How to make the perfect Chocolate chip cookies || Recipe by dash of delectable
chocolate chip cookies are a true classic and the go-to cookie for all occasions! Crisp edges, chewy middles, and so, so easy to make. I tested today’s cookie recipe over and over again to make sure they’re absolutely perfect before sharing the recipe and i have succeeded :)
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say meow meow by CELINE ft.cloud wang
Ingredients:
▪Brown sugar 1 cup
▪Caster sugar 1/2 cup
▪Vanilla essence 2 tsp
▪Espresso powder/ instant coffee 1tsp
▪Butter 1 cup
▪1 Egg full
▪1 Egg yolk
▪All purpose flour 1, 1/2 cup
▪baking soda 1 tsp
▪Salt 1 tsp
▪Chocolate chips 1/2 cup
▪Dark chocolate
Directions:
▪In a bowl add all purpose flour,baking soda and salt ,set aside. take another bowl add brown sugar, Caster sugar, vanilla essence, instant coffee or espresso powder and butter, beat it for 2 to 3 minutes then add flour mixture and mix well then add chocolate chips and dark chocolate chunks and combine it well.
▪ Take a baking try put parchment paper then make small balls of cookie dough and put them 2 inches apart. Bake them in preheated oven for 13 to 15 minutes and cool them at room temperature.
LET'S MAKE CLOUD COOKIES | Kristin's Kitchen
Today I'm making the world's fluffiest cookies! I’ve always wanted to try this recipe - ENJOY!
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Jeans - (similar)
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Oh, Christmas Tree by Kevin MacLeod
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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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Cloud Cookies Recipe - Jennifer Garner's Chocolate Chip Cookies | Pretend Cooking Show
Products:
KitchenAid® 7 Quart Bowl-Lift Stand Mixer:
KitchenAid Sifter and Scale attachment:
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Cloud Cookies by @sarabethsnyc (instagram)
Ingredients:
- 1 ⅓ cup superfine sugar
- 1 ⅓ cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, at room temp, cut into ½ in cubes
- 2 large eggs, at room temp, beaten
- 2 cups unbleached all-purpose flour
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- 2 cups toasted sliced almonds
- 2 cups chocolate chips
.
Directions:
1. Position racks in center and top third of oven and preheat to 350°. Line three half-sheet pans with parchment paper.
2. Rub sugar and brown sugar together through a coarse wire-mesh sieve into a medium bowl; set aside. (You can use your @kitchenaidusa Sifter + Scale attachment here on white sugar!)
3. Beat butter in the bowl of your KitchenAid 7 Qt Bowl Lift Stand Mixer fitted with the paddle attachment on high speed until smooth, ~1 min. Gradually add sugar mixture, then vanilla. Beat, occasionally scraping the bottom/sides of the bowl, until mixture is pale yellow and light textured, ~5 mins. Gradually beat in eggs.
4. Sift flour, baking soda & salt together into a medium bowl. With mixer on low, add dry ingredients mixing just until each addition is incorporated. Add almonds and chocolate chips and mix until just combined.
5. Using a 2 inch diameter ice cream scoop, portion the batter onto the prepared pans and slightly flatten each ball of dough. Bake two of the pans of cookies, switching position of the pans from top to bottom and front to back about halfway through baking, until cookies are evenly golden brown, ~15-18 mins. During the last 3 mins, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with third pan. Cool on pans.
6. Yum!
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