easy cookie recipe

Delicious and easy chocolate chip cookies

The New York Times Chocolate Chip Cookies

cake flour ((8½ ounces))

bread flour ((8½ ounces))

baking soda

baking powder

salt

unsalted butter,

light brown sugar ((10 ounces))

granulated sugar ((8 ounces))

eggs

vanilla extract

chocolate

Sea salt (for sprinkling)

Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.

Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.

Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

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

Thick and Chewy Chocolate Chip Cookies

all-purpose flour

brown sugar

sugar

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 cowboy cookies are so good, you have to try them!

Cowboy Cookies

cinnamon

unsalted butter (at room temperature)

oats

coconut

pecans

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.

In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.

For each cookie, drop ¼ cup dough (this scoop is perfect!) onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.

I made the Jacques Torres Chocolate Chip Cookie Recipe aka NY Times Chocolate Chip Cookie. Are they the best chocolate chip cookie? I actually think they might be. Fussy and time consuming, but 100% worth it!

Jacques Torres Chocolate Chip Cookie Recipe

(8 ½ ounces) cake flour

bread flour

butter, room temperature (I used salted)

In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 5 minutes, until light and fluffy. Add in the eggs one at a time until mixed, and then vanilla. Continue mixing for an additional minute, scraping the sides as necessary.

Turn mixer to low and add in the flour mixture, until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours.

When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.

Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly. Scoop out 3.5 ounces of dough for each cookie, using a large cookie scoop. This is approximately 1/4 cup. Place mounds onto your baking sheet, spacing them 3- inches apart.

Bake cookies for 15-18 minutes, until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking.

Remove from the oven and immediately sprinkle with sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Keep it simple this weekend and have a go at this quick and easy triple-tested vanilla cookie recipe. Your bakes can be stored and enjoyed throughout the week.

Vanilla cookies

175 g (6 ounces) unsalted butter, softened

200 g (7 ounces) golden caster sugar

350 g (12 ounces) plain flour

vanilla bean paste

golden icing sugar

Holy Cannoli Cookies, easy Italian Christmas cookies, and fun twist on the Italian pastry! These one-bowl cookies are full of flavor with ricotta cheese, chocolate chips, and pistachios and have a soft almost cake-like texture!

Holy Cannoli Cookies

unsalted butter (softened)

ricotta cheese

orange

all purpose flour

bag mini chocolate chips (divided)

pistachios

In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.

Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.

Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.

Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.

Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

https://www.youtube.com/watch?v=bOZO_hMFOwM

Holy Cannoli Cookies, easy Italian Christmas Cookies recipe! FULL RECIPE: https://snappygourmet.com/cannoli-cookies-recipe/

Holy Cannoli Cookies Recipe video

Flourless Peanut Butter Cookies are for TRUE peanut butter fanatics! An easy peanut butter cookie recipe with so much peanut butter packed into each cookie!

Flourless Peanut Butter Cookies

peanut butter

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and sugar on medium speed until combined and creamy. Add in the egg and baking soda, and mix on medium until smooth.

Using a medium (2 tablespoon sized) cookie scoop, portion out the dough and roll into balls. Place the dough balls onto the prepared baking sheet. Use a fork to press the dough down creating a crisscross pattern.

Bake for 9-10 minutes or until the cookies are set at the edges. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

The best peanut butter cookie recipe - it's chewy, chunky and super peanut buttery!

Chunky, Chewy Peanut Butter Cookies

peanuts

table salt

salted butter

peanut butter (not natural)

dark brown sugar

Adjust oven racks to lower-middle and upper-middle position; preheat oven to 350 degrees F.

Place the peanuts in a food processor or blender and pulse until the consistency of bread crumbs, about 14 pulses.

Sift the flour, baking soda, baking powder and salt in a medium bowl.

In the bowl of an electric mixer on medium speed, beat the butter and peanut butter until creamy, about 2 minutes. Add the sugars and beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients gradually until combined without over mixing. Add the ground peanuts and stir gently with a rubber spatula until just incorporated.

Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with the back of a fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but still pale on top, 10 to 12 minutes (they will not look fully baked), rotating the sheets halfway through baking. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to a wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

Black and White Cookies are a New York City deli classic and not very difficult to make at home!

Black and White Cookies

cake flour

unsalted butter (at cool room temperature)

eggs (at room temperature)

lemon extract

milk

chocolate (finely chopped)

water

corn syrup

Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, baking powder and salt; set aside.

Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.

Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.

In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.

Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.

Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it's still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.

The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.

Chef Ben Devlin from boutique hotel Halcyon House has created an afternoon tea to remember, bringing a touch of relaxed elegance to your next summer spread.

Baked custards with jam drop biscuits and apple tea

eggs, lightly beaten

300 milliliters pure (thin) cream

sweetened condensed milk

tbs wattleseed (optional – from Herbie’s Spices), crushed

(500 milliliters) cloudy apple juice

tsp black tea leaves

Micro lemon balm leaves and freeze-dried fruit

unsalted butter, softened

caster sugar

plain flour

tsp baking powder

tbs strawberry jam

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981827187001&=domain=del

5348771529001-5981827187001

An Aussie icon for good reason, Kingston biscuits are the stuff of legend. The even more delicious version? That'd be Maurice Terzini's homemade adaptation. Put this recipe in your cooking arsenal and it won't let you down.



Maurice Terzini's Kingston biscuits

(135 grams) rolled oats

(330 grams) raw caster sugar

(115 grams) golden syrup

(300 grams) plain flour

(150 grams) desiccated coconut

carob milk bar, chopped, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

With M &amp;Ms, peanuts, raisins, and convenient refrigerated cookie dough, easy trail mix cookies can be in your oven in just a few minutes!

Easy Trail Mix Cookies

roll (16.5 oz.) refrigerated chocolate chip cookie dough

M&M’s

raisins

Preheat Oven

Preheat oven to 350°F and line a baking sheet with parchment paper; set aside.

Mix Dough

In a large mixing bowl, mix together cookie dough, M&amp;M’s, peanuts, and raisins with a rubber spatula. 

Put on Cookie Sheet

Using a medium cookie scoop or large spoon, portion out cookie dough and place on the prepared baking pan, leaving 2 inches between cookies. 

Bake

Bake for 10 to 12 minutes until the edges begin to turn a golden brown.

Cool

Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire cooling rack.

https://embed.mediavine.com/videos/yqthwsu5kdh0jvs8ttni

With M&Ms, peanuts, raisins, and convenient refrigerated cookie dough, easy trail mix cookies can be in your oven in just a few minutes!

Trail Mix Cookies

These gluten free molasses cookies are the perfect Christmas treat: packed full of flavour thanks to the addition of dark brown sugar, molasses and an abundance of spices, perfectly chewy, and super easy to make. Rolling them in granulated sugar before baking gives them a wonderful sparkle, making them extra festive. And you couldn’t possibly guess they’re gluten free!

Chewy Gluten Free Molasses Cookies

g (¾ stick + 1 tbsp) unsalted butter, melted and cooled

g (½ cup + 2 tbsp) dark brown soft sugar

g (3 tbsp) caster/superfine sugar

80 g (¼ cup) molasses

UK medium/US large egg, room temperature

UK medium/US large egg yolk, room temperature

240 g (2 cups) plain gluten free flour blend

½ tsp baking soda

ginger

nutmeg

¼ tsp ground cloves

granulated sugar ((for rolling the cookie dough balls before baking))

In a large bowl, whisk the melted butter and both sugars together until pale and fluffy.

Add the molasses, egg and egg yolk, and whisk until combined.

Sift together the dry ingredients (gluten free flour, xanthan gum, baking powder, baking soda, salt and spices), and add them to the butter-sugar mixture. Using a wooden spoon, mix it all together until you get a smooth, very soft and sticky dough. (The dough might even resemble batter, in that it flows off your spoon, rather than clumping together – that&#039;s okay.)

Refrigerate the dough for at least 1 hour.

While the dough is chilling, adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a baking sheet with greaseproof/baking paper.Tip: You will bake cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Roll about 25g (1 ½ tablespoon) worth of the chilled cookie dough into a ball, roll it in granulated sugar so that it&#039;s fully covered, and place onto the lined baking sheet. Repeat with the rest of the cookie dough, this recipe makes 24 cookies in total.Make sure to leave about 1 ½ inch (4 cm) space around each cookie dough ball on the baking sheet, as the cookie will spread during baking. I typically bake no more than 6 cookies per baking sheet at a time.

Bake at 350ºF (180ºC) for 10-15 minutes, depending on whether you want the cookies to be chewy (shorter baking time) or crispy (longer baking time).Tip: Immediately out of the oven, tap the baking sheet on the counter to flatten the cookies slightly and give them the characteristic cracks/ripples. At this point, you can &quot;correct&quot; the shape of any irregular cookies using a round cookie cutter slightly larger than the cookies – just use it to gently nudge the cookie edges to get the desired round shape.

Once baked, allow the cookies to cool completely on the baking sheet, as they are very soft right out of the oven.

Storage: The chewy gluten free molasses cookies keep well in a closed container for about 1-2 weeks. Note that they will get softer and chewier the longer they&#039;re kept.

Ridiculously fudgy, decadent and delicious, these chocolate brownie cookies are not only some of the best cookies out there, they are also incredibly easy to make! This recipe makes gluten free brownie cookies that have a shiny, crackly – and slightly crunchy – crust, and a wonderfully fudgy interior.

Fudgy Chocolate Brownie Cookies (Gluten Free)

oz (200 g) dark chocolate, chopped

tbsp (125 g) unsalted butter, cubed

(100 g) white sugar

flour

tsp xanthan gum

tbsp (20 g) cocoa powder

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~2 tbsp of the cookie batter onto the lined baking sheet, keeping at least 1 inch between them.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Sprinkle with a bit of sea salt and enjoy!

These fudgy chocolate brownie cookies keep well in a closed container in a cool dry place for about 1 week.

Four words that will change your cookie game forever: raspberry-stuffed brownie cookies. The fudgiest, gooiest cookies you’ll ever taste – and super easy to make, too! The combination of slightly tart raspberries and the sweet chocolatey brownie cookies is simply divine

Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free)

Top 22 easy cookie recipe recipes from across the web

The most viewed easy cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The New York Times Chocolate Chip C...

Thick and Chewy Chocolate Chip Cook...

Cowboy Cookies

Jacques Torres Chocolate Chip Cooki...

Vanilla cookies

Holy Cannoli Cookies

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

Chunky, Chewy Peanut Butter Cookies

Black and White Cookies

Baked custards with jam drop biscui...

Maurice Terzini's Kingston biscuits

Easy Trail Mix Cookies

Chewy Gluten Free Molasses Cookies

Fudgy Chocolate Brownie Cookies (Gl...

Super Fudgy Raspberry Stuffed Brown...

Pumpkin Chocolate Chip Cookies

Fudgy Brownie Cookies

Classic Linzer Cookies

Almond Lace Cookies

Caramel centre double chocolate coo...

The Best Soft Chocolate Chip Cookie...

Top 22 easy cookie recipe recipes from across the web

The most viewed easy cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The New York Times Chocolate Chip C...

Thick and Chewy Chocolate Chip Cook...

Cowboy Cookies

Jacques Torres Chocolate Chip Cooki...

Vanilla cookies

Holy Cannoli Cookies

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

Chunky, Chewy Peanut Butter Cookies

Black and White Cookies

Baked custards with jam drop biscui...

Maurice Terzini's Kingston biscuits

Easy Trail Mix Cookies

Chewy Gluten Free Molasses Cookies

Fudgy Chocolate Brownie Cookies (Gl...

Super Fudgy Raspberry Stuffed Brown...

Pumpkin Chocolate Chip Cookies

Fudgy Brownie Cookies

Classic Linzer Cookies

Almond Lace Cookies

Caramel centre double chocolate coo...

The Best Soft Chocolate Chip Cookie...

The most viewed easy cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine