Best Chocolate Chunk Cookies Reviews

Best Chocolate Chunk Cookies Once Upon a Chef

WEBApr 19, 2017 · Step-by-Step Instructions. To begin, combine the butter and both sugars in the bowl of an electric mixer. Beat until light, fluffy, and …

1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
4. Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Preview

See Also:

Show details

Healthy Chocolate Chip Cookies – WellPlated.com

WEBFeb 24, 2021 · In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the …

1. In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
2. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and "smush" the dough and stir and fold as needed. It will come together.
4. Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.

Preview

See Also:

Show details

Perfect Chocolate Chunk Cookies Thick, Soft and Loaded …

WEBOct 6, 2018 · Instructions. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In bowl of stand mixer fitted with the …

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In bowl of stand mixer fitted with the paddle attachment, mix the butter until smooth and then add the brown sugar and granulated sugar. Mix for 2 minutes on medium speed, scraping the sides down as needed.
3. Next add the eggs and vanilla, baking powder, baking soda and salt and mix until smooth.
4. Turn the mixer to low and add in the flour until incorporated.

Preview

See Also:

Show details