safari stars chocolate chip cookies ingredients

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Safari Stars Chocolate Chip Cookies - 8 x 20 g

Barcode: 8719979201753 (EAN / EAN-13)

Quantity: 8 x 20 g

Countries where sold: France

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Product added on December 14, 2022, 10:36:02 AM CET by kiliweb Last edit of product page on July 27, 2023, 10:04:00 PM CEST by kiliweb . Product page also edited by roboto-app , yuka.sY2b0xO6T85zoF3NwEKvll5HXPjdswjIaSPTgVe7l_6JLsT2Y91C4YngPqs , yuka.sY2b0xO6T85zoF3NwEKvlmheU92A_DXGCAfmiFGT4ueedLHkMIFA4rH_P6s .

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Easy Chocolate Chip Cookies

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This easy chocolate cookie recipe is a perfect starting place for bakers: It's a one-bowl recipe that gives you cookies on the table in under an hour. Plus, there are lots of options to come up with your own wonderful variations: Add chocolate or other flavored chips, dried fruit, nuts, and even small candies. Start with this practically failproof base, and you can't go wrong.

Instructions

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

Beat together the butter, sugars, vanilla, salt, baking powder, and baking soda till well combined and lightened in color.

Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth.

Add the flour, mixing it in completely.

If you're making cookies using chips, nuts, etc, beat in the milk, then the add-ins. If you're making plain cookies, without add-ins, omit the milk.

Drop the cookies by the generous tablespoon onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here.

Bake the cookies for 10 to 14 minutes (or up to 16 minutes; ovens may vary). The cookies should be a light golden brown, and a bit darker around the edges. For softer cookies, bake the shorter amount of time; for crunchy cookies, bake longer.

Remove the cookies from the oven, and cool right on the baking sheets.

Store these chocolate chip cookies airtight at room temperature for several days. Freeze for longer storage.

Tips from our Bakers

Substitute 1/2 cup (57g) to 3/4 cup (85g) King Arthur White Whole Wheat Flour for an equal amount of all-purpose flour, if desired.

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Soft and Chewy Chocolate Chip Cookies

These chocolate chip cookies are extra soft, chewy, and they turn out perfect every time. This is the only chocolate chip cookie recipe you will ever need!

I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box. Several years ago I spent quite a bit of time working on creating the perfect chocolate chip cookies and after several attempts I finally landed on the perfect recipe.

So today I wanted to share this classic cookie recipe with you again because it’s one that I make all of the time! Not only are these the best chocolate chip cookies you’ll every try, but they’re also:

• Easy to make
• Incredibly soft and chewy
• Full of melted chocolate chips
• Super delicious!

Every single time I make a batch of these cookies, people go crazy for them and ask how to make them. That’s when you know you have a good recipe!

Recipe Ingredients 

First things first, you’ll want to gather all of your ingredients for these cookies. Let’s discuss each one and why it’s important to this recipe:

• All-Purpose Flour: The flour is what provides the structure and helps them hold their shape. Just be sure to measure your flour correctly. Too much flour can lead to cookies that won’t spread in the oven.
• Baking Soda & Salt:  The baking soda helps give the cookies a little lift and the salt enhances the flavors.
• Unsalted Butter:  I prefer to stick with unsalted butter in all of my recipes, since the amount of salt in salted butters can vary quite a bit between different brands. Only have salted butter on hand? Simply reduce the salt in this recipe to 1/2 teaspoon. 
• Brown Sugar & Granulated Sugar:  The brown sugar adds moisture and creates chewy chocolate chip cookies while the granulated sugar helps them spread.
• Eggs & Vanilla Extract:  There are two eggs in these cookies to bind everything together plus a little vanilla extract. I also recommend using room temperature eggs as they will disperse more evenly into the dough. 
• Semi-Sweet Chocolate Chips:  I find that semi-sweet chocolate chips work best because they’re not too sweet and not too bitter. Feel free to use any kind that you prefer though!

How To Make Chocolate Chip Cookies 

Once you’ve gathered all of your ingredients, it’s time to prepare these easy chocolate chip cookies. Here’s a simple breakdown on how to make the cookie dough and bake the cookies.

• Whisk together your dry ingredients:  Whisking the dry ingredients separately will help ensure that the baking soda and salt are evenly dispersed in your dough.
• Beat the butter and sugars together:  I like to mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until they’re well combined. 
• Mix in the eggs and vanilla extract:  It’s best to mix in the eggs one at a time, then mix in the vanilla. I also suggest stopping to scrape down the sides of your bowl at this point and mix one more time before adding the dry ingredients.
• Add the dry ingredients:  You only need to mix the dry ingredients into the wet ingredients until just combined.
• Mix in the chocolate chips:  You can either gently fold in the chocolate chips or mix them in on low-speed until they’re fully incorporated into the cookie dough.
• Chill the cookie dough:  This will help ensure that your cookies don’t spread too much in the oven. I find that two hours is the perfect amount of time!
• Scoop and bake the cookie dough:  I suggest using a 1.5 tablespoon cookie scoop because it creates the perfect cookie. The cookies will also take about 10 to 12 minutes in a 350°F (177°C) oven. You’ll know they’re done when the tops are set and the edges are lightly golden brown.
• Allow the cookies to cool: I prefer to let them cool on the baking sheets for 5 to 10 minutes, since the residual heat helps the cookies finish setting up. Then, transfer them to a wire rack to cool completely.

Quick tip: If you want perfectly round cookies, use a spoon to shape the warm cookies once they come out of the oven.

FAQ’s

How do you prevent your cookies from being flat.

If your cookie dough is too warm your cookies may spread more in the oven. If you find that they’re spreading too much, chill the cookie dough in the refrigerator longer. You can also place the balls of cookie dough in the freezer for 20 minutes to speed up the process.

What do I do if my cookies don’t spread in the oven?

Too much flour in your cookie dough can lead to cookies that won’t spread very much. If you find that your cookies aren’t spreading very well, simply press the cookie dough down to flatten them some before baking. 

Can you freeze the cookie dough or baked cookies?

Yes! I suggest scooping the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen, you can store it in a freezer bag or container in the freezer for up to 3 months. To bake the cookie dough from frozen, add an additional 1 to 2 minutes of baking time.

Baked cookies that have cooled completely will freeze well for up to 3 months too. Simply place the cookies on the counter and thaw to room temperature before serving.

Can I prepare the cookie dough ahead of time and refrigerate it?

Yes, you can! The cookie dough may be covered tightly and stored in the refrigerator for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20 to 30 minutes and that should make it easier.

Baking Tips

• When measuring your flour, make sure to stir your flour around, spoon it into your measuring cup, and level it off with the back of a knife.
• If you forget to bring your eggs to room temperature, simply place them in a bowl of warm water for 5 to 10 minutes.
• Feel free to swap out the semi-sweet chocolate chips for dark chocolate or even milk chocolate chips.

More Homemade Cookie Recipes!

• Oatmeal Chocolate Chip Cookies
• Soft & Chewy Snickerdoodle Cookies
• Soft Peanut Butter Cookies
• Oatmeal Raisin Cookies
• Classic No-Bake Cookies

Video Tutorial

Ingredients

• ▢ 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup (230 grams; 2 sticks) unsalted butter, softened
• ▢ 1 cup (200 grams) light brown sugar packed
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 12-ounce package (2 cups; 340g) semi-sweet chocolate chips

Instructions  

• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
• Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
• Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
• Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
• Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
• Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

originally published on Jun 24, 2020 (last updated Feb 10, 2021 )

599 comments Leave a comment »

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599 comments on “Soft and Chewy Chocolate Chip Cookies”

Wow!Thank you for wonderful chocolate chip cookie’s recipe!!

These are amazing, I have been making them for a couple of years.  The best recipe ever. Can I make them into cookie bars?  How long would I bake them?  Thanks

That would be fine! It would be enough for a 9×13 pan and probably take about 25 minutes at 350F. I do have a chocolate chip cookie bar recipe here if you want to try it instead.

Love your recipe make them all of the time and put my spin on them to and they always come out fantastic. Thank you !

Wow! Yep, Best cookies I’ve ever had.

these are really the best chocolate chip cookies ever. just perfect. ty for spending time creating them and uploading the recipe

This cookie recipe is perfect! Love that you included the gram weights for the ingredients. Makes it super easy every time 

Do you have to use unsalted butter?

No, you can use salted butter and reduce the salt to 1/2 teaspoon.

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Best brown butter eggless chocolate chip cookies

Best brown butter Chocolate Chip Cookies is the best cookies you will have- it is crispy on the outside and chewy inside. I love cookies and this one is my new favorite. I used to love crispy cookies, but this one melts in my mouth and wins my heart. I’m not kidding, give this one a try for sure. Oh, and it’s eggless!

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What equipment do I need to make browned butter chocolate chip cookies?

– Big mixing bowl

– Baking tray

– Weighing Scale

What ingredients do I need to make browned butter chocolate chip cookie?

You are going to need refined flour to give a basic structure to the cookies.

Browned butter is what is going to give these cookies a nutty flavor. Check this post for the brown butter recipe. The butter provides texture, flavor, and color to the cookies.

The icing sugar provides moisture, flavor, color, and a rustic cracked look to the cookies.

You will add some baking powder to provide leavening to the cookies. The milk adds moisture, and flavor and acts as a binding agent in the cookie.

Chocolate chunks tend to melt in the oven, which is why you will need to mix them in the dough. I would say add as much as you want, just don’t end up making melted chocolate chunks with some cookie dough.

How to make best brown butter chocolate chip cookies?

Making the dough:.

• In a bowl, whisk the browned butter and the icing sugar till the sugar mixes well. (Click here for step-by-step instructions to make brown butter)
• Add vanilla essence. Now add the milk to it and mix using a spatula.
• Sieve the flour and baking powder into the butter mixture.
• Use a spatula to lightly mix till all the ingredients are mixed properly.
• Roughly chop up some chocolates and add these chocolate chunks to the dough.
• Now take the mixture and make balls weighing approximately 80 grams. I used a weighing scale so that all my cookies were of the same size.
• Place the balls on a baking tray lined with parchment. I did not use any parchment for my batch, but it makes your baking tray dirty so you can avoid placing the cookies directly.

Baking the cookies:

• Refrigerate for at least half an hour.  I chilled my cookies for an hour.
• Meanwhile, preheat the oven at 200 degree Celsius/ 400 degree Fahrenheit.
• Now bake at 200 degree Celsius/ 400 degree for around 30 minutes. Make sure to check the cookies at 15 minutes because not all ovens are the same.
• Take the cookies out of the oven before it is completely done and let the remaining baking get done from the heat of the baking tray itself. This step is also  important to get that soft and chewy chocolate chip cookies.
• Using oven mitts, check the color of the cookies on the bottom. It should be golden brown. If the bottom has become brown then it has been over baked.
• If you want your cookies crunchy, cook till it is done and after it cools the cookies become very crunchy.
• The smell will be tempting you but have the cookies only after it cools down as then it is easier to take them out of the baking tray.

Check out my video on how to make these eggless brown butter chocolate chip cookie:

  View this post on Instagram   A post shared by alishasdessertsafari🌻Blogger (@alishasdessertsafari)

Frequently Asked Questions about the best brown butter chocolate chip cookies:

Is this recipe egg free/ vegetarian?

Yes, this recipe is egg free/ vegetarian.

Is this recipe vegan?

No, this recipe is not vegan.

How was chocolate chip cookies invented?

Chocolate chip cookie was invented by accident by Ruth Wakefield.

Why are my chocolate chip cookies hard?

Baking it for too long can make the cookies hard.

Another reason could be lesser amount of sugar or milk . Make sure you follow the recipe and measure the ingredients properly. You can use this cup to gram guide in case you are facing any issues.

Can chocolate chip cookies be frozen?

Yes, you can freeze the cookie dough for up to two moths. I prefer shaping into balls and keeping in the freezer sometime.

Why are my chocolate chip cookies flat?

Chocolate chip cookie dough needs to be kept in the refrigerator after shaping into cookies. This allows the butter to set and the cookies don’t end up spreading in the oven immediately on baking. It also allows the dough to rest for a while.

Can chocolate chip cookies be baked on parchment paper?

Yes, these cookies can be baked on parchment paper.

Can I make chocolate chip cookies with self raising flour?

Yes, simply skip the baking powder in the recipe when using self raising flour to make eggless chocolate chip cookies.

How to store chocolate chip cookies?

Store cookies in an air-tight container in room temperature after cooling.

Pro Tips to nail eggless brown butter chocolate chip cookie:

• Avoid buying store bought icing sugar as it has corn starch mixed in it to avoid lumps.
• Make sure you chill the cookie dough balls to ensure that the cookies don’t end up spreading too much.
• Avoid placing chocolate chunks on top of the cookies, make sure you add it and mix it in the dough.

Other cookie recipes :

Crispy chocolate chip cookies

Red velvet cookies with white chocolate chips

Wholewheat jeera cookies

Cookie Mug cake

Chocolate and Vanilla Swirl cookies

Sunrise Cookies

Milk chocolate chunk cookies

Best ever Soft and Chewy Chocolate Chip Cookies

Best ever Soft and Chewy Chocolate Chip Cookies that is the best ever cookies you will have- it is crispy on the outside and chewy inside.

By: Alisha Sarkar

Ingredients

• Browned Butter- 120 gm
• Icing sugar- 200 gm
• Milk- 40 ml
• Refined Flour- 200 gm
• Baking powder- 4 gm
• Chocolate chunks- 100 gm
• Step 1 In a bowl, whisk the browned butter and the icing sugar till the sugar mixes well.
• Step 2 Add vanilla essence. Now add in the milk to it and mix using a spatula.
• Step 3 Sieve the flour and baking powder into the butter mixture.
• Step 4 Use a spatula to lightly mix till all the ingredients are mixed properly.
• Step 5 Roughly chop up some chocolates and add these chocolate chunks to the dough.
• Step 6 Now take the mixture and make balls weighing approximately 80 grams. I used a weighing scale so that all my cookies were of the same size.
• Step 7 Place the balls on a baking tray lined with parchment. I did not use any parchment for my batch, but it makes your baking tray dirty so you can avoid placing the cookies directly.
• Step 8 Refrigerate for at least half an hour.  I chilled my cookies for an hour.
• Step 9 Meanwhile, preheat the oven at 200 degree Celsius/ 400 degree Fahrenheit.
• Step 10 Now bake at 200 degree Celsius/ 400 degree for around 30 minutes. Make sure to check the cookies at 15 minutes because not all ovens are the same.
• Step 11 Take the cookies out of the oven before it is completely done and let the remaining baking get done from the heat of the baking tray itself. This step is also  important to get that soft and chewy chocolate chip cookies.
• Step 12 Using oven mitts, check the color of the cookies on the bottom. It should be golden brown. If the bottom has become brown then it has been over baked.
• Step 13 If you want your cookies to be crunchy, cook till it is done and after it cools the cookies become very crunchy.
• Step 14 The smell will be tempting you but have the cookies only after it cools down as then it is easier to take them out of the baking tray.

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I hope you found my post “Best brown butter Chocolate Chip Cookies” helpful. If you have any queries, feel free to post them in the comments.

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8 thoughts on “Best brown butter eggless chocolate chip cookies”

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Chewy Chocolate Cookies

These are fabulous chocolate-chocolate chip cookies. This recipe is always requested at Christmas by friends and family!

Ingredients

2 cups white sugar

1 ¼ cups butter, softened

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

Preheat the oven to 350 degrees F (175 degrees C).

Cream together sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Sift together flour, cocoa, baking soda, and salt; stir into creamed mixture. Mix in chocolate chips.

Drop spoonfuls of dough onto ungreased cookie sheets.

Bake in the preheated oven for 8 to 9 minutes. Cookies will be soft.

Cool slightly on cookie sheet; remove from sheet onto a wire rack to cool completely.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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The Spice That Elevates The Flavor Profile Of Chocolate Chip Cookies

No treat is quite as classic as a chocolate chip cookie, and elevating such a beloved recipe can be an exciting experiment. Although you may think that adding unconventional spices would detract from the treat's familiar flavor profile, incorporating a small amount of nutmeg into your dry ingredients is a subtle way of enhancing this classic cookie.

While the original Toll House recipe dates back to the late 1930s, many current variations claim to be the  best chocolate chip cookie  out there. The traditional ingredients include flour, baking soda, salt, and sugar, with wet ingredients like eggs, vanilla extract, and butter. Of course, chocolate chips are also mixed in. Sprinkling a dusting of grated nutmeg into your dry mix won't alter the taste of your cookies, but it will enhance the warm, nostalgic flavors of butter and vanilla while bringing out the dough's saltiness.

If you're unfamiliar with nutmeg or how to use it , here are the basics: It's made from the seeds of an Indonesian tree known as the Myristica fragrans, and it's an aromatic spice that can deepen the richness of many dishes — one of which is cookies. The key is to add so little that you don't taste it. Due to its warm, woody, and nutty notes, nutmeg can easily overpower a dish if not used sparingly, but in small doses, its flavors can highlight the similar tastes already present in your chocolate chip cookies.

Nutmeg highlights your cookies' other ingredients

In addition to the standard variety, nutmeg is also perfect for  bakery-style chocolate chip cookies  — which use only the highest-quality ingredients — because it accentuates the expected notes of warm vanilla, caramelized butter, and salt without highlighting an obvious spice in the sweet baked good. The most classic recipes for chocolate chip cookies likely won't include nutmeg, but the ones that do use very little: not much more than ⅛ teaspoon for an entire batch. Ideally, you should start with less and do a taste test, then adjust your ratios for successive batches. Interestingly, nutmeg's spicy undertones pair wonderfully with semi-sweet chocolate chips since both have earthy, nutty notes.

While nutmeg is one way to elevate a simple chocolate chip cookie recipe, salt and brown butter are also game changers. Topping your raw cookie dough with flakey salt can accentuate the nutmeg's spice and cut through the sugar's sweetness. Additionally, since nutmeg complements butter in baked goods by enriching its nuanced taste, opting for brown butter in your chocolate chip cookie recipe can enhance those warm, rich elements and leave you with a caramelized, butterscotch-like flavor. When you combine both hacks with nutmeg's subtle magic, your cookies will be better than even the most sought-after recipes.

Piloncillo Chocolate Chip Cookies

By rick a. martínez.

Updated April 24, 2024

Piloncillo, unrefined whole-cane sugar, is the key ingredient of these richly nuanced cookies. Known as piloncillo in Mexico; chancaca in Chile, Bolivia and Peru; or panela in other Latin American countries, it is commonly used in both sweet and savory dishes and is made by crushing, extracting and boiling down the juice from sugar cane to caramelize the sugars. It adds notes of caramel, butterscotch and molasses to everything from cakes to barbecue sauce. In this cookie, the grated piloncillo complements the bittersweet chocolate and adds the nutty flavor of the toasted milk solids in browned butter, but without any of the work. It is a bit of a chore to grate, but the flavor it adds is well worth it.

Featured in: The Ingredient Your Chocolate Chip Cookies Are Missing

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Ingredients

• 6 ounces/170 grams piloncillo
• ⅓ cup/67 grams granulated sugar
• ½ cup/113 grams unsalted butter (1 stick), melted
• ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon coarse kosher salt
• 1 large egg
• 2 teaspoons pure vanilla extract or vanilla paste
• 1⅔ cups/211 grams all-purpose flour
• ½ teaspoon baking soda
• 1 heaping cup/170 grams bittersweet chocolate chips or chunks (preferably 72 percent cacao or higher)
• Flaky sea salt or kosher salt

Nutritional analysis per serving (17 servings)

163 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 3 grams protein; 97 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

With racks in the upper and lower thirds, heat oven to 350 degrees. Grate piloncillo using the large holes of a box grater. The grated piloncillo won’t look or feel like dark brown sugar; it will more closely resemble grated hard cheese and will have crumbly, irregular shapes with some larger split pea-size pieces. (The larger pieces will taste like and have the texture of broken bits of toffee inside the baked cookie.)

Whisk grated piloncillo, granulated sugar, butter and kosher salt in a large bowl until evenly mixed. Vigorously whisk in egg and vanilla until mixture lightens in color and becomes almost ribbony but with undissolved pieces of piloncillo, about 1 minute. This step is very important and will give your cookie a shiny top, like a brownie, that will crisp as it bakes.

Add flour and baking soda and, using a wooden spoon or rubber spatula, mix until dough comes together and no floury bits remain, about 30 seconds. Stir in chocolate until evenly distributed. Dough will be soft and may be warmer than room temperature. Refrigerate for 30 minutes (or up to 5 days; see Tip) to enhance flavor and allow the dough to firm up.

Portion out balls of dough (about 2 generous tablespoons each) and space about 2 inches apart on 2 parchment-lined baking sheets. (You can also form dough into table tennis-size balls with your hands.) Do not flatten; cookies will spread as they bake. Sprinkle each ball with flaky or kosher salt.

Bake cookies, 2 sheets at a time, switching the pans halfway through, until edges are brown and firm but centers are still soft, 16 to 18 minutes. Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.

• Cookie dough can be made up to 5 days ahead; store in an airtight container and chill. Or portion into balls, cover with plastic and freeze up to 3 months. Let dough come to room temperature before baking.

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Private Notes

Cooking notes.

Diamond is actually much lighter so the recipe is correct. When I first started using Diamond by weight, it looks like crazy amount of salt but the lightness gives much better distribution especially for baking recipes.

Any place that has a significant Latino community will carry this in regular grocery stores. Goya makes a version that’s sold in my local grocery chain. It says both panela and piloncillo on it.

FYI, I was met with bafflement at my local Latin grocer (in the DC area) when I asked for piloncillo. Here there are more Central Americans than Mexicans, and they call it panela. Like most things, you can also buy it online.

I just made these, and there’s got to be something off about the proportions of flour to sugar and butter. I followed the recipe to the letter, and even after chilling the cookies spread out to millimeter-thin pools that had no substance and had to be scraped off the parchment. 237 grams of sugar, 113 grams of butter, and only 211 grams of flour? I’m a very experienced home baker and I’ve never had a disaster like this with a NYT recipe. Also, SO MUCH EFFORT to grate all that piloncillo agh.

And… my bad. I doubled everything in the recipe except the flour… oops! Will try making it again because it seems awesome.

Ah yes, prep time 5 minutes, cook time 50 minutes, total time one hour. Recipes from the event horizon.

Seeing this recipe makes me happy I love 10 miles from the border. I’ll be heading to our Food City, which caterers to south of the border cuisine, to pick up some piloncillo first thing tomorrow.

Grating solid piloncillo is a lot of work potentially hazardous to your knuckles. Buy the granulated form instead.

If people are having trouble grating piloncillo, you can microwave it for 30 seconds and you will be able to grate or chop it much more easily. Also, don’t worry about whether you are getting piloncillo in the traditional cone shape or panela, which is typically sold as a flatter disc, only the shape is different.

did anyone else have problem when baking this cookie?

For those who go to brazilian markets, we call piloncillo “rapadura”, and it’s usually sold like a thick tablet.

Grating solid piloncillo sounds like a job for the food processor. No?

Would lowly brown sugar be ok too?

Has anyone tried these without the chocolate? Will they bake the same without a chocolate substitution?

Question - can chunks of sugar be "ground" in a food processor or coffee grinder??

Panela sounds suspiciously like jaggery from India- which is cooked down cane juice and can be crumbly, Or a cake. Anybody try it with jaggery?

Can you use a food processor for grating the piloncillo?

The author's notes refer to "browned butter," but the recipe simply says "melted butter." I hadn't re-read the notes before baking these and used melted, but not browned, butter. I think the cookies would have an even richer flavor if made with actually-browned butter.

Piloncillo is most likely the same as jaggery in India.

Where can I purchase policies? I’m not having any luck. I live in southern NJ. EVESHAM TOWNSHIP

Can someone kindly share a conversion estimate for how much the piloncillo measures as cups? (don't have a scale yet) Thank you.

Salt: All common salts are equally salty BY WEIGHT, but not by volume. So why can’t the NYT recipes specify grams of salt, maybe not instead of volume, but in addition to it? Like they’ve done on half the ingredients here?

Cargill is price gouging on Diamond Crystal: https://www.nytimes.com/2023/08/01/dining/diamond-crystal-kosher-salt.html . Skip it. Use another Kosher salt, and use by weight, not volume.

I found the Goya brand of piloncillo on Amazon, which several people have said is difficult to grate. But I also found a granulated product: Just Panela Unrefined Cane Sugar. I'm wondering whether anyone has tried a granulated version of piloncillo/panela.

Recipe Tags

• Latin American
• Bittersweet Chocolate
• Chocolate Chip Cookie
• Freezer Friendly

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This chocolate chip cookie recipe is better than Toll House. How to make your best batch yet

For seasoned cooks and kitchen novices, cookbook author and nutritionist robin miller takes it back to basics with great, family-friendly recipes worth making over and over again..

This chocolate chip cookie recipe is simple, straightforward and quick.

Puffy in the middle, chewy-crisp around the edges and studded with plenty of chocolate chips, it makes the ultimate chocolate chip cookie that's doughy yet fully baked, perfectly buttery and decidedly sweet, with hints of vanilla in every delightful bite.

And there’s no need to wait for the dough to chill before baking.

Many cookie dough recipes require chilling before baking to prevent the cookies from spreading out. Since we use both baking soda and baking powder in this recipe, your cookies will stay perfectly puffed-up in the middle while caramelizing and toasting around the edges.

Chocolate chip cookies

Here’s a look at what you'll need for these chocolate chip cookies.

Butter . I recommend unsalted butter for these cookies because it’s often fresher (salt is used as a preservative). Plus, when you use unsalted butter, you can control the amount of salt in the dough. If you prefer to use salted butter (or if that’s all you have), reduce the salt to ¾ teaspoon.

Sugar . We use both granulated sugar and light brown sugar in this recipe. Both add sweetness, but brown sugar ensures chewy cookies. You can use regular granulated white sugar or organic cane sugar. For the brown sugar, use light (not dark) for the best results.

Flour . Regular all-purpose flour works here, so choose your favorite variety. I used unbleached, organic all-purpose flour.

Eggs . To make sure the ingredients are in the correct proportion, use large eggs and bring them to room temperature before making the dough. Room-temperature ingredients create a smooth, well-blended batter. If you forget to pull your eggs from the fridge, run them under warm water for 30 to 60 seconds.

Leavening agents . Baking soda and baking powder add lift to your cookies and prevent them from spreading out. Just make sure your leavening agents are fresh so they can do their job. Check the expiration date on both your baking soda and baking powder before using them. When in doubt, you can check if they’re past their prime by performing simple tests. To test your baking soda, combine ½ cup hot water, ¼ teaspoon white vinegar and ¼ teaspoon baking soda. A reaction should occur immediately; if it doesn’t, replace your baking soda. To test your baking powder, combine ½ cup hot water and ½ teaspoon baking powder. The mixture should bubble immediately; if not, replace your baking powder.

Vanilla . I highly recommend pure vanilla extract (not imitation vanilla flavoring) for its superior flavor.

Salt . Salt balances the sweetness in the cookies and brings out the individual flavors of the other ingredients (butter, chocolate, vanilla). I used fine sea salt and I encourage you to do the same. Sea salt is unlike iodized table salt, which can lend a bitter flavor. If you only have iodized salt, use ½ teaspoon.

Chocolate chips . I prefer semisweet chocolate chips (over milk chocolate chips) in these cookies. If desired, you may use an equal amount of chocolate chunks.

Best chocolate chip cookie recipe

For best results, follow these tips.

Measure your ingredients correctly . For perfect cookie dough every time, use dry measuring cups for dry ingredients and liquid measuring cups (like Pyrex glass measuring cups) for wet ingredients. When measuring the flour, spoon it into the cup and level with a knife; do not pack the flour down. Save the “packing down” for when you’re measuring the brown sugar, which should be packed to ensure there are no air pockets.

Used softened butter . As mentioned above, room-temperature ingredients blend better. Remove your butter from the fridge at least two hours before baking. If you forget, warm the butter in the microwave for 7 to 10 seconds, until it’s slightly softened, being careful not to melt it.

Cream the butter and sugar together until light and fluffy . When you beat butter and sugar together, the sugar creates little air pockets in the softened butter, creating a light and fluffy mixture. This mixture ultimately creates tender, puffy cookies with the perfect rise.

Don’t overmix the dough . Once you add the flour mixture, mix until just blended. Overmixing flour can overwork the gluten and cause tough cookies.

Use a cookie scoop . I prefer using a cookie scoop when making cookies so I’m certain the cookies are uniform in size and bake evenly. If you don’t have a cookie scoop, use a tablespoon to measure 2 tablespoons of dough per cookie, rolled into a ball (use 3 tablespoons for larger cookies).

Space the cookies apart . These cookies don’t spread much, but you still need to space them out. Why? You want heat to circulate around each cookie to ensure golden, crispy edges.

Bake until the cookies look barely done . If you choose just one piece of advice, choose this one: do not over-bake these cookies. After 8 minutes of baking, the cookies will be puffed up and appear almost doughy in the center with hints of light brown caramelization in a few spots. They will be fully cooked and settle as they cool. The longest these cookies will need is 9 minutes, so please start checking at 8 minutes.

Cool the chocolate chip cookies on the baking sheet for 5 minutes. Cool the cookies on the baking sheets before transferring them to a wire rack to cool completely. Giving them a few minutes before transferring ensures the cookies won’t fall apart. Transferring them to a wire rack allows air to circulate around the cookies to cool them. Pro tip: I like to slide the entire sheet of parchment paper from the baking sheet to the wire rack, without disturbing the cookies.

Can you freeze cookie dough?

There’s nothing better than knowing you have cookie dough in the freezer since it means you’re always minutes away from warm, fresh-baked cookies. You can freeze the entire batch of dough in an airtight container for up to 3 months. There’s no need to thaw the dough before baking, just add a few minutes to the cooking time. You can also freeze this cookie dough after it’s been portioned into cookies (which makes popping them in the oven to bake super easy). To freeze unbaked, portioned cookies, place them on a baking sheet and freeze until firm. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months. Again, there’s no need to thaw the cookies before baking, simply add a few minutes to the cooking time.

Chocolate chip cookie recipe

Store your chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.

Makes: 36 to 42 cookies

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt (or ½ teaspoon iodized salt)
• 1 cup unsalted butter (2 sticks), softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips

Instructions:

• Preheat the oven to 375 degrees F. Line three baking sheets with parchment paper.
• In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.
• In a large mixing bowl, beat the butter and sugars together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
• Add the dry ingredients and beat until just blended.
• Mix in the chocolate chips.
• Use a cookie scoop or tablespoon to roll 2 tablespoons (3 for large cookies) of dough into balls. Place the dough balls 2 inches apart on the prepared baking sheets.
• Place in the oven and bake for 8 to 9 minutes, until just barely starting to turn brown. The cookies will appear doughy, but they will settle and finish cooking as they cool.
• Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely (I slide the parchment paper directly on the wire rack).

A la mode? To make this creamy vanilla ice cream recipe, all you need are 3 ingredients and a blender

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Chocolate Chip Cookies

Ingredients.

• Mixer with Paddle Attachment
• Parchment Paper or Sil-pat
• Sheet Pan 

Cooking Time

• In the bowl of a stand mixer fitteed with a paddle attachment, combine flour, baking powder, salt, and sugars.
• In a seperate bowl, use an immersion blender to combine molasses, oil, and 3.42 kilograms water until smooth. 
• Pour wet mixture into dry mixture and mix until combined. 
• Fold in chocolate.
• Portion into desired size, then transfer to a silpat-lined sheet tray. 
• Refrigerate until chilled.
• Heat oven to 325*F. 
• Bake Cookies to desired doneness.

Reverence’s GTFO Cookies with Miso

Chocolate Turtles

Bite like you mean it, bake like you give a damn, be in the know on all things TCHO.

Ugly but Good Chocolate Chip Marshmallow Cookies

I love a treat that takes you by surprise, so I know you will love these funny-looking cookies! These incredible Chocolate Chip Marshmallow Cookies might look a little off, but their fun and positively delicious flavor will be the star of any occasion!

Beauty is in the eye of the beholder, or in the case of these cookies, the stomach!

These ugly, delicious sweets are a holiday must-have and a perfect reminder that looks are not everything! Irresistible tasting Chocolate Chip Marshmallow cookie layers the familiar flavor of chocolate chip cookies with gooey marshmallow goodness to make a truly unforgettable treat!

So, bake up a batch of these twisted chocolate marshmallow treats this holiday to remind everyone that sometimes the best things in life are not all that meets the eye!

🥘 Ingredients

Butter: Butter forms the base of this multi-layered sweet. Use unsalted butter for the purest and sweetest taste. If using salted butter, shorten the amount of salt you add later in the recipe.

All-Purpose Flour: This common ingredient has the right texture to make a crunchy cookie base under the delectable marshmallow softness.

Brown Sugar : Choose light brown sugar for this recipe to bring a mild molasses sweetness!

White Sugar: White sugar adds a lovely sweetness to turn up the incredible flavor of these cookies.

Egg: The egg binds and aerates the cookie dough.

Baking Soda and Baking Powder: These two leavening agents help the cookies rise into the crunchy yet gooey snacks they’re meant to be!

Salt: A hint of salt helps sweet things taste even more tantalizing. Use natural sea salt when possible for a healthier sodium flavor.

Vanilla Extract: Smooth, woody vanilla helps make sugary cookie dough taste luscious. You can also use almond or hazelnut extract if preferred.

Rum Extract: Rum has a natural sweetness that adds depth to these candied cookies. You can also use dark rum as a substitute for this ingredient.

Dark Chocolate Chips and White Chocolate Chips: This recipe packs a chocolatey punch by using not one but two types of chocolate chips. This combination of dark and light makes for an amazing blast of bittersweet flavors!

Dutch Cocoa: Dutch cocoa is an unsweetened cocoa powder . It turns one-half of this yummy cookie dough into a rich brownie-like dough that will delight your taste buds. Choose a quality cocoa powder for a decadent chocolate taste!

Marshmallows: Sweet, soft, sugary marshmallows are the ultimate confection! They make up the sweet, chewy center of these hybrid cookies! If you use large marshmallows, they should be cut in half to make cookie-sized portions; however, if you use small marshmallows you can leave them whole.

See the recipe card for quantities.

🔪 Instructions

Step One: Preheat the oven.

Step Two: Combine the flour, baking soda, baking powder, and salt in one bowl. In a separate bowl, add the butter and sugars. Cream the butter and sugars together until soft and fluffy.

Step Three: Add the eggs and continue mixing on medium for 3 to 5 minutes.

Step Four: Lower the mixer speed and gradually add the dry ingredients until combined.

Step Five: Divide the dough in half. Mix dark chocolate chips and vanilla extract into one half and Dutch cocoa, rum extract, and white chocolate chips into the second half.

Step Six: Cut the marshmallows in half (or smaller, if you have giant ones like I had). Scoop equal portions of each dough, press the dough balls together, then insert the marshmallows into the cookie. Gently spread the dough to cover the marshmallow.

Step Seven: Place the dough balls on the prepared baking sheet about 2 inches apart.

Step Eight: Bake the cookies until the light dough looks golden brown and crispy. Cool and enjoy!

🍽 Equipment

• Spatula: Grab a rubber spatula for bowl scraping, scooping, and mixing.
• Ice Cream Scoop: Although optional, an ice cream scoop allows you to make perfectly even cookies.
• Mixer: An electric mixer turns making cookie dough from a chore into a breeze! Use a handheld or stand mixer to easily craft this yummy dough.
• Lined Baking Pan: Line a baking pan with parchment paper or a silicone mat to prevent the bottoms of your cookies from browning too quickly.

These sweets are so fun and tasty to make! The cocoa powder gives the chocolate portion a firm crunch, whereas the light dough is airy and soft! You can mash these yummy cookie doughs with chocolate on top or bottom, but either way, you do it. They look goofy but taste fantastic!

A fun idea I want to test is making two batches of the dough, one all chocolate and one all light.

This tasty recipe makes about 15 Ugly but Delicious Chocolate Chip Marshmallow Cookies!

These sweet treats will last for up to a week. Store them in an airtight container at room temperature for the best flavor over time.

Yes! Use fun colored or flavored marshmallows to make these ugly ducklings even more fun and flashy!

Other Recipes for You to Try

• Coffee Chocolate Chip Cookies
• White Chocolate Cranberry Cornflake Cookies
• Rum Chocolate Chip Cookies
• Raspberry Almond Thumbprint Cookies

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or  Instagram  and share your creation with me. Just tag me  @combinegoodflavors  and hashtag  #combinegoodflavors , so I don't miss it.

Ugly Chocolate Chip Marshmallow Cookies

• Ice cream scoop
• Hand or stand mixer
• Parchment Paper
• Baking sheet
• Mixing bowls

Ingredients

• 5.7 oz All-purpose flour 1 ½ cups
• ½ teaspoon Baking soda
• ¼ teaspoon Baking powder
• ½ teaspoon Salt
• 4 oz Butter
• ¾ cup Brown sugar
• ¼ cup White sugar
• ¼ cup Dark chocolate chips
• 1 teaspoon Vanilla extract
• 1 teaspoon Rum extract
• ¼ cup White chocolate chips
• 2 tablespoon Dutch cocoa
• 10-15 pieces Marshmallows depending on size

Instructions

• Preheat the oven to 175 C / 350 F.
• Meanwhile, combine 5.7 oz All-purpose flour , ¼ teaspoon Baking powder , ½ teaspoon Baking soda , and ½ teaspoon Salt in one bowl, mix them, and put 4 oz Butter , ¾ cup Brown sugar , and ¼ cup White sugar in another. 5.7 oz All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Baking powder, ½ teaspoon Salt, 4 oz Butter, ¾ cup Brown sugar, ¼ cup White sugar
• With a mixer, start beating the butter and sugars together until the butter is softened and the sugar is combined.
• Add 1 Egg , and use the mixer to mix for another 3-5 minutes on the strongest setting. 1 Egg
• Now lower the mixer speed to medium, and gradually add the dry ingredient (flour mix) until they are combined as well.
• Separate the cookie dough into two equal halves.
• Add and mix in ¼ cup Dark chocolate chips and 1 teaspoon Vanilla extract with a spatula in one half, and in the other half, add 2 tablespoon Dutch cocoa , 1 teaspoon Rum extract , and ¼ cup White chocolate chips and mix well till the cocoa is incorporated evenly. ¼ cup Dark chocolate chips, 1 teaspoon Vanilla extract, 1 teaspoon Rum extract, ¼ cup White chocolate chips, 2 tablespoon Dutch cocoa
• Cut 10-15 pieces Marshmallows in half (mine were large; if you use smaller ones, it’s unnecessary). 10-15 pieces Marshmallows
• With an ice cream scoop, make equal portions from the cookie dough. Press the cookie dough balls in the middle and make space to insert the halves of the marshmallows.
• Gently spread the cookie dough over and cover the marshmallow with it equally.
• Place the marshmallow and cookie dough balls on the parchment paper-covered baking pan, leaving at least 4 cm / 2-inch space between them so they don’t merge during baking.
• Bake the cookies for about 10 to 15 minutes until you see that the vanilla extract/dark chocolate cookies start to get golden brown and create a crust on the edges.
• Let them cool down to room temperature before storing them in an airtight container.

🤎 You might also like

• Chocolate Chip Cookies with Chestnut Flour
• Matcha White Chocolate Chip Cookies
• Lemon White Chocolate Chip Cookies
• Cranberry White Chocolate Chip Cookies

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA .

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