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Country Chocolate Chippers

Country Chocolate Chippers


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Delicious as is, but also try our variation with oatmeal, chopped nuts, and cranberries-yum!

Country Chocolate Chippers

Fun Fact: The #1 cookie people love to bake is chocolate chip. This Country Crock® cookie is super chewy and delicious, so be sure to add it to your recipe box!

Ingredients

  • 1 Cup (2 sticks) Country Crock Spreadable Sticks
  • 3/4 Cups firmly packed light brown sugar
  • 1/4 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1 large egg
  • 1/2 Teaspoon baking soda
  • 2 Cups all-purpose flour
  • 1 package (12 ounces) semi-sweet chocolate chips

Ricotta Chocolate Chip Cookies

Whether you are in the mood for a twist on chocolate chip cookies or searching for something to do with leftover ricotta cheese, you are in luck. Try these ricotta chocolate chip cookies for a new take on a classic cookie. You won't be disappointed. These cookies get their superb flavor and texture from the mini semisweet chocolate chips, vanilla, and ricotta cheese. The ricotta adds moisture and richness to the standard cookie. The cookies will be soft and moist on the inside, but still crispy on the outside.

They are perfect for a holiday party, dessert plate, or cookie swap since they provide something new for cookie aficionados to try.


Tennessee Whiskey Chocolate Chip Cookies

Chocolate chip cookies and Jack Daniel&rsquos? Say it ain&rsquot so! If there ever was a perfect southern snack, this just might be it. We&rsquove taken our favorite chewy chocolate chip cookies and topped them with a Jack Daniel&rsquos chocolate ganache and crushed pretzels. These oversized cookies are just the right size for our adult appetite, but we have been known to eat more than one at a sitting.

You may be asking what the secret is to the perfectly chewy chocolate chip cookie. Two factors can almost always guarantee a perfect result: Melted butter and baking the cookie just until the edges are set. When the cookies are removed from the oven they will continue to bake for a minute or so until they are set in the center. We hope you love these decadent goodies as much as we do!

CHEWY TENNESSEE WHISKEY CHOCOLATE CHIP COOKIES

  • Ingredients
  • For Cookies:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks salted butter, melted and cooled to room temp
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 12-ounce bag Ghirardelli Semi-Sweet Chocolate Chips
  • For Whiskey Frosting:
  • 2/3 cups Ghirardelli Semi-Sweet Chocolate Chips
  • 3 Tablespoons salted butter, softened
  • 1/4 cup heavy cream
  • 2 Tablespoons Jack Daniel&rsquos Whiskey
  • Crushed pretzels for topping
  1. Instructions
  2. For Cookies:
  3. Heat oven to 375 degrees and line baking sheets with parchment paper.
  4. In a mixing bowl, stir together flour, salt, and baking soda. Set aside.
  5. In the bowl of a stand mixer, cream together butter, brown sugar and granulated sugar. Beat on medium speed for two minutes. Add egg, egg yolk and vanilla extract. Remove bowl from mixer and stir in chocolate chips by hand.
  6. Using a 1/4 cup ice cream scoop, measure out cookies and place on prepared baking sheets. Use your fingers to flatten the dough slightly. Bake for 12 to 15 minutes, or just until edges are set and are lightly brown. Remove from oven and cool on baking racks while you prepare the frosting.
  7. NOTE: Don&rsquot place cookies too close together on the baking sheet or they will run together!
  8. The key to chewy cookies is to avoid over-baking them! They will continue to set up after they are removed from the oven.
  9. For Frosting:
  10. Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Whisk in the butter until melted. Add the cream and Jack Daniel&rsquos Whiskey, stirring until smooth.
  11. Immediately spoon frosting over cooled cookies. Top with crushed pretzels and allow to set. Enjoy!

If you haven't figured it out yet, those of us in the Country Rebel Kitchen are crazy about bacon, ranch and tater tots. You can imagine our excitement when we meshed all of those together to make a tasty appetizer just in time for the big game. If we're being honest, this recipe will be enjoyed all year round, with or without a big game.

What exactly did we come up with when we combined bacon, ranch and tater tots? Crack BLT Totchos! Tater tots meets nachos in this easy-to-make one-pan treat. Frozen tots are tossed with dry ranch dressing mix and baked before being topped with loads of cheese, bacon, tomatoes, chopped baby spinach and a creamy sauce.

The result is a fun twist on traditional nachos that everyone will enjoy! Get the full recipe for Crack BLT Skillet Totchos here: https://cntryrbl.us/Crack-Totchos

How to Make Crack BLT Skillet Totchos

Brownies are nearly as controversial as "beans in chili" or "dipping fries in milkshakes." But, we've found a brownie recipe that we're darn certain everyone will agree on.

Lunch Lady Brownies will evoke memories of childhood school lunches. in a good way. Next to grilled cheese and tomato soup day, our favorite school lunch was anything followed by brownies. They were the best when enjoyed with an ice cold carton of milk. Sometimes the lunch lady was feeling extra generous and we were allowed to get seconds. Thanks to this recipe, not only can we recreate our favorite brownies, but we can eat as many as our little hearts desire.

Brownies are one of those desserts that is incredibly simple to make, but folks like to overcomplicate it by adding fancy ingredients. Trust us when we tell you that simple is better when it comes to brownies. This recipe uses basic pantry staples that everyone should already have on hand. The bakes brownie base is topped with a fudgy, rich frosting that melts onto the top of the piping hot brownies. If you're feeling extra indulgent, top with a scoop of vanilla ice cream.

Give our recipe for Lunch Lady Brownies a try! Post a photo of the finished produce on social media and tag @CountryRebelRecipes and use the hashtag #rebelrecipes.

Get the recipe for LUNCH LADY BROWNIES here: https://cntryrbl.us/Lunch-Lady-Brownies

How To Make Lunch Lady Brownies

John Wayne Casserole. One of the few casseroles that gives tater tot casserole a run for its money. Loaded with beef, veggies, and cheese, this simple hotdish is topped with flavorful biscuits smothered in butter.

It's unclear exactly where John Wayne Casserole originated, but it has apparently been around for decades as the Duke himself considered it a personal favorite. According to 12 Tomatoes, "John Wayne was asked to contribute a recipe for the cookbook, Cooking with Love from Cara and Her Friends. Proceeds from the book were to benefit the American Cancer Society. The book was a compilation of recipes from celebrities and John Wayne submitted his favorite casserole. This recipe was released in the book in 1979, the same year that Wayne died from cancer."

Numerous varieties of this casserole can be found online, but there is one thing that nearly all of them have in common. They feature a biscuit layer and lots of beef. We've taken the classic recipe and put our own Rebel twist on it by turning it upside down (putting the biscuits on top instead of the bottom) and added a ranch dressing kick.

We think you and your family will love gathering around the table to feast on this hearty hotdish. Give it a try and let us know what you think!

Get the recipe for Ranch-Style John Wayne Casserole here: https://cntryrbl.us/John-Wayne-Casserole

Follow Country Rebel Recipes on Facebook and Instagram for more recipes so good they should be outlawed.

How To Make Ranch Style JOHN WAYNE CASSEROLE

Whipped coffee is so last year. The hot new drink for 2021 is none other than hot chocolate. Most would argue that hot chocolate has never gone out of style, and we would have to agree. But, the method of making this chocolate-lovers' dream beverage has evolved.

If you're hot chocolate craving requires immediate satisfaction, then don't hesitate to stir a package of Swiss Miss mix into a cup of piping hot milk or water. But, if you're up for a unique and tasty twist, we suggest treating yourself to a whipped hot chocolate. One of our favorite parts about this trend is that it is easily tweaked to make all kinds of flavors.

So, what exactly is whipped hot chocolate? Dry hot chocolate mix is beat with heavy whipping cream to make a rich, chocolatey whipped cream. This cream is then spooned onto a cup of hot milk and topped with marshmallows and any other topping that suits your fancy. These ingredients are stirred together just before indulging.

Coffee creamers make a great addition to whipped hot chocolate to switch up the taste, and the whole milk can be replaced with chocolate milk for a super chocolatey treat! It can even be enjoyed over ice for a summertime treat. We've put together a list of three of our favorite whipped hot chocolate recipes to share with you. Check them out below and watch the video to see just how simple it is to take hot chocolate to the next level!

Get the recipes for Whipped Hot Chocolate Three Ways here: https://cntryrbl.us/Whipped-Hot-Chocolate

You Can Make Whipped Hot Chocolate. Three Ways!

If there's ever an excuse to make candy, Christmas time is it! The season brings out the most nostalgic feelings in all of us, and many of the memories surrounding the holiday can be found in food. It may be the smell of your momma's homemade cinnamon rolls on Christmas morning, showing up at grandma's house to find that she's baked a huge spread of treats for you to enjoy, or perhaps it's joining your loved ones in the kitchen to bake all of your favorite treats.

All of the above apply to us at the Country Rebel Kitchen, and some of our favorite things to make during the holiday season are cookies and candy! We recently shared our best Old-Fashioned Divinity recipe with you. Now it's time to share one of the coolest candies you'll ever make. Honeycomb Toffee. Also known as sponge candy, hokey-pokey and cinder toffee, this candy is incredibly easy to make, but requires a candy thermometer and a little bit of patience.

Sugar, water, corn syrup, honey and salt are cooked to make a dark syrup. Baking soda is whisked in and the result is basically a science experiment that will have your kiddos ooh-ing and ahh-ing. As soon as the baking soda hits the hot syrup, it begins to grow and bubble, creating the candy's signature air pockets. aka honeycomb.

The result is a crunchy, sweet, honey-flavored toffee that is stick-to-your-teeth good! Give it a try using the recipe found here: https://cntryrbl.us/Honeycomb-Toffee

Follow Country Rebel Recipes on Facebook for more recipes so good they should be outlawed here: https://cntryrbl.us/RebelRecipes

How to Make Honeycomb Toffee (aka Sponge Candy)

Peanut brittle, spice drops, peppermint sticks, and divinity. few candies evoke Christmas memories for us like these. Long before Williams Sonoma's Peppermint Bark and Brown & Haley's Almond Roca topped the holiday candy game, our grandmothers (and their mothers and grandmothers before them) were hand-crafting candy with skill and precision that many of today's candy makers only dream about.

One of our favorite old-fashioned homemade candies is divinity. The nougat-like treat is made with only a few simple ingredients, but delivers a one-of-a-kind candy that you'll be making year after year.

A mixture of sugar, corn syrup, water and a dash of salt is cooked to 260 degrees F (also known as hard ball stage) then slowly poured into a bowl of stiff egg whites. The mixture is beaten until thick and dull before optional mix-ins are added. Our preference is chopped pecans, but the possibilities are endless! Crushed peppermints, walnuts, chopped maraschino cherries and coconut also make great additions to divinity!

The most common mistake people make when making divinity is that they get impatient and stop beating the candy too soon. It's crucial that the candy is whipped until it holds it's shape, otherwise it will spread when you spoon it onto the parchment and the candy won't have it's signature melt-in-your-mouth texture.

Grab yourself a candy thermometer and your favorite mix-ins and give it a try using the recipe found here: https://cntryrbl.us/Old-Fashioned-Divinity

FOLLOW COUNTRY REBEL RECIPES ON FACEBOOK FOR MORE RECIPES SO GOOD THEY SHOULD BE OUTLAWED: https://cntryrbl.us/RebelRecipes

How to Make Old-Fashioned Divinity

Some of the greatest recipe gems can be found scribbled on paper scraps or index cards or in handwritten notebooks from years gone by. Most often it's impossible to know where a recipe originated and who to give credit to. The recipe sometimes takes on a life of its own and gets handed down through generations of home cooks until it becomes a family treasure.

Such is the case for Johnny Cash's mother's pineapple pie. According to a post made online several years ago, the wife of Johnny Cash's cousin was the lucky recipient of a cookbook full of Johnny's mother's recipes. The book was called Favorite Recipes from Mama Cash's Kitchen and included the recipe for Carrie Cloveree Cash's pineapple pie. We don't know about you, but we would go crazy over finding such a priceless recipe collection!

Thankfully, Miss Carrie's family has graciously shared her recipe for pineapple pie, and it's simple enough that even a novice baker can master it. It can be made with a homemade crust or a refrigerated store-bought crust, and it doesn't require any fancy ingredients.

While the recipe is absolutely delicious, the real thrill comes from knowing that we're enjoying a treat that the Man in Black likely enjoyed many times himself. We can't help but picture Johnny and his siblings gathered around their family table, anxiously awaiting a slice of their mama's homemade pineapple pie.

Travel back in time with us as you enjoy this recipe for Johnny Cash's mother's pineapple pie.

Get the recipe for Momma Cash's Pineapple Pie here: https://cntryrbl.us/Johnnys-Pineapple-Pie

Johnny Cash's Mom's Pineapple Pie

Throw that diet out the window and grab a piece of Peanut Butter Cup Pie! Every inch of this pie is filled with peanut butter and chocolate goodness so rich that one bite won't be enough.

This no-bake pie only requires 5 ingredients (plus lots of candy, if you so choose) and is ready to eat right away. It can also be made ahead of time to help keep some of that Turkey Day chaos to a minimum. But, we'd like to add that even though it is pie season and we're sharing these pie recipes leading up to Thanksgiving, Peanut Butter Cup Pie is so decadent that it would make a great substitute for a birthday cake or a treat for a church potluck. No matter when you choose to make and share it, we guarantee it will be a hit!

Peanut butter, sweetened cream cheese and whipped topping make up the filling that is good enough to eat alone by the spoonful (don't ask us how we know!). But, the secret weapon of this pie is the pre-made chocolate nut crust from Diamond Nuts. We've used the pecan and walnut crusts from Diamond that are amazing in their own right, but chocolate nut is by far our favorite! If you can't find them in your area, a graham cracker crust will make a fine substitute.

Salted Honey Cream Pie isn't for the faint of heart (or the calorie conscious). In fact, it's one of the richest, tastiest pies we've ever had the pleasure of indulging in and we can't wait for you to try it.

We'll probably all agree that some of the best flavor combinations are anything sweet and salty. Maple and bacon, chocolate and pretzels, peanut butter and jelly. you can't go wrong with the combo. This pie brings together the sweetness of honey topped with a sprinkle of salt to make a delightful custardy pie.

To make Salted Honey Cream Pie, cream, brown sugar, cornstarch, and salt are brought to a boil just until it begins to thicken. The classic method of tempering eggs is used to guarantee a great set once the pie is chilled. A generous serving of honey is stirred in before the pie is baked. It's almost magical to watch as the pie bakes and the top begins to caramelize and bubble.

Allow the pie to cool completely before serving with ice cream or whipped cream and a beautiful honey drizzle. Sprinkle with sea salt before serving and enjoy!

Get the recipe for SALTED HONEY CREAM PIE here: https://cntryrbl.us/Honey-Pie

Don't forget to check out the first two recipes in our Pie Week series.


I Baked Nearly 400 Cookies to Crack the Code Behind The Ultimate Chocolate Chip Cookie Recipe

For the past couple years, this Time.com article about the science behind baking the most delicious chocolate chip cookie ever has been popping up in my newsfeed. In it, they offer various hacks to alter the classic Nestlé Toll House recipe (the one of the back of the package) to your specific tastes. You know, add more of this to make a chewier cookie or a little bit of that to make it crispy. We all have our preferences, but what I wanted to know was, what kind of cookie is the absolute best?

In order to figure that out, I decided to try out nine of the hacks suggested by the article and have my colleagues take a blind taste test and vote for the best cookie. I got about 40 some-odd cookies out of each recipe&mdashso yes, I baked almost 400 cookies in my tiny kitchen. But it was worth it!

Curious to see if people prefer crispy to chewy or cakey to something that tastes like a store-bought cookie? Read on for the results.

This is what a fraction of roughly 360 cookies looks like.

Not pictured: Me figuring out how to get them all to the office without getting crushed under the weight of all these cookies. Who knew flour, sugar and butter could weigh so much?

Here's a closer look at all of the different recipes I baked. In order to determine the best chocolate chip cookie, I invited about 35 coworkers to do a blind taste test of each type and fill out a survey with their rankings on a scale of 1-5 for categories like texture, taste and appearance.

While not the largest survey group, it was a vocal crowd that was very opinionated about chocolate chip cookies. One even told me, "This is my Olympics." I trust in their cookie-judging abilities 100 percent.

The Method: Substitute bread flour for all purpose flour for the ultimate chewiness.

The Results: THE WINNER! This cookie took the top spot in every category that people voted on by a large margin. People raved about it and even took a few home with them (even though they just ate nine different types of cookies). Be sure to keep this easy hack in mind to take your cookies to the next level.

Overall Score: 4.18

The Method: Use the recipe straight from the back of the Nestlé Toll House package as the control of this experiment. All of the other cookies on this list were modifications to this basic recipe.

The Results: Turns out the original really is pretty great. You know what they say, if it ain't broke don't fix it.

Overall Score: 3.66

The Method: Replace the granulated sugar in the recipe with an equal amount of brown sugar to give the cookies a rich butterscotch flavor.

The Results: People liked this one for the same chewy texture that the previous two winners also had. While the butterscotch flavor wasn't super obvious to all, this is a very solid cookie.

Overall Score: 3.55

The Method: Double the baking soda to release more carbon dioxide when baked to make the cookies puff up more like a slice of cake.

The Results: While this cookie got low scores for its thin and uneven appearance people were surprised by the taste and the soft texture.

Overall Score: 3.53

The Method: Chill the dough from the basic Toll House recipe for at least 24 hours to let the ingredients come together and deepen the flavor.

The Results: I found this cookie to be much richer and more developed than all the other cookies. However, my colleagues didn't feel as strongly as I did and ranked it right in the middle of all the categories except for appearance (where it came in second place).

Overall Score: 3.41

The Method: Swap out one stick of butter for the same amount of shortening for something that tastes more like a grocery store cookie.

The Results: This cookie places in the bottom end of all the categories. While one or two people raved about this cookie, this cookie put most people off with its crispy texture and less buttery taste.

Overall Score: 3.17

The Method: Add one ounce corn syrup and one ounce granulated sugar to uniform and better-looking cookies.

The Results: This hack didn't really work. In fact, this cookie ranked dead last among tasters for appearance, which is pretty much the opposite of what was supposed to happen. To get a more uniform cookie, it seemed chilling the dough for longer is what helped the most.

Overall Score: 3.07

The Method: Add two additional cups of all purpose flour to the dry ingredients to make ooey-gooey cookies.

The Results: This hack didn't work either. Instead of being ooey-gooey, these cookies were dense and dry. This recipe scored second to last in every category except for appearance (some people thought they looked store-bought or even like "something grandma would bake.")

Overall Score: 2.57

The Method: Add 1/4 teaspoon baking powder and 1/4 teaspoon baking soda to the dry ingredients for an extra crispy cookie.

The Results: Sorry, crispy cookies. Turns out people really, really don't like you. This cookie ranked dead last in every. single. category. Except appearance. People thought these looked a little bit better than others.


Thick & Chewy Chocolate Chip Cookies

These Thick & Chewy Chocolate Chip Cookies are rich and buttery and simply loaded with chocolate chips and pecans. I used more brown sugar than white and two eggs minus one egg white for texture minus dryness. These cookies are deliciously moist, chewy and chocolaty!!

Several months ago I posted my recipe for Thin & Chewy Chocolate Chip Cookies,and I promised to follow up soon after with a Thick & Chewy Chocolate Chip Cookie recipe. Okay, so I’m a few months late!

This recipe is adapted from the Nestle’s Toll House recipe that I’ve made for many years. The Nestle’s Toll House recipe makes an excellent chocolate chip cookie but I wanted to turn it into a thicker chewier version. Here are my tips for how I made these thick and chewy cookies…

  • I changed the amount of butter from all butter to one-half butter and one-half solid shortening. Here’s why. Shortening has a higher melting point, so the ingredients in the cookies have extra time to set before the shortening melts, resulting in cookies that are thicker, because they spread less. Butter has a lower melting point, which means it melts quicker at a lower temperature, thus, resulting in cookies that spread more and are thinner.
  • I increased the amount of brown sugar in the recipe and decreased the amount of white sugar. Brown sugar contains molasses and molasses attracts moisture, thus keeping cookies moist and chewy. The white sugar makes cookies crispy. If I wanted a crispy thin cookie I would use all white sugar.
  • Cookies need eggs. Eggs bind things together and make them stable. However, egg whites dry cookies out. Think about meringues, dry and airy. Instead of using 2 whole eggs in this recipe, I used 1 large egg plus 1 egg yolk.

  • I dropped scoops of cookie dough onto cookie sheets. Then I placed them in a freezer for one hour before baking them. Chilled dough spread slower than unchilled dough. Note: It’s much easier to form cookie dough into balls before chilling it. Chilled dough is hard to scoop out of the bowl.
  • Many cookie recipes bake at 350 degrees. I increased the baking temperature to 400 degrees for this recipe. The higher temperature sets the cookies quicker before they have time to start spreading.
  • I used a Silpat on the cookie sheets. Using a Silpat or parchment paper helps to hinder the spreading of the cookie dough.

You can opt to omit the pecans if you like or use walnuts instead. Either way, they will be delicious!


Simple Secrets to Bakery Style Chewy Chocolate Chip Cookies

Cookie Size

Bakery style cookies are big. You’re going to use an ice cream scoop or 1/4 cup measurer, not a regular cookie scoop. Not only do extra-large cookies make for a crowd-pleaser, but they also give the best contrast between a crispier edge and a soft center. When you’re scooping your dough you’ll want to squash the dome shape down a little to create a thick disc.

The large volume of dough means they won’t flatten and cook through without this step. Plus, it allows extra surface area to add your bonus chocolate chips to the top!

Ingredients

I have thoroughly experimented with ingredients for this recipe, and the factors which make the biggest impact are the flour content and the addition of Karo® Corn Syrup. Too much flour and you’ll get a cakey cookie… delicious but not the bakery-style cookie we’re going for. Too little flour and you end up in a gooey greasy mess. Enough flour is needed for texture, flavor and the baking reaction.

The Benefits of Karo® Corn Syrup in Cookies

Shopping carts are filled with Karo® Corn Syrup during the holiday season. It’s one of the few ingredients in a Thanksgiving Pecan Pie, right? But Karo® Corn Syrup​ has so many other uses and is a staple of Southern cuisine. Add it to your baking, pour it over your pancakes, think outside the pecan pie box. We’re busting open the Karo® Corn Syrup today to give our cookies the perfect chew!

You’ll recognize the Karo® Corn Syrup​ bottle in store because it’s the leading corn syrup brand, and has been used by multiple generations for over 100 yrs. Baking brings people together and creates tradition and inspiration. I’ve been using Karo® Corn Syrup since I moved the US, creating family traditions such as classic Pecan Pie as well as this recipe for the perfect chewy chocolate chip cookie!

Chilling Cookies

Every cookie recipe I read seems to have different advice on chilling cookie dough before baking. In truth, it depends on the recipe and cookie you are trying to achieve. Chilling helps the dough keep its form in the oven and reduce spreading. However, when you’re making extra-large bakery-style cookies we want them to spread!

I suggest chilling the dough for 30 mins to firm up without creating a solid dough. You’ll end up with a large, thin but chewy chocolate chip cookie… perfect!


Tate’s Chocolate Chip Cookies

Adapted from Tate’s recipe, this is the best, simplest chocolate chip cookie. We bake ours a few minutes less, keeping them chewy in the middle.

2 cups unbleached all-purpose flour

1 cup (2 sticks) lightly salted butter, at room temperature

¾ cup firmly packed dark brown sugar

1 teaspoon pure vanilla extract

2 cups semisweet chocolate chips

1. Preheat the oven to 350ºF.

2. Whisk the flour, baking soda, and salt together in a bowl.

3. In another large bowl, mix the butter with a wooden spoon to lighten it a bit, then mix in the sugars.

4. Add the water, vanilla, and eggs to the butter mixture.

5. Stir in the flour mixture until just combined, then fold in the chocolate chips.

6. Using 2 soup spoons, drop the cookies 2 inches apart onto 2 nonstick or greased cookie sheets.

7. Bake for 8 minutes, rotating the sheets after 4 minutes.

8. Remove the cookies to a wire rack to cool and repeat the process with the rest of the batter.


Thin & Chewy Chocolate Chip Cookies

These Thin & Chewy Chocolate Chip Cookies are thin yet still chewy and SO buttery, and they still have room for lots of chocolate. Just wait until you smell them in the oven! Thin, chewy, and buttery heaven!!

I have had several requests for chocolate chip cookie recipes, and my #1 request is for chewy. Therefore, I decided that come Fall, I was going to find the time to post, not one, but several chocolate chip cookie recipes. I’m starting today with Thin & Chewy, but I also plan to share Thin & Crispy, Soft & Cakelike, and Thick & Chewy. Along with sharing each recipe, I’m going to share with you, the tips for making the perfect texture for each one of these cookies. By the time you get finished looking at the pictures of these chewy buttery cookies, you’re gonna want to make them.

So are you ready to learn tips for making the perfect thin and chewy chocolate chip cookies?


Can Any Chocolate Chip Cookie Recipe be Baked in a Skillet?

Do you have a boxed cookie mix on hand, and wondering if you can bake it in a cast iron skillet?

The answer is a resounding YES! In fact, I used this Betty Crocker bag mix just the other day to make a quick skillet chocolate chip cookie.

Just follow the instructions on the bag, and then bake for about 20-24 minutes.

Now, don’t get me wrong… my HOMEMADE skillet cookie is definitely superior.

I truly hope you love my recipe! If you give it a try, be sure to let me know how it tasted in the comments below.


Chocolate Chip Cookies

Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

Try some of these variations from the basic with add-ins like peanut butter, oats, and of course, more chocolate!

1 Minute Chocolate Chip Cookie

A single cookie ready in 60 seconds . Made with basic chocolate chip cookie ingredients, 1 ramekin, and a microwave.

Chewy Double Chocolate Chip Cookies

Love a chewy cookie ? Try this chocolate chocolate chip recipe that yields 4 dozen decadent treats.

Simple Peanut Butter Chocolate Chip Cookies

These cookies are a variation on the famous 3-ingredient peanut butter cookies . They do not contain flour, and they don't need it!

Absolutely Deep Dark Chocolate Fudge Cookies

Dark chocolate cookies made with three kinds of chocolate and served with a chocolate ganache for dipping.

Best Basic Chocolate Chip Cookie

Do you like your cookies thin and crispy or soft and cake-like? This chocolate chip recipe has options for everyone.

Copycat Ben & Jerry's Giant Chocolate Chip Cookies

Meet the cookies that made cookie dough ice cream famous .

Neiman Marcus 250 Dollar Cookie

As per the legend, you won't need to pay $250 for this cookie (but it's so good it may taste like you did!)

Chocolate Chip Egg Free Cookies

That's right, there are no eggs in these cookies!

Bisquick Chocolate Chip Cookies

America's favorite baking mix also makes great cookies .

Laura Bush's Cowboy Cookies

Foolproof and delicious cookies . You can substitute other add-ins like raisins, flavored chips, or walnuts - just be sure to keep the total add-in amount to 10 cups or less.

Dark Chocolate Chip Cherry Cookies

Dried cherries give these chocolate chip cookies a hint of tart flavor and chewier texture

Copycat Famous Amos Chocolate Chip Cookies

Remember these classic chocolate chip cookies ? They are packed with semisweet chocolate, coconut, and pecans. Go ahead, make a big batch, they freeze great.

Double Tree Hotel Chocolate Chip Cookies

No need to spend the night away from home to get one of the Double Tree hotel's fresh-baked cookies

High Fiber Chocolate Chip Cookies

Healthy cookies ? No need to feel guilty for sneaking an extra cookie. These have a cup of healthy bran fiber in them.


Watch the video: Country Chocolate Chippers (May 2022).