classic cookies

Large, bakery-style chocolate chip cookies that stay soft and chewy - a family favorite!

Thick and Chewy Chocolate Chip Cookies

all-purpose flour

baking soda

salt

unsalted butter,

brown sugar

sugar

vanilla extract

chocolate chips

Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.

Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.

Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.

These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

Perfect Chocolate Chip Cookies

all-purpose flour (see notes below)

unsalted butter (see notes below, room temperature)

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)

In a medium bowl, sift the flour, baking soda and salt together.

In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.

Add the egg and vanilla and mix on low speed until mixed in.

Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.

Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.

Chill dough if dough is warm.

Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,

Small cookies bake 8-10 minutes

Large cookies bake 10-13 minutes.

Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

Makes&nbsp; 18 -30 cookies depending on size.

A thin, crispy cookie with a warm and comforting cinnamon honey flavor, shaped in a traditional tile or wave.

Cinnamon Honey Tuile Cookies

confectioner's sugar

salted butter (room temperature)

egg whites (room temperature)

all purpose flour (sifted)

cinnamon

honey

Cream butter and sugar

In small mixing bowl, cream butter and sugar with hand held mixer.

Add in egg white

Mix in egg white until completely mixed in.

Add cinnamon and honey

Sift in flour

Pour flour into sifter over mixing bowl, and add to butter mixture. Combine.

Chill in refrigerator for at least 1 hour

Refrigerate for at least 1 hour. Can be held in refrigerator for up to 5 days.

Preheat oven to 350

Spread batter thinly onto silpat

If using a stencil, place stencil onto silpat or parchment paper, spread batter over stencil with offset spatula to make 4-6 cookies, then peel away stencil. If free-handing, spoon about 1/2 teaspoon of batter per cookie, onto silpat or parchment paper and use back of spoon to spread into desired shape, ensuring it&#039;s not more than 1/16&quot; thick. Make 4-6 cookies at a time.

Bake 7-9 minutes

Bake 7-9 minutes, or until light to medium golden brown. Thickness will affect your total bake time.

Remove and shape immediately

Remove from oven and quickly remove from pan and lay over rounded object (rolling pin, wine bottle, drinking glass, etc.). If the last one or two start to harden before they are shaped, pop them back in the oven for about 30 seconds, then quickly shape.

Remove silpat from baking pan and place on counter.

With potholder, remove silpat from baking pan to counter, to cool. Once cool (a minute or two) begin process again, then place entire silpat back on to hot sheet pan and bake immediately.

Classic, old fashioned, buttery, easy chocolate spritz cookies recipe, homemade from scratch with simple ingredients that are piped into decorated designs.

Chocolate Spritz Cookies

Butter (Unsalted, Room temperature)

Egg (Large)

tsp Vanilla extract

All-purpose flour

Cocoa powder

Melted chocolate (For decoration)

Gold sprinkles (For decoration)

In a large mixing bowl, cream together butter and sugar until light and fluffy.&nbsp;

Add egg and vanilla extract and mix until smooth.

Add flour, cocoa powder and mix until just combined.&nbsp;

Fill the cookie press with this dough and press cookies onto baking trays, lined with parchment paper.Tip: If dough is too soft, cover bowl and chill dough in fridge for 30-40 minutes to make it easier to handle. If dough is too crumbly and a splash of milk or water to make it softer.&nbsp;

Chill trays in the freezer for 10 minutes. This is optional but really helps these cookies maintain their shape during baking.&nbsp;

Bake at 350 degrees for 6-8 minutes or until cookies are firm along the edges.&nbsp;

Allow them too cool down completely in the tray.

Then, either dip half of each cookie in melted chocolate or pour some melted chocolate in the center of the cookies and stick some gold sprinkles.&nbsp;

Place them on a sheet of wax paper and allow chocolate to set. Enjoy!

Get ready for the holidays with these Chocolate Peppermint Cookies. These chocolate chip cookies with peppermint extract, chocolate drizzle, and crushed candy canes will have you coming back for more!

Christmas Chocolate Peppermint Cookies Recipe

unsalted butter, browned ((170¼g))

sugar ((200 grams))

cocoa powder ((43 grams))

vanilla extract ((6½g))

instant coffee ((.9 grams))

all-purpose flour ((166⅔g))

½ teaspoon baking powder ((2⅓g))

½ teaspoon kosher salt ((3 grams))

semi-sweet chocolate chips ((170 grams))

white chocolate chips ((170 grams))

Candy Canes, crushed

peppermint extract ((4⅓g))

Preheat the oven to 35o℉. Line the cookie sheets with parchment paper and set aside.

Brown the butter in a small saucepan for 15 minutes or until brown and then set aside.

In a large-sized mixing bow mix together the white sugar, cocoa powder, egg, vanilla extract, coffee, and browned butter.

In a medium-sized mixing bowl whisk together the flour, baking powder, and salt.

Gradually add the flour mixture to the large bowl mixing with an electric hand mixer until combined while scraping the sides with a rubber spatula as needed.

Fold in the one cup of the semi-sweet chocolate chips.

Using a medium-sized cookie scoop, place the dough onto the prepared cookie sheets. Press down a little to create a more compact and uniform shape.

Bake for 8-9 minutes.

Allow the cookies to cool on the cookie sheet for 5 minutes before placing them on a wire rack to cool.

Melt the white chocolate in a glass bowl in the microwave for 15 seconds and mix. Repeat this 3 times or until the chocolate has melted. Add the peppermint extract and mix it into the melted white chocolate.

With a spoon, drizzle the white chocolate over the cookies in a zig-zag pattern.

Immediately sprinkle the crushed candy canes over the cookies.

Love this! So delicious, can't wait to make it again. This is perfect for a Christmas cookie platter. Yum!!

The perfect low calorie chocolate chip cookie recipe! These cookies are chewy, soft and super chocolate-y all for just 80 calories each!

80 calorie chocolate chip cookies

tbsp (32 grams) all-purpose/plain flour

tbsp (30 grams) 0 calorie brown sugar

⅛ tsp baking soda

tbsp (20 grams) applesauce

tsp (5 milliliters) olive oil

dark chocolate chips

Pre-heat oven to 180°C (356°F).

In a medium bowl, mix together the flour, Stevia and baking soda. Fold in the applesauce, vanilla and oil until fully combined. Then fold in the chocolate chips.

Scoop the batter in 3 equal parts onto a prepared baking tray and bake for 8 minutes.

Let the cookies cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.

https://www.youtube.com/watch?v=4XowYuUDwzE

79 calorie cookies | low calorie cookies | chocolate chip cookies 
___________________________________________________________________________________
Full written recipe can be found on my blog → https://weightlosswithveera.com/low-calorie-chocolate-chip-cookies/
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10 DESSERTS UNDER 100 CALORIES → https://weightlosswithveera.com/10-easy-dessert-recipes-under-100-calories/
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Connect with me!
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#lowcalorie #lowcalorierecipes #dessert #desserts #cookies #cookie #baking #chocolate #foodie #recipe #snacks

80 CALORIE CHOCOLATE CHIP COOKIES | low calorie cookies | low calorie desserts | low calorie snacks

11+ Low calorie cookies

The perfect low calorie double chocolate fudge cookie recipe! These cookies are chewy, soft and have a delicious rich chocolate flavor, all for just 76 calories each!

76 Calorie Double Chocolate Fudge Cookies

tbsp all-purpose/plain flour

tbsp 0 calorie brown sugar

tbsp unsweetened cocoa powder

g applesauce

olive oil

In a medium bowl, mix together the flour, Stevia, cocoa powder and baking soda.  Fold in the applesauce, vanilla and oil until fully combined. Then fold in the chocolate chips.

https://www.youtube.com/watch?v=62q0WpH9HMI

76 CALORIE DOUBLE CHOCOLATE CHIP COOKIE!  | easy low calorie recipes | low calorie desserts 

Ingredients:
3 tbsp all-purpose/plain flour
2 tbsp Stevia or granulated sweetener
1 tbsp cocoa powder
⅛ tsp baking soda
40 g applesauce
1 tsp olive oil or oil of choice
¼ tsp vanilla extract
10 g dark chocolate chips

Full written recipe can be found on my blog → https://weightlosswithveera.com/the-best-low-calorie-double-chocolate-chip-cookies/

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Instagram → https://www.instagram.com/weightlosswithveera/ 
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TikTok → https://www.tiktok.com/@weightlosswithveera 
Website → https://weightlosswithveera.com/
----------------------------------------------------------------------------------------------------------------------------------------------------------------- This video contains affiliate links in which I get a small commission from any purchases you make from my recommendations, at no extra cost to you! (Thank you!). - - - - - - - -

Low Calorie Double Chocolate Fudge Cookies | LOW CALORIE DESSERTS | easy low calorie recipes

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