Begin typing to search, use chocolate chip cookies keys to navigate, press Enter to select and submit search query. Have a recipe of your own to share? The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Estimated values based on one serving size.
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. 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. Line a baking sheet with parchment paper.
Bake for 12-15 minutes, or until the edges have started to barely brown. Learn how to make the chocolate chip cookie that started it all! You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe.
It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. Hint: It’s Warm And Has A Secret. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
About UsNYT Cooking is a subscription service of The New York Times. I’ve made the classic recipe off the bag of chocolate chips, I’ve tried chilling the cookie dough and I’ve even tried banging the cookie sheet to get a chewier texture. I’ve tried all these techniques and played with so many recipes all to find my favorite—and I’m getting closer all the time. This being said, everyone’s perfect chocolate chip cookie is different. Getting your favorite kind of cookie is easy with just a few alterations to a basic chocolate chip cookie recipe. Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic recipe.
In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Drop dough by rounded tablespoonfuls 3 in. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Would you use a sugar alternative in your baking recipes? Are you a chewy cookie lover? Chilling your cookie dough is the easiest way to ensure you get that texture you desire. Popping cookie dough in the fridge for even just a short while can help firm up the dough and prevent it from spreading too much in the oven.
The Test Kitchen recommends chilling for at least 30 minutes, but you can even keep your dough in the fridge overnight. This can help develop some extra flavor, too. Using melted butter in your cookie dough helps create a cookie that spreads. A cookie that spreads during baking tends to be crispier and thinner which is great for crunchy cookie fans. Adding more flour to chocolate chip cookie dough will create a stiffer dough that spreads less in the oven. This is a great hack if you’re a cookie dough fan.
