How To make Cocoa Cookie Hearts
1/2 c Butter or margarine
- softened 1 c Sugar
2 Eggs
2 c All-purpose flour
1/2 c HERSHEY'S Cocoa
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
VALENTINE FROSTING 1 1/2 c Powdered sugar
2 tb Butter or margarine
-OR- shortening 2 tb Milk
1/2 ts Vanilla extract
3 dr Red food color (optional)
1. In large bowl, beat butter, sugar and eggs on medium speed of
electric mixer until light and fluffy. Stir together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. 2. Heat oven to 350 F. On lightly floured surface, roll dough to
1/8-inch thickness; cut with heart-shaped cookie cutter. Place on
ungreased cookie sheet. 3. Bake 5 to 7 minutes or until no imprint remains when touched lightly
in center. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with VALENTINE FROSTING; decorate as desired. About 4 dozen cookies. VALENTINE FROSTING: In bowl, beat powdered sugar, shortening, milk, vanilla and food color, if desired, until smooth and of spreading consistency. About 3/4 cup frosting. VARIATION: CHOCOLATE VALENTINE FROSTING: Stir 3 tablespoons HERSHEY'S Cocoa into powdered sugar. Omit food color. Proceed as directed above, increasing milk to 3 tablespoons. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
How To make Cocoa Cookie Hearts's Videos
Easy CHOCOLATE CHIP COOKIE Recipe | Crisp Outside, Soft & Chewy Inside
CHOCOLATE CHIP COOKIE
✔️Ingredients
1/2 cup unsalted butter(softened) [115 grams]
1/2 cup brown sugar [100 grams]
1/2 cup white sugar [100 grams]
1 whole egg (large) [60 grams]
1 & 1/4 cups all purpose flour [168 grams]
1 tbsp cornstarch [8 grams]
1/2 tsp baking soda [0.7 gram]
1/4 tsp salt [1.5 gram]
1 cup chocolate chips [150 grams]
????
1. Cornstarch helps the cookie to have its soft & chewy interior. You may skip this if preferred.
2. Skip the salt if using salted butter.
3. Butter is softened.
4. Chilling the dough helps the cookie to hold its shape when baked.
5. The recipe yields 18 pieces. (approx. 40-45 grams each when baked)
Bake in a preheated oven @ 170 C or 350 F for 14-16 mins.
⁉️Baking temp. & time may vary on the type of oven. Alter accordingly.
I used conventional oven with bottom heat only.
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NO OVEN COOKIES | CHOCOLATE CHIP COOKIES | 2 WAYS TO COOK WITHOUT AN OVEN | EP.14
NO BAKE COOKIES
2 WAYS TO BAKE WITHOUT AN OVEN
Ingredients:
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
1pc egg
1tsp vanilla
1 and 1/4 Cup All Purpose Flour
1/2 tsp salt
1/2 tsp baking soda
1cup choco chips or goya
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빅사이즈!❣️ 하트 초콜릿칩 쿠키 만들기 : Heart Chocolate Chip Cookie Recipe : ハートチョコチップクッキー | Cooking tree
발렌타인데이 선물로 좋은 빅사이즈 하트 초콜릿칩 쿠키를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
발렌타인데이 선물로 좋은 빅사이즈 하트 초콜릿칩 쿠키를 만들었어요~
초코칩 쿠키가 구우면서 옆으로 퍼지는 편이라서 12cm 하트 무스 틀을 이용해 모양을 잡아 구워주었더니 모양이 반듯해서 좋은 것 같아요~^^
반죽이 휴지 시킨 후에도 딱딱하지 않아서 손으로 잘 눌러가며 팬닝해주면 되서 쉽게 만들 수 있답니다~
저는 중간에 딸기가 들어있는 화이트 초콜릿을 넣어 구워봤는데 속은 촉촉하고 겉은 바삭하게 구워져서 맛있더라구요~*^^*
장식을 따로 안해도 괜찮지만 포인트를 주기 위해 녹인 초콜릿을 이용해 딸기 다이스를 하트 모양으로 붙여 장식해봤어요~
사랑하는 마음이 듬뿍 담겨있는 것 같은 모양이라 발렌타인데이에 잘 어울리는 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 12cm (약 3개 분량)
▶재료
무염버터 110g
설탕 45g
갈색설탕 45g
달걀 1개
바닐라익스트랙 2g
박력분 140g
베이킹소다 2g
소금 조금
코코아파우더 15g
초콜릿 칩 30g
딸기 화이트 초콜릿 (1895 바인리히 초콜릿)
딸기 다이스
▶레시피
1. 무염버터를 부드럽게 풀고 설탕, 갈색설탕을 넣고 섞은 뒤 달걀과 바닐라익스트랙을 넣고 섞는다.
2. 박력분, 베이킹소다, 소금, 코코아파우더를 체 쳐 넣고 섞고 초콜릿 칩을 넣고 섞은 뒤 지퍼백에 넣어 냉장실에서 1시간 정도 휴지시킨다.
3. 하트 무스틀에 쿠키 반죽을 깔고 딸기 화이트 초콜릿을 올리고 쿠키 반죽으로 덮어 평평히 한 뒤 180도 예열된 오븐에서 22분 정도 굽는다.
▶Ingredients
110g Unsalted butter
45g Sugar
45g Brown sugar
1 Egg
2g Vanilla extract
140g Cake flour
2g Baking soda
a pinch of Salt
15g Cocoa powder
30g Chocolate chip
Strawberry white chocolate
Strawberry Dice
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*스패츌라 : 무인양품
*손거품기 : 쿠지이프로
The Best Chewy Chocolate Chip Cookies
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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Credits:
MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
No-Bake Chocolate Oatmeal Cookies Recipe
No-Bake Chocolate Oatmeal Cookies Recipe are one of the easiest cookie recipes. These cookies have unique texture and flavour. You can use quick oats or rolled oats for this recipe. Follow this recipe to learn how to make the best homemade no-bake chocolate oatmeal cookies.
Printable recipe:
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Healthy Oatmeal Cookies:
Chocolate Crinkle Cookies:
Peanut Butter Cookies:
Chocolate Chunk Cookies:
Tahini Cookies:
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Makes 24-28 cookies
Ingredients:
1/2 cup (115g) Butter
1/2 cup (120ml) Milk
1/2 cup (125g) Peanut butter or any kind of nut butter
1/4 cup (30g) Cocoa powder
1¼ cups (250g) White sugar
1/4 cup (50g) Brown sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1½ cups (135g) Rolled oats
1½ cups (120g) Quick oats
Directions:
1. Line two baking sheets with parchment paper and set aside.
2. In a large saucepan, combine butter, milk, sugar and cocoa powder. Set over medium heat, cook stirring frequently until it reaches a full boil. Boil for 60 seconds.
3. Remove from heat, immediately add oats, peanut butter and vanilla extract, stir until combined.
4. Using a cookie scoop or two spoons drop mixture onto lined baking sheets.
5. Let stand at room temperature until set, about 1-2 hours.
Notes:
• You can use rolled oats, quick oats or combination of both.
• Store cookies in an airtight container at room temperature up to 3-4 days and for up to a week in the refrigerator.
• The one minute of boiling is important. If you don’t boil for one minute, your cookies may not set up.
• Sometimes the cookies come out a little soft, in this case, boil for another 10-20 seconds. Do not boil the mixture over 90 seconds, it will make the cookies too dry.
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Raspberry red weave love chocolate cookies ラズベリーレッドクッキー #asmr #recipe #cooking #shorts
Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a collaboration with TBS TV station.
May the cacao be with you !
[ Ingredients ]
■Raspberry Red Cookies
120g : Plain cookie mix flour
1(16-20g) : Egg yolk : 1 egg yolk
48g : Unsalted butter
4g : Raspberry powder
4 x 2 small spoons (8 spoons in total) of food coloring (red)
■Coating chocolate
Pink chocolate, rich strawberry chocolate: approx. 90 g
Transfer sheet
TBS 「アッコにおまかせ!」にて放映されたWeave Love Chocolate Cookieの赤いクッキーです。
■ラズベリーレッドクッキー
・プレーンクッキーミックス粉 :1袋(120g)
・卵黄:1個(約20g)
・無塩バター:48g
・ラズベリーパウダー:4g
・食用色素(赤)付属小型スプーンすり切り4杯 x 2(合計8杯)
■コーティングチョコ
ピンクチョコレート、リッチストロベリーチョコ:約90g
転写シート
1.プレーンクッキーミックス全量120gをボウルに入れて、ラズベリーパウダー 4gと食用色素(赤)を付属のスプーンすり切り4杯入れて2回ふるう。
2.粉を半分にして片方のみに4杯の食用色素(赤)を追加して追加した粉のみを2回ふるう
3.無塩バターを練って卵黄をよく混ぜる
4.3の卵黄バター68gを半分の約34gずつ、半分にしたそれぞれの粉に混ぜる
5.そぼろ状になったら少しまとめてラップにくるんで冷蔵庫に入れる
以下ココアクッキーと同じ「関連動画」をクリックしてね。
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