Chocolate Chip Cookies Recipe
I'm sharing with you the ultimate chocolate chip cookie recipe. This chocolate chip cookies recipe makes cookies which are soft and chewy in the centre while also being crunchy around the edges.
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Once you have made these chocolate chip cookies you will never want to make any other cookie recipes ever again. Next time you are looking for a baking recipe, give this easy cookie recipe a try!
So if you would like to learn how to make chocolate chip cookies then just follow this chocolate chip cookie Recipe.
If you would like to learn how to make then just follow this Recipe.
Get the full recipe for Chocolate Chip Cookies
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Measuring Cups
Hand Mixer
Cookie Scoop
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CHOCOLATE CHIP COOKIE RECIPE
Ingredients
½ Cup | 110g | 1 Stick Butter
⅔ Cup | 130g Brown Sugar
⅓ Cup | 65g White Sugar
1 Egg
1 Teaspoon Vanilla Extract
1⅔ Cup | 210g All Purpose Flour
1 tsp Baking Soda
½ tsp Salt
7oz | 200g Dark Chocolate Chips
Instructions
In a mixing bowl cream together the butter and sugars until light and pale.
Add the egg and vanilla extract and beat until well incorporated.
Mix together the flour, baking soda and salt in a seperate bowl.
Add the dry ingredients to the wet ingredients half at a time, mixing with a wooden spoon until incorporated.
Fold through the chocolate chips.
For a better cookie chill the dough for 24 hours before baking.
Roll about 2 tablespoons worth of dough into balls and place on a lined or greased baking sheet.
Bake the cookies in a 190C | 375F oven for 7-10 minutes or until the edges begin to brown.
Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
It's best to rest the dough for 24 hours before baking. This produces and richer and chewier cookie.
These cookies are best enjoyed the day of baking but they will stay fresh for 2-3 days in an airtight container.
Try changing the chocolate chips for dark chocolate. Cut a block up into small pieces.
Unused dough will store in the freezer for 2-3 months. Add a few minutes extra to the cooking time if baking from frozen.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
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Simple Biscuits Recipe - 3 Ingredients
Simple Biscuits - 3 Ingredients | Eggless Cookies Recipe | how to make Biscuits at home / Cookies recipe / Butter cookies | Eggless biscuits | Eggless Sugar Cookies | Easy biscuit using self rising flour
250g butter, softened
1/2 cup caster sugar
2 cups self-raising flour
ONLY 3 INGREDIENTS BUTTER SHORTBREAD COOKIES RECIPE
#allbuttershortbread #scotishshortbread #shortbreadcookie
#Shortbread is a #traditional #Scottish biscuit usually made from one part white sugar, two parts butter, and three parts plain wheat flour. ... Unlike many other cookies and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda.
This is one of the #tastiest and #easy #buttery #shortbread #recipe
a crisp, rich, #crumbly type of #biscuit made with #butter , #flour , and #sugar
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Red Velvet New York Cookie Recipe! | Cupcake Jemma
FINALLY a Red Velvet NY Cookie! You guys have been wanting this recipe for SO LONG so we thought it was about time we gave it to you!
Buy the kit: (or use the recipe below)
Don't forget to take photos and tag us on Instagram, @cupcakejemma @sallydells @danepemberton and use the tag #cupcakejemma so we can see your bakes. And make sure to check out our 'Bake at Home' play list for some perfect isolation baking!
We filmed this video before the outbreak of COVID-19 at our Soho store which is of course now shut temporarily.
Baking Kits are currently available for Domestic Shipping only - we're really sorry and are working with our carriers to find a workable solution for other countries but it's UK-only for now.
Thank you so much to everyone who has ordered one of our Cupcake or Cookie kits as well as all our Merch and Baking Tools over on CUPCAKEJEMMA.COM. Crumbs & Doilies is a small business with no outside investment so every order placed online is helping us to survive the outbreak and keep all our wonderful staff employed. We are so touched by everyone's support, it really means the world to us.
Big love and stay safe.
Jemma, Sally, Dane and all the C&D and Cupcake Jemma team.
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230g Cold Chopped Unsalted Butter
160g Caster Sugar
160g Light Brown Sugar
450g White Chocolate Chips
475g Plain Flour
25g Cocoa (we use a mix of regular and black cocoa)
1 tsp Salt
3 tsp Baking Powder
2 Eggs
1 Egg Yolk
1 tsp Vanilla
1 tsp Red Food Colouring (paste food colouring not liquid)
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Milk Choc and Walnut NY Cookies
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The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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Who Remembers This? | EASY Butter Cookies Recipe | Simply Mamá Cooks
Today I am recreating those nostalgic school cafeteria lunchroom butter cookies. The ones I remember were large and came in a white parchment sleeve. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks #cooking
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⭐️ Chicago Public School Cookies
⭐️ Chicken And Cornbread Dressing
INGREDIENTS
2 sticks (227 g) unsalted butter (softened)
1 cup (200 g) sugar
1 1/2 tsp vanilla extract
2 cups (250 g) all-purpose flour
3/4 tsp salt
???????? NOTES
* I baked at 350 degrees F for 15 minutes
* I did not chill the cookie dough
*Makes 8 to 10 large cookies
The Best Butter Cookies
How To Make Buttery Sugar Cookies