My Best Chocolate Chip Cookies Recipe

Looking for an easy My Best Chocolate Chip Cookies recipe? Learn how to make My Best Chocolate Chip Cookies using healthy ingredients.


Submitted by lexi122

Makes 45 servings



From Baking from my home to yours by dorie greenspan

Recipe Ingredients for My Best Chocolate Chip Cookies

2 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
2 sticks butter
1 cup sugar
1/2 cup brown sugar, packed
2 tsp pure vanilla extract
2 large eggs
12 oz bittersweet chocolate
1 cup walnuts, finely chopped
1 1/2 cup shredded coconut, sweetened

Recipe Directions for My Best Chocolate Chip Cookies

  1. Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

  2. Whisk together the flour, salt, and baking soda.

  3. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. (The dough can be covered and refrigerated for up to 3 days or frozen. If you'd like, you can freeze rounded tablespoons of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they're solid. There's no need to defrost the dough before baking - just add another minute or two to the baking time.)

  4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

  5. Bake the cookies - one sheet at a time and rotating the sheet at the midway point - for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

  6. Repeat with the remainder of the dough, cooling the baking sheets between batches.

  7. The cooking can be kept in a cookie jar or sealed container for about four days, or wrapped airtight and frozen for up to two months.

  8. Variations:

  9. Cocoa Chocolate Chip Cookies: use 1 1/4 cups all-purpose flour and 3/4 cup unsweetened cocoa powder.

  10. Espresso Chocolate Chip Cookies: add 1 1/2 tbsp instant espresso powder after you add the vanilla extract.

  11. Peanut Butter Chocolate Chip Cookies: use 1 1/2 sticks (12 tbsp) of unsalted butter and a 1/2 cup peanut butter (you can use chunky or smooth, but it's best not to use natural peanut butter, which will not give you the right texture). Beat them together before adding the sugars. Use salted peanuts instead of walnuts or pecans.

  12. Coconut Chocolate Chip Cookies: Add 1 1/2 cups sweetened shredded coconut, toasted or not, to the dough when you add the chocolate chips and nuts. Why not go all the way and add some raisins or bits of dried apricots?

Categories

Dessert, Bake

Nutrition Facts
Serving Size 32.3g
Amount Per Serving
Calories
150
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
5.1g
25%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
112mg
5%
Potassium
65mg
2%
Total Carbohydrates
15.5g
5%
Dietary Fiber
0.8g
3%
Sugars
10.2g
Protein
2.2g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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