Giant Levain Bakery Chocolate Chip Cookies By June | Delish
Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
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NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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Matcha Chocolate Chip Cloud Cookies - Recipe | BakeWithYapi
Try out this unique cookies recipe for my Matcha Chocolate Chip Cloud Cookies! It will satisfy every matcha lover in your life! Not only is it easy to make but it's a great way to use up your leftover egg whites and make a different variety of meringue cookies!
Ingredients list-
- 1/2 cup egg whites
- 1/4 tsp. cream of tartar
- 1/2 cup sugar
- 1 tbsp. matcha powder
- 1 cup chocolate chips
Bake 350*F for 35-40 minutes. Enjoy!
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Email at bakewithyapi@gmail.com
#MatchaChocolateChipCloudCookies #BakeWithYapi #EasyDessert
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Music: bensound.com
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Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe
The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.
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Hi! I'm Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.
Ultimate Chocolate Chip Cookie Recipe
Ingredients:
- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
- 30g (2 tbsp) cold water
- 100g (1/2 cup) sugar
- 100g (1/2 cup packed) dark brown sugar (light will also work)
- 1 large egg, fridge cold
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt (use 1/2 tsp for table salt)
- 175g (1 1/4 cup) all-purpose flour
- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 - Intro
00:43 - Intro song
00:53 - Welcome!
01:12 - Cookie requirements & why I'm usually disappointed
03:05 - The original chocolate chip cookie
03:07 - Factors of cookie texture
04:34 - Upgrading the cookie
05:13 - Begin recipe (brown butter)
07:19 - Make dough
09:10 - On measuring flour
09:49 - On chocolate chips
10:07 - Finish & portion cookies
11:13 - Bake cookies
12:40 - mmmmmmmm
13:54 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Chocolate Chip Cookie Clouds | Delish
Swap butter for cream cheese and you'll end up with the softest cookies ever.
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine flour, baking soda and salt. Set aside.
3. In another large bowl, add cream cheese, brown sugar and granulated sugar. Beat using an electric mixer until light and fluffy, about 1-2 minutes. Add vanilla extract and eggs, whipping until combined. Gradually beat in the flour mixture. Fold in chocolate chips.
4. Drop by rounded spoonful onto a parchment-lined baking sheet. Bake for 9-10 minutes, or until the cookies have puffed up slightly and turned a lightly toasted tan color. (Note: These won’t turn the deep golden brown you typically get with cookies.)
INGREDIENTS
2 1/3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 8- oz. package cream cheese, softened
3/4 c. brown sugar
3/4 c. granulated sugar
2 tsp. vanilla extract
2 large eggs
2 c. semisweet chocolate chips
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GIANT CLOUD COOKIE || Low Calorie, High Protein Chocolate Chip Cloud Cookie
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Watch this video next!
3 Course Date Night Dinner -
Cloud bread is so popular! Let’s make a few changes and turn it into a Chocolate Chip CLOUD COOKIE!
This recipe is low calorie, high protein, and perfect to satisfy that sweet tooth for chocolate.
Thanks for watching and hope you enjoy this video!
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Links
Lily’s Lower Calorie Chocolate Chips:
Cream of Tartar:
Corn Starch:
Erythritol/Sugar Replacement Sweetener:
Whole Psyllium Husks:
Food Scale:
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Cloud Bread Inspiration:
MORE CLOUD VIDEOS! ☁️
???? Giant Cloud Pizza Video:
???? Giant Cloud Chocolate Frosted Donut:
???? Giant Cloud Biscoff Cookie Butter Cookie:
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