3. © Copyright 2021 Meredith Corporation. Cooking Light is part of the Allrecipes Food Group. I've tried a lot of different chocolate chip cookie recipes and this is the best one by far! Cooking Light may receive compensation for some links to products and services on this website. They have the right balance of flavor and texture. This is one of the best chocolate-chip cookies you'll ever make—and it doesn't scrimp on chocolate. :). Mix in the Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. Use any other nut you like in place of peanuts. Use salted butter in this recipe in addition to the salt called for. Information is not currently available for this nutrient. On Silpat or parchment paper, they'll turn out fabulous every time. I added an extra 1/2 c of white chocolate chips on top of the semi-sweet the recipe called for, and the last batch still didn't really have enough. I am saving it here so I don't loose it. You’ve probably heard of olive oil cake, and if you’ve ever tasted one, you know how much rich character olive oil can bring to a dessert. DO NOT change anything else in this recipe. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. In a medium bowl, cream the butter with the brown and white sugars. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. What it does is make the cookie crack better when baking which gives it a better appeal in appearance as appose to that smooth top looking cookie which I don't like. Photo Courtesy of Oxmoor House, Credit: A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. This gluten-free, dairy-free, egg-free, and no-bake nostalgic indulgence is totally safe to spoon straight from the food processor—in fact, we encourage it. DIRECTIONS Combine flour, baking soda, and salt. Beat in the eggs one at a … Be careful not to overbake, I decrease my oven temperature to 325 and bake for l0 minutes. Beat in the eggs one at a time, then stir in the vanilla. Rather, they were some of the best I've ever tried. Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate … 298 calories; protein 3.6g; carbohydrates 38.9g; fat 15.6g; cholesterol 35.8mg; sodium 165.8mg. We suggest keeping a dozen in the freezer for cookie craving emergencies. These light and fluffy chocolate chip cookies are perfectly soft and crunchy at the same time and are ready in less than 20 minutes. In a bowl stir together flour, salt, and baking soda. If you like thick cookies, just leave them in the ball and they'll stay big. Preheat oven to 375 degrees. Cook's Illustrated came up with the best chocolate chip cookies and they also came up with the best light version. To keep cookies from spreading, make sure the cookie sheet is completely cool before starting the next batch. I made these cookies by myself and everyone in my family loved them very much. "Not only does it have less sugar," she said, "but it has a deeper flavor, too." I find dissolving the baking soda in water is unneccesary, they come out perfect regardless though I still added the spoon of hot water. Thanks for sharing. Roll dough into walnut size balls. Makes 4 dozen. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition NESTLÉ® TOLL HOUSE® original chocolate chip cookies are a true classic and the go-to cookie for all occasions! 2. Cream together the butter, white sugar, and brown sugar until smooth. This reader recipe was developed by Marcie Dixon of Arlington Heights, Illinois, who recommends using bittersweet chocolate instead of milk chocolate for these decadent cookies. Info. You can find them in larger supermarkets, or substitute raisins or dried cranberries. However, if you want the perfect cookie, be sure to chill your dough for at least an hour (2 hours is better) and they will come out even. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cool slightly; remove from cookie sheet to wire rack. "Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies," said reader and recipe developer Cathy Brixen. Stir in the chocolate chips. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Make it bigger! Nutrient information is not available for all ingredients. Since 2 tsp. 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