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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MUSIC
Ballade Pop_Main
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Coffee Infused Chocolate Chip Cookies
WOW - Chocolate Chip Cookies with COFFEE ☕ and CARBOXYMETHYL - what?? ????
.
Yep, glow up your regular old chocolate chip cookies with layer upon layer of flavor, and the perfect chewy consistency. ????
.
In this week's WTF episode we showcase how CMC improves your doughs without changing the essence. ????????Episode in profile! .
With the help of carboxymethyl cellulose (CMC!) you can recreate that satisfying bite every time in your favorite, perfect cookie. ????????????????????
Recipe Link:
Full WTF Episode - carboxymethylcellulose
Product Links:
Carboxymethylcellulose
I'm Free Rapid Tapioca Starch
Vanilla Bean
Brown Butter Chocolate Chip Cookies ???? Homemade
????☕️Coffee, Unicorns & Chocolate Chip Cookies☕️????
????Recipe????
Ingredients
For the Brown Butter:
2 cups heavy cream
Pinch of salt
For the Cookies:
2 +1/2 cups flour (for thinner cookies: 2+1/4 cups flour)
1 tsp baking soda
Pinch of salt
1 stick brown butter
1 stick softened butter
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs (room temp)
1 tsp vanilla extract
1/2 cup hazelnut
1 cup chocolate chips
Instructions
Preparing the Brown Butter:
Pour the heavy cream into a bowl and using an electric mixer or stand mixer (or a butter churner) beat the cream until the fat solids separate from the liquid for about 10-12 min as in the video.
In a large bowl, wash the butter in cold water, replace the water and repeat the process until the water no longer looks milky.
Place the butter in a pan over medium heat. Stir and keep watching to make sure that it is not burned. Once the butter is lightly brown and smells nutty, remove the pan from the heat and pour the butter into a medium bowl. Let it cool at room temp.
In another medium bowl, stir the flours, baking soda, and salt.
In a large bowl, add the cooled brown butter, softened butter, dark brown sugar, and granulated sugar. Mix until fluffy and creamy using an electric mixer.
Beat in the egg and vanilla until smooth.
Pour the dry mixture into the wet mixture and combine them well. Add chocolate chips and hazelnuts and stir.
Cover the dough with plastic wrap and chill in the refrigerator for at least 1-2 hours, or better overnight.
Preheat the oven to 350F.
Scoop the dough 2 inches apart on a cookie sheet using a medium ice cream scoop. Press a few more chocolate chips on the top of the cookie balls.
Bake around 11-12 min until nicely browned.
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???? Coffee Shop Chocolate Chip Cookie Recipe || #LeGourmetTV Recipes
???? We think of this Classic Chocolate Chip cookie recipe as the best store bought cookie that you can make at home. It’s a hybrid of crispy, chewy, and a cakey cookie - the extra egg yolk gives some added ‘chew’. If you decide to swap out the all purpose flour for bread flour, you’ll add to that chewy texture around the edges while subtly changing the centre to slightly cakey-er.
Ingredients:
100% (200g) all purpose flour (or Bread Flour)
40% (80g) white sugar
40% (80g) brown sugar
70% (140g) butter at room temp
4% (2 tsp / 10 mL / 8g) salt
1.5% (½ tsp / 2 mL / 3g) baking soda
5% (2 tsp / 10 mL / 10g) pure vanilla extract
25% (1 large) egg
75% (150g) chocolate chips
Method:
Preheat oven to 350ºF (180ºC).
Weigh out the butter and beat to a creamy consistency.
Add both sugars and cream until really light and fluffy.
The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.
Mix in the vanilla and egg, then turn the mixer to high and really whip this up.
Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.
Don’t over-mix at this step - just mix until the flour disappears.
Stir in the chocolate chips.
You can at this point refrigerate the dough before baking if you wish.
Portion onto a parchment lined baking sheet and bake for 12-15 minutes.
Makes 18 cookies
*Tips:
-Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.
-Some people may find 4% salt too salty - scale this back if you want.
#LeGourmetTV #AnatomyOfAChocolateChipCookie #ChocolateChipCookies
Music by Dyalla Swain
Building A Chocolate Chip Cookie Recipe:
Thin Crispy Chocolate Chip Cookie Recipe:
Buttery Crispy Chocolate Chip Cookie Recipe:
The All Rounder Chocolate Chip Cookie Recipe:
Cakey Chocolate Chip Cookie Recipe:
Coffee Shop Chocolate Chip Cookie Recipe:
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!
Check out Anna's brand new chocolate chip cookie recipe here:
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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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Chocolate Chip Coffee Cookies
Hi Coffee lovers!
If you love cookies and coffee you will love this recipe!
Deliciously soft, thick and chewy coffee-infused cookies
with loaded chocolate chips
Ingredients:
90g or 1/2 cup soft butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tbsp vanilla extract
1 1/2 cup all purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 tbsp coffee powder
1 cup chocolate chips
1 cup chocolate melted chips
Baking time:
Baked for about 15min at 170c
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