ULTIMATE One-Bowl Chocolate Chip Cookie—no mixer needed!
???? *RECIPE BELOW*????
No, seriously! I've experimented with baking a lot of chocolate chip cookies, and found four secret ingredients (most of which I haven't seen other chocolate chip recipes use!) that make for a uniquely delicious batch of chocolate chip cookies, with a complex depth of flavour and perfectly chewy texture I think you'll absolutely love.
*Yield: 10–16 Cookies*
*Ingredients*
• 113 g (½ cup or 1 sticks) unsalted butter
• 150 g light brown sugar
• 40 g granulated sugar
• 1 large egg at room temperature
• 1 tsp. vanilla extract
• ½ tsp. Liquid smoke (I used hickory)
• 85 g (¼ cup) glucose, maple syrup, or honey
• 180 g (1 ½ cups) all-purpose flour
• 25 g powdered milk
• ½ tsp. kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 tsp. espresso powder or fine coffee grounds (you can use decaf if you prefer), OR 1 tsp. coffee extract
• 250 g chocolate (dark or milk, or a combination of both), chopped roughly into irregular-sized chunks no bigger than about ½” in size
• Sea salt for topping (flaky if possible, even better if it's also smoked), optional. If not sprinkling salt on top of cookies, increase kosher salt in the dough to 1 ½ tsp.
*Directions*
1. Make browned butter: In a small saucepan, heat the butter over medium heat. Ideally, you should use a pan made of a light-coloured material such as stainless steel—this makes it a lot easier to see when the butter is done browning. Stirring constantly with a whisk or rubber spatula, keep stirring until the milk solids in the butter turn a toasty brown.
2. While the butter is still hot, add the sugars and maple syrup, honey, or glucose, and stir until combined. Some of the fat from the butter may still be separated—that’s OK, it’ll get emulsified when you add the egg in the next step.
3. Once the butter and sugar mixture has cooled down a little (to avoid cooking the egg), add the egg, vanilla, liquid smoke, and coffee extract (if using). Stir until smooth and completely combined.
In a separate bowl combine the flour, powdered milk, salt, baking soda, and espresso powder or coffee grounds (if using).
4. Add the dry ingredients and stir until just combined.
5. Add the chocolate chunks or chips into the dough and stir gently, just until evenly distributed.
6. Refrigerate the dough for at least 30 minutes and up to 24 hours, or just until firm enough to scoop. Use a cookie scoop to portion the dough, then roll with your hands into an elongated log-like shape. Stand the cookie “logs” up on a parchment or silicone-lined baking sheet leaving about 4” between each log.
7. Sprinkle a little salt on each cookie and gently press down into the dough without flattening it too much.
8. Preheat oven to 375 ˚F (190˚C). Position the dough balls on a baking sheet lined with parchment or a silicone baking mat at least 3” apart. Bake for 8–13 minutes, until spread, and beginning to turn golden brown around the edges. If you like a fudgier and chewier cookie, aim for a lower baking time—if you prefer crisper, bake a little longer.
9. Allow to cool 5–10 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy immediately, or store at room temperature in an airtight container up to 5 days (not that they'll last that long!)
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High Protein Chocolate Chip Breakfast Cookie
This high protein cookie is so good for you, you can eat it as a breakfast cookie! This whole grain cookie is packed full of nutrients and is a cookie you can eat with diabetes or when trying to lose weight. Your whole family will love this healthy cookie recipe.
Each low calorie cookie contains only 64 calories and 9 grams of carbohydrate. Get the full recipe and many more weight loss friendly recipes at
Diabetes expert and weight loss dietitian Erin Palinski-Wade dishes out this easy to make cookie recipe. In fact, it's so simple her 2 year old can make it (as you can see in the video!). This high protein cookie is perfect for the busy mom on the go who wants to feed her family healthy desserts that even picky eaters will love.
Shortbread Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make shortbread cookies. Shortbreads are one of my favorite cookies. Scottish in origin, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year's Eve (Hogmanay).
There is a newer version of this video here:
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Snicker's Krispies- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
1/4 cup butter
5 cups mini marshmallows
5 1/2 cups rice krispies cereal
1 cup salted peanuts, whole or chopped
16oz caramels
3 tbsp milk or cream
2 cups chocolate chips.
Melt the marshmallows and butter together on low on the stove or for 1.5 minutes on high in the microwave (until marshmallows are puffed to twice the size and very soft).
Stir melted marshmallows and melted butter together thoroughly.
Stir in rice krispies until coated.
Spread into a greased 9x13 inch baking dish or one lined with parchment paper or aluminum foil (greased).
Melt caramels and milk or cream together and stir until smooth.
Pour over rice krispie layer.
Melt chocolate and pour over the caramel layer.
Allow to set and cut into squares.
I put mine in the fridge until the chocolate was set and then took them out and stored them at room temperature.
If you want a distinctive caramel layer that doesn't seep into the rice krispies, I suggest that you use less milk or cream and allow the caramel to cool until it is thick before spreading it on the rice krispies base.
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We Tried 9 Levain Cookie Recipes | The Pancake Princess
In this bake off, I baked 8 different Levain dark chocolate peanut butter cookie recipes in one day and tasted them alongside the original Levain, shipped in from New York!
We found a clear winner that looked almost identical to the original, but flavor-wise, I had two different favorites. The full breakdown, including the data analysis, will be live on my blog shortly!
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Videography thanks to Michael Ma from Makin Media:
Recipes (in order shown):
00:00 Intro to the Levain Chocolate Peanut Butter Cookie Bake Off
1:24 Original Levain: order through their site
2:13 Modern Honey:
3:01 Your Home Based Mom:
3:57 Domestic Rebel:
5:11 Cake by Courtney:
6:20 Hijabs and Aprons:
7:32 Cupcake Jemma:
8:34 Big Man's World:
9:14 A Bountiful Kitchen:
10:40 Conclusion: my favorite cookie!
Levain chocolate chip walnut cookie bake off:
In case you're new here, in each bake off:
- I bake 9-12 different recipes in one day
- Samples of each get distributed to a team of 20-40 tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each cookie according to the scores!