The Best Chocolate Chips Cookies

The Sunday New York Times published an article by Amanda Hesser with three glorious Chocolate-Chip cookies recipes:

  • Thin-and-Crisp Chocolate-Chip Cookies
  • Flat-and-Chewy Chocolate-Chip Cookies
  • Thick-and-Gooey Chocolate-Chip Cookies
  • Well let’s put it this way… As a rule, a recipe with such large amounts of butter and chocolate
    automatically wins a top spot on my To Do list.

    Thick-and-Gooey Chocolate-Chip Cookies

    2 1/2 cups All-Purpose Flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons kosher salt
    8 ounces Unsalted Butter,softened
    1 1/2 cups packed light brown sugar
    1/4 cup sugar
    3 eggs
    1 tablespoon Vanilla Extract
    3 cups chopped Bittersweet Chocolate (chunks and shavings)
    2 cups chopped walnuts (optional)

    1. Preheat the oven to 350′ degrees. Line two Baking Sheets with parchment paper or a Silpat. Sift together the flour, baking powder, baking soda and salt.

    2. In a Mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at the time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.

    3. Roll 1/4-cup lump of dough into balls, then place on the baking sheet and flatten to 1/2-inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack. Makes 30 cookies.

    Flat-and-Chewy Chocolate-Chip Cookies

    2 cups all-purpose flour
    1 1/4 teaspoons baking soda
    1 tablespoon kosher salt
    8 ounces butter, softened
    1 1/2 cups packed light brown sugar
    1/4 cup sugar
    2 eggs
    1 tablespoon vanilla extract
    2 cups chopped bittersweet chocolate (chunks and shavings)
    2 cups chopped toasted walnuts (optional).

    1. Preheat the oven to 325′ degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.

    2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.

    3. Roll 2 1/2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2-inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack. Makes 30 to 35 cookies.

    Thin-and-Crisp Chocolate-Chip Cookies

    1 3/4 cups all-purpose flour
    3/4 teaspoon baking soda
    1 tablespoon kosher salt
    14 tablespoons butter, melted
    1/2 cup packed light brown sugar
    1/2 cup sugar
    2 tablespoons light corn syrup
    1 tablespoon vanilla extract
    2 tablespoons milk
    1 1/2 cups chopped bittersweet chocolate (pea size pieces and shavings)
    Generous 1 cup chopped toasted walnuts (optional).

    1. Preheat oven to 325′ degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.

    2. In a mixer fitted with a paddle, cream the butter, sugars and corn syrup until fluffy, 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough.

    3. Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4-inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack. Makes 24 cookies.

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    • coco

      I love baking choco chip cookies! I should try this sometime…

    • Zen Chef

      Those are amazing recipes Coco, and believe me i’ve tried a lot!

    • http://changings.wordpress.com Gisele Veiga

      Found your best cookies recipe =))