How To make Chocolate Nut Chip Cookies
1 2/3 c All-purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Crisco shortening
3/4 c Lightly-packed brown sugar
1/2 c Granulated sugar
1 Egg
2 tb Water or milk
2 ts Pure vanilla
2 c White chocolate chips
1 1/2 c Coarsely chopped nuts *
* (pecans, walnuts, almonds or hazelnuts) 1. Preheat oven to 375F (190C).
2. Combine flour, cocoa, baking soda and salt. Mix well.
3. Cream shortening, sugars, egg, water and vanilla in
large bowl on medium speed of electric mixer until light and creamy. 4. Add dry ingredients on low speed, mixing just until
blended. 5. Stir in white chocolate chips and nuts.
6. Drop dough by spoonfuls onto ungreased baking sheet,
leaving room between cookies for spreading. 7. Bake at 375F (190C) for 7-9 minutes.
8. Cookies will still appear soft and moist when baked but
firm-up on cooling. 9. Cool slightly, then remove to cooling rack. Makes:
About 3-1/2 dozen/ Freezing: Excellent -----
How To make Chocolate Nut Chip Cookies's Videos
Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
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Recipe:
Ice cream scoop I used for perfect cookies:
Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
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Anna Olson's Chocolate Chip Cookies Are a Classic for a Reason
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3-Ingredient Nutella Cookies! Recipe tutorial #Shorts
How to make simple Nutella Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple how to make 3-Ingredient Nutella Cookies!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
White Chocolate Caramel Cookie Pie! Recipe tutorial #Shorts
How to make a White Chocolate Caramel Cookie Pie! A fab dessert to share! don't forget a good scoop of ice cream to go with it :)
Hey guys, I'm Eloise from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
I absolutely love white chocolate chips and caramel together! Anyone else? ????
This cookie pie is so sweet and indulgent ???? I love how to white chocolate chips caramelise on the top and the caramel filling seeps into the sides of the cookie to give a really deep caramel cookie flavour ???? Yum
Sound on for full instructions ????
All you need is:
200g unsalted butter, softened
250g light brown sugar
1 large egg
1 tsp vanilla extract
320g plain flour
1/2 tsp bicarbonate of soda
200g white chocolate chips + some for the top
1 tin (397g) Carnation caramel
Bake 160C (fan) 25-35mins - allow to cool fully in the tin
Tin size: 8” springform pan
Happy baking everybody! Enjoy ????
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
Butterscotch Chocolate Chip Cookies + Using a Portion Scoop
Butterscotch Chocolate Chip Cookies (yield: 2 dozen)
Butterscotch
4 oz (113g) butter
1/2 c (107g) dark brown sugar
1 tsp (6g) fine salt
1. Add butter, dark brown sugar, and salt to a pot over medium heat.
2. Whisk continuously until the mixture thickens and reaches 300F (150C)
3. Spread onto a lined sheet pan and let cool and harden.
4. Once cool, break into small pieces.
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
Butterscotch Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar
1 c (213g) dark brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
1 tsp vanilla extract
3.25 c (455g) AP flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp (6g) fine salt
12 oz (340g) milk chocolate, chopped
butterscotch from above
1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chopped milk chocolate and butterscotch from above.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.
François Payard's Flourless Chocolate Walnut Cookies | Genius Recipes
Why makes these cookies so irresistible? Is it their glossy, maple-brown bumpy tops? Or their thin, crackly shells, caving into fudge-brownie middles with toasted walnut studs? Maybe it's their head-scratching ingredient list: no flour, butter or oil. Either way, we can't get enough! GET THE RECIPE ►►
INGREDIENTS
2 3/4 cups (275g) walnut halves
3 cups (350g) confectioners' sugar
1/2 cup plus 3 tablespoons (70g) Dutch-processed cocoa powder
1/4 teaspoon kosher salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
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