Chocolate Chip Cookie Bars Recipe By Food Fusion
Chocolate Chip Cookie Bar is a completely divine recipe by Food Fusion. For best results use #NurpurButter #FoodFusion #HappyCookingToYou
Written Recipe:
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00:00 Cookie Dough Bars
00:20 Prepare Cookie dough
01:25 Baking
01:53 Aray waah
Recipe in English:
Ingredients:
-Nurpur Butter unsalted 200g
-Anday (Eggs) 2 (room temperature)
-Brown sugar granulated 1 Cup or to taste
-Bareek cheeni (Caster sugar) ½ Cup
-Vanilla essence 1 & ½ tsp
-Maida (All-purpose flour) 2 & ¾ Cups
-Baking soda 1 & ½ tsp
-Namak (Salt) ½ tsp
-Baking powder 1 tsp
-Chocolate chips 1 Cup
-Chocolate chips as required
Directions:
-In a bowl,add butter & microwave until it melts (1 minute & 30 seconds) & set aside.
-In a bowl,add eggs,brown sugar,caster sugar and mix well.
-Add melted butter,vanilla essence and mix well.
-On a bowl,place sifter,add all-purpose flour,baking soda,salt,baking powder & sift all dry ingredients together then mix well with the help of spatula.
-Add chocolate chips and mix gently.
-On 8 x 12-inch baking pan lined with butter paper,add cookie dough & spread evenly.
-Sprinkle chocolate chips,press gently & refrigerate for 30 minutes.
-Bake in a preheated oven at 180C for 30-35 minutes.
-Take out baking pan from oven & let it cool for 10-15 minutes.
-Cut into bars & serve!
Recipe in Urdu:
Ajza:
-Nurpur Butter unsalted 200g
-Anday (Eggs) 2 (room temperature)
-Brown sugar granulated 1 Cup or to taste
-Bareek cheeni (Caster sugar) ½ Cup
-Vanilla essence 1 & ½ tsp
-Maida (All-purpose flour) 2 & ¾ Cups
-Baking soda 1 & ½ tsp
-Namak (Salt) ½ tsp
-Baking powder 1 tsp
-Chocolate chips 1 Cup
-Chocolate chips as required
Directions:
-Bowl mein makhan dal dein aur melt ho janay tak microwave ker lein (1 minute & 30 seconds & side per rakh dein.
-Bowl mein anday,brown sugar aur bareek cheeni dal ker ache tarhan mix ker lein.
-Melted makhan aur vanilla essence dal ker ache tarhan mix ker lein.
-Bowl per sifter rakh dein,maida,baking soda,namak aur baking powder dal ker ek saath sift ker lein. Phir spatula ki madad sa ache tarhan mix ker lein.
-Chocolate chips dal ker gently mix ker lein.
-8 x 12-inch baking pan per butter paper laga lein aur cookie dough dal ker evenly pheela lein.
-Chocolate chips dal ker gently press karein & 30 minutes kliya refrigerate ker lein.
-Preheated oven mein 180C per 30-35 minutes kliya bake ker lein.
-Baking pan ko oven sa bahir nikal lei aur 10-15 minutes kliya thanda ker lein.
-Bars mein cut ker ka serve karein!
How To Make the BEST Bakery Style Chocolate Chip Cookies • Full Recipe
Here's how to make these ultra-thick homemade Bakery Style Chocolate Chip Cookies featuring golden brown edges with ooey-gooey centers — it's the perfect easy everyday chocolate chip cookie recipe that can be made in under 30 minutes.
Visit for a printable version of the recipe.
???? INGREDIENTS ????
3 cups (380 grams) of all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (227 grams) of unsalted butter, at cool room temperature (67°F)
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed light brown sugar
2 teaspoons vanilla
2 large eggs, at room temperature
2 cups (340 grams) of semisweet chocolate chips
???? DIRECTIONS ????
1️⃣ Preheat oven to 350ºF and line baking sheets with parchment paper.
2️⃣ In a medium bowl, combine the flour, baking soda, and salt.
3️⃣ Separately beat the butter, granulated sugar, and brown sugar until creamy with an electric mixer for about 2 minutes. Then add the vanilla and eggs.
4️⃣ Gradually beat in the flour mixture.
5️⃣ Stir in the chocolate chips.
6️⃣ Divide the dough into 3-tablespoon-sized balls and drop them onto prepared baking sheets.
7️⃣ Bake for 12-15 minutes or until golden brown.
8️⃣ Cool for 5 minutes before removing to wire racks to cool completely.
BONUS TIP: If time permits, wrap the dough in plastic wrap and refrigerate for at least 24 hours (but no more than 72 hours). This allows the dough to “marinate” to make the cookies thicker, chewier, and more flavorful! After marinating, let the dough sit at room temperature just until it is soft enough to scoop.
???????? TESSA'S FAVORITE TOOLS FOR THIS RECIPE ????????
This recipe uses a large 3.5 Cookie Scoop
If you'd like to make smaller cookies, use a 1 1/2 tablespoon medium Cookie Scoop and bake for about 10 to 12 minutes instead.
Natural Aluminum Baker's Half Sheet
12x16 Non--Stick Parchment Paper
____________________________________
Are you ready to make cookies that rival your favorite bakery? ???? The Ultimate Cookie Handbook shares the sweet SCIENCE of cookie baking in a fun, visual way, allowing you to create & customize your own recipes. Don’t be surprised if your creations start being requested by EVERYONE at every event.
Order your copy now:
____________________________________
0:00 - Intro
0:19 - Recipe Overview: Bakery Style Chocolate Chip Cookies
0:57 - Cream the butter & sugar
1:36 - Pitfalls to avoid when beating butter & sugar
2:02 - Add the liquids
2:16 - Add dry ingredients
2:38 - Add the chocolate chips
2:48 - Marinating the dough: Tips for intensifying the cookie flavour
3:28 - Create bakery-style cookies with a cookie scoop
3:58 - Parchment paper versus silicon baking mats
4:19 - Tips to prevent flat cookies
4:35 - Bake
4:42 - The Results (with time-lapse video)!
5:06 - Outro
I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science — not to mention tons of mouthwatering recipes.
*Affiliate link
$108 vs $14 Chocolate Chip Cookies: Pro Chef & Home Cook Swap Ingredients | Epicurious
Professional chef Lish Steiling and home cook Beth are swapping chocolate chip cookie recipes and hitting the kitchen! We set Beth up with the finest ingredients from chef Lish’s kitchen along with her recipe for an unforgettable batch of $108 cookies. With her cookie-baking credentials on the line, Beth dialed up food scientist Rose for a quick consultation. Meanwhile over with chef Lish, Beth’s recipe and $14 worth of ingredients were being remixed up to gourmet status with a little skill and professional know-how. Which cookie are you having before bed?
Follow Chef Lish on Instagram at @lishsteiling
Rose is on Instagram at @rosemarytrout_foodscience
Keep up with Beth at @bethdimino
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how to make classic chocolate chunk cookies - foolproof cookie recipe!
Classic chocolate chunk cookies; soft and buttery bakery-style cookies studded generously with creamy chunks of chocolate.
Original recipe posted on my site:
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THANKS TO PAOLO, SAKI, CRINA, VALERIA, DAVE Q, E, AMELIA, CASEY, REBECCA, DAVE, AND WERLOCK FOR THE PATREON SUPPORT*
#cookies #baking #recipes
~ * CLASSIC CHOCOLATE CHUNK COOKIES RECIPE * ~
INGREDIENTS:
- 150g (10 tbsp) softened butter
- 100g (½ cup) soft brown sugar
- 100g (½ cup) caster sugar
- 2 tsp vanilla extract or paste
- 1 large egg
- 1 large egg yolk
- 275g (2 cups) plain or '00' flour
- 1 tsp bicarbonate of soda
- ½ tsp salt, plus extra for sprinkling on top
- 200g (7 oz) milk or dark chocolate chunks
INSTRUCTIONS:
1) Line 2-3 baking trays with greaseproof paper.
2) In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture.
3) Add the egg and egg yolk, one at a time, beating thoroughly between until well incorporated.
4) Tip the flour, bicarbonate of soda, and salt in and stir until you have a smooth dough.
5) Mix in the chocolate chunks until you have a stiff cookie dough.
6) Place the bowl of cookie dough into the fridge to rest and chill for at least 1 hour. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous texture to develop.
7) About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
8) Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 20-26 balls of dough from the mixture. (Feel free to add an extra chunk of chocolate on top to make them extra appealing once baked!)
9) Bake the dough balls in batches on their trays for 10-14 minutes until just golden brown at the edges, and looking dry on top. Obviously, the larger your cookie dough balls are, the longer they may take to bake.
10) Add a gentle sprinkling of salt on top of each cookie, and then cool them on their tray for 10 minutes before cooling completely on wire racks.
11) Enjoy!
BE A MAVERICK: swap out 40g of the flour for cocoa powder to make super-chocolatey double chocolate chunk cookies instead.
These classic chocolate chunk cookies will keep well in an airtight container for up to 4 days, but are best enjoyed fresh!
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Vanilla Chocolate Swirl Cookies Recipe
Vanilla and Chocolate Swirl Cookies one of the best cookies, rich and buttery, with a classic combination of vanilla and chocolate.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 30 cookies
Vanilla dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 tsp (5g) vanilla extract
1 1/4 cup (160g) all-purpose flour
1/4 tsp (1g) salt
Chocolate Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1. Prepare the vanilla dough. In a large bowl, cream together the butter and sugar for about 3-5 minutes until creamy . Add egg yolk and vanilla extract and mix until well combined. Incorporate flour and salt using a spatula or wooden spoon. Wrap the dough in plastic wrap and shape into a rectangle.
2. Prepare the chocolate dough. In a large bowl, cream together the butter and sugar for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. Incorporate flour, cocoa powder and salt using a spatula or wooden spoon. Wrap the dough in plastic wrap and shape into a rectangle.
3. Refrigerate vanilla and chocolate dough for 1-2 hours.
4. Roll vanilla dough into a 9x12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn't stick .
5. Roll chocolate dough into a 9x12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn't stick .
6. Flip the chocolate dough on top of the vanilla dough. Roll up into a log, cover and refrigerate for 1 hour.
7. Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
8. Slice the log into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
9. Bake for 12-15 minutes or until slightly golden on the edges.
10. Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.
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Claire Saffitz Chocolate Chip Cookies #Shorts
Claire Saffitz Chocolate Chip Cookies
What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required. The hardest part is definitely waiting for the dough to chill in the fridge before baking.
#ClaireSaffitz #Cookies #Shorts
Chocolate Chip Cookies
2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
5 ounces (142g) milk chocolate disks, half coarsely chopped
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