Chocolate Chip Cookies from the Art and Soul of Baking

choco chip A+S 4

Chocolate Chip Cookies from the Art and Soul of Baking
Source: Art and Soul of Baking

These chocolate chip cookies are buttery, chocolately, and quite delicious. The combination of chocolates is quite delicious. These cookies only spread a little bit.

Makes about: 60, tablespoon scoop
Prep time: 10 minutes
Bake time: 10-15 min/batch

Ingredients
1.5 stick butter
¾ cup granulated sugar
¾ c brown sugar
2 eggs
2 tsp vanilla
2 ¼ cup flour
1 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips
1 cup milk chocolate chips
½ cup chopped walnuts (or other nuts)

Directions
1. Preheat oven to 350F.
2. Cream together butter and sugar.
3. Beat in egg and vanilla.
4. Mix in flour, baking soda, and salt.
5. Mix in chocolate chips and walnuts.
6. Scoop by tablespoons onto prepared pan. Note: you can freeze the dough balls and bake the cookies later.
7. Bake 10-14 minutes or until golden brown.

choco chip A+S 1

choco chip A+S 2

choco chip A+S 3

Advertisements

Chocolate Chip Cookies from Joy of Cooking

choc chip joy cooking

Chocolate Chip Cookies from Joy of Cooking
Source: Joy of Cooking

Makes About: 24 cookies (1.5 tablespoon scoop)
Prep Time: 10 minutes
Bake Time: 8-10 minutes

These chocolate chip cookies are similar to Mark Bittman’s, except that there’s lots more vanilla and slightly more sugar. I think I like the addition of more vanilla.

Ingredients
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg
1 cup + 2 tbsp flour
½ tsp baking soda
¼ tsp salt
1½ tsp vanilla
1 cup chocolate chips
¾ cup walnuts, chopped

Directions
1. Preheat oven to 375F. Prepare baking pan.
2. Cream together butter, granulated sugar, and brown sugar.
3. Mix in egg.
4. Mix in flour, baking soda, salt, and vanilla.
5. Mix in chocolate chips
6. Scoop onto prepared pan. Cookies spread quite a bit, so leave some space.
7. Bake 8-12 minutes or until cookies are golden brown.

choc chip joy cooking 2

Salted Butter Chocolate Chip Cookies from David Leibovitz

salted choco chip DL-1

Salted Butter Chocolate Chip Cookies from David Leibovitz
Source: David Leibovitz

The salt adds a nice touch to these chocolate-chip cookies and really enhances the brown sugar-buttery flavor of the cookies. Of course, salt enhances flavor of most food, so that’s not too surprising 🙂 I scoop the dough into balls and freeze them. Once I bake them from the freezer, they require a little more time in the oven (about 15 minutes).

Makes About: 30 cookies, 1.5 tbsp scoop
Prep Time:
Bake Time: 10-15 minutes/batch (depending on how brown you like them)

Ingredients
½ cup salted butter, at room temperature (I used ½ cup unsalted butter+ ¼ tsp salt)
2/3 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/3 cups coarsely chopped bittersweet or semisweet chocolate (I used chocolate chips)
1 cup toasted nuts, coarsely chopped

Directions
1. Preheat oven to 350F. Prepare baking sheet with parchment paper or silicone baking mat.
2. Cream together butter and sugar.
3. Mix in egg and vanilla.
4. Mix in flour, baking soda, and salt.
5. Mix in chocolate chips and nuts.
6. If the dough is too soft, chill for about 30 minutes. Otherwise, proceed.
7. Scoop dough by tablespoons or with a scoop of choice (I’ve just started using this: http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_1?ie=UTF8&qid=1376682941&sr=8-1&keywords=oxo+scoop+medium)
8. Bake for 10-15 minutes, or until cookies are golden brown.
9. Enjoy! Be careful of molten chocolate!

salted choco chip DL-2

Potato Chip Chocolate Chip Cookies

choc chip potato chip 1

Potato Chip Chocolate Chip Cookies
Source: The Capitol Baker

I had extra crushed chips from making Smitten Kitchen’s potato chip cookies, so decided to add them to chocolate chip cookies. The chips certainly add some some richness, but they’re otherwise normal chocolate chip cookies. If you don’t want cookies to spread too much, roll the cookies into balls and freeze them until they are firm before baking.

Makes about: 28 cookies
Prep time: 10 minutes
Bake time: 10-12 minutes

Ingredients
1/3 cup butter
¼ cup granulated sugar
¼ cup brown sugar
1 egg
2/3 cups flour
½ tsp baking soda
¾ cup crushed potato chips
½ cup chocolate chips

Special equipment
Baking pan, lined with parchment paper.

Directions
1. Preheat oven to 350F.
2. Cream together butter, granulated sugar, and brown sugar.
3. Mix in egg.
4. Mix in flour, baking soda, and potato chips.
5. Stir in chocolate chips.
6. Scoop using a tablespoon onto prepared baking sheets. At this point, you can freeze the dough for future use.
7. Bake 10-12 minutes until slightly golden brown.
8. Enjoy!

choc chip potato chip 2

choc chip potato chip 3

choc chip potato chip 4

Oatmeal Chocolate Chip Pecan with Orange Zest

oat choc chip orange 3

Oatmeal Chocolate Chip Pecan with Orange Zest
Source: Smitten Kitchen http://smittenkitchen.com/blog/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/

These delicious and lightly spiced cookies have a distinct orange flavor—I didn’t find it too strong, but opinions seemed to vary. I especially like the mixture of texture, particularly when the cookie is fresh out of the oven (crunch oats and pecans with melted chocolate…yum!). You can freeze the pre-scooped dough and bake these later (just add a few minutes to the baking time).

Makes about: 64 cookies (tablespoon scoop)
Prep time: 15 minutes
Bake time: 10-12 minutes

Ingredients

8 tbsp butter, room temperature
¾ cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp salt
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
1 cup oats (I used rolled oats, the original recipe called for quick-cooking)
2 cups pecans, chopped
2 tsp freshly grated orange zest (about 1 medium orange)
12 oz semisweet chocolate chips
Special equipment

Directions
1. Preheat oven to 350F.
2. Cream together butter, granulated sugar, and brown sugar.
3. Mix in eggs, salt, and vanilla extract.
4. Mix in flour, baking soda, cinnamon, nutmeg, and cloves.
5. Stir in oats and orange zest.
6. Stir in pecans and chocolate chips.
7. Scoop by tablespoons onto a prepared baking sheet (greased or lined with parchment paper). The cookies will spread, so do leave some room between cookies. At this point, you can freeze the cookies and bake them later.
8. Bake for 10-12 minutes, or until tops are slightly golden brown. A shorter baking time will yield a softer, chewier cookie. If you choose to freeze and bake later, just add about 2-3 minutes to the baking time.

oat choc chip orange

eating while they're hot
eating while they’re hot

DSC_0042

scooped cookies, ready for the freezer
scooped cookies, ready for the freezer

Big, Fat, Chewy Chocolate Chip Cookies

big fat choco chip 1

Big, Fat, Chewy Chocolate Chip Cookies
Source: Smitten Kitchen

Makes about: 45 cookies (using a tablespoon to scoop)
Prep time: 10 minutes
Bake time: 12-15 minutes/batch

These chocolate chip cookies are thick and chewy. Mine didn’t really spread at all, but it might be that I made smaller cookies. I also froze balls of dough for future use. Also, the bake time seems to depend on how crispy you like your cookies. Baking for 15 minutes yields a crisper and more toasted cookies (the darker ones above), unless 1) you’ve made a gigantic cookie or 2) you are baking frozen cookie dough.

Ingredients
¾ cup melted unsalted butter
1 cup brown sugar
½ cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups flour
½ tsp baking soda
½ tsp salt
2 cups semisweet chocolate chips

Special equipment
Baking pans

Directions
1. Preheat oven to 350F. Prepare baking pans by greasing or lining with parchment.
2. Mix together melted butter, vanilla, brown sugar, white sugar, egg and egg yolk.
3. Mix in flour, baking soda, and salt.
4. Stir in chocolate chips.
5. Scoop cookies by tablespoonfuls for more reasonably sized cookies, or ¼ cup scoop, as Smitten Kitchen suggests, to yield cookies that are 4x bigger.
6. Bake 12-15 minutes, or until cookies are barely golden brown
7. You can freeze these and bake them later.

DSC_0059

pale ones were frozen, then baked for 15 minutes. darker ones baked for 15 minutes
pale ones were frozen, then baked for 15 minutes. darker ones baked for 15 minutes

Oatmeal Chocolate Chip Cookies from Tartine

tartine oatmeal 1

Oatmeal Chocolate Chip Cookies from Tartine
Source: Tartine

These are some of the best oatmeal chocolate-chip cookies I’ve had. I usually make them with olive oil, which changes the texture a little and makes them marginally healthier, but they’re still delicious. They’re also easy to make, since you only need one bowl to prepare everything.

Makes about: 70 1-inch cookies
Prep time: 10 minutes
Bake time: 8-12 minutes.

Ingredients
1 cup unsalted butter, room temperature (I used olive oil)
1 ¾ cups sugar
4 tsp dark molasses
2 large eggs
2 tbsp whole milk (I use soy milk)
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups old-fashioned rolled oats
12 oz chocolate chips
1 cup walnuts, chopped (optional)

Equipment
Baking pans

Directions
1. Preheat oven to 350F. Prepare baking pans by greasing them or by lining with parchment papers.
2. If using butter, cream together butter in sugar. Otherwise, mix together oil and sugar.
3. Mix in molasses, eggs, milk, and vanilla.
4. Stir in baking soda, baking powder, salt, and flour.
5. Mix in oats.
6. Mix in chocolate chips.
7. Using a teaspoon, scoop cookie dough onto prepared pan. Leave at least 1cm between cookies, since they do spread a bit.
8. Bake about 8-12 minutes, or until tops of cookie are a bit dull. The longer you bake, the crispier the cookie. If you like soft and chewy cookies, bake for elss time.
9. Let cool before attempting to remove from pan. Enjoy!

tartine oatmeal2

Pumpkin Chocolate Chip Muffins

pumpkin choco chip 1

Pumpkin Chocolate Chip Muffins
Source: Food Network

This recipe yields some dense and spicy pumpkin muffins. I’d advise not filling the muffin tins all the way or using a mini-muffin tin, as smaller portions might be easier to enjoy 🙂

Makes about: 24 muffins
Prep time: 10 minutes
Bake time: 20 minutes

Ingredients
½ cup canola oil
6 tbsp molasses
4 eggs
2 cups canned pumpkin (~14 oz can)
2 tsp vanilla
1 ½ cup buttermilk
1 ½ cup brown sugar
2 cups all purpose flour
2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
¼ tsp ground nutmeg
1 cup chocolate chips

Equipment
Muffin pans

Directions
1. Preheat oven to 400F. Prepare a muffin pan by lining with paper liners or by coating with cooking spray.
2. Mix together the oil, molasses, eggs, vanilla, and buttermilk.
3. Mix in sugar.
4. Blend in canned pumpkin until well combined.
5. Mix in baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
6. Stir in all-purpose and whole-wheat flours until just combined.
7. Stir in chocolate chips.
8. Spoon batter into prepared pans. Bake for 20-25 minutes, or until a knife inserted in the center comes out clean.

pumpkin choco chip 2