Chocolate Cookies Sallys Baking Addiction
Chocolate Cookies

Chocolate Cookies Sallys Baking Addiction

  • January 18, 2022

Made with 2 types of cocoa powder for an intensely deep chocolate flavor, these salted dark chocolate cookies feature crisp edges and soft chewy centers just like brownies.A sprinkle of sea salt is the perfect finishing touch on each fudge-like cookie.These salted cookies are balanced with ultra soft and fudge-like centers with chewy, crisp edges.Ease: This is a pretty simple and straightforward cookie recipe.This dough needs at least 3 hours in the refrigerator to properly set up before baking.If you shorten or skip this step, the cookies over-spread into thin and greasy chocolate pancakes.The only change in today’s variation is that we use 2 cocoa powders for a darker, deeper flavor.The full detailed recipe is written below, but let’s review the ingredients because each serves an important purpose.We don’t use as much as in non-chocolate cookie recipes because the cocoa powder also provides structure. .

Chewy Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies Recipe

Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture.Warning: these chocolate chip cookies require a tall glass of milk.I still have a big space in my heart (and tastebuds) for my Soft Chocolate Chip Cookies.The cookie dough is made from standard ingredients: flour, leavener, salt, sugar, butter, egg, & vanilla.Most of the cookies on my website call for creaming softened butter with the sugars.Chewy chocolate chip cookies require melted butter.It can, however, make your baked cookie greasy, so I made sure there is enough flour to avoid that from happening.Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.The extra egg yolk adds richness, soft tenderness, and binds the dough.You can freeze the extra egg white in a ziplock bag for up to 1 month or use it to make my Skinny Chocolate Peanut Butter Cupcakes.The dough will be soft and the chocolate chunks may not stick because of the melted butter.It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies.After chilling, let your cookie dough sit at room temperature for 10 minutes before rolling into balls.After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag.Then I bake them straight from the freezer, keeping them in the oven for an extra minute.Secrets to Thick, Soft, & Chewy Chocolate Chip Cookies.Rolling the cookie dough balls to be taller than wider increases thickness.Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture.3/4 cup (1.5 sticks or 170g ) unsalted butter , melted & slightly cooled*.(1.5 sticks or ) , melted & slightly cooled* 3/4 cup ( 150g ) packed light or dark brown sugar.large + , at room temperature 2 teaspoons pure vanilla extract.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.).Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.The dough will be crumbly, but the warmth of your hands will help the balls stay together.Cookies stay fresh covered at room temperature for up to 1 week.Bake frozen cookie dough balls for an extra minute, no need to thaw.Make a Giant Chocolate Chip Cookie Cake next time. .

Cookies

Cookies

Cookies

My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. .

Peppermint Frosted Chocolate Cookies

Peppermint Frosted Chocolate Cookies

Peppermint Frosted Chocolate Cookies

You’ll love these Christmas cookies because they’re fudge-like and rich with extra soft centers and chewy edges.The peppermint frosting is velvet smooth and a pleasant crunch from crushed candy canes makes a festive finishing touch!Every year since 2013, I work on a handful of new Christmas cookie recipes and publish the 10 best ones for readers to enjoy!Flavor: If you love the combination of mint and chocolate, don’t miss out on this cookie recipe.A careful ratio of unsweetened cocoa powder, flour, and butter gives us fudgy cookies that border the line of homemade brownies.A careful ratio of unsweetened cocoa powder, flour, and butter gives us fudgy cookies that border the line of homemade brownies.Set aside 3 hours to chill or you can prepare the dough the night before to get a jumpstart on cookie baking the next day.The reason I hardly stray from it is because this cookie recipe works and I don’t find testing alternate versions necessary.Notes: I use a few extra grams of cocoa powder in today’s dough which brings the amount up to 2/3 cup– this works like a charm.The chocolate crinkle cookies can over-spread as a result of the sugar coating, so I leave out the milk in that version.If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x.The creamy frosting on top is essentially vanilla buttercream with the addition of peppermint extract.I’ve never paired this chocolate cookie dough with buttercream before and even though it sounds like an obvious match, I wasn’t expecting it to be *this* good. .

Find Your Best Chocolate Chip Cookie Recipe

Find Your Best Chocolate Chip Cookie Recipe

Find Your Best Chocolate Chip Cookie Recipe

Let’s take a deep dive into the absolutely awesome world of cookies.There are literally hundreds of ways to make chocolate chip cookies and I’m reviewing three of my best (and very different) recipes so YOU can find your favorite.Obviously chocolate chip cookies don’t need a specific date; they’re timeless and should be celebrated EVERY FREAKING DAY.They’re relatively easy, approachable, and don’t require a ton of special equipment.They’re an easy treat to share, perfect for gifting, totally portable, and don’t require a fork or plate.Let’s use today as an opportunity to dive into the vast world of cookies.I have 3 main chocolate chip cookie recipes on my website, plus several variations linked below.I explain each in detail so you can find your favorite– I know it can get overwhelming searching for new cookie recipes!This recipe for chewy chocolate chip cookies is my personal favorite.An extra egg yolk, melted butter, more brown sugar than white, cornstarch, and a careful amount of all-purpose flour each create exceptional flavor and texture.Christen says: “Just wanted to say that I make these on the regular for friends/family, and they have gotten comments such as ‘these are literally the best chocolate chip cookies I’ve ever had’ sooo many times!”.Cornstarch creates a soft and thick cookie, while creamed butter produces a fluffy center with crisp edges.I love using this as a base recipe for white chocolate cranberry cookies!Slightly crispy on the outside with soft middles, good butter flavor, and tons of chocolate chips.They’re packed with chocolate chips, have a lovely crackly surface and delicious overall crisp.Melted butter and liquid sugar (honey) stretches the edges out so they crisp up, while 1 egg yolk provides richness and structure.Each of these 3 recipes start with the same exact ingredients like butter, flour, sugar, baking soda, and egg.After chilling, let your cookie dough sit at room temperature for about 10 minutes before baking.Your cookie dough may be a solid rock, so letting it slightly loosen up helps.Keep in mind that a cookie’s center will continue to cook for a few minutes as it cools.If a recipe calls for room temperature butter, make sure it’s not straight from the fridge or overly greasy.And if a recipe calls for melted butter, it’s imperative the eggs are room temperature as well.Find your favorite and have fun celebrating the mighty chocolate chip cookie! .

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

You see, I first made these triple chocolate chippers around Christmas time for my family.I used my very favorite, outstanding, soft-baked, go-to, perfected chocolate chip cookie recipe as my dough.We’ve been calling it the “Perfect Chocolate Chip Cookie” for months now.I’ve explained the science behind adding cornstarch to your cookie dough before.Often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture.Cookies made with more brown than white are more moist and remain softer overtime, due to the presence of molasses.But I adore the darker version in this cookie dough recipe because it supplies a unique depth of flavor and a more moist, soft texture.I know I sound like a broken record, but I just love dark brown sugar in cookies!Another secret I’ve drilled in my readers heads the past few months.The cookies will spread less in the oven and bake up to be much thicker when the dough is cold.Each bite is literally full of chocolate and buttery, soft dough.Eaten warm, the gooey chocolate in these cookies will make your head spin.We’ve established that the soft and thick texture of these cookies is from the addition of cornstarch, as well as the higher ratio of brown sugar to white sugar and simply underbaking the cookies.They’re easy to make, no complications, no strange ingredients, and you can fill them with any chocolate you desire.Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! .

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

I wrote an entire tutorial on how to brown butter if you’re interested in learning more about this one ingredient wonder.This melting method gently cooks the butter until it develops a nutty flavor and toasted aroma.You can taste this upgraded flavor in recipes like blondies, brown butter pound cake, brown butter cream cheese frosting, brownies, and today’s chocolate chip cookie recipe.The toasted milk solids carry a lot of the brown butter flavor.During the browning process, as butter goes from yellow to amber in color, it loses some moisture, about a 20-35% loss.Maybe adding a little extra butter or another egg yolk to the cookie recipe will make up for this moisture loss?Adding 1-2 Tablespoons of milk will add the proper amount of moisture back to the dough.Chilling is Crucial for Brown Butter Chocolate Chip Cookies.The larger the container or pan, the thinner the layer of butter will be and the quicker it will solidify.Taking this times guarantees a thick and majorly flavorful chocolate chip cookies.How does this recipe compare to these popular chewy chocolate chip cookies?but I find the resulting cookie a little crumbly which is in part to the missing moisture, explained above.Quick Tips for Perfect Brown Butter Chocolate Chip Cookies.An extra egg yolk equals a richer tasting cookie.Feel free to add chopped nuts like pecans or walnuts, making sure to leave the total amount of add-ins (including chocolate chips) at 1 and 1/2 cups.Pro Tip: Sandwich butter pecan ice cream in the center of two cookies. .

Double Chocolate Chip Swirl Cookies

Double Chocolate Chip Swirl Cookies

Double Chocolate Chip Swirl Cookies

I was inspired to make today’s double chocolate chip swirl cookies because I love my peanut butter version.These swirl cookies might look a little complicated to make, but they couldn’t be easier.We’re simply making two cookie doughs, rolling them together, and baking.I recommend chilling the dough for at least 3-4 hours for thicker cookies (as pictured).Chilling cookie dough helps prevent excess spreading.Chilling cookie dough not only ensures less spreading, but heightened flavor as well.All of the flavors in your cookie recipe will mingle with one another during the chill time.If you’re interested, here are my 10 Guaranteed Tips to Help Prevent Cookies from Spreading.( ) (spoon & leveled) 1/2 cup + 2 Tablespoons ( 51g ) unsweetened cocoa powder.(30ml) * 1 cup + 2 Tablespoons ( 202g ) white chocolate chips Chocolate Chip Cookie Dough 3/4 cup ( 170g ) unsalted butter , softened to room temperature.( ) , softened to room temperature 3/4 cup ( 150g ) light or dark brown sugar.1 cup + 2 Tablespoons ( 202g ) semi-sweet chocolate chips Instructions Make the chocolate cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy.Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed.In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.Make the chocolate chip cookie dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy.Beat in the egg and vanilla on high speed until combined, scraping down the sides as needed.In a separate bowl, combine the flour, cornstarch, baking soda, and salt.Cover both cookie doughs with aluminum foil and chill for at least 3-4 hours or up to 3 days.Line cookie sheet with silicone baking mat or parchment paper.It’s important the chocolate cookie dough is chilled or else it will be even more messy.Cover leftover cookies tightly and store at room temperature for up to 1 week.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. .

Dark Chocolate Pecan Cookies

Dark Chocolate Pecan Cookies

Dark Chocolate Pecan Cookies

Browning the butter is a quick extra step requiring the stove, but the flavor is unparalleled.With so many tested cookie recipes in my back pocket, it was hard to choose the starting point for this dark chocolate pecan flavor.I tested a few options, but ultimately decided on a brown butter cookie base.My recipe for brown butter toffee chocolate chip cookies was published in 2012 and has remained a favorite ever since.You’ll also enjoy plenty of rich dark chocolate and buttery pecans, which not only add more flavor but varying texture as well.You’ll also enjoy plenty of rich dark chocolate and buttery pecans, which not only add more flavor but varying texture as well.Instead, reach for Ghirardelli or Bakers brand bittersweet chocolate bars– they’re sold in the baking aisle.Instead, reach for Ghirardelli or Bakers brand bittersweet chocolate bars– they’re sold in the baking aisle.Ease: Browning the butter and chilling the cookie dough in the refrigerator certainly add time, but neither are difficult steps.Since we’re using melted (browned) butter, you do not need an electric mixer– a whisk and rubber spatula do the trick.Combine the wet & dry ingredients, and then chill the cookie dough in the refrigerator. .

1 XXL Death by Chocolate Cookie

1 XXL Death by Chocolate Cookie

1 XXL Death by Chocolate Cookie

A giant double chocolate cookie that is easy to make and extra fudgy inside.If you have been reading SBA for awhile, you may already know about my affinity for large cookies.I have three different recipes on my website that make 1 giant cookie.With Valentine’s Day tomorrow, I figured making 1 giant chocolate cookie to share with Kevin would be the perfect dessert.The recipe to make this giant chocolate cookie explosion is quite easy.I favor approachable recipes that taste completely sinful.All of your usual chocolate cookie suspects: flour, butter, unsweetened cocoa powder, white sugar, brown sugar, baking soda, and egg.Dot the ball of dough with a few extra chocolate chips on top.The second time I made this cookie (yes, twice), I added little heart-shaped sprinkles.The edges are chewy, the chocolate is gooey, and the decadence is off the charts.This is going to be the perfect Valentine’s Day dessert after our romantic Mexican dinner.Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! .

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