The Best Chocolate Chip Cookies EVER!

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I love chocolate chip cookies and am always on the hunt for the perfect recipe. I am not a fan of flat cookies or soft batch cookies. My favorite recipes are crunchy on the outside and soft on the inside with lots of chocolate chips!

I found this recipe from The Cozy Kitchen about a year ago and I think I make it at least once a month. I make the entire batch, freeze the balls and then place them in a plastic bag. That way whenever I or my husband want a warm cookie we jut pop them in the oven and viola, perfect, warm, ooey, gooey cookies.

Chocolate Chip Cookies
Recipe from The Cozy Kitchen

Dry Mix:

31/3 cups all purpose flour

11/2 teaspoon baking powder

11/2 teaspoons baking soda

1/2 teaspoon salt

Wet Mix:

1 cup unsalted butter, melted and cooled slightly

11/2 cups firmly packed browns ugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

12 ounces dark chocolate chunks, or chips

In a medium bowl mix the dry ingredients together and set aside.

In the bowl of a stand mixer with a paddle attachment add the melted butter, sugar and brown sugar, beat until light and fluffy, about 3 minutes. Add the eggs one at a time until combined. Add the vanilla extract and beat once more.

Add the flour in one batch, then put a towel over your mixer and mix on low until flour is mostly incorporated, then turn up the speed until the flour in completely incorporated. Add the chocolate chips/chunks and mix again. Chill the dough for an hour or overnight.

Preheat the oven to 350, line baking sheets with a sliphat baking mat or parchment paper then scoop out cookie with an ice cream scoop and place on the pan. Bake for 7-10 minutes until cookies are golden brown. Cool on cookie sheet for 5 minutes then move to cooling rack.

Garnish with Maldon Sea Salt Flakes just after you take out of the oven. 

If you are a fan of this recipe and want to make more of Adriannas' recipes from The Cozy Kitchen you can get the book as well.

Enjoy.

The Best Basic Chocolate Chip Cookie

I am always searching for the BEST tasting chocolate cake, chocolate frosting, brownies and chocolate chip cookies. This week while perusing Pinterest I came across  a new recipe for the "best" basic chocolate chip cookie and frankly in my mind it is the best cookie I have made in the last few years. These cookies are easy, chocolaty, crispy and delicious. They have a crispy outside which I love and pockets of chocolate throughout from chipping the chocolate and soft gooey insides.

The BEST, Basic Chocolate Chip Cookie

Recipe from Seven Spoons Cookbook via Yahoo Lifestyle

1 cup (225 g) unsalted butter, chopped

31/4 cups (415 g) all-purpose flour

11/4 teaspoons baking powder

1 teaspoon baking soda

11/2 teaspoons medium-grain kosher salt

11/2 cups (320 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

2 eggs

2 teaspoons vanilla extract

12 ounces (340 g) semisweet or bittersweet chocolate, chopped

Flaky sea salt, for sprinkling (optional) 

Preheat an oven to 360°F (180°C). Line 2 heavy baking sheets or sheet pans with parchment paper.

In a medium saucepan over the lowest heat possible, melt the butter, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. 

In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.

Pour the melted butter into a large bowl and whisk in the sugars. The mixture may look like it will seize, but it will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Do not overmix.

If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Then roll into balls using 3 tablespoons of dough for each. Arrange on the prepared pans, leaving 3 inches in between each cookie. Sprinkle with sea salt if you like. Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. The cookies can be kept at room temperature in an airtight container for up to 1 week.

To make ahead, shape the dough in scoops or logs, wrap tightly, then seal in bags, and keep in the freezer for up to 3 months. Frozen scoops can be baked without defrosting, while logs should be held in the fridge until soft enough to slice. Reduce the oven temperature to 330°F (165°C) and increase the baking time as needed. 

The Perfect Chocolate Chip Cookies from Williams Sonoma

I love chocolate chip cookies, but I like them crunchy on the outside and soft on the inside with a lot of chocolate. These cookies from Williams Sonoma are perfect, exactly like the name of the recipe and exactly the way I like them!  They are slightly crunchy, soft and chocolatly. 

The Perfect Chocolate Chip Cookie

Recipe  from Williams Sonoma

1 1/4 cups  unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick ) unsalted butter, at room temperature

1/2 cup  firmly packed light brown sugar

6 Tbs. granulated sugar

1 large egg

1 tsp. vanilla extract

2 1/2 cups semisweet chocolate chips

Preheat the oven to 350F Line 2 baking sheets with parchment paper or Silphat baking liner. 

In a small bowl, sift together the flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with a paddle attachment, on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Then slowly add the flour mixture and mix just until incorporated. With a wooden spoon stir in the chocolate chips.

Using a small ice cream scoop drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart. 

Bake the cookies, 1 sheet at a time, at 350 F until the bottoms and edges are lightly browned about, 10-13 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. 

I love these cookies! I love the raw dough, I love them warm from the oven and even two days later! These just might be the perfect chocolate chip cookie, if not they are pretty close!

I hope that you try them!

Fabulous Everyday Chocolate Chip Cookies

• 
  
• If you are like me than you are often in search of a new recipe to try, especially if it is for chocolate chip cookies, the more chips and chunks the better. I came across this great recipe from Baker By Nature and thought I would try them for Valentine's gifts. 

• What I love about the cookies is that they get a crispy crust on the outside like a meringue, and stay soft and gooey on the inside with a nutty, buttery taste and an an abundance of chocolate. 

• Everyday Chocolate Chip Cookies
• Recipe from Baker By Nature
• 
  
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon flaky sea salt
• 15 tablespoons salted butter
• 1 cup + 2 tablespoons dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature 
• 1 cup semi-sweet chips
• 1 cup dark chocolate chips
• 1/2 cup bittersweet chocolate chips

Flaky sea salt for garnish

Instructions

Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper or Silphat lines and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.

Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has browned. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. (The butter is at room temperature when you press a finger into the top and it makes a slight indentation.) 

Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes. Then add the eggs and beat quickly - for only about 30 seconds - until they're just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Do not over mix  Fold in all chocolate chips.

Roll dough into 3 tablespoon sized balls (they should be big; almost a 1/4 cup), then place on prepared sheet and sprinkle with a little sea salt.  Place baking sheets in preheated 375 oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

What will you be making for a Valentine's day treat for yourself or to share with family and friends? Cookies are the perfect treat because you can eat a few or more than a few and give some aways too!

Enjoy!

Best Chocolate Chip Cookie EVER

I grew up on Toll-House cookies, and remember many happy days arriving home to a batch fresh from the oven. I still like them but I am always looking for the "next best" cookie. That may be obvious because I frequently feature cookie recipes here, like the Jacques Torres Chocolate Chip Cookie, Browned Butter Chocolate Chip Cookies or The Ritz Carleton Chocolate Chip Cookie among a few. 

I like my cookies filled with chocolate and crispy on the outside, soft on the inside and I do not like them flat!

These cookies fit that criteria and more. They are simply the best cookies I have ever made!

The BEST Chocolate Chip Cookie

1 cup salted butter at room temperature

3/4 cup light brown sugar

1/4 cup dark brown sugar

1/2 cup granulated sugar

2 eggs

1 Tablespoon vanilla extract or vanilla bean paste

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspnns coarse sea salt

2 3/4 cup all purpose flour

7 ounces of 65% dark chocolate chips chopped into pieces

6 ounces semi sweet chocolate chips

Directions:

In a bowl whisk flour, baking soda, and baking powder, set aside. Cream the butter and sugars in a stand mixer until light and fluffy, about 2 minutes. Add the eggs and vanilla and continue mixing until incorporated. Stop mixer and use a spatula to get the stuff off the bottom of the bowl. 

Turn mixer to low and slowly add the flour mixture, mix on low until incorporated. 

Add the chopped chocolate and chocolate chips and store until evenly distributed.

Cover dough and refrigerate overnight. 

When you are ready to bake, preheat oven to 350. Using an ice cream scoop, portion out cookies onto baking sheet lined with parchment paper or a silphat. Bake for 9-12 minutes or until brown on the edges and a light brown on top. They will look a little underdone. Let sit on pan to cool as they will bake a little more while cooling. Then remove to a rack to cool a bit more. Or eat while still warm. 

I found that when the dough is very cold they take at least 12 minutes in my oven. 

Note: People like their cookies at different levels of "doneness".  Bake your cookies to the way that you like them. 

I hope you try these cookies! I think you will love them!

Ritz Carleton Chocolate Chip Cookies

I love chocolate chip cookies, admittedly I like the raw dough probably as much as the actually cookies, and I am constantly on the hunt for the "best" one that suits my taste. I do not like flat cookies, I like think crunchy on the outside, soft on the inside and filled with gooey chocolate!

These cookies have been on my Pinterest board or a long time but I am just now getting around to making them, perhaps because I was a little afraid of the 5 sticks of butter! Whatever the case they are delicious, a little soft, a little crunchy and filled to the brim with chocolate!

Ritz Carleton Chocolate Chip Cookies

Ingredients:

5 sticks unsalted butter, room temperature

2 cups granulated sugar

2 cups dark brown sugar

5 eggs

1Tbsp. vanilla

1 tsp. baking soda

1 tsp. kosher salt

6 cups flour

4 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350.  Line a baking sheet with parchment or a Silphat baking liner, set aside. 

In a stand mixer fitted with a paddle cream together the butter, brown sugar and the granulated sugar until light and fluffy about 2 minutes, then add the vanilla and eggs and mix until incorporated. In a another bowl mix the flour, baking soda and salt, then add to the sugar mixture. Stir until just incorporated. Then stir in the chocolate chips. 

Scoop batter onto baking sheets, I used an ice cream scoop and bake for 10-12 minutes until the edges are brown and centers are almost set.

Remove from oven, cool a bit on the pan then remove to wire rack to cool.

Notes:

I added 2 Tbsp. of vanilla, I use 65% dark chocolate chips and I added an extra cup of chocolate chips and I chilled my dough overnight. You do not need to to this.

I should also not that this recipe makes a lot of cookies which could be a good thing or a bad thing depending on your New Years resolutions. But you could make half the recipe of just give some away!

I hope that you enjoy them and if you have a favorite recipe, please share!

Guitard Double Dark Chocolate Cookies

Brownies, cakes and cookies are the staples of my holiday baking. I love to eat them as well as give them for gifts. Ordinarily I use recipes from my cookbooks, or Pinterest but lately I have been finding great recipes on the back of chocolate chip bags and these Guitard Double Dark Chocolate Cookies are one of them. 

Dark, decadent and bittersweet with a lightly crunchy top these cookies are perfect for gifts, a cookie exchange or keeping them all for yourself to enjoy sitting in front of a toasty fire.

Double Dark Chocolate Cookies

Recipe from Guittard

2 cups Guittard 63% extra dark chocolate chips, divided

2 tablespoons water

6 tablespoons unsalted butter, softened

3/4 cup sugar

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

11/4 cups all purpose flour

1/2 teaspoon baking soda

Directions

Preheat oven to 375. Line two baking sheets with parchment paper. Melt 11/2 cups of chips and 2 tablespoons of water until smooth. Cream the butter and sugar and salt in a large mixing bowl and beat until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape the bowl as needed. Mix in flour and baking soda until just incorporated. Stir in the remaining 1/2 cup of chips. Drop rounded teaspoons onto baking sheets. Bake 10 minutes or until tops are cracked and crusty. Centers shouls still be sorft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks. Store in an airtight container. 

Enjoy!

Outrageous Chocolate Cookies

I cannot believe that it is already July. Where does the time go? I feel as if Summer just started and now it is just whipping by. I am looking forward to the holiday weekend and will be making these scrumptious Outrageous Chocolate Cookies from Martha Stewart to take to a few barbeques. 

Outrageous Chocolate Chip Cookies

Recipe from Martha Stewart

8 oz semisweet chocolate roughly chopped

4 oz. unsalted butter

2/3 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

2 eggs

3/4 cup light brown sugar

1 tsp. vanilla extract

12 oz. semi-sweet chocolate chips

Directions:

Heat oven to 350. Place chopped chocolate and butter in a small bowl over boiling water on the stove. Heat chocolate until smooth. In another bowl mix flour, salt, and baking powder.

In a mixing bowl beat the eggs, brown sugar, and vanilla extract on high speed until light and fluffy. Reduce speed to low and beat in melted chocolate. Then stir in flour mixture until just combined. The add chocolate chips.

Drop heaping spoonfuls onto baking sheets line with parchment paper. Bake for 12-15 minutes, rotating the baking pans half way through. Cool on sheets for 10 minutes and  then remove to baking rack.

The cookies are soft and chewy, rich and chocolaty and would be the perfect addition to any party table!

Have a great 4th of July weekend. 

Valentine Peanut Butter Heart Thumbprint Cookies

Valentine's day is all about love and what better way to show someone that you love them than baking a sweet treat for them?

These soft, buttery cookies with a peanut butter cup center are a perfect way to celebrate the people you love. 

Peanut Butter Heart Shortbread Thumbprint Cookies

Ingredients:

2 sticks plus 2 tablespoons of butter softened

1 cup powdered sugar

2 cups of flour

1 scant cup of cornstarch, not a full cup

1/2 teaspoon salt

1 tablespoon vanilla

20 Hershey's Kisses or Reese's Peanut Butter Hearts

Directions:

In the bowl of an electric mixer with a paddle attachment cream together 2 sticks of butter and sugar. In a separate bowl sift together flour and cornstarch add salt and stir. Add the dry ingredients and the vanilla to the bowl and mix on high speed until combined, if mixture seems crumbly add extra tablespoons of butter.

Form dough into a ball and wrap with plastic, then refrigerate for minimum 20 minutes or overnight. 

Preheat oven to 325, line baking sheets with parchment paper. Form dough into balls and place on baking sheet 1 inch apart. Then use either your thumb or a glass to flatten cookie. Bake cookie for 15-20 minuets or until golden around the edges. I recommend checking after 10 minutes and then keeping an eye on them. Remove cookies from oven and let sit for one minute. Then place an unwrapped kiss or peanut butter heart in the center. Cool and enjoy.

Note: I was not paying attention and my cookies browned more than I wanted around the edges. 

Have a Happy Valentine's Day!

Happy National Chocolate Chip Cookie Day!

Happy National Chocolate Chip Cookie Day!

Are you a fan of chocolate chip cookies? I am and count them as my all time favorite cookie to bake and eat. 

In fact I have made a few different kinds here on this blog.  Double Chocolate Chip Cookies shown above were the first time I had made veered from a standard chocolate chip cookie, My thought was how can you improve on the perfect cookie? Let me tell you, that the addition of rich, melted, dark chocolate does make the cookie better!

I also experimented with The "Best" Chocolate Chip Cookie EVER recipe and it ranks right up there with the Best I have ever made, in fact the people I made these cookies for said that they were the BEST chocolate chip cookie they ever had. 

Browned Butter Chocolate Chip Cookies was another new twist for me and to be honest, they are delicious! If I do say so myself.

Do you have any favorite chocolate chip cookie recipes? Please share them with me I love to learn new recipes.

Have a Happy National Chocolate Chip Cookie Day! 

Double Chocolate Chip Cookies

 Good Morning! A happy Saturday to you! 

As I am always searching for great chocolate chip cookie recipes I thought that a double chocolate one must be just that, doubly delicious. 

Double Chocolate Chip Cookies

Recipe from The Keenan Cookbook Blog adapted from Williams Sonoma

Ingredients:

1 oz of unsweetened chocolate, coarsely chopped

13/4 cup of all purpose flour

11/2 tsp. baking powder

1/4 tsp. salt

6 tablespoons unsalted butter at room temperature

2/3 cup firmly packed brown sugar

1/4 cup of granulated sugar

1 large egg at room temperature

1 tsp vanilla extract

11/2 cups of bittersweet and semisweet chocolate chips mixed

Directions:

1. Preheat oven to 350 and line two baking sheets with parchment paper or Silphat baking liners. 

2. Put chopped chocolate in top of double boiler and melt. Set aside to cool.

3. In small bowl, mix flour, baking powder and salt until blended.

4. In the bowl of an electric mixer, beat together butter, both sugars and beat until light and fluffy one medium speed. Beat in melted chocolate. Add the egg and vanilla and mix until just blended. Add flour mixture and stir until blended then add chocolate chips.

5. Drop by spoonfulls onto baking sheets and bake for 13-15 minutes.  Cool briefly on pans and then remove to cool on wire racks. 

These cookies are delicious! Soft, gooey and chocolaty. I have to warn you though, do not over bake these cookies or they will turn hard. Not that I minded as I ate the majority of these cookies right out of the oven!

Are you a fan of chocolate chip cookies? Do you have a "go to" recipe? If you do I would love to hear about it, leave me a link to your recipe so I can try it out!

Have a great day!

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I should be mopping the floors...

Browned Butter Chocolate Chip Cookies

How do you like the look of these cookies? Let me be the first to tell you that they are FABULOUS! I think they may be the best chocolate chips cookies I have ever made!

I have been on a search for a chocolate chip cookie that looked and tasted like the ones my mom made while I was growing up. Even though I have her recipe which is the standard from Nestle Toll-House I can never get them to stay fat and crunchy, they turn flat and chewy with little mountains of chips. Which I do not like.

Over the past year I have tried "the best" recipes from Internet searches, magazines, The New York Times, cookbooks, etc and I have never found a recipe that could duplicate the memories of my childhood...until now.

This recipe was not invented by me(sadly) but comes from one of my favorite blogs, London Bakes. Kathryn has a fabulous food blog and if you do not know of it, leave here immediately after reading this post to go check her out. You will love it!

Browned Butter Chocolate Chip Cookies

Recipe adapted from London Bakes

Ingredient List:

1 stick of unsalted butter

1/3 cup granulated sugar

1/2 cup brown sugar

1 egg

1 Tablespoon of Vanilla Bean Paste or vanilla Extract

11/2 cups of flour

1/4 tsp baking soda

1/2 tsp of baking powder

1/2 tsp of salt

1/4 tsp instant coffee

11/4 cups of chocolate chips

optional: sea salt flakes to sprinkle on top 

Directions:

1. Preheat oven to 350, prepare your cookie sheets with parchment paper or Silicon mats.
2. Put the butter in a small saucepan over a low heat and cook until it starts to bubble and has turned a lovely golden brown color. Take off the heat and set aside to cool to room temperature.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt and coffee.
4. When the butter has cooled, cream it together with the sugars until combined. Add the egg and vanilla and beat again. 
5. Fold in the dry ingredients, followed by the chocolate chips.
6. Chill the mixture in the fridge for any time between 30 minutes and 24 hours. I chilled 1 hour for the first batch and 24 for the second. 
7. Using an ice cream scoop or a cookie scoop, place spoonfuls of the dough on the baking sheet and, if desired, scatter a little sea salt on top.(I did not)
8. Bake for 8 - 10 minutes until the edges of the cookies just start to turn golden brown and are firm to the touch.
9. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack. This is important because they continue to cook and get firm, also, they won't fall apart when you try to remove them
10. Pour a glass of milk or brew a cup of tea and enjoy! Oh, and share with a friend!

Did I mention how much I love these cookies? Seriously, they are fabulous! I did make a few changes, Kathryn used whole wheat flour, I was out, and she used less chocolate chips, 2/3 of a cup, and also she sprinkled with the sea salt which I forgot. 

I am making these again this weekend to go with the Pumpkin Blue Cheese Brie Baked Macaroni I made on my other blog Pine Cones and Acorns Blog.

I hope you have a fabulous day! And do check out London Bakes, you will really enjoy the recipes and photos. 

Linking to:
Savvy Southern Style
Common Ground
At the Picket Fence
Six Sisters Stuff
Flour me with Love
The Polohouse