This is for all the cookie monsters! Cookie Dough Cheesecake - The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:22 - LET’S BAKE THE COOKIE BASE
01:04 - CHEESECAKE LAYER
01:56 - LAYERING THE CHEESECAKE
02:41 - LET’S BAKE THE CHEESECAKE
03:05 - RELEASING THE BAKED CHEESECAKE
03:31 - WHIPPED CREAM
03:50 - LET’S DECORATE!
04:24 - RECIPE IS ON THESCRANLINE.COM
#thescranline #cookie #cheesecake
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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NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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EASY MONSTER COOKIES are thick, chewy on the edges and soft in the center. Insanely decadent!
Here’s easy monster cookies recipe that makes thick, chewy on the edges with soft center cookies. Classic family favorite monster cookies are made with oats, peanut butter, chocolate chip and M&Ms. No chilling required!
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 15 large cookies
Ingredients
1 stick (1/2 cup) softened unsalted butter
½ cup granulated white sugar
½ cup light brown sugar
¾ cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup quick oats (I used rolled oats for it’s lovely texture)
¾ cup semi-sweet chocolate chips
¾ cup mini M&M’s
Instructions
1. Pre-heat oven at 350F. Line baking tray with parchment paper or silicon mat.
2. Everything should be at room temperature for this recipe like eggs and butter. Make sure butter in softened. Leave butter at room temperature for 15 minutes to 30 minutes. Cold ingredients don’t combine very well.
3. Use stand mixer or hand mixer to make cookie dough.
Into a large bowl add softened unsalted butter, granulated sugar and light brown sugar. Beat until creamy.
4. Add creamy peanut butter, beat to combine. Do not over beat.
5. Crack egg to the bowl, beat to combine.
6. Add vanilla extract, beat until just combined.
7. Add all-purpose flour, baking soda, salt and ground cinnamon.
8. Beat to combine. Scrape the sides of the bowl in between and continue mixing.
9. Once dough comes together using silicon spatula fold quick oats (note I used rolled oats), semi-sweet chocolate chips and mini M&M’s.
Tip: cookie dough should be non-sticky and easy to handle. If dough is very soft and sticks to the hand, cover with dough with cling film and chill in refrigerator for 30 minutes.
10. Scoop 2 tablespoons of dough mix and place on baking tray lined with parchment paper or silicon mat.
11. Lightly roll the dough into even shaped balls.
12. Place extra M&M’s on top for look. This step is optional.
13. Lightly press down the balls to flatten a bit.
14. Bake in pre-heated oven at 350F for about 11-13 minutes.
15. You don’t want cookie to brown. When cookies come out of the oven it will looks still soft.
16. Let cookies cool on the tray for 10 minutes.
17. Carefully transfer to wire rack and cool completely.
18. Cookies will firm as they cool.
19. Serve monster cookies right away or store in air tight containers at room temperature for about a week.
For more details click on recipe link shared below.
RECIPE LINK:
How to make Monster Cookies | Homemade Monster Cookies Recipe
Print the FULL recipe here:
In this episode of In The Kitchen With Matt, I will show you how to make Monster cookies. This homemade monster cookies recipe is awesome! Monster cookies are kind of a mashup or mix between several cookies, kind of like Frankensteins monster, haha. If you like chocolate chip cookies and peanut butter oatmeal cookies, and if you like M&Ms, you will love these. They are easy to make, if I can do it, you can do it. Let's get baking!
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1 1/4 cups oats, use old-fashioned not quick oats. (135g)
1 cup all-purpose flour (120g)
1 tsp. baking soda (5g)
1/2 tsp. salt (2g)
1/2 cup softened room temp butter, unsalted or salted (113g)
3/4 cup brown sugar light or dark (200g)
1/4 cup white granulated sugar (50g)
1 large egg
1 tsp. vanilla extract (5ml)
1/2 cup peanut butter (120g)
1/2 cup chocolate chips, semi-sweet, milk chocolate, dark, white (85g)
3/4 cup M&Ms (85g)
1/4 cup chopped nuts, peanuts, walnuts, pecans, etc. (37g)
Tools:
Hand mixer
Bowls
Spatula
Cookie sheet or sheet pan
Silicone baking mat or parchment paper
Spoons
Cookie rack
Whisk
Wooden spoon or silicone spoon
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Monster Cookies
These soft and chewy monster cookies have BIG notes of peanut butter and chocolate and some added texture from old fashioned oats. The recipe is basically foolproof and a complete crown pleaser so there’s NO excuse not to make them. For an added bit of monster fun try popping some candy eyes on top of the cookies just after baking.They come together in a snap and are beyond easy to make!
RECIPE:
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