here for our European friends to try.I’ve lined up seven of my most classic faves for you, complete with some new photos and updated baking tips.Meet…my all-time favorite recipe for the softest, chewiest, dreamiest, hands-down best chocolate chip cookies.I first shared this chocolate chip cookie recipe on the blog a few years ago.That buttery taste is just unbeatable, and yields the most soft and delicious cookie a girl could ask for.That buttery taste is just unbeatable, and yields the most soft and delicious cookie a girl could ask for.My dad taught me the secret when we were kids to always (always) use two full teaspoons of vanilla per batch of dozen cookies.Add cornstarch: Yep, sounds strange, but I learned from Anna Olsen years ago that adding a hint of cornstarch is the secret to making your cookies extra chewy.Yep, sounds strange, but I learned from Anna Olsen years ago that adding a hint of cornstarch is the secret to making your cookies extra chewy.(This will help the butter firm back up, so that it doesn’t melt and spread instantly in the oven.).Or to speed up the process, go ahead and form your dough balls and place them on a baking sheet.Then refrigerate the entire baking sheet for 20-30 minutes, until the dough balls are nice and chilled.To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking.(This will help the butter firm back up, so that it doesn’t melt and spread instantly in the oven.).Or to speed up the process, go ahead and form your dough balls and place them on a baking sheet.Then refrigerate the entire baking sheet for 20-30 minutes, until the dough balls are nice and chilled.Sprinkle on flaky sea salt: Totally optional, but I love sprinkling a pinch of flaky sea salt onto the cookies (either onto the dough balls just before baking, or on the cookies hot outta the oven) for an extra bit of crunch and saltiness.But if you would like a slightly healthier alternative, I have also made this recipe multiple times with white whole wheat flour, and it also bakes up nicely.As I said, when I’m craving this classic recipe, I unapologetically go for the old-school AP flour, butter and sugars.But if you would like a slightly healthier alternative, I have also made this recipe multiple times with white whole wheat flour, and it also bakes up nicely.We will add some to the dough itself and, as mentioned above, I also recommend sprinkling a pinch of flaky sea salt onto the cookies before or after baking if you would like.In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes.Using a spatula or wooden spoon, mix in the chocolate chips by hand until they are evenly combined.For about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden.Milk, dark, white, or semisweet chocolate chips are all delicious options here as well.Feel free to swap plain M&Ms for chocolate chips to make M&M cookies.Chopped pecans, walnuts, almonds, peanuts, pistachios, and/or macadamia nuts are also delicious add-ins.Toss in a handful of colored sprinkles if you’d like to make these cookies extra festive!Ingredients Scale 1x 2x 3x 1/2 cup ( 115 grams ) butter, softened to room temperature.( ) butter, softened to room temperature 1/2 cup packed brown sugar.Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed.Add egg and vanilla, and beat on medium speed until combined, about 30 seconds.Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. .
Golden Chocolate Chip Cookies Recipe
Rating: 4 stars Great tasting, but the recipe could use a few alterations.First, cream the butter and sugars before adding the rest of the ingredients.Next, double the recipe because it only makes about half of the amount it says.When I took them out of the oven they were much darker than the usual so I thought they'd be hard and dry, but wuite the contrary!They were slightly crispy on the edges and moist and chewy in the center!Rating: 5 stars Very good cookies and easy to make.I'm definitely keeping this one because it makes far fewer cookies, which means less baking tme and fewer calories in my belly ;) I didn't mix the ingredients exactly how it says in the recipe.Cream the butter and sugar first, then mix in the egg and vanilla.Mix dry ingredients in separate bowl, add to wet mixture while the mixer is running.I doubled the recipe cause they didnt quite make enough the first time.chip cookies and I have made dozens of different recipes!Rating: 5 stars If you want a perfect chewy cookie recipe that is fast to make then try this one! .
Small Batch Chocolate Chip Cookies
These small batch chocolate chip cookies are perfect for when you’re craving a cookie, but don’t want to make a full batch.If so, I think you’re going to love this small batch chocolate chip cookie recipe!This recipe also makes a fantastic base for other cookies, so I’ve included instructions for how to make these cookies 4 different ways!The brown sugar adds moisture and creates a chewy cookie while the granulated sugar helps them spread.The brown sugar adds moisture and creates a chewy cookie while the granulated sugar helps them spread.Since this recipe doesn’t make too many cookies, a whole egg is far too much.How To Make A Small Batch Of Chocolate Chip Cookies.To make the cookie dough, you’ll beat the butter, brown sugar, and granulated sugar together for a minute or two or until they’re well combined.You can also skip the mixer and just cream the butter and sugars together with a fork, so feel free to do whatever is easiest for you!Then, add the semi-sweet chocolate chips (or your favorite mix-ins) and fold them into the cookie dough.Want to try these cookies another way?You can leave out the 1/2 cup of semi-sweet chocolate chips and mix in the following ingredients for each type of cookie:.Don’t skip chilling the cookie dough in the freezer for 10 minutes. .