The Best Double Chocolate Cookies Recipe | easy, perfect, yummy & delicious | 4k | Cook Studio
Hi Bakers!!
These Crunchy outside and chewy inside double chocolate cookies are so simple to make. Butter, sugar, egg, flour and lots of rich cocoa powder make up the batter. Then, we add melted chocolate to make them extra delicious.These cookies are a chocolate lover’s dream come true!
Double dark chocolate cookies Ingredients:
For cookies
◦ All purpose flour - 2/3 cup , 83 gm
◦ Salt- 1/4 tsp
◦ Baking powder- 1/4 tsp
◦ Baking soda - 1/8 tsp
◦ Softened butter - 1/4 cup , 57 gm
◦ Granulated sugar - 2/3 cup , 150 gm
◦ Cocoa powder - 1/4 cup , 25 gm
◦ Eggs - 2 small
◦ Vanilla extract- 3/4 tsp
◦ Bittersweet chocolate melted - 1/4 cup, 43 gm
For chocolate filling
◦ Bittersweet chocolate ( chopped) - 1/4 cup , 43 gm
◦ Unsalted butter - 2 tbsp, 30 gm
Bake at 175 c preheated oven for 15 to 17 minutes
Baking time May differ by the size of the cookies,
for small cookies baking time takes around 12 to 15 minutes
MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter
Twists on Hot Chocolate
Step up your hot chocolate game with mouthwatering mix-ins! Infuse hot cocoa with chai spices, minty flavors or a kick of cayenne for decadent twists on this wintertime drink.
To make Mexican Hot Chocolate, in small saucepan, heat 1 cup whole milk, 1 cinnamon stick and 1 pinch ground cayenne pepper to a simmer over medium heat; remove from heat. Whisk in 1/3 cup semi-sweet chocolate morsels until melted; remove cinnamon stick. Pour hot chocolate into a mug; top with whipped cream and dust with ground cinnamon and cayenne.
To make Chai Hot Chocolate, in small saucepan, heat 1 cup whole milk, ¼ cup chopped bittersweet chocolate, 1 tablespoon packed brown sugar, ¼ teaspoon vanilla extract, 1/8 teaspoon ground cardamom and 1 pinch ground black pepper over medium heat until chocolate melts, whisking frequently. Pour hot chocolate into a mug; dust with ground cinnamon.
To make Minty Hot Chocolate, in small saucepan, heat 1 cup whole milk to a simmer over medium heat; reduce heat to low. Whisk in 2 tablespoons chocolate-hazelnut spread until melted and smooth; remove from heat and stir in 2 tablespoons peppermint schnapps. Pour into a mug; top with whipped cream and drizzle with melted chocolate-hazelnut spread, if desired.
For more creative recipes, visit
Binging with Babish: Death by Chocolate Éclair from The Simpsons
This week, we're headed back to Springfield to take a look at a deadly dessert: La Bombe, a premeditated éclair with 25 pounds of butter per square inch, chocolate so dark light cannot escape its surface, and a staggering 1 million calories. We can't break the rules of...well, physics, but can we make an equally killer pastry? Pastry d'oh? Is that something?
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Jeweled Chocolate Cake / Chocolate Cake / Save Me the Plums by Ruth Reichl Recipe #1 보석 초콜릿 케익
Jeweled Chocolate Cake / Save Me the Plums recipe #1
Jeweled Chocolate Cake recipe adopted from Cafe Mezzo in London.
Low sugar chocolate cake with crunch praline topping.
This month the local library book club read New York Times best seller
Save Me the Plums by Ruth Reichl.
Ruth Reichl is a famous food writer, restaurant critic & was the last editor-in-chief of Gourmet Magazine.
This book is Ruth Reichl’s Gourmet memoir.
I enjoyed reading & cooking all 5 recipes in the book.
I shared this delicious cake with some of the book club members.
Thank you so much for watching!❤️
보석 초콜릿 케익 - 세이브 미 더 플럼즈 래시피 #1 영상입니다.
보석 초콜릿 케익 레시피는 런던에 있는 카페 매조의 레시피입니다.
저당 초콜릿 케익에 바삭한 프렐린을 곁들인 케익
이번달 동네 도서관 독서모임에서 읽은책 뉴욕 타임즈 베스트셀러 루스 레이셜 “세이브 미 더 플럼즈” (자두를 구해줘).
루스 레이셜 명성 높은 음식 작가, 식당 평론가이자 마지막 식도락가 매거진 편집장이었어요.
이책은 루스 레이셜의 식도락가 매거진 회고록입니다.
책을 읽으면서 이책에 포함된 레시피 5개 모두 만들었어요.
맛있는 케익을 독서모임 몇 멤버들과 나눴어요.
영상 봐주셔서 감사합니다!❤️
#CastleCooking #Castle #Jeweledchocolatecake #Savemetheplums #RuthReichl #보석초콜릿케익 #초콜릿케익
Cake batter ingredients:
1/3 cup/35g cocoa powder and more for dusting
3 oz/85g good-quality bittersweet chocolate
6 tbsp/85g butter
1/3 cup/79ml neutral vegetable oil
2/3 cup/158ml water
1 cup/200g sugar
2 eggs
1 1/4 cups/156g all-purpose flour
2 tsp/8g baking powder
1/2 tsp/2.5g salt
1/3 cup/79ml buttermilk
Praline ingredients:
1/2 cup slivered branched almonds
1/2 cup branched hazelnuts
1/4 cup water
3/4 cup sugar
Frosting ingredients:
1 pack 8oz/226g cream cheese
1/4 cup/60ml whipping cream
2 tbsp/25g sugar
케익 반죽 식재료:
코코아 가루 1/3컵/35g & 조금더
고품질 저당 초콜릿 3oz/85g
버터 6 tbsp/85g
중성 식물성 기름 1/3컵/79ml
물 2/3컵/158ml
설탕 1컵/200g
달걀 2개
중력분 1 1/4컵/156g
베이킹파우더 2작은술/8g
소금 1/2작은술/2.5g
버터우유 1/3컵/79ml
프랄린 식재료:
겁질 벗긴 길게 썰은 아몬드 1/2컵/75g
겁질 벗긴 헤이즐넛 1/2컵/65g
물 1/4컵/60ml
설탕 3/4컵/150g
프로스팅 식재료:
크림치즈 8oz/226g
휘핑크림 1/4컵/60ml
설탕 2큰술/25g
Save Me the Plums recipes
세이브 미 더 플럼즈 레시피
Spicy Chinese Noodles/Save Me the Plums by Ruth Reichl Recipe #2 video:
중국식 매운 국수/루스 레이셜의 세이브 미 더 플럼즈 (자두를 구해줘) 레시피 영상:
German Apple Pancake/Save Me the Plums by Ruth Reichl recipe #3 video:
독일식 사과 팬케익/루스 레이셜의 세이브 미 더 플럼즈 (자두를 구해줘 ) 레시피 영상:
Cheddar Cheese Scallion Biscuits/Save Me the Plums by Ruth Reichl Recipe #4
체드치즈 파 비스킷:
Thanksgiving Turkey Chili/Save Me the Plums by Ruth Reichl Recipe #5
추수감사절 칠면조 릴리:
Triple Chocolate Buttermilk Pound Cake | Southern Living
The Triple-Chocolate Buttermilk Pound Cake Recipe is perfect for a special occasion. We took the traditional pound cake recipe and raised it a stunning, triple-chocolate twist. This cake means business. A duo of glazes—one creamy chocolate, the other subtle buttermilk—comes together atop this dreamy confection. It’s indulgent and, we admit, so much fun to eat and serve. Chocolate enthusiasts will be over the moon for this recipe, but it has enough unexpected flavor—thanks to the addition of the buttermilk glaze—that you’ll also win over the harder-to-please dessert eaters at the table. Warning: You—and they—won’t be able to resist a second slice. Go for it. We won’t tell.
Ingredients:
CAKE 2 cups all-purpose flour; 3/4 cup unsweetened cocoa; 1/2 teaspoon baking powder; 1 teaspoon table salt; 1 1/2 cups butter, softened at room temperature; 3 cups granulated sugar; 5 large eggs, at room temperature; 1 1/4 cups buttermilk; 2 teaspoons instant espresso; 2 teaspoons vanilla extract; 1 cup 60% cacao bittersweet chocolate morsels; Shortening
CHOCOLATE GLAZE: 3/4 cup semisweet chocolate morsels; 3 tablespoons butter; 1 tablespoon light corn syrup; 1/2 teaspoon vanilla extract
BUTTERMILK GLAZE: 1 cup powdered sugar; 1 to 2 Tbsp. buttermilk; 1/4 teaspoon vanilla extract
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