How Chocolate Chip Cookies Are Made
Chocolate Cookies

How Chocolate Chip Cookies Are Made

  • October 13, 2021

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All Rights Reserved.Please read our \u003ca rel=\u0022noopener noreferrer\u0022 rel=\u0022noopener noreferrer\u0022 href=\u0022http://www.generalmills.com/company/privacy-policies/privacy-policy-us\u0022 target=\u0022_blank\u0022 shape=\u0022rect\u0022\u003ePrivacy Policy\u003c/a\u003e.\u003c/p\u003e","requiredFieldText":"* Required","sendButtonText":"Send","senderEmailAddressLabel":"* Your Email Address","senderFirstNameLabel":"* Your First Name","sendToText":"Send To:"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_","id":"c9d11c79-b5b2-4bf4-be97-50bf9b3a44dc","allowedForAnonymousUsers":true,"type":"Email","displayName":"Email","namePassedToEvents":"Email","cssClassName":"atButtonEmail"}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false,"privacyOptOut":false},"pageAttributes":{"title":"Ultimate Chocolate Chip Cookies","description":"We named this recipe “Ultimate Chocolate Chip Cookies,” because it’s got everything a cookie connoisseur could possibly ask for.With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that’s been top-rated by hundreds of satisfied home cooks.With a texture that is slightly crispy on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that’s been top-rated by hundreds of satisfied home cooks.In small bowl, mix flour, baking soda and salt; set aside.4 Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.tip 2 The best cookie sheets are shiny aluminum with a smooth surface and no sides.They reflect heat, letting cookies bake evenly and brown properly.Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.tip 5 Line flat cookie sheets with parchment for easy cleanup.Be sure to give the dropped dough plenty of air space, so the cookies won’t bump into each other as they spread.The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.tip 7 Use a 1-inch meat baller (or a cookie/ice cream scoop) to make consistently even-shaped cookies.Drop dough 3 inches apart, and bake until edges are set (centers will be soft).If there’s anything we’re willing to experiment with, it’s finding just the right kind of chocolate chip cookie that suits our tastes.After baking, testing and tasting over and over again, we landed on this recipe for the best chocolate chip cookies ever.Even better, this recipe is reliable enough that you can use it as a base for a little experimentation—try different kinds of chips and nuts for easy flavor twists.You’ll find more creative ideas in this chocolate chip cookie recipe collection.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22NewsletterCTA_4f217c5a-0524-4bd2-acfd-e899ad55803e\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22rd040f395d2774e969691353ff6c2156c\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpMobileSubscriber\x22,\x22deferredContainerView\x22\x3a\x22RecipeDetail\x22\x7d,\x22viewName\x22\x3a\x22NewsletterCTA\x22\x7d'); 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The Best Chocolate Chip Cookie Recipe Ever

The Best Chocolate Chip Cookie Recipe Ever

The Best Chocolate Chip Cookie Recipe Ever

This is the best chocolate chip cookies recipe ever!Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!It is seriously the Best Chocolate Chip Cookie Recipe Ever!Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!These are everything a chocolate chip cookie should be.How to make Chocolate Chip Cookies.Make the chocolate chip cookie dough.The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it's ready to go when you need it.The chocolate chip cookie dough should be easy to roll and not sticky.Once the cookie dough is finished, it's time to portion and roll the dough.Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some.Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.How to bake frozen dough.Bake from frozen: Place the dough on a parchment lined baking sheet.If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.How do you make gooey chocolate chip cookies?If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread.If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.Cold dough doesn't spread as well as room temperature dough.Can you bake chocolate chip cookie dough from frozen?I have gotten the best results when I place the dough on a parchment lined baking sheet.The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions.I use light brown sugar in this recipe for the best results.I use light brown sugar in this recipe for the best results.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.Or, try these gluten-free chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.Or, try these gluten-free chocolate chip cookies.As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips.The Best Chocolate Chip Cookie Recipe Ever Laura This is the best chocolate chip cookie recipe ever.Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!▢ baking sheet Ingredients US Customary Metric 1x 2x 3x ▢ 1 cup salted butter* softened.▢ 1 cup light brown sugar packed.In a separate bowl mix flour, baking soda, salt, baking powder.Cream together butter and sugars until combined.Take them out when they are just BARELY starting to turn brown.I use light brown sugar in this recipe for the best results.I use light brown sugar in this recipe for the best results.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips.When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs.We found out I was pregnant with twins, but things didn't look great. .

Chewy Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies Recipe

Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website.Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture.There are hundreds of chocolate chip cookies recipes out there.How to Make Chewy Chocolate Chip Cookies.The cookie dough is made from standard ingredients: flour, leavener, salt, sugar, butter, egg, & vanilla.Mix 2 and 1/4 cups of flour with 1 teaspoon of baking soda, 1/2 teaspoon of salt, and my favorite: cornstarch.I use 1 and 1/2 teaspoons of cornstarch in this recipe.Use melted butter in this chocolate chip cookie recipe.Chewy chocolate chip cookies require melted butter.Since you are using melted butter, you don’t need a mixer for this cookie recipe.I prefer more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy baked cookie.Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.The dough will be soft and the chocolate chunks may not stick because of the melted butter.Chill the Chocolate Chip Cookie Dough.Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory for this cookie recipe.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.This way you can have just one of two cookies whenever you want!These cookies are huge–about 3 Tablespoons of dough is rolled to make one cookie.Secrets to Thick, Soft, & Chewy Chocolate Chip Cookies.Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture.1 and 1/4 cups ( 225g ) semi-sweet chocolate chips or chocolate chunks Instructions Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.I highly recommend chilling the cookie dough overnight for less spreading.Roll the dough into balls, about 3 Tablespoons of dough each.Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.Bake the cookies for 12-13 minutes.Notes Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days.Bake frozen cookie dough balls for an extra minute, no need to thaw.Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. .

Chocolate chip cookie

Chocolate chip cookie

Chocolate chip cookie

A "double chocolate" cookie sprinkled with powdered sugar and paired with milk.Generally, the recipe starts with a dough composed of flour, butter, both brown and white sugar, semi-sweet chocolate chips, eggs, and vanilla.Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal.The chocolate chip cookie was invented by American chefs Ruth Graves Wakefield and Sue Brides in 1938.[1] They invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts.In this era, the Toll House Inn was a popular restaurant that featured home cooking.Wakefield gave Nestle the recipe for her cookies and was paid with a lifetime supply of chocolate from the company.Wakefield's cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York.Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world requesting her recipe.teaspoon (7.5 g) vanilla chocolate chips (The Tried and True Recipes cookbook specifies "2 bars (7 oz.).Nestlé's yellow label chocolate, semi-sweet, which has been cut in pieces the size of a pea.[ citation needed ] Chocolate chip cookies are often paired with a glass of milk.The fat particles of the milk enhance the tasting sensation of the sugar from the cookies, giving a smoother mouthfeel.There are at least three national (U.S./North America) chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations.[citation needed] Several businesses—including Doubletree hotels—offer freshly baked cookies to their patrons to differentiate themselves from their competition.Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; salt; eggs; a leavening agent such as baking soda; a fat, typically butter or shortening; vanilla extract; and chocolate pieces.[12] Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, usually with a wooden spoon or electric mixer.Depending on the additional flavoring, its addition to the mix will be determined by the type used: peanut butter will be added with the wet ingredients while cocoa powder would be added with the dry ingredients.A study done by Kansas State University showed that carbohydrate-based fat substitutes tend to bind more water, leaving less water available to aid in the spread of the cookie while baking and resulting in softer, cakelike cookies with less spread.

.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Refrigerate for 30 minutes.Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. .

Easiest Chocolate Chip Cookie Recipe

Easiest Chocolate Chip Cookie Recipe

Easiest Chocolate Chip Cookie Recipe

Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies - no mixer necessary, no chilling needed.The cookies can be made from scratch in less than 20 minutes, and there's no need to get the mixer out or to chill the dough.All of which make this the simplest chocolate chip cookie recipe.What Makes This the Simplest Chocolate Chip Cookie Recipe?This recipe uses just a few basic ingredients - flour, sugar, baking soda, salt.Also, it is so fast and so easy - no mixer needed, no chilling required - that the cookies can be mixed up and baked in less than twenty minutes.How To Make Chocolate Chip Cookies For this recipe, you're going to start by melting the butter.Bake until the cookies are set on the edges but slightly underdone in the middle, about 7-10 minutes.Since oven temperatures can vary, you may find that you need to adjust the baking times.I do recommend mixing in the flour by hand, though, to avoid overmixing the dough.I've added this section to answer some of the common questions in the hope that it saves people from having to try to sift through all of those comments.Gluten Free : I haven't tried it, but I've heard from several people who have used a measure-for-measure gluten-free flour in this recipe, and they've said that it worked well.Dark brown sugar will give you a slightly richer flavor.I've seen people who have commented that the cookies were salty, and it turned out that they had used several times the amount of salt that the recipe calls for.You can use dark, bittersweet, milk, or white chocolate chips.People have used all sorts of mix-ins, like M&Ms or other candy and chip combinations, in this recipe.You can use dark, bittersweet, milk, or white chocolate chips.They're great for incorporating dry ingredients that are harder to whisk in and scraping the bowl.Chewy Brown Sugar Chocolate Chip Cookies.Thick Homemade Chocolate Chip Cookies If you’ve tried this easiest chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below.You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.Author: I Heart Eating Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes Servings: 24 cookies Course: Dessert Cuisine: American Keyword: easiest chocolate chip cookie recipe, easy chocolate chip cookies, homemade chocolate chip cookies Print Pin 4.95 from 624 votes Ingredients ▢ ½ cup butter.▢ 1 cup semisweet chocolate chips Instructions Preheat the oven to 350 F.They will be puffy and still look a little underbaked in the middle.3 Video Notes Be sure to fluff and then scoop and sweep to measure the flour. .

The Food Lab's Chocolate Chip Cookies Recipe

The Food Lab's Chocolate Chip Cookies Recipe

The Food Lab's Chocolate Chip Cookies Recipe

Chopping the chocolate by hand creates large and small pieces for more textural and flavor contrast.An overnight rest allows enzymes to break down large carbohydrates, enhancing the caramelization and browning process the next day to help the cookies develop deeper flavor.Wouldn't anyone be pleased to be married to someone who fills the house with the aroma of warm butter, caramelized sugar, and gooey chocolate?Then, as I glanced around the apartment, wiping chocolate-specked hands against my apron, running a finger across the countertop and tracing a line into the dusting of white powder that coated every surface in the kitchen, eyeing the dozens of bags of failed experimental cookies that blocked the television, opening the refrigerator door to discover that more than half of its contents were batches of uncooked cookie dough in various stages of rest, I thought, maybe she does have a point.I wake up in the middle of the night with a fresh idea, a new test to run, only to discover that my 10-pound flour bin has been emptied for the third time.I'd put on my coat and walk out in the cold New York winter night, my sandals leaving tracks in the snow as I wander the neighborhood, searching for a convenience store that will sell me flour at three in the morning.I made it my goal to test each and every element, from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best.Most traditional chocolate chip cookie recipes start with the same basic ingredients and technique: butter and a mix of granulated and brown sugar are creamed together with a touch of vanilla until fluffy, eggs are beaten in one at a time, followed by flour, salt, and some sort of chemical leavening agent (baking soda, baking powder, or a bit of both).This, coupled with the fact that they are fully exposed to the heat of the oven and are constantly reaching hotter areas of the baking sheet, causes them to begin to set long before the center of the cookie does.This, coupled with the fact that they are fully exposed to the heat of the oven and are constantly reaching hotter areas of the baking sheet, causes them to begin to set long before the center of the cookie does.This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure.As the butter melts and the cookie's structure loosens, this frees up water, which in turn dissolves baking soda.This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure.Once they get hot enough, egg proteins and hydrated starches will begin to set in structure, finalizing the shape and size of the finished cookie.At its hottest areas—the edges and the underbelly in direct contact with the baking sheet—sugar granules melt together, turning liquidy before starting to caramelize and brown, producing rich, sweet flavors.Meanwhile, the air in the center cools, which causes the cookie to deflate slightly; though when fully baked, the structure lent by eggs and flour will help it retain some of its rise.My first course of action was to test out these basic ingredients one at a time in order to determine how they affect the final outcome.Gluten can't form in fat, thus butter will inhibit its overall formation, leading to more tender results.Because of shortening's different melting qualities (and the fact that it has no water content), shortening-based cookies come out softer but more dense than those made with butter.In the early creaming stages of making a cookie, cool butter is beaten until it's light and fluffy.Melting butter before combining it with sugar and eggs leads to squatter, denser cookies.Substituting butter with a less flavorful fat like shortening or margarine yielded sub-par cookies.Cookie Fact #4: Browned Butter = Less Moisture and Less Dissolved Sugar = Less Caramel Flavor.My friend Charles Kelsey, the man behind the fantastic Brookline, MA sandwich shop Cutty's, developed a simple chocolate chip cookie recipe for Cook's Illustrated magazine back in 2009.In his recipe, he made the ingenious discovery that browning the butter before adding it to the mixture would give the cookies a much more pronounced nuttiness.So how do I get the flavor benefits of browned butter while still allowing for sugar to dissolve and caramelize properly?Other than the small amount in the butter, eggs are the main source of water in a cookie dough recipe.By keeping the total mass of egg added to a dough the same but altering the proportion of white to yolk, you can achieve a variety of textures.My next attempt with cooled brown butter fared better, but the finished cookies ended up with an oddly uniform texture and a relatively smooth top rather than the cragginess I'd been getting earlier.I settled on beating half of the sugar with the eggs until it completely dissolved, then incorporating the rest when I added the brown butter.By letting my browned butter cool down until it was almost at room temperature, it became firm enough to beat into the egg and sugar mixture without deflating it.Brown sugar is mostly crystallized sucrose, but also contains a good amount of glucose and fructose, along with trace minerals that give it its flavor and a slightly acidic pH.Slightly acidic brown sugar causes cookies to rise higher when baking, which limits their spread.Granulated sugar, on the other hand, adds no leavening power, so you end up with a cookie that spreads wide.A mixture of the two provides a good balance, and as I noticed in my egg tests, dissolving too much sugar can lead to a texture that's too uniform.But brown sugar has another advantage over granulated: it caramelizes more readily, leading to more intense flavor.I tried it, heating granulated sugar up in a pot until it was a golden amber before adding cold butter to rapidly chill it and then incorporating it into my dough.First off, it's a mess trying to scrape hot caramel out of a pan and prevent it from hardening into a single massive clump.Secondly, it made my cookies far too soft and chewy (I recalled that in the process of caramelizing sucrose, it breaks down into glucose and fructose, acquiring their hygroscopic properties).You end up with wide, flat cookies that stay soft and flexible even when completely cooled.Not only that, but since corn syrup is made up of simple sugars, it caramelizes more readily, leading to darker overall color.Corn syrup is so darn powerful, in fact, that even a small amount of it will completely alter the texture of your cookie.When dissolved in liquid and combined with an acid, it rapidly reacts, breaking down into sodium, water, and carbon dioxide.Moreover, because the Maillard reaction takes place more readily in mildly alkaline environments, baking soda has a powerful effect on how rapidly foods darken and develop browned flavors.Cookies made with all cake flour will be very soft, almost mushy, even when you've cooked them to what would normally be a beyond-crisp stage.Extra flour (a ratio of 1.3 to 1 or higher) will give you cookies that barely spread at all as they bake, with centers that stay dense and dough-like, even after being almost fully cooked.The dough above was made by really working the flour into the butter and egg mixture before subsequently folding in the chocolate chips.Because extra kneading creates a stronger gluten network, the cookies also end up rather tough.If you like extra craggy cookies, Baking Illustrated offers a neat tip for increasing that cragginess: tear the balls of dough apart with your fingertips and smoosh 'em back together with the jagged torn part facing outwards.Provided you've used enough flour and your other ratios are spot on, those crags should appear in the cookies' final baked form.When I first started testing, I figured that the only real question when it came to chocolate would be what brand and what cacao percentage.will cause some degree of layering in the dough, creating a flakier cookie with larger sections of molten chocolate.Chopped chocolate produces the most contrast—the small bits of debris and chocolate shavings get dispersed throughout the cookie dough, disrupting its texture and giving a nice chocolatey flavor to the whole affair, while larger chunks still melt into large gooey pockets.I spent an awful lot of time experimenting with how the temperature of the dough during chocolate incorporation can affect the final outcome of the cookie.The result is a sort of swirl effect that can be quite delicious if you do it carefully, though you miss out on the classic large melty pockets.When baked at a lower temperature, the dough has more of a chance to spread out, leading to flatter, wider cookies.Moreover, the lower the oven temperature, the more evenly the cookie bakes, with less of a contrast between the edges and the center.In fact, when the oven temperature gets low enough (around 275°F (135°C) and below), you completely lose any contrast, producing a cookie that's more or less homogenous across the board.As you can see, cookies baked straight from the fridge will stay a little more compact, while those that are allowed to warm will spread more.I found that baking in a 325°F (160°C) oven until the edges are nice and toasty brown will leave you with a cookie that's still plenty soft and chewy in the center.Back when the New York Times published that Jacques Torres recipe in 2008, I'd never heard of the concept of resting a cookie dough, yet Mr. Chocolate himself insisted that it was the secret to better flavor.During the process of browning, those large structure are broken down into smaller parts and individual pieces and subsequently rearranged.We're talking, oh, a million puppies on the moon wearing superhero underpants under their little doggie spacesuits levels of awesome.When all is said and done, my final recipe has ended up combining some unique techniques from a couple of my favorite recipes—the browned butter from Charles Kelsey's Cook's Illustrated recipe and the resting from Jacques Torres' New York Times recipe—along with a couple of my own novel twists—dissolving half the sugar in the eggs and chilling the browned butter with ice before incorporating—to produce a cookie that hits all the right notes.A deep, rich, butterscotch-and-toffee flavor; crisp edges; a soft, chewy center; an irregular crumb structure with a craggy top; and a mix of chocolate dispersed through the cookie in fine threads and big gooey pockets, all with a nice sweet-and-salty balance.Heck, if you want to know the truth, I've baked four batches of cookies while I was writing this article, which means that even as I hit that "publish" button, this recipe is already obsolete, a work in progress.My wife went to bed over five hours ago and left by giving me a gentle hug from behind and a soft whisper in my ear: "Please stop making cookies.".The beauty of understanding how ingredients interact with each other is that even if my definition of the "best" chocolate cookie isn't in line with yours, if you've come along this far, then you know what you need to do to adjust my recipe to suit your own tastes.

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The Best Chewy Chocolate Chip Cookies Recipe by Tasty

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks.With these little tweaks, the result is a cookie that’s textured on the outside, and soft and gooey on the inside. .

Soft and Chewy Chocolate Chip Cookies Recipe

Soft and Chewy Chocolate Chip Cookies Recipe

Soft and Chewy Chocolate Chip Cookies Recipe

Rating: 5.0 stars Been using this recipe for years!!Rating: 5.0 stars i loved it.This cookie recipe is not one I would do again.Rating: 5.0 stars It was great!I loved how chewy the cookies were!Rating: 5.0 stars I found this recipe while living in the east coast and loved the texture and taste.The perfect balance between chewy and soft texture!Rating: 5.0 stars I loved this hoee!Rating: 5.0 stars I loved this hoee!Rating: 5.0 stars I loved this hoee!Still using the recipe until now :).Rating: 5.0 stars I've been through so many chocolate chip cookie recipes trying to find this recipe and FINALLY!!!Even the dough tasted odd (and I've tasted a lot of chocolate chip cookie dough in my day!).Rating: 5.0 stars Our cookies turned out great.Rating: 5.0 stars Great recipe only difference was I left it in for 14 minutes.Rating: 5 stars Amazing cookies.Make them all the time.Rating: 5 stars Great recipe!Definitely will make these again.Rating: 1 stars I followed the recipe exactly.I would suggest one or all of the following: Chill the dough, change the oven temp to 325, and let the cookies cool on baking sheet 4 minutes.I will not make this recipe again.Rating: 5 stars perfect :).Rating: 5 stars fiance loves these cookies!!soft and chewy even good the next few days after.Rating: 5 stars My go-to recipe!Rating: 5 stars My husband has always wanted peanut butter but since I made these he want chocolate chip cookies all the time made with this recipe.Rating: 5 stars These are the best cookies I’ve made.This is my go to recipe!Rating: 5 stars This is my go-to cookie recipe.Rating: 4 stars This is my go to recipe!Rating: 5 stars I’ve been making this recipe for about 6 months.But this recipe is just so good!Rating: 5 stars Thank you for this recipe!Rating: 5 stars Followed exactly and the cookies are amazing!I have tried other recipes but this one is the best.My butter was a little too soft, so I put the dough into the fridge for about 30 minutes before adding the chocolate chips.Other than that, I followed the recipe exactly.Rating: 5 stars This is amazing and so yummy!Rating: 1 stars I dont know what went wrong but my cookies b"dough" was not at all a cookie dough, it was more like cake batter.Rating: 5 stars I’ve been making these cookies for a few years now and they always turn out amazing.Rating: 5 stars Best.Chocolate Chip Cookies.EVER!Rating: 5 stars Love it.Rating: 5 stars Best chocolate chip cookie I've ever made!Rating: 5 stars Everyone love them!Rating: 5 stars By far the best soft chocolate chips cookies I have ever made or tasted!I used to refrigerate the dough before baking and they turned out pretty good but this time, I baked it right away.Rating: 5 stars These cookies are my go-to chocolate chip cookies.It does take a good 4-5 minutes of beating to get it creamed properly- this lends the cookie the spread and the chewiness it needs.Baking powder makes things puff up- baking soda makes them spread.I almost always have great results with Martha recipes, and I follow the recipes to a T.Rating: 3 stars I made the recipe as written.I have never had good results with any Martha Stewart recipe I have tried, something is always off.If you are looking for just a nice tasting cookie this recipe will work.If you are looking for a chewy, good tasting chocolate chip cookie this is not for you.Rating: 5 stars amazing recipe.Rating: 5 stars I have been looking for a recipe like this...my cookies lately have been coming out very flat and I wanted a cookie that is crispy on the outside and chewy on the inside....this is the recipe...I added different chocolate chips...I used 1 cup of semi dark, 1/4 cup of dark chocolate chips , 3/4 white chips and 1/2 cup of cookies and cream chips...it was awesome...my husband loves them..I will testing these cookies on some friends.Rating: 2 stars My cookies came out very flat.Rating: 5 stars THIS IS THE BEST RECIPE EVER!!MY BAKING TIME WAS 350°F FOR 10MIN THEN IF IT STILL WASN'T AS DONE AS I LIKED, I BAKED THEM FOR 2 MINUTES MORE.I followed the recipe ingredients and directions to a T, I baked my cookies at/preheated the oven to 350 like the directions stated to do and baked them for 9-10 minutes until golden brown started, but they ended up being waayy TOO SOFT like they were still doughy.Rating: 5 stars I think I have bit of different cup than US ..Just about these ingredients.. Sugar, Flour and Butter?Really easy to make and nice that he explained how adjusting the ingredients' proportions one can adjust the texture of the cookies to suits one's taste.Rating: 5 stars My go-to, perfect chocolate chip cookie!do you have a good gluten-free cookie recipe.Rating: Unrated The the best cookie I have ever made.Rating: 5 stars Great recipe.I mixed it until it was soft (this time i could see less bits of sugar).The cookies tasted great, but if you are trying to make enough cookies for 3 dozen people, I would double the recipe.Rating: Unrated I tried this recipe, it turned out amazing, I didn't have a mixer handy so a whisk and butter microwave for 45 seconds worked great. .

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