CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Ingredients:
- 1 cup butter, softened
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Ingredients:
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 4 oz milk or semi-sweet chocolate chunks
- 4 oz dark chocolate chunk, or your preference
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Ingredients:
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
Top Asked Questions
How to make the best chocolate chip cookies?
How to make The Best Chocolate Chip Cookies? Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy. Add flour, baking soda, baking powder, and salt until combined. Add the chocolate chips and mix well.What kind of sugar do you use for chocolate chip cookies?
You can use granulated white sugar or organic cane sugar. Brown sugar. I use light brown sugar in this recipe for the best results. Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Sea Salt.What are the best cookies for kids?
The chocolate chip cookie is baked in a 14-inch pizza pan for a giant cookie that the kids can enjoy decorating. Grab some icing, whipped cream, and candy toppings and you'll have the perfect activity. <p>Recipe creator Amy calls these cookies the reverse chocolate chip cookie.What are the best chocolate chip cookie brands?
Original treats are a guaranteed crowd-pleaser. Crispy, crunchy, and loaded with milk chocolate chunks of goodness, these treats come from (in our opinion) one of the best chocolate chip cookie brands of all time. M&Ms and chocolate chips? Yes please!
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BEST EVER CHOCOLATE CHIP COOKIES - JO COOKS
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- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or leave ungreased.
- In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy.
- Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
- Add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don't find that it makes a difference at all.
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THE BEST CHOCOLATE CHIP COOKIES EVER! | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (12)Total Time 13 minsCategory Dessert
- Preheat oven to 350 degrees. In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy.
- Add flour, baking soda, baking powder and salt until combined. Add the chocolate chips and mix well.
- Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or sillpat lined cookie sheet. Bake for 7-8 minutes. Remove from oven and transfer to a cooling rack to cool.
WORLD'S BEST CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
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- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
BEST CHOCOLATE CHIP COOKIE RECIPE - KIM'S CRAVINGS
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4.9/5 (20)Total Time 1 hr 25 minsCategory Cookies, DessertCalories 188 per serving
- In a medium bowl, stir the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Mix in the egg and egg yolk. Last, stir in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 1 hour. Chilling is a must to prevent spreading. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 5-10 minutes.
- Preheat oven to 350 degrees F. Line large baking sheet with parchment paper or a silicone baking mat. Scoop dough onto baking sheets with a spoon, ice cream scoop or cookie dough scoop. Press a few more chocolate chips on top of the dough for looks, if desired, and sprinkle sea salt on top.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE | FOOD ...
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5/5 (122)Difficulty EasyCategory DessertSteps 6
- Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
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5/5 (42)Category DessertCuisine AmericanTotal Time 25 mins
- Preheat oven to 400 degrees (if not chilling the dough). Check your oven temperature using an oven thermometer since some ovens run hot. If you suspect your oven runs hot, preheat oven to 385 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy.
- If time permits, wrap the dough tightly in plastic wrap and chill for 24 hours. If not, scoop cookie dough onto baking sheets. I suggest using parchment paper or Silpat silicone baking sheets on light-colored baking sheets. If you using dark colored baking sheets, the bottoms of the cookies may brown quickly and can burn. I suggest using light-colored cookie sheets.
BEST CHOCOLATE CHIP COOKIES - THICK, CHEWY, HUGE!
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11 BEST CHOCOLATE CHIP COOKIE RECIPES - THE SPRUCE EATS
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- Toll House Chocolate Chip Cookies. This fan-favorite recipe makes large cookies with crispy edges and chewy centers—perfect for dunking in a cold glass of milk.
- Chocolate Chip Cookies with Pecans. Adding chopped pecans to this classic chocolate chip cookie recipe gives them a nice crunch and nutty element that compliments the sweet chocolate perfectly.
- Big Batch Chocolate Chip Cookies. This basic chocolate chip cookie recipe makes a big batch—about 5 to 6 dozen. They freeze well, so you can sock some away for later.
- Dairy-Free Chocolate Chip Cookies. If you avoid dairy, try this tasty chocolate chip cookie recipe that uses shortening instead of butter, and dairy-free chocolate chips.
- Vegan Chocolate Chip Cookies. Try these delicious vegan chocolate chip cookies that contain no eggs, dairy, or animal products of any kind. The kids will never notice the difference, and you’ll find yourself making them over and over again.
- Chocolate Chip Icebox Cookies. These slice-and-bake cookies have more of a shortbread texture than the traditional kind, studded with ground chocolate chips that distribute more evenly in the dough.
- Chocolate Chip Oatmeal Cookies. With rolled oats, bran flakes, and less sugar than many other chocolate chip cookies, these tasty treats are healthier than the traditional.
- Chocolate Chip Lava Cookies. This rich and decadent chocolate chip cookie has a gooey molten center, like the cookie version of the popular molten lava cake.
- Peanut Butter Chocolate Chip Cookies. If you can’t choose between chocolate chip or peanut butter cookies, make this delicious cookie recipe, so you don’t have to.
- Lower-Calorie Chocolate Chip Oatmeal Cookies. While chocolate chip cookies are never a diet food, this recipe has fewer calories than the traditional for those trying to watch what they eat, along with oats for texture and nuttiness.
BEST CHOCOLATE CHIP COOKIE RECIPES - THE BEST BLOG RECIPES
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Reviews 2Published 2018-08-09Estimated Reading Time 7 mins
- Perfect Chocolate Chip Cookies. From Love to Be In the Kitchen :: Click HERE for the RECIPE I’ve finally found the Perfect Chocolate Chip Cookie, soft and chewy, easy to make and hard to mess up!
- Perfect Chocolate Chip Cookies. From Spend with Pennies :: Click HERE for the RECIPE I’m pleased to introduce you to your new favorite chocolate chip cookie recipe!
- The WORST Chocolate Chip Cookies. From Sugar Spun Run :: Click HERE for the RECIPE Go no further, these chocolate chip cookies will ruin your life. You have been warned.
- Thick Chocolate Chip Cookies. From House of Yumm :: Click HERE for the RECIPE Thick Chocolate Chip Cookies! These cookies are nice and golden on the outside and soft and gooey on the inside.
- Brown Butter Chocolate Chip Cookies. From The Recipe Critic :: Click HERE for the RECIPE There is nothing better than a gooey chewy warm out of the oven chocolate chip cookie.
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OUR 11 BEST CHOCOLATE CHIP COOKIE RECIPES - THE NEW …
From nytimes.com
Author Margaux LaskeyPublished 2021-05-12
- Jacques Torres’s Chocolate Chip Cookies. “OMG these cookies are as good as buying them at the bakery!” This is what people are talking about when they refer to “The New York Times’s chocolate chip cookie recipe.”
- Salted Tahini Chocolate Chip Cookies. “These cookies are always a huge hit EVERY time I make them, which has been at least 2 dozen times.” Impossibly tender and savory-sweet, these cookies were adapted from the chef Danielle Oron, a New Jersey native with Israeli roots who grew up drizzling her bowls of vanilla ice cream with lightly nutty tahini.
- Toll House Chocolate Chip Cookies. “This is it. The only chocolate chip cookie recipe you’ll ever need.” Legend has it that Ruth Wakefield accidentally invented the chocolate chip cookie at the Toll House Inn, her popular restaurant in eastern Massachusetts.
- Giant Crinkled Chocolate Chip Cookies. “Cookies the size of your face, and they’re perfect.” This recipe from the baker and blogger Sarah Kieffer features a clever technique: banging the pan on the counter a couple of times during baking.
- Gluten-Free Chocolate Chip Cookies. “Lost count of how many times I’ve made these, always to rave reviews.” Almond flour is the only special ingredient required to make this gluten-free version of the Jacques Torres recipe.
- Vegan Chocolate Chip Cookies. “These were soooo good! Even my husband, who is not a vegan, said they were delicious.” Erin Jeanne McDowell baked more than 50 batches of cookies in her quest to develop a worthy vegan version of the famous Jacques Torres chocolate chip cookie.
- Salted Chocolate Chunk Shortbread Cookies. “I am seriously in love with these cookies.” The internet went wild for these chocolate chip shortbread cookies from Alison Roman when they were first published in her 2017 cookbook, “Dining In: Highly Cookable Recipes.”
- The $250 Cookie Recipe. “In our home, this is the cookie by which all other cookies are judged i.e. ‘ This other cookie is good, but not as good as the $250 cookie.
- Quintessential Chocolate Chip Cookies. “Didn’t think I would ever need another chocolate chip cookie recipe, but this one really takes the cake!” This easy, foolproof chocolate chip cookie recipe from Sherry Yard, the former executive pastry chef at Spago, has more than 3,000 five-star ratings.
- Perfect Chocolate Chip Cookies. “This is a fantastic cookie. The texture was wonderful — slightly crisp on the edges and chewy on the inside.” For domed cookies ideal for gifting, try this recipe from Ravneet Gill.
BEST CHOCOLATE CHIP COOKIES - DEAR CRISSY
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4.4/5 Category DessertsCuisine AmericanCalories 182 per serving
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
BEST CHOCOLATE CHIP COOKIES - SOUTHERN FOOD AND FUN
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Reviews 57Calories 345 per servingCategory Cookies
- Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
- Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
- Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
BEST CHOCOLATE CHIP COOKIES - THE COOKIE ROOKIE®
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4.7/5 (19)Total Time 21 minsEstimated Reading Time 7 minsCalories 379 per serving
- Place butter, brown sugar, and sugar in a large mixing bowl. Cream together. Add eggs, vanilla, and half and half. Whisk well to combine
BEST CHOCOLATE CHIP COOKIES (WITH VIDEO + COOKIE BAKING TIPS)
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5/5 (52)Total Time 30 mins
- In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency (see picture in post for reference).
THE FOOD LAB'S CHOCOLATE CHIP COOKIES RECIPE
From seriouseats.com
4.6/5 (122)Total Time 24 hrsCuisine AfricanPublished 2013-12-19
- More Butter = Wider Spread and More Tenderness. First, butter keeps cookies tender. When flour is mixed with water (such as the water found in eggs), it develops gluten, a tough, stretchy network of interconnected proteins that set up as they bake.
- Creamed Butter = Lighter and Firmer, Melted Butter = Denser and Chewier. How butter is incorporated can also affect texture. In the early creaming stages of making a cookie, cool butter is beaten until it's light and fluffy.
- Butter Gives the Most Flavor. Butter is essential for flavor. Substituting butter with a less flavorful fat like shortening or margarine yielded sub-par cookies.
- Browned Butter = Less Moisture and Less Dissolved Sugar = Less Caramel Flavor. I asked myself: if browning milk proteins provide extra flavor to cookies, how could I boost that flavor even more?
- Extra Egg Whites = Taller Cookies. Extra Egg Yolks = Fudgier Cookies. 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.
- Too Much Dissolved Sugar = Uniform Texture and Less Cracking. Going back to my initial problem of wanting the flavor of browned butter but disliking the way it prevented sugar from properly dissolving, I asked myself, what if I were to flip the script for these cookies: instead of creaming sugar and butter and adding eggs, why not beat together the eggs and sugar then add the butter?
- The Warmer the Butter, the Denser the Cookie. 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.
- Granulated Sugar = Thin and Crisp, Brown Sugar = Tall and Moist. Granulated sugar is crystallized sucrose, a disaccharide consisting of a fructose molecule and a glucose molecule linked together.
- Corn Syrup = Soft, Wide, Dark, and Flexible Cookies. Incidentally, if you want the absolute chewiest, most uniformly textured cookies, try replacing some of the granulated sugar with corn syrup, a sugar that is even more hygroscopic.
- Baking Soda = Craggy and Coarse, Baking Powder = Cakey and Smooth. Baking soda is pure sodium bicarbonate—an alkaline powder (a.k.a. a base).
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4/5 (158)Calories 222 per servingCategory Cookies, Dessert
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From thefoodcharlatan.com
4.8/5 (6)Total Time 2 hrs 20 minsCategory DessertCalories 316 per serving
- In a large bowl or stand mixer, beat the butter until light and fluffy, 2 minutes or so, scraping the edges.Add the white and brown sugar and beat 1 more minute, scraping bottom and sides.Add 2/3 cup (4 oz) dark chocolate (chop it with a knife if you aren't using chips) to a small bowl.
- Let it sit for 1 minute, then stir until it is completely smooth. (See photos) Beat the chocolate into the dough.Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
THE BEST CHOCOLATE CHIP COOKIES I'VE EVER MADE - THE FOOD ...
From thefoodcharlatan.com
5/5 (1)Total Time 2 hrs 26 minsCategory DessertCalories 287 per serving
- Remember to scrape the bottom and sides of the bowl.Add the 3 sugars: brown sugar, white sugar, and raw sugar.
BEST CHOCOLATE CHIP COOKIE RECIPES: 6 RECIPES TO MAKE NOW ...
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- Bon Appetit's BA's Best Chocolate Chip Cookies. I've tried more than a handful of chocolate chip cookie recipes in my lifetime, but when our content editor Ella brought a stash of these into the office, I haven't looked back.
- The Baking ChocolaTess Perfect Chocolate Chip Cookies. This recipe is actually a favourite of our digital content director, Mia, and promises to deliver on a chocolate chip cookie that is completely buttery, chewy and ultra thick for that ultimate melt in your mouth moment.
- Broma Bakery The Best Chocolate Chip Cookies. Similarly to BA's recipe, this Broma Bakery alternative also uses a brown butter base, and the sprinkle of sea salt on the top takes it to the next level.
- Half-Baked Harvest Vegan Double Chocolate Chunk Cookies. You already know we had to make sure our vegan pals could get in on this chocolate chip cookie action, and honestly, with this double-chunk recipe, you actually can't tell the difference.
- Live Well Bake Often Soft and Chewy Chocolate Chip Cookies. For those who prefer a soft and almost doughy chocolate chip cookie, we have you covered. This is the type of recipe where the chocolate chips just ooze out between the dough.
- The Kitchen Magpie Crispy Chocolate Chip Cookie Recipe. Lastly, if you are all about that crunch, this crispy chocolate chip cookie recipe will be right up your alley.
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