Even if you have a favorite chocolate chip cookie recipe already, Elisabeth Dillon of The Daily Texan has a version that’s worth a try. Her Collegiate Chocolate Chip Cookies combine butter and margarine; baking powder instead of baking soda; and a mixture of whole wheat flour and bread flour. The results are a “delicious mound of cookie.”
Not only will these Skillet Cookies be the biggest cookies you’ll ever make, they’ll be the gooiest. The increased surface area and deep-dish factor create wedges of thick, soft, chewy goodness that practically require a scoop of vanilla ice cream. Huffington Post has assembled an assortment of 11 cast-iron crowd-pleasers, including Chocolate Chip, Snickerdoodle, Peanut Butter and Mexican Chocolate.
Instead of reaching for that tired old Banana Bread recipe the next time you have over-ripe bananas on the countertop, try these Chewy Chocolate Chip Banana Cookies from Carissa’s blog, at350degrees. These amazing little treats will satisfy your chocolate-chip craving and take care of those blackening bananas in one fell swoop of the KitchenAid.
This dough can be troublesome and you might worry if you’re doing something wrong because it can look crumbly and oily at the same time. Don’t worry though, you’re on the right track to making delicious Nutella Peanut Butter Chocolate Chunk Cookies. The results are these dark beauties with chunks of melted chocolate in a rich, Nutella and peanut butter base. Pure bliss!
When we were kids and the family went to the ice cream stand, my mom always got a chocolate malt. So because of her, I have always favored malts over shakes. To me, a shake just falls short because it doesn’t have that extra depth of flavor. Now there’s a cookie that delivers that ice-cream-parlor taste sensation: Malted Chocolate Chunk Cookies. Yum! With in-your-face chocolate chunks and a hint of malt, these super soft cookies are sure to delight.
Here’s a recipe for Oat and Walnut Chocolate Chip Cookies developed to taste like those produced by the Great Harvest Bread Co. They’re a delicate balance between crispy and chewy, sweet and salty, buttery and chocolatey.
Get out some chocolate chips, peanut butter, gluten-free oats, vanilla, brown sugar and eggs and you’re almost in gluten-free dessert heaven. These Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are super-soft and chewy, and they won’t leave you feeling deprived. What’s more, they’re very easy to make.
As if chocolate chip cookies aren’t tempting enough, blogger Lindsay Mannering thinks they would make a good sandwich and I have to agree. Chocolate Chip Marshmallow Whoopie Pies boast a gooey, creamy filling, taking these soft, chocolatey cookies to the next level of indulgence.
The recipe calls for marshmallow cream, sold commercially as Marshmallow Creme or Fluff. It’s uncommon to find in the UK, so here are two homemade versions. The first, from Bon Appétit is more involved and you need a candy thermometer; the second is simpler and calls for corn syrup. With either version, use immediately or refrigerate in a covered container for up to two weeks.
1 cup sugar, divided
1/4 cup water
4 egg whites
Pinch of kosher salt
1 teaspoon vanilla extract
Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring, until the thermometer reads 240 degrees Fahrenheit. Occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
Meanwhile, place egg whites, salt and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue to whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.
If all that sounds a bit daunting, try this easier recipe, which calls for corn syrup:
3 egg whites, room temperature
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp pure vanilla extract
In a large bowl of an electric mixer, add egg whites, corn syrup and salt.
Using your electric mixer, on high speed, whip for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanillla extract just until well blended.
Kathleen King, baker and owner of Tate’s Bake Shop in Southampton, N.Y., shares her recipe for Chubby Tates — “for those of you who appreciate thick, soft, chewy chocolate chip cookies.” This recipe calls for salted butter and light corn syrup.
Before you get started, click through The Daily Meal’s slideshow for King’s tips and techniques for perfect results.
Here are six Chocolate Chip Cookie recipes (including a low-cal version and a gluten-free version) to help you celebrate National Chocolate Chip Cookie Day. According to this ABC News story, the popular treat was invented by accident when Ruth Graves Wakefield mixed semi-sweet chocolate chunks into a batch of Butter Drop Do sugar cookies. That was in 1930 at the Toll House Inn, in Whitman, Mass.