Giant Caramel-Stuffed Chocolate Chip Cookies- Everyday Food with Sarah Carey
Sarah Carey shares a tip for achieving the blissful balance of a melted, gooey interior with requisite crispy edges in this jumbo-sized treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Caramel Pretzel Chocolate Chip Cookies
Delicious cookies loaded with chocolate chips, pretzels, and a gooey caramel filling.
Here is what you'll need!
Caramel Pretzel Chocolate Chip Cookies
Servings: 12
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups crushed pretzels + 1 cup pretzel twists
1½ cups chocolate chips
1½ cups caramel candies, unwrapped
PREPARATION
Preheat oven to 400°F/200°C.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter, brown sugar, and granulated sugar until smooth. Add
the eggs one at a time, beating as you go.
Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
Fold in the crushed pretzels and chocolate chips until evenly combined.
Press a caramel flat and place in the middle of a ball of dough, roughly two tablespoons.
Fold dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
Bake for 8-10 minutes, then remove from oven. While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
Enjoy!
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Chocolate Chip Cookies
Congratulations. You’ve found the recipe for the best cookie in the world. I’ve done far more research than I’d like to admit. I’ve surveyed a number of sweet grandmas—we all know they’re the true cookie pros. They simply can’t be beat. I’ve looked at scientific articles, innumerable recipes and done all sorts of testing. This is the one.
These cookies have something special about them I learned in a science course in college a few years ago. I loved the flavor of browned butter. But, browning the butter often means adding in melted butter, which changes the texture of the final product. So, in addition to adding cold butter, I add toasted milk powder. When butter browns, the milk solids are what get toasted and nutty, so this is basically the same as adding in a ton of browned butter.
I also add malted milk, which boasts a unique but incredible flavor unlike anything you’ve ever experienced. This, coupled with a perfect balance of all other ingredients makes for a chewy, cakey, nutty, crispy, and overall perfect cookie.
Ingredients:
1 cup cold butter (cubed)
1 cup brown sugar
1/2 cup sugar
2 eggs
2 3/4 cups all purpose flour
1/4 cup milk powder
1/4 cup malted milk powder
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp flakey salt
2 cups chocolate chips
1. Preheat oven to 415 degrees Fahrenheit.
2. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs one by one while mixing or whisking on medium speed.
4. Toast milk powder until lightly golden brown and aromatic.
5. Add flour, cornstarch, baking soda, milk powders, and salt.
6. Mix chocolate chips in, reserving some to press in evenly on cookies at end.
7. Separate dough into large balls and place on lightly colored cookie sheet. I fit about six on a cookie sheet.
8. Bake 9-12 minutes until golden brown. Let them rest, or immediately eat with a spoon and some vanilla ice cream.
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The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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Coconut Flour Chocolate Chip Cookie Recipe - (Gluten-Free!) - Healthy Holiday Treats
Chocolate chip cookies made with coconut flour - yes! These cookies are super simple to make and taste amazing. The coconut flour gives them very light, cake-y texture that is really delicious and perfect for anyone who is gluten free.
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Skinny Coconut Oil Chocolate Chip Cookies
Ready in minutes, these skinny coconut oil chocolate chip cookies are thick, soft, and naturally sweetened. They are also gluten and dairy-free! Full recipe here: