Time 1h Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Time 1h45m Yield Makes 24 Number Of Ingredients 11 Steps:
In a bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
Time 1h40m Yield 8 to 10 cookies Number Of Ingredients 11 Steps:
Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl. Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks. Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight. When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.
Time 1h30m Yield 48 Number Of Ingredients 10 Steps:
Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Time 27m Yield 6 dozen cookies, 72 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart. Bake for 10 to 12 minutes.
Time 1h5m Yield 12 cookies Number Of Ingredients 10 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!
Time 56m Yield 18 cookies Number Of Ingredients 14 Steps:
In a medium bowl, sift together the flours, salt, and baking soda. Set aside. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be! Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step. Using a wooden spoon, fold the chocolate chips and chunks into the dough Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight. Preheat the oven to 350˚F (180˚C). Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet. Bake in a preheated oven for 12-14 minutes. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely. Enjoy!
Time 25m Yield 3 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Time 12h30m Yield 14 cookies Number Of Ingredients 9 Steps:
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.) Add the egg and beat over medium speed until evenly combined. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined. Add the chopped chocolate and fold into the dough until evenly distributed. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.) The next day, heat the oven to 350 degrees. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)
Time 34m Yield 36 cookies Number Of Ingredients 10 Steps:
Preheat oven to 375°F. Combine shortening, sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda in small bowl. Mix into creamed mixture at low speed until just blended. Fold in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet (I prefer air-bake cookie sheets). Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist–do not overbake), 11-13 minutes for crisp cookies. Cool 2 minutes on cookie sheet. Remove to wire rack. Serve warm or cool completely before storing.
