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Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe

This is the finest chocolate chip cookie recipe you’ve ever tried! There are no unusual ingredients, no chilling time, and so forth.

Simply a basic, uncomplicated, but delicious, doughy yet thoroughly cooked chocolate chip cookie that turns out flawlessly every time!

Everyone needs a good classic chocolate chip cookie recipe, and this is mine. It is, without a doubt, the Best Chocolate Chip Cookie Recipe Ever! I’ve been making them for years, and everyone who has tried them thinks they’re out-of-this-world amazing!

Furthermore, there are no unusual additives, no cooling, and so on. Simply a basic, uncomplicated, but delicious, doughy yet thoroughly cooked chocolate chip cookie that turns out flawlessly every time! cooking scoop

These are the epitome of a chocolate chip cookie. Crispy but chewy. Doughy, yet completely cooked. Buttery and sweet to perfection.

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Chocolate Chip Cookies Recipe: How to make them?

In a medium-sized mixing bowl, combine the dry ingredients for these quick chocolate chip cookies.

Make careful you measure the flour precisely when doing this. Make sure you use a dry-ingredient measuring cup (NOT a pyrex liquid measuring cup). Then, scoop the flour into a measuring cup and level it with a knife.

Next, beat together the butter and sugars, being careful to soften the butter ahead of time by removing it from the fridge at least two hours before baking so it’s ready to go when you need it. You may also reheat it in the microwave for 7 seconds, being cautious not to melt it.

After the butter/sugar mixture has been thoroughly mixed, add the eggs and vanilla extract and whisk to blend.

Stir in the dry ingredients until barely mixed. Then stir in the chocolate chips until they are uniformly distributed throughout the dough.

USE PLENTY OF CHOCOLATE CHIPPIES. Every nibble should include at least two gooey chocolate chips.

The chocolate chip cookie dough should roll easily and not be sticky. It should not be crumbly or dried. The best texture may be seen in the shot below.

Chocolate Chip Cookie Recipe

Roll Dough & Portion

When the cookie dough is done, it’s time to portion and roll it. Many people eyeball it while preparing cookies, but I strongly recommend using a cookie scoop.

Using a culinary scoop ensures that all of the cookies are the same size and bake evenly. This stainless steel cookie scoop is my favorite and I use it every time I bake cookies.

At this stage, you may either bake or freeze your dough.

Because this chocolate chip cookie recipe yields so many cookies, I always make a double batch and freeze some for later. That way, I’ll have dough on hand in case of an unexpected company or a cookie desire.

Before storing the cookie dough in an airtight container, I prefer to flash-freeze it. Roll the cookie dough into balls and place them on a baking sheet lined with parchment paper. Then, place the baking sheet in the freezer for about 30 minutes, or until the dough has frozen somewhat.

Once the dough has frozen slightly, place the cookie dough balls in an airtight container or plastic bag and freeze for up to 2 months.

Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesTotal time: 30 minutesServings:4 servingsCalories:183 kcal Best Season:Available

Description

This is the greatest chocolate chip cookie recipe you’ve ever tried. There are no unusual ingredients, no chilling time, and so forth. Simply a basic, uncomplicated, but delicious, doughy yet thoroughly cooked chocolate chip cookie that turns out flawlessly every time!

Ingredients

Instructions

  1. Preheat the oven to 375°F. Set aside a baking tray lined with parchment paper.
  2. In a separate dish, whisk together the flour, baking soda, salt, and baking powder. Place aside.
  3. Cream together the butter and sugars until smooth.
  4. Using an electric mixer, beat in the eggs and vanilla extract until frothy.
  5. Incorporate the dry ingredients until well blended.
  6. Mix in a 12-ounce box of chocolate chips.
  7. Roll 2-3 TBS of dough into balls at a time (depending on how big you prefer your cookies) and set them equally spread on the prepared cookie sheets. (Alternatively, create your cookies with a tiny cookie scoop.)
  8. Bake for around 8-10 minutes in a preheated oven. Remove them when they are just beginning to turn brown.
  9. Allow them to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

Notes

  • Recipe data derived based on this recipe yielding 36 cookies (2 TBS of dough per cookie)
  • Do not overcook.
  • When you take the cookies out of the oven, they will still appear doughy. THIS IS THE SECRET TO MAKING THESE COOKIES SO AMAZING! Please, please, please do not overbake!
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Nutrition Facts

Serving Size 4

Servings 4


Amount Per Serving
Calories 183
% Daily Value *
Total Fat 8g13%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 153mg7%
Potassium 31mg1%
Total Carbohydrate 26g9%
Sugars 18g
Protein 3g6%

Vitamin A 197%
Vitamin C 1%
Calcium 24%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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