Chewy chocolate chip cookies (Using up all those Easter eggs...)
Chewy chocolate chip cookies (Using up all those Easter eggs...)
Ingredients:
280g plain flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt
170g unsalted butter, melted & slightly cooled
150g light brown sugar
100g granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
225g chocolate chips or chocolate chunks- I used chocolate Easter eggs
Instructions
Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Subscribe for more recipes
Amazing double chocolate cookies for Easter
Bake at Home! | New York Style Chocolate Chip Cookies | Cupcake Jemma
Say goodbye to isolation boredom because NYC Cookie Kits are HERE!!! We are so excited to not only to show you our brand new Bake at Home Cookie Kits but also to share this Kick Ass recipe with you! We started baking these New York style cookies in our Soho Cake Shop a few months ago and they have been a HUGE hit. Already heaps of you are baking them and sharing your photos and videos, which we LOVE! So massive high fives to all of you for that. If you have the Cookie Kit or not, this recipe is SO EASY! Honestly, you can’t go wrong. And we promise that these will be the best Cookies you have ever eaten.
The outbreak of Coronavirus is pretty terrifying and as a small business with zero outside investment, every Cookie and Cupcake Kit and item of merch we sell on the Cupcake Jemma website will go towards helping Crumbs & Doilies survive this outbreak. We want to make sure that we are here baking cakes, making videos and spreading the love once it's all over. We can't do it without you and we've all been incredibly moved by the amount of support out there for us. WE LOVE YOU GUYS!
Please keep sharing your photos and tagging the gang so we can see them! #cupcakejemma
——
190g Cold Chopped Butter - Unsalted is best
135g Caster Sugar
135g Light Brown Sugar
300g Chocolate Chips - we are using 50% milk choc 50% dark choc
415g Plain Flour
10g Baking Powder
1 tsp Salt
2 Eggs
——
Original NY Cookies
Birthday NY Cookies
Double Choc NY Cookies
MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells
DANE: @danepemberton
NIKKI: @nikkicoyne
Easter M&M Chocolate Chip Cookies Recipe | How To Make Easter Chocolate Chip Cookies | Ep. 525 ????????
Hello and Happy Easter my Friends, welcome to my Southern Kitchen, hope all of y’all are doing well, staying safe and healthy!!!
Easter is one of my favorite Holidays next to Thanksgiving and Christmas and it is right around the corner! So today I am making a great Cookie recipe that would be perfect for Easter Dinner, M&M Chocolate Chip Cookies!
Chewy, soft, and bursting with Chocolate goodness; has 2 types of Chocolate: Chocolate Chips and Pastel M&Ms! Everyone will love and enjoy these Cookies and fun to make with your Children, screams Spring and Easter!!!
Ellen’s Cookie recipes playlist:
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup butter flavor shortening
1/4 cup white sugar
1/2 cup packed light brown sugar
1 extra-large or jumbo egg, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups self rising or all purpose flour
1 teaspoon baking powder (if using all purpose flour)
1/2 teaspoon baking soda
1/2 teaspoon salt (if using all purpose flour)
1/2 cup chocolate chips (milk, semi-sweet, or dark)
1/2 cup pastel color Easter M&Ms
In a medium bowl, add the flour, baking soda, (baking powder and salt, if using); sift or whisk together until well combined. Set aside.
In a large bowl using a hand mixer, add in the butter, butter flavor shortening, white sugar, and brown sugar; cream on medium speed until well fluffy. Then add and mix in the egg, then add the vanilla extract and continue mixing until well incorporated. Slowly add in the flour mixture into the butter and shortening mixture and mix until well combined. Add and fold in the chocolate chips and M&Ms. Using an cookie scoop or large spoon, scoop the cookie dough using a tablespoon full to a 9x13 inch cookie sheet lined with parchment paper or aluminum foil; please the cookies 1/2 inch apart then place them into the refrigerator and let them chill for about 1 hour.
Preheat Oven to 350 Degrees
Bake the cookies for 10 to 16 minutes or until golden brown (be careful not to over bake). Remove from the oven and cool on a wire rack for 10 minutes. Place the cookies onto a cake stand or platter, serve and enjoy!
Previous Video
Pineapple Upside Down Cake:
#ellenshomemadedelights #easter #cookies #chocolatechipcookies #mandms #mandmcookies #mandmchocolatechipcookies #cookierecipe #spring #springtime
For Business Inquiries and to purchase my new Cookbook, please send me an email: ellenshomemadedelights@gmail.com
Follow me on Social Media
-Facebook: facebook.com/ellendelights
-Instagram: instagram.com/ellendelights
Homemade Chocolate Chip Cookies
????????????Find Me On My Official Social Media????????????
Don't forget to Subscribe, like and leave me a comment :)
You rock cookie fans! Thank you for all your sweet support!
Life has no label, we choose whether it is easy or difficult. So just say to every challenge you are presented with ' This is easy and I will grow from this' - Cookie
????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!