chocolate chip cookie recipes

• Chef John provides his recipe for chocolate chip cookies.
• The recipe is highly sought after and claimed to produce “the perfect chocolate chip cookie.”
• The recipe doesn’t require an electric mixer.
• Ingredients needed: all-purpose flour, baking soda, salt, unsalted butter, white sugar, brown sugar, vanilla extract, milk, and chocolate chips.
• Chef John recommends sifting the flour mixture if you have a sifter, but if not, whisk it together well.
• Cream butter and sugar using a spatula immersed in the mixture to create a fluffy, light texture.
• Add in pure vanilla extract, pasteurized egg, and a few tablespoons of almond milk.
• Combine the wet ingredients with the dry mixture using a heavy-duty spatula, gradually incorporating the flour mixture.
• Add in chocolate chips (mix of semi-sweet and bittersweet).
• Cover the bowl of dough with a plastic wrap and refrigerate for at least an hour to firm up the dough and intensify flavor and texture.
• Preheat the oven to 375°F.
• Divide the dough into tablespoon-sized balls and place them two inches apart on a prepared sheet, flattening them slightly to aid in even baking.
• Chef John recommends baking the cookies for around 12 minutes, turning the pan once, until they appear golden around the edges.
• After removing the baking sheet from the oven, let the cookies cool down slightly and move them onto the cooling rack.
• These cookies maintain a crispy exterior with a moist and chewy interior for days when stored in an airtight container at room temperature.
• Chef John recommends covering dough and keep them in the fridge, taking and baking what we want to eat whenever we desire.

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• Rosanna Pansino shares her recipe for the perfect chunky chocolate chip cookie that is soft and gooey.
• The recipe uses Ghirardelli chocolate chips, which is a sponsored ingredient.
• Rosanna Pansino has made a similar recipe in a past video, but this one is chunkier and topped with salt.
• The video provides a step-by-step demonstration of how to make the cookies.
• The ingredients for the cookies are all-purpose flour, baking soda, cornstarch, salt, unsalted butter (melted), brown sugar, granulated sugar, eggs, vanilla extract, and Ghirardelli chocolate chips.
• Brown sugar enhances the taste of the cookies.
• The recipe uses one whole egg and one yolk to make the cookies richer and chewier.
• Folding in the chocolate chips is done slowly with a spatula or large wooden spoon.
• The cookie dough rests in the fridge for one to two hours before baking to allow for fluffiness.
• An ice cream scoop is used to measure out the dough for each cookie.
• Each ball of dough is placed on the baking sheet with space in between to allow for spreading.
• The cookies bake in the oven at 375°F for 11-13 minutes.
• The cookies may look under-baked but will continue to bake on the pan as they cool.
• Coarse sea salt is added as a topping to bring out the sweetness of the cookie.
• Rosanna Pansino recommends taking pictures of your baking creations and posting them to social media with the hashtag #rowrecipe.
• The video is a part of Rosanna Pansino’s Baking Basics series, which focuses on teaching viewers the fundamentals of baking.

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• The video transcript is a tutorial on how to make the perfect Chocolate Chip Cookies using simple techniques to achieve the ideal texture and flavor.
• The recipe requires unsalted butter, cold water, sugar, dark brown sugar, egg, vanilla extract, baking soda, kosher salt, all-purpose flour, and semi-sweet chocolate chips.
• The cookie needs to have the perfect texture - chewy with a crisp edge, and the right flavor - a balance between the cookie and the chocolate.
• To achieve the perfect texture, the recipe uses the technique of skipping the creaming, reducing the flour, and baking larger cookies.
• Cakey cookies are avoided by having less flour; crisp edges are created by baking larger cookies.
• Brown butter is a key ingredient that enhances the flavor of the cookies.
• To brown the butter, melt butter in a stainless-steel pan and cook it over medium heat.
• As the butter melts, water evaporates creating a burbling crackling sound, which eventually calms down as water evaporates, and browning happens.
• The browning happens quickly and generates a nutty and delicious aroma.
• Add cold water to the browned butter to prevent over-browning and maintain moisture.
• The recipe requires one bowl, and a whisk is used to vigorously whisk the mixture for around one minute.
• Baking soda is used, as it reacts with mildly acidic brown sugar to provide lift, lowering the pH of the dough and speeding up browning.
• Weighing the ingredients is recommended for flour measurement purposes.
• Using semi-sweet chocolate chips instead of fancy chocolate, and gently folding the chocolate into the dough, helps create pockets of chocolate separated by cookie, allowing the cookie to shine through, and each bite to be different.
• The recipe yields a perfect cookie with a beautiful texture and flavor that creates its own perfectly crisp and crinkly edges.
• A large cookie scoop (number 20) is used to portion the dough for baking the cookies.

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• Author says that she received many requests for a simple, easy stay-at-home recipe and decided to make one of her all-time favorite comfort foods, chocolate chip cookies.
• Author claims her recipe is the best chocolate chip cookie recipe in the world and took a year to develop.
• The recipe is from her cookbook, “Nerdy Nummies Cookbook.”
• Recipe uses 2 1/2 cups all-purpose flour, 2 tsp baking soda, 1 tsp salt, 2 sticks of salted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 1 tsp vanilla extract, 2 large eggs, and 12 oz semisweet chocolate chips.
• The transcript includes an explanation of why brown sugar is important for chocolate chip cookies.
• The author describes how to cream together the butter, sugars, and vanilla extract, noting the importance of using room temperature butter.
• She mentions using an electric hand mixer to mix everything.
• She cracks two eggs, one at a time, and mixes them in.
• The author explains how to combine the dry ingredients in a medium bowl, then slowly combining them with the wet ingredients.
• She notes that there is no decoration needed, then tells the audience to start folding the chocolate chips into the batter gently.
• The author demonstrates how to fold the chocolate chips in without breaking them.
• There is a brief tangent about a “molasses swamp” in the board game Candy Land.
• The author says she has a vegan cookie dough recipe that is delicious as well.

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• The transcript is for a YouTube video recipe on how to make classic chocolate chip cookies.
• The video provides a recipe and step-by-step instructions for making chewy chocolate chip cookies.
• The recipe yields cookies with soft and chewy centers and golden brown edges, packed with chocolate chips.
• The recipe includes two and a quarter cups (270 grams) of all-purpose flour, three-quarters of a teaspoon of baking soda, three-quarters of a teaspoon of salt, one cup (226 grams) of room temperature butter, three-quarters of a cup of granulated sugar, three-quarters of a cup (165 grams) of light brown sugar, one large room temperature egg, and one tablespoon of vanilla extract.
• To make the dough, first measure out the flour, baking soda, and salt and whisk together to combine. Set aside.
• In a stand mixer fitted with a paddle attachment, mix the room temperature butter and both sugars on medium-low speed until light and fluffy. This should take around 5 minutes.
• Add the egg and vanilla extract to the mixture and mix until well combined.
• Add the flour mixture to the mixer and mix on low speed until almost combined. Then add the chocolate chips and mix until just combined.
• Chill the dough in the fridge for at least an hour (or longer) before baking.
• Once the dough has chilled, use a cookie scoop to form roughly one and a half inch cookies and place on a baking sheet. Top each cookie with three chocolate chips.
• Bake the cookies in the oven at 375°F (190°C) for 10-12 minutes until golden brown and set at the edges.
• To make sure that the chocolate chips are well distributed in the dough, inspect the mix with a spatula before chilling.
• The longer the dough is chilled in the fridge, the better the taste and texture of the cookies.
• The recipe is available on the Preppy Kitchen website for reference.
• The video also provides links to the recipe, as well as to the creator’s social media accounts, which may contain other cookie recipes.

• Chef Hanbit Cho presents a recipe for chocolate chip cookies in a Youtube video
• The video includes an intro with a description of the cookies and the ingredients which will be used
• The recipe uses the creaming method and the ingredients should be at room temperature
• Unsalted butter should be lightly beaten
• White sugar and light brown sugar are added to the butter and mixed in
• Whole eggs are added to the mixture in 3-4 additions
• Dry ingredients are sifted together and gradually mixed into the mixture
• Couverture chocolate and chopped hazelnuts are added to the dough halfway through mixing
• The dough is rolled into balls with a 5 cm diameter scoop
• Chocolate chunks are added to the top of the cookies for texture and appearance
• The cookies are baked for 10-12 minutes at 170° Celsius
• Cookies can be stored at room temperature in an airtight container for up to a week
• Chef Cho also provides tips to prevent the cookies from spreading, such as working quickly and making sure the butter doesn’t melt, as well as discussion on the different types of chocolate which can be used
• Cho emphasizes that the recipe is simple and easy, even for non-professional bakers
• Cho reassures viewers that the cookies will still taste good, even if they flatten due to underbaking or other issues
• The video allows viewers to cook along with Cho by following step by step on-screen instructions and text captions
• Cho also provides a link to her website where viewers can access more online classes and lessons
• The video includes a brief outro in which Cho winks at the camera and encourages viewers to share the recipe.

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• The recipe for chewy chocolate chip cookies involves preheating the oven to 325 degrees.
• Two cups of all-purpose flour, 1/2 a teaspoon of baking soda, and 1/2 a teaspoon of salt are combined and set aside.
• 1.5 sticks of melted butter are combined with 1 cup of packed brown sugar and 1/2 cup of white sugar, then creamed together.
• 1 tablespoon of vanilla extract, 1 whole egg, and 1 egg yolk are beaten into the mixture until light and creamy.
• The dry ingredients are added and blended until just combined.
• Two cups of semi-sweet chocolate chips are stirred into the mixture.
• Dough is dropped onto a prepared cookie sheet by using 1/4 cup of dough, ensuring to leave 3 inches of space between each cookie.
• Cookies are baked at 325 degrees in the preheated oven for 15-17 minutes until the edges turn light brown.
• Cookies are cooled on the baking sheets for a few minutes before being moved to a wire rack until they are finished cooling.
• The recipe yields big fat chewy chocolate chip cookies.
• The recipe video has over 905,500 views on YouTube.
• The recipe has more than 90,000 recipe box saves.
• The recipe yields bakery-style cookies.
• The recipe is described as the “pinnacle of perfection” for making chewy cookies like the ones found in bakeries and specialty shops.
• The video provides tips and tricks for mixing the ingredients and ensuring the cookies are baked properly.
• The transcript contains the exact measurements of all ingredients required for the recipe.
• The recipe calls for two different types of sugars in addition to the chocolate chips.
• The recipe requires only a few basic ingredients and is simple to make.
• The recipe produces a large number of cookies, each of which is sizeable due to the instructions in the recipe for using 1/4 cup of dough per cookie.
• The video suggests lining the cookie sheet with parchment paper, but it is not mandatory.

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Variations of the traditional chocolate chip cookie recipe

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Top 5 most popular chocolate chip cookie recipes