Tag: gordon ramsay chocolate chip cookie recipe

CHOCOLATE CHIP COOKIES – Butter with a Side of Bread by Gordon Ramsay

CHOCOLATE CHIP COOKIES - Butter with a Side of Bread


Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

I absolutely love chocolate chip cookies. Of all the desserts I have made (and I make a lot!), I still think that I prefer a warm chocolate chip cookie over just about anything else. Or maybe I like chocolate chip cookie dough more than anything else. Either way, this chocolate chip cookie recipe is amazing!

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

I have another favorite chocolate chip cookie recipe that uses shortening and it is really amazing, but I wanted to find a recipe that I loved that used butter and I finally found this one. I also didn’t want a recipe that required too many complicated steps. I like to be able to make cookie dough in just a few minutes and I don’t like to have to wait to get the cookies in the oven either! This recipe is simple, easy, uses basic ingredients and the cookies are absolutely delicious.

These chocolate chip cookies are a little bit different because they actually require melted butter. Nearly all of the other cookies that I make call for softened butter, NOT melted butter so I was a little nervous about this. Typically, melting the butter causes the cookies to spread too much but in this recipe, the melted butter works! I promise!

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

Another thing that is a little different about this recipe is that it calls for one egg, plus one additional egg yolk. I don’t know enough about chemistry to know exactly what this does, but it works so I haven’t tried to change it! I’m guessing that if you just put in two full eggs, the cookies would still be fine.

The last thing that is a little different about this cookie recipe is that the cookies bake at 325° instead of 350° like most cookies do. Because of the lower temperature, the cookies bake a little longer than normal but they cook so evenly this way!

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

How to make The BEST Chocolate Chip Cookies:

After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute BEST cookies!

  • Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
  • Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
  • Preheat the oven. This will help your cookies turn out right every time!
  • Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
  • Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
  • Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Ingredients in Chocolate Chip Cookies

-2 cups flour

-1/2 tsp baking soda

-1/2 tsp salt

-3/4 cup butter, melted

-1 cup brown sugar

-1/2 cup sugar

-1 Tbsp. vanilla extract

-1 egg

-1 egg yolk

-1-2 cups semisweet chocolate chips

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

How to make Chocolate Chip Cookies

Preheat the oven to 325°. Mix the flour, baking soda and salt together in a medium mixing bowl.

In a separate bowl, mix the butter, brown sugar and sugar together with an electric mixer for 2-3 minutes. Add the vanilla, egg and egg yolk and beat for another 2-3 minutes, until the mixture is light and creamy.

Add the flour mixture to the wet ingredients and mix together just until combined. Don’t overmix!

Add the chocolate chips and stir in with a spoon.

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

Use a cookie scoop to scoop out the cookie dough onto greased cookie sheets or cookie sheets lined with a silicone baking mat.

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

Bake for about 13-15 minutes or until the edges barely begin to turn brown.

Cool for a few minutes on the cookie sheets before transferring to a wire rack to cool completely.

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

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Ingredients

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1-2 cups semisweet chocolate chips

Instructions

  • Preheat the oven to 325°.

  • Mix the flour, baking soda and salt together in a medium mixing bowl.

  • In a separate bowl, mix the butter, brown sugar and sugar together with an electric mixer for 2-3 minutes.

  • Add the vanilla, egg and egg yolk and beat for another 2-3 minutes, until the mixture is light and creamy.

  • Add the flour mixture to the wet ingredients and mix together just until combined. Don’t overmix!

  • Add the chocolate chips and stir in with a spoon.

  • Use a cookie scoop to scoop out the cookie dough onto greased cookie sheets or cookie sheets lined with a silicone baking mat.

  • Bake for about 13-15 minutes or until the edges barely begin to turn brown.

  • Cool for a few minutes on the cookie sheets before transferring to a wire rack to cool completely.

Chocolate Chip Cookie troubleshooting tips

Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite chocolate chip cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!

Why are my cookies flat?

If your chocolate chip cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies.

Why are my cookies crispy and hard?

If your chocolate chip cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

Why do my cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

Should I use butter or shortening in my cookies?

I’ve made great chocolate chip cookies with butter and I’ve made great cookies with shortening – both can work very well! This particular chocolate chip cookie recipe uses butter but many of the other chocolate chip cookie recipes I’ve tried have called for shortening. My other favorite chocolate chip cookie recipe calls for butter-flavored shortening which makes them absolutely amazing. For a long time, I wasn’t very happy with any of the recipes I tried that used butter so I began to think that shortening was the key to perfect chocolate chip cookies. Until I found this recipe!

Chocolate Chip Cookies that are soft, loaded with chocolate chips and turn out perfectly every time! This easy chocolate chip cookie recipe is made with butter (no shortening) and other basic ingredients and no chilling is required.

Chocolate Chip Cookies made with butter that are chewy, soft, and absolutely delicious! This easy chocolate chip cookie recipe is loaded with chocolate chips and they turn out perfectly every time!  

More favorite chocolate chip cookie recipes:

 

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CHOCOLATE CHIP COOKIES STUFFED WITH DOVE MILK CHOCOLATE MINI CANDIES

OTHERWISE KNOWN AS KILLER CHOCOLATE CHIPS!

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract


1 egg


1 egg yolk
use 2 cups mini chocolate chips
1 bag of Dove mini milk chocolate squares, unwrap one for each cookie you make.
 Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat
butter and both sugars until well blended. Add in vanilla, egg and
yolk until light and creamy. Add in flour, salt and baking soda just
until incorporated. Stir in chocolate chips by hand. Chill if you have
time.
Grab a nice scoop of dough and surround the chocolate candy so it is completely enclosed.  Bake 11-14 mins. or until edges are browned and centers no longer look
wet. Cool completely on sheets.
 

New York Times Chocolate Chip Cookies




Alright, I know, I knowwwww. Enough Chocolate Chip Cookie recipes already!

I’m sorry, I just can’t help myself!

I always find myself making them since they are my brothers favorite thing. He has come to expect them with every visit. And he visits pretty often. And I get bored doing the same recipe over and over again so I try out a new one every time he comes. The ultimate plan was to find my favorite Chocolate Chip Cookie that I could put my stamp of approval on and tote as “the best”. I decided I would try 5 of the biggest favorited recipes on the web:

  1. Pudding Packet Chocolate Chip Cookies
  2. Cooks Illustrated Original Chocolate Chip Cookies
  3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
  4. Alton Brown’s “The Chewy” Chocolate Chip Cookies
  5. THESE! NY Times Chocolate Chip Cookie

And now that I have officially made them all, I can tell you which has won my heart…




Cooks Illustrated PERFECT Chocolate Chip Cookie!

Talk about a flavor explosion in your mouth. These cookies use browned butter to achieve the most delicious, caramelly flavor. One bite and I was hooked.

Truth be told, I didn’t make this decision lightly either. Each cookie was really very good. And it was a real toss-up between my three favorite: NY Times (posted here), Alton’s ”The Chewy”, and CI Perfect cookie. The only reason CI won out was because of the three they were the most convenient to make (recipe using only All-purpose flour, no bread flour) and offered the greatest depth of flavor. Not to mention it uses a melted butter method rather than a creaming method, which I think is quicker and easier.

That said, you should know that the NY TIMES chocolate chip cookies are incredible in their own right. If you have the bread flour and time to let the cookie dough sit 24 hours in the fridge…. you should definitely give them a go! They are worth the time to at least experience once.




New York Times Chocolate Chip Cookies
Serves: 18 large cookies
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. 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.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-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.

adapted from New York Times

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