AI vs. Chef: Ultimate Chocolate Chip Cookie Recipe Showdown
Hi Bold Bakers! I put my own Best-Ever Chocolate Chip Cookies Recipe up against a recipe generated by artificial intelligence (ChatGPT). Which recipe will come out on top? You'll have to watch to find out!
Chapters:
0:00 On this episode of Bigger Bolder Baking...
0:15 My Best Ever Chocolate Chip Cookie Recipe
0:22 Make the dough
1:25 ChatGPT Recipe Prompt
1:58 Making the ChatGPT Cookie Dough
6:50 The Comparison
8:00 Baking Instructions
8:27 The Results
????Get My Best Ever Chocolate Chip Cookies Recipe????
Chat GPT Recipe:
Browned Butter Supreme Chocolate Chip Cookie Perfection
Description: This Browned Butter Supreme Chocolate Chip Cookie Perfection recipe takes the already impressive cookie to new heights by incorporating browned butter, which adds an irresistible depth of flavor. The combination of flours, sugars, and a mix of chocolate types results in a cookie with a crispy, golden exterior, and a soft, chewy interior, all enhanced by the nutty, caramel notes of the browned butter.
Ingredients:
• 1 3/4 cups (220g) all-purpose flour
• 1/2 cup (60g) bread flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup (225g) unsalted butter, browned and cooled
• 1/2 cup (100g) granulated sugar
• 1 1/4 cups (250g) packed dark brown sugar
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 cups (340g) assorted high-quality chocolate chips, chunks, or discs (mixture of bittersweet, semisweet, and milk chocolate)
• 1 cup (100g) chopped walnuts or pecans (optional)
• Flaky sea salt for sprinkling (optional)
Instructions:
1. In a medium-sized bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt. Set aside.
2. In a saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let it cool to room temperature.
3. In a large bowl, combine the cooled browned butter, granulated sugar, and dark brown sugar using an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.
4. Add the pure vanilla extract, followed by the egg and egg yolk, one at a time, mixing well after each addition.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in the assorted chocolate chips, chunks, or discs and nuts (if using) with a spatula or wooden spoon.
7. Cover the dough with plastic wrap and refrigerate for at least 24 hours, but preferably up to 48 hours. This chilling process allows the dough to develop a deeper flavor and improves the texture of the baked cookies.
8. When ready to bake, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
9. Scoop dough using a medium-sized cookie scoop (about 2 tablespoons) and place dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
10. Sprinkle the tops of the dough balls with a small pinch of flaky sea salt (optional).
11. Bake the cookies for 12-14 minutes or until the edges are golden brown but the centers are still soft and slightly underbaked.
12. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
13. Enjoy your Browned Butter Supreme Chocolate Chip Cookie Perfection with a glass of milk or your favorite beverage!
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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You asked me for a recipe of cookies with semolina and cocoa - simple and cheap!
You asked me for a recipe of cookies with semolina and cocoa - simple and cheap!
Ingredients:
eggs - 3 pieces
sugar - 300 g (10.6 oz)
baking powder - 7 g (0.25 oz)
flour - 280 g (10 oz)
semolina - 160 g (5.64 oz)
cocoa - 30 g (1 oz)
Tray size 35 X 40 cm (14 x 16 in)
IN THE OVEN 180 °C (356 °F)/13 minutes
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Chocolate Lava Cookies Recipe
How to make gooey chocolate lava cookies! A sort of cross between a cookie and chocolate muffin with a melting chocolate truffle centre!
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how to make espresso hazelnut chocolate cookies - easy cookie recipe!
how to make espresso hazelnut chocolate cookies; soft and chewy cookies laced with fresh coffee, crunchy chopped hazelnuts, and melting chocolate chunks.
Original recipe posted on my site:
#baking #easyrecipes #cookies
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*ESPRESSO HAZELNUT CHOCOLATE COOKIES RECIPE*
Ingredients:
- 125g (8 ½ tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 large eggs
- 275g (2 cups) plain or '00' flour
- 1 rounded tsp of espresso powder (feel free to extract fully, or use 1 tbsp of granulated coffee mixed into boiling water instead)
- ½ tsp salt
- 200g (7 oz) whole-hazelnut milk or dark chocolate, chopped into chunks
Instructions:
1) In a large bowl, beat together the butter and sugars until just combined.
2) Add the eggs one at a time, beating thoroughly between each addition until well incorporated.
3) Mix flour, coffee, salt, and chocolate chunks into the bowl.
4) Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
5) Preheat your oven - 190°C / 170°C fan / 375°F / gas mark 5.
6) Line 2-3 baking trays with greaseproof paper.
7) Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-20 balls of dough.
8) Bake on their trays for 12-15 minutes until they look dry on top. They may seem underdone but they will firm up as they cool!
9) Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
10) Enjoy!
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Kodiak Cakes Chocolate Chip Cookies Recipe - Life's Little Sweets
✅ Get the full, printable recipe, here:
✅ Kodiak Cakes Chocolate Chip Cookies are easy to prepare with one of our favorite flapjack & waffle mix: Kodiak Cakes. All you need is butter, brown sugar, 1 egg, vanilla, oatmeal, and chocolate chips in addition to the Kodiak Cakes mix.
✅ If you try this recipe, let us know in the comments!
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#cookies #recipe #kodiakcakes #pancakemix #pancakemixrecipes #pancakemixcookies #chocolatechips #chocolatechipmorsels #chocolatechipcookies #homemade #lifeslittlesweets #foodblogger #foodblog #kodiakcakeschocolatechipcookies