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
World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
© 2022 Honeysuckle®
All Rights Reserved.
How To Make Perfect Chocolate Chip Cookies
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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The Best Chewy Chocolate Chip Cookies
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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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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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EASY & DELICIOUS CHOCOLATE CHIP SUGAR COOKIES/ Chocolate Chip Roll Out Cookies that hold their shape
THE BEST CHOCOLATE CHIP SUGAR COOKIE RECIPE! These cookies are so easy and delicious, with just 2 simple changes to my traditional sugar cookie recipe. They have all the yummy flavors of your favorite chocolate chip cookie but can be rolled out, cut out, and decorated!
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My favorite Supplies-
Watkin's Vanilla
Watkins Clear vanilla-- I use this so that it doesn't change the color of my icing.
11 oz.
Gallon (this is what I have LOL!)
DoughEz rolling system