Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Buttercream Frosting
This simple and delicious vanilla buttercream frosting is perfect for frosting cakes and cupcakes. It’s so creamy and dreamy, you might just want to eat it plain! You can add any flavor you'd like too. I love rose water, orange blossom water, coffee, lemon and strawberry.
Full Recipe:
Vanilla Buttercream may seem beyond simple but I get a surprising number of questions from bakers everywhere about it. So let’s set the record straight with perhaps the most ubiquitous and variable frosting there is! Let me know how you enjoy this recipor have more questionse; historically, I have found it to be a crowd pleaser.
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Cream Cheese Cookies
These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
Recipe:
These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.
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Buttercream Icing Recipe / How to Make Perfect Buttercream Frosting
Today I'm sharing with you how to make perfect buttercream Icing. Buttercream frosting is a staple for cupcakes, cakes and many other baked goods.
There are a few tips and tricks that I am going to share with you to get the most perfect buttercream Icing.
Vanilla Cupcake Recipe
If you would like to see more icing recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Stand Mixer
Spatular
Disposable Piping Bag
Wilton 2D Tip
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RECIPE
Enough for 12 Cupcakes
250g / 1 Cup Butter (salted or unsalted)
375g 3 Cups Icing Sugar | Powdered Sugar | Confectioners Sugar
30ml / 2 Tablespoons Milk
Add room temperature butter to a bowl. Beat the butter for 5 minutes until it has become light and airy, doubled in size and lost most of it's colour. Start adding the icing sugar half a cup at a time, beating for about a minute in between each addition. Use the milk to thin out the consistency of the icing, add it a teaspoon at a time. This is also the time to add any flavourings or colourings that you would like. This icing can last in the fridge for a few weeks or the freezer for 3 months. When you are ready to use just let it get back up to room temperature.
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Camera I use - Canon 600D
Editing - Final Cut Pro
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Christmas sugar cookies, roll-out dough with simple glaze icing
Thanks to Trade Coffee for sponsoring this video! Get 30% OFF your first bag of coffee with Trade Coffee when you click here:
***RECIPE, MAKES 4 DOZEN COOKIES***
3/4 cup (6 oz, 170g) butter, softened
2 eggs
1.5 cups (300g) sugar
1 tablespoon vanilla (if not using, replace with milk or water)
1 teaspoon kosher salt (or half that if you're using salted butter)
2 teaspoons baking powder
3 cups (360g) flour
powdered sugar
milk
sprinkles, food coloring, etc.
Mix the granulated sugar into the softened butter and then mix in the eggs until smooth. Put in the vanilla, salt, baking powder, and a third of the flour. Mix until smooth. Add the remaining flour gradually until smooth. Consider mixing in even more flour than indicated above, until you get a dough that's just barely sticky. Cover and refrigerate for at least an hour before rolling.
Heat oven to 350ºF/180ºC convection, or 375ºF/190ºC if you don't have a convection fan.
Dust a large work surface liberally with powdered sugar or flour. Roll out the cold dough, nice and slowly, rotating it very frequently as you go to make sure it doesn't stick to your work surface. When it's 2-3mm thick, use cookie cutters to punch out shapes. It works best if you push straight down then twist a little to release them.
Put all the cookies onto baking sheets lined with parchment — you can position them very close together. Gather up the trimmings into a ball, but get the ball cold again before rolling it out and punching out more cookies.
Bake until the edges just barely start to brown, about 20 minutes. Consider rotating the pans halfway through, especially if you don't have convection. Let the cookies cool throughly before decorating them.
To make your icing, put a lot of powdered sugar in a bowl and whisk in just enough milk to turn it into a smooth glaze — it won't take much. You can add food coloring to the glaze, but you may need to add more powdered sugar to balance the extra moisture.
Ice and decorate the cookies, and let sit overnight — the icing will harden and the cookie will soften.
Buttercream Masterclass: How to make Perfect Buttercream Icing | Cupcake Jemma
Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? Well now you can achieve your buttercreamy dreams with this buttercream masterclass video. I have taken the most common problems you talk about in your comments and given you the solutions! Woop!
Recipe...
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp whole milk/milk infusion/juice/other liquid
Get your Vanilla Extract here:
And your Food colouring here:
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