World's Best Chocolate Chip Cookies

 

World's Best Chocolate Chip Cookies

Chewy, gooey, slightly crispy with a buttery brown sugar flavor. The mix of semi sweet and milk chocolate chips are just one of the secrets to perfect cookies! Make them gluten-free simply by swapping the wheat flour for a fine all-purpose gluten-free flour.

Makes about 4 dozen

Prep Time15 mins

Cook Time12 mins

Total Time1 hr

Servings: 44 cookies

Calories: 92kcal 

Author: Tara Teaspoon

Ingredients

• 4 cups sifted all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3 sticks (1½ cups) unsalted butter, softened
• 1½ cups light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 12-oz pkg (2 cups) milk chocolate chips
• 1 12-oz pkg (2 cups) semi-sweet chocolate chips

Instructions

1.             Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.

2.             Bake on parchment-lined baking sheets at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.

3.             If cookie dough has been chilled they will bake 12 to 14 minutes.

I made these recently and we loved them.

Double Chocolate Cookies from Cary Kullick

 

Double Chocolate Cookies

½ cup margarine or butter

1 cup chocolate chips

1 cup white sugar

1 egg

1 tsp vanilla

2 tbl milk

2 cups flour

¾ tsp baking soda

¼ tsp salt

Melt chocolate and butter in bowl in microwave. Cool. Add sugar and egg, mix well, add vanilla and milk. Stir in dry ingredients. I add about ½- ¾ cup chocolate chips. Make into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 350 for 8 mins. (The small size and baking time are critical to chewy/crispy texture! Don’t make them bigger or over bake!)

Sometimes we've added mint chocolate chips to the dough instead of regular chocolate chips. I always double the recipe. We used these to sell to raise funds for Eagle projects.

Nutella Brownies

 

Nutella Brownies

• Prep Time: 10 minutes

 Cook Time: 36 minutes

 Total Time: 3 hours, 45 minutes (includes cooling)

 Yield: 12 brownies

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Completely outrageous Nutella brownies!! They’re rich, fudgy, chewy, dense, and perfect!

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Ingredients

• 1/3 cup (5 Tablespoons) unsalted butter, softened to room temperature
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups Nutella, divided
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour (spoon & leveled)
• optional: 3/4 cup semi-sweet chocolate chips and sea salt

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Instructions

1.       Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.

2.       With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in.

3.       Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.

4.       Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.

5.       Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long!

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Note: Freezing Instructions: For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.