Chocolate Chip Cookies with Extras recipe
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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These cookies will send your taste buds on a flavour trip. Each cookie is packed full of chocolate chips, coconut, cornflakes, walnuts and oats.
183 people made this
- 200g plain flour
- 1 1/4 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground mace
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 225g butter, softened
- 325g dark brown soft sugar
- 200g caster sugar
- 2 eggs
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 30g cornflakes cereal, crumbled
- 250g porridge oats
- 35g desiccated coconut
- 325g plain chocolate chips
- 120g chopped walnuts
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Preheat oven to 180 C / Gas 4. Grease baking trays. Sift together flour, bicarbonate of soda, salt, cinnamon, mace, nutmeg and cloves; set aside.
- In a large bowl, cream together butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs, one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips and walnuts. Roll the dough into walnut sized balls and place 5cm apart on prepared trays; flatten slightly.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. NOTE: Slightly under baking them will yield chewy cookies.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(188)
Reviews in English (155)
This was the best cookie recipe I have ever made. The cookies are so delicous you wouldn't believe. My kids ate up the cookies in less than a day. Trust me after you eat one you'll have to eat another and another. If you don't have mace then you can add 1/8 teaspoon of nutmeg as a substitute. I really recommned making these cookies!-30 Jun 2002
Wonderful cookie!! Received raved reviews at work. Incidently, I used frosted flakes instead of regular flakes, and the results were excellent. Frosted flakes, because of their extra thickness, tend to hold up better in raw cookie dough, to not lose their crispiness.-08 Mar 2002
These were great! Five STARS all the way!I made them over the holiday weekend for visiting relatives, and everyone loved them. I took the tip and substituted the mace(which I didn't have)with nutmeg.I'm glad that I didn't see those two last wacky reviews, or I might not have tried these....and I'm SO glad that I did!-02 Dec 2002
Copycat State Fair Cookies Recipe
No trip to the Minnesota State Fair is complete without a stop at Sweet Martha’s Cookie Jar.
The line is always deep, the crowd enthusiastic, and the cookies fresh from the oven.
A few words to describe the cookies:
In short, they’re just the perfect little chocolate chip cookies. And you don’t have to go to the Minnesota State Fair to appreciate that.
- ½ cup shortening
- ¼ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅛ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, cream shortening and sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture blend thoroughly. Fold in chocolate chips.
Drop by teaspoon onto cookie sheets. Bake in oven for 6-9 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: If you use miniature chocolate chips, you can decrease the amount needed in recipe from 11/4 cups to 1 cup and not affect the quality of the cookies.
It changes all the time, but I had this really good blueberry muffin recipe that went a little viral last year. They’re based on Levain Bakery, a really famous bakery in New York City known for their thick, gooey chocolate chip cookies. I used to live in that neighborhood, and I swear to God the best thing is not the cookies the thing to get there is their blueberry muffins. They’re super tall and they’re super domed—they look like the dictionary definition of a blueberry muffin. They sprinkle sugar on them, so the top almost looks like creme brûlée.
I moved away from New York and I really missed their muffins! I spent a really long time kind of stalking the Levain Instagram and watching their Instagram Stories, because they showed behind the scenes of how they make their muffins, and I was like, “I think I can figure this out.” So I came up with something that’s very much inspired by their muffin recipe, and I love it so much.
Vegan Chocolate Chip Cookies Recipe Tips
And that’s it! Here are a few more tips for ensuring your vegan chocolate chip cookies come out perfectly every time.
- Use Cold Vegan Butter: Make sure your vegan butter is cold, not melted. I take mine right out of the refrigerator and add it directly into the mixing bowl.
- Let the Flax Egg Thicken: It’s quick, but don’t take a shortcut. Be sure to let it sit for 15-30 minutes for the flax seeds to absorb the water and gelatinize then use it right away. If it’s your first time making a flax egg, be sure to read about it here.
- Make Gluten-Free: You can make these cookies gluten-free by substituting the all-purpose flour with gluten-free all-purpose flour.
- No Need to Chill the Dough Before Baking: With traditional chocolate chip cookies, chilling the dough does make a difference in the way they bake. I have tested this vegan chocolate chip recipe both ways, and my cookies turned out better when I did not chill the cookie dough before baking. One note: if you’re baking on a very hot day, you might need to cool the dough for just a few minutes before baking.
- Storing and Freezing: Store baked cookies at room temperature in an air-tight container for up to 4 days. You can also store cookie dough in an air-tight container in the refrigerator for a day or two. Or in the freezer for up to 3 months.
More Plant-Based Desserts:
NYC Chocolate Chip Cookies!
Giant, Gooey and Utterly Epic NYC Chocolate Chip Cookies based on the famous Cookies from New York City!!
Can we take a minute, right at the beginning of this blog post, to appreciate… that I have given you guys this recipe. I have finally given you all the recipe that you have been after, for such a long long time. QUEUE THE APPLAUSE.
I’m joking – seriously. But anyway… I will say the reason they took this long to come to my blog, is because I only, finally, went to New York four months ago, so I finally got to try some classic NYC Cookies for myself!
I wasn’t prepared or willing to post an NYC Chocolate Chip Cookies recipe before I had actually eaten some for myself! I feel like that is pushing the limit really… can you make a recipe for something as famous as this, if you haven’t even there and eaten them?!
Anyway. When I was in New York, I ate so. many. cookies. The best of all, for me personally, was the ones from Levain Bakery. Oh, holy geeeeeeee they were insanely epic. I heard lots and lots of talk about Levain Bakery on my social channels before I went, and my gosh they did not disappoint.
I managed to get in when there was absolutely no queue, and then trotted over to Central Park to enjoy them, and my gosh it was the best thing ever. Not only was I finally taking in the sites of Central Park, in actual New York City, but the cookies… wow.
When it comes to making a recipe for them though, I will say that these are not authentic Levain Bakery cookies, as I just don’t think they can be recreated. I really don’t. There are many great NYC Chocolate Chip Cookies recipes out there – this recipe from Modern Honey is great, so is this one from Cupcake Jemma, or this one from Kirbie Cravings!
I have honestly made about 20 batches of cookies now, to get these right. There are so many factors when it comes to making these cookies – and jeez it’s hard to get them all right.
When researching into recipes, what Levain Bakery and other bakeries such as Creme in London and so on do.. it is a bit of a mix. What flavours actually go into them, what order you put the ingredients in, and so on! Lots of recipes use a mix of two flours, but I like to stick to just one!
I basically just wanted to create giant chocolate chip cookies, that resemble NYC Chocolate Chip Cookies, that are easier to make. They are definitely different from the rest of my cookies, but that’s what we want – NYC Cookies are a world of their own. I teased this post on my Instagram a little while ago and you guys went crazy for them… so I hope you are READY!!
One key to these cookies is genuinely, as annoying as it’s going to sound… but trusting the recipe. If you want the cookies that are in the photos, you want to STICK TO THE RECIPE. Stick to the recipe for at least the first time, and then you can try altering it to different sugars and so on!
I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to.
Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me!
Now when it comes to the flour… I stand by using cornflour in my other recipes. I really honestly do. I even think these are better with a bit of cornflour. The cornflour creates a softer texture in the cookie, without drying the cookie out. It’s perfection. However, a lot of you don’t like using it.
I will admit, I don’t really get it… but hey ho. I purposely made this recipe to not use it, to simplify it for you guys. However, as noted below – you can use a bit if you can, and you’ll love the result. Promise!
A lot of NYC Cookie recipes use a mix of flours, but again I wasn’t a fan… I wanted to make it be fewer ingredients. However, you can switch it up. You can easily use self-raising flour instead of plain, but you would then only use 1/4tsp bicarbonate of soda, and no baking powder!
I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.
I use salt in my cookie dough as I do in all my cookies, but it has to be the right kind of salt. I much much MUCH prefer to use sea salt in the cookies. Not only does it create a better flavour, but the salt is also just nicer in general.
When it comes to the chocolate chips, I, as always, use actual chocolate chips. I use a 50/50 mix of Milk Chocolate and Dark Chocolate. You get the sweetness from the Milk Chocolate, but also some bitterness from the Dark Chocolate which creates the balance. You can, of course, use all of one or the other.
You can add in walnuts, macadamia nuts, so on and so on… but more NYC style cookies will be on their way to this blog soon… These really are the most adaptable and delicious cookies EVER so happy baking! x
What is Einkorn Flour?
I know einkorn flour is fairly new (although it’s very old) to most people (including myself just a few years ago). I thought it would be helpful to talk about what einkorn is before sharing this recipe. If you’ve never used einkorn before, this recipe is the perfect way to “test the waters” and fall in love with this ancient grain.
Einkorn is a variety of wheat. It’s known as the oldest variety of wheat, or the first wheat, making it an ancient grain. This particular species of grass grew wild for thousands of years before it was intentionally planted and harvested.
Einkorn hasn’t been hybridized (crossbred like modern day wheat) so it still holds to its original properties and nutritional values. In our effort to make modern wheat “better” and more efficient from a production standpoint, nutrients have been lost. Einkorn has a much higher protein content (30% more) and less starch (15% less) along with a higher concentration of minerals and flavor than modern wheat. This makes einkorn distinctly different than modern wheat.
Einkorn is NOT a gluten-free grain. This means einkorn is not safe if you have celiac disease (an autoimmune condition). According to celiac.org, about 1 in 100 people have celiac disease. If you have celiac disease or currently cannot consume gluten (there are times when gluten may need to be temporarily removed to heal the gut, etc.), this almond flour chocolate chip cookie recipe is the best.
Personally, I’ve found that I digest einkorn well (and this is one reason einkorn is gaining popularity as more people are sensitive to modern wheat), along with wheat breads and baked goods that have gone through the sourdough process (which makes grain easier to digest–a practice that has been around for thousands of years). This is why so many of the recipes on the blog feature this grain.
You can find einkorn at some Whole Foods and health food stores, Earth Fare, Vitacost, and Amazon. Definitely shop around as prices can vary based on the retailer.
My favorite brand is Jovial Foods since finding their products is fairly easy and I’ve come to respect this brand as a leader in the real food movement. Another fantastic source for einkorn (flour and berries) is einkorn.com. If you use a lot of einkorn, buying a large bag of flour from Jovial is the most economical option.
To learn more about einkorn, I recommend reading this post and listening to this podcast with Carla from Jovial (hearing her daughter’s story about gluten sensitivity is worth it).
How to Make Super Soft Chocolate Chip Cookies
Here are the tricks on how I make these chocolate chip cookies super soft:
- Halfway melt the butter by taking from the refrigerator and microwaving for 30 seconds. Room temperature butter will not turn out the same.
- Once you add the eggs, beat really well. Like, a lot (usually about 2 minutes for me, until the color changes to a light beige). Eggs are the emulsifying agent so beating really well is what makes them fluffy.
- Add just enough flour, and don’t over-mix after adding. Beating too much after you’ve added the flour will cause your dough to be too stiff and result in more firm cookies.
- Do not over bake, and remove quickly from the baking sheet. Remove from the oven when the peaks look golden. The rest of the cookie will look very light tan still.
How to Bake the Perfect Chocolate Chip Cookies
Everyone knows how to make delicious chocolate chip cookies from refrigerated dough, but many people don't realize it's just as simple to make them from scratch. Learn how to make the perfect chocolate chip cookies at home. Plus baking cookies can be a fun thing to get the kids involved in or a fun afternoon for you and your friends. Impress your family with the perfect chocolate chip cookie they'll be talking about for weeks.
Table of Contents
Making Cookies: The Basics
There are few things better than a warm, gooey chocolate chip cookie just out of the oven. And while the pre-packaged cookie dough does the job, there is no beating the flavor of a homemade cookie. If you're a cookie baking novice, there are a few main ingredients you will need to get started. The ingredients you will find in just about every chocolate chip cookie recipe include butter, sugar (white and brown), eggs, vanilla, flour, salt and chocolate chips. (A note on butter even if you are comfortable cooking with margarine or butter substitutes, it is recommended that you always use real butter when you bake. There truly is no substitute). Plus the butter and brown sugar is the real key to getting that perfect chewyness we all love about cookies.
The Creaming Method
The creaming method is one of the most basic methods of preparation for baking cookies and cakes. You will see this method used over and over again in recipes, which is why, after getting this down, you will never need to read or re-read recipe instructions again. The basic creaming method is as follows:
- Cream fat and sugar together. This should be done on an electric mixer using a paddle attachment.
- Gradually add eggs and flavoring (vanilla in this case)
- Add dry ingredients gradually
- Mix until smooth
- Stir in chocolate chips
This is a no-fail method that will produce excellent cookie dough every time.
Tips for Cookie Variations
There are of course thousands of variations on the basic chocolate chip cookie. Every recipe varies just a little, whether it means adding a little more or less of a specific ingredient, or adding extras like nuts or dried fruit. It's also important to remember to take note of the temperature at which you are baking your cookies. If the oven temperature is too low, the cookies will spread too much and become flat. If the oven temperature is too high, on the other hand, the cookies will burn quickly.
Chocolate Chip Cookie Recipes
A Semi Sweet Triple Chocolate Cookie - These amazing triple chocolate chip cookies are so delicious. With semi-sweet chocolate chips, Hershey Kisses and cocoa, you can make a great batch of cookies. This recipe makes about 4 dozen cookies.
Giant Double Chocolate Chip Cookies - Got giant appetites to please? Try Giant Double Chocolate Chip Cookies!
Big Chewy Chocolate Chip Cookies - If you're looking for the best chocolate chip cookie recipe, look no further. This Big Chewy Chocolate Chip Cookies recipe is packed full of sweetness, giving scrumptious a new definition. Enjoy!
Absolutely the Best Chocolate Chip Cookies Recipe
This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!
“Please let us know what you think if you ever try it at home , and don’t forget to share it with your friends and family and also on social networks, this means a lot to us”
These are some of the reviews from people who tried the Best Chocolate Chip Cookies Recipe :
These cookies lasted less than 24 hours in my house. My 8 yr old son, who is encredibly picky and hates most cookies, gobbled these down.
This is the perfect recipe for basic chocolate chip cookies. I thought the taste and texture was perfect. We used semisweet chocolate chips instead of milk chocolate, because that’s our preference. I liked these cookies because there wasn’t a lot of added extras like nuts or oatmeal. They’re perfect as they are.