How To make Chewey Chocolate& Chip Cookies
1/2 Cup Butter, Softened
1 Cup Sugar
1/2 Cup Brown Sugar, Packed
2 Eggs
1 tsp Vanilla
2 Cups All-Purpose Flour
1/3 Cup Cocoa
1 tsp Baking Soda
1/2 tsp Salt
10 oz Peanut Butter Chips
Preheat the oven to 350 degrees. Beat the butter and the sugars together in a large mixer bowl until well blended. Beat in the eggs and vanilla. Stir the flour, cocoa, baking soda and salt together. Gradually add to the butter mixture, beating until thoroughly blended. Stir in the chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake until set (9-11 minutes). Cool slightly before removing to a cooling rack.
How To make Chewey Chocolate& Chip Cookies's Videos
The most CHEWY Chocolate Chip Cookies | Nolyns Kitchen
A recipe for the most chewy Chocolate Chip Cookies. This recipe shows you how to make Chewy Chocolate Chip Cookies. The cookies are soft and chewy and full with chocolate chips. Click below for recipe ingredients and instructions how to make Chewy Chocolate Chip Cookies by Nolyns Kitchen.
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If you watch the thumbnail it's 100% real. These Chocolate Chip Cookies are so soft and chewy. It's unbelievable. Every bite is full of Chocolate Chips and walnuts. It's an easy chocolate chip cookies recipe and perfect to share with friends and family. The cookies are 170 grams each so you can share it! Enjoy the baking!
Shoppinglist
230 grams of cake flour
275 grams of all purpose flour
5 grams of kosher salt
8 grams of corn starch
6 grams of baking soda
280 grams of unsalted butter
285 grams of brown sugar
115 grams of white granulated sugar
2 eggs
3 egg yolks
165 grams of walnuts
450 grams of chopped chocolate
買い物リスト
二百三十グラムのケーキ用小麦粉
中力粉の二百七十五グラム
五グラムコーシャーソルト
八 グラムコーンスターチ
重曹の六グラム
無塩バターの二百八十グラム
二百八十五グラムの黒糖
百十四グラムの白いグラニュー糖
二卵
三卵黄
クルミの百六十五グラム
四百五十グラムチョコチョコ
◾Instructions
1. The first step is to roast your Walnuts. Take a cooking pan and give the walnuts some color. When they have a little bit of color put them a side.
2. Take a bowl and add all the dry ingredients. Start with the cake flour and the all purpose flour.
After this you can add the baking soda, corn starch and the salt.
3. Get a whisk and stir the ingredients well. Set the bowl to the side.
4. The next step is to melt the unsalted butter in a pan.
5. Unpack the chocolate and cut the chocolate into different sizes.
6. Get the kitchen machine and add the bowl with the brown sugar and the white granulated sugar. Start mixing.
7. Add during the mixing the melted butter.
8. When the butter is added its time to add the eggs one at the time
9. After adding the eggs also add the eggs yolks one by one.
10. The next step is to add the dry ingredients. Make sure to add a little bit at a time until it is a good mixture.
11. Take the bowl with roasted walnuts and the chopped chocolate and add the last two ingredients to the mixture. Mix it for 10-15 seconds.
12. Grab a new bowl and add the mixture. Take a piece of cling film (plastic wrap) and place it on top. Put the bowl in the fridge for 1 hour.
13. it is time to measure the cookies. The cookies should weigh 170 grams. Take the mixture and make round balls. Put the round balls on a plate and put them back in the fridge for 1 hour.
14. Preheat the oven to 220 degrees celsius and add the baking paper in advance.
15. After 1 hour take the round cookies out the fridge and put 4 cookies in the oven. Make sure that the cookies have enough space.
16. Bake the cookies for 10-12 minutes until they turn a golden brown on the outside.
17. Take the cookies out and let them rest for 5-10 minutes
◾指示 チョコチップクッキーの作り方
一。 最初のステップは、クルミをローストすることです。 調理鍋を取り、クルミに色を付けます。 彼らが少し色を持っているとき、彼らを脇に置いてください。
二。 ボウルを取り、すべての乾燥材料を追加します。 ケーキ用小麦粉とすべての目的小麦粉から始めます。
三。 泡だて器で材料をよくかき混ぜます。 ボウルを横に置きます。
四。 次のステップは、無塩バターを鍋で溶かすことです。
五。 チョコレートを開梱し、チョコレートをさまざまなサイズにカットします。
六。 厨房機器を手に入れ、黒糖と白グラニュー糖を入れたボウルを追加します。 ミキシングを開始します。
七。 溶かしたバターを混ぜながら加えます。
八。 バターを加えるときは、卵を一つずつ追加します。
九。 卵を加えた後、卵黄も一つずつ加えます。
十。 次のステップは、乾燥した材料を追加することです。 それが良い混合になるまで、一度に少しずつ加えることを忘れないでください。
十一。 ローストしたクルミと刻んだチョコレートを入れたボウルを用意し、最後の二つの材料を混合物に加えます。 それを十〜十五秒間混ぜます。
十二。 新しいボウルをつかみ、混合物を追加します。 しがみつくフィルム(ラップ)を一 枚取り、その上に置きます。 ボウルを冷蔵庫に一 時間入れます。
十三。 クッキーを測定する時が来ました。 クッキーの重さは百七十グラムでなければなりません。 混合物を取り、丸いボールを作ります。 丸いボールを皿にのせ、冷蔵庫に一時間戻します。
十四。 オーブンを二百二十度に予熱し、あらかじめベーキングペーパーを入れておきます。
十五。 一時間後、丸いクッキーを冷蔵庫から取り出し、四つのクッキーをオーブンに入れます。 Cookieに十分なスペースがあることを確認してください。
十六。焼く (十/十二 分 ) 外側が黄金色になるまで。
十七。 クッキーを取り出して、五〜十分間休ませます
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CHEWY CHOCOLATE CHIP COOKIES - SUPER THIN, SOFT & CHEWY!
Ingredients
Prep : 10 minutes
Bake : 15 minutes
Serves : 9-12 cookies
♥ ½ cup (100g) granulated sugar
♥ ¾ cup (165g) brown sugar, packed
♥ 1 tsp (5.9g) salt
♥ ½ cup (115g) unsalted butter, melted
♥ 1 egg
♥ 1 tsp (4.2g) vanilla extract
♥ 1 ¼ cups (155g) ) plain / all purpose flour
♥ ½ tsp (3g) baking soda
♥ 110g milk chocolate chunks (I use Cadbury)
110 dark chocolate chunks
Bake at 160c for 12-15 minutes
Original recipe from Tasty.co
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Chewy Cookies & Cream Cookies #shorts
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The Best and Most Chewy Chocolate Chip Cookies Recipe EVER || William's Kitchen
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Ingredients for about 20 regular size cookies:
170 g unsalted butter
100 g granulated white sugar
150 g light or dark brown sugar
1 large egg + 1 egg yolk
1 tsp pure vanilla extract
280 g all-purpose flour
1 tsp baking soda
2 tbsp corn flour
1 large pinch of salt -- sea salt flakes are the best here
150 - 200 g bittersweet or semi-sweet chocolate chips
Chocolate Chip Cookies (ft. Lynja)
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My Best Chocolate Chip Cookies - Crispy & Chewy | Pai's Kitchen
This is by far my favourite chocolate chip cookie recipe, and trust me, I've made MANY a chocolate chip cookies in my life. It's a relatively simple recipe, but with a couple of tricks for extra yumminess. Make these and bring to your Christmas dinner, or whatever you're doing for this holiday season, and I promise you people will be in love!
Tip: These are best eaten when they're freshly baked—when cookies have cooled enough so the edges are crispy, but the chocolate is still gooey and melty inside...omg yum! Doesn't mean you gotta make them right away, though, you can simply reheat them in the oven and get the same effect!
Details on how to freeze cookies in advance in the website post.
This recipe is adapted from one that appears in the memoir The Measure of My Powers
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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