Make It Yourself
Chocolate Chip Cookies
Chocolate chip cookies have many different recipes and different kinds of fans. The top 3 varieties are chosen for this section.
Chewy Chocolate Chip Cookies
- 1 cup 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 large egg
- 1 egg yolk
- 2 tbps milk
- 1 1/2 tsps vanilla extract
- 2 cups semi-sweet chocolate chips
Pre-heat oven to 375 degrees Fahrenheit.
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.
Crispy chocolate chip cookies
- 2 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 egg, beaten to mix
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons water
- 1 1/2 cups bittersweet chocolate, finely chopped
Pre-heat oven to 375 degrees Fahrenheit.
In a medium bowl sift the flour, salt, and baking soda.
In another bowl, cream the brown and granulated sugars and butter for 5 minutes or until fluffy. With the mixer on medium speed, beat in the egg and vanilla. Mix until well combined, scraping down the bowl with a spatula once or twice. Beat in the water. Mix until just combined.
Slowly add the flour mixture and beat until combined. With a spatula, fold in the chocolate chips.
Line 2 baking sheets with parchment.
Scoop golf-ball sized dough on the baking sheet with 2 inches space. Flatten the balls with the heel of your hand. Bake the cookies for 10 minutes or until the edges are golden and crispy.
Cool on the sheets until firm enough to remove, then keeping them on the parchment paper, slide onto racks to cool.
Nestle Toll House Chocolate Chip Cookie
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 1/2 pound) butter, softened
- 3/4 cup granulated [white] sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Pan cookie variation: prepare dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
For high altitude baking (>5,200 feet): Increase flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.