I’m looking for a gourmet choc chip cookie recipe. Does anyone have one they have tried?
I’ve tried the back of packages. Looking for the big,soft, and chewy kind. I’m tired of trying recipe after recipe. Please help.
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Triple-Chocolate Cookies
from the Episode: Cookie Jar Favorites
The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate–the cookies will be too rich and won’t hold their shape.
Makes 26 cookies 3 ounces unsweetened chocolate , chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips
1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.
From America’s test Kitchen. They are fantastic.
Treasure chip cookies
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, melted
1 1/3 cups flaked coconut
2 cups semisweet chocolate chips
1 cup chopped pecans (or walnuts)
1) Preheat oven to 375 degrees F (190 degrees C).
2) In a small bowl mix cracker crumbs, flour and baking powder.
3) In a large mixing bowl, beat condensed milk and margarine until smooth.
4) Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.
5) Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.
I usually add some chopped cherries in – rehydrated dry OR marachino.
References :
My favorite
This chocolate chip cookie recipe is actually called "THE CHEWY!" It is delicious!
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
TIP: To get a REALLY PROFESSIONAL COOKIE…don’t use the little chips. Either use large chips or chocolate chunks, instead. You can buy them in the same isle at the grocery store.
References :
I just made these last week for a bake sale. It’s my own recipe. They come out chewy and very rich! -
CHOCOLATE CHOCOLATE CHIP COOKIES
1 1/2 cup white sugar
1/2 cup brown sugar
2 1/2 sticks of margarine
3 Tablespoons milk
2 eggs
2 teaspoons vanilla extract
2 2/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 package of Ghiridelli bittersweet or semi sweet chips
bake at 350 degrees for 9 – 11 min.
References :
i haven’t tried it, but npr had a special on the nations’ best chocochip cookies a few months ago.
References :
Search Recipes Episodes Tasting Lab Equipment Corner Food Science Search All
Recipes Printer Friendly
Triple-Chocolate Cookies
from the Episode: Cookie Jar Favorites
The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate–the cookies will be too rich and won’t hold their shape.
Makes 26 cookies 3 ounces unsweetened chocolate , chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips
1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.
From America’s test Kitchen. They are fantastic.
References :
https://www.americastestkitchen.com/recipe.asp?recipeids=2531&iSeason=8
Have you tried Cake Mix Cookie recipe? It is rather chewy and soft and can be made in chocolate flavor too
Get the recipe here
http://www.ifood.tv/recipe/yellow_cake_mix_cookie
I have tried it myself the last weekend and yes, it did come out well, or may be great. Enjoy!
References :