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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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.
Caramel Oatmeal Chewies
A family recipe and a favorite at Scarlet's!
Chocolate Revel Bars | Chewy Crunchy & Choco Fudgy Rolled Oats Bar
Chocolate Revel Bar
✔️Oat Mixture
3/4 cup softened butter [170 grams]
1 cup brown sugar [200 grams]
2 large eggs [60 grams each]
2 cups all purpose flour [270 grams]
2 cups rolled oats [180 grams]
1 tsp baking soda [5 grams]
1/4 tsp salt [1.5 gram]
✔️Choco Mixture
1 can sweetened condensed milk [300 ml]
1 & 1/2 cups semi-sweet chocolate compound [250 grams] (or use any preferred type of chocolate)
2 tbsp butter [30 grams]
*Baking pan size: 9 x 9 x 2 inches.
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Breakfast bars 2.0 recipe - Simply Nigella: Episode 2 - BBC Two
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Full recipe here: This is my new, improved breakfast bar recipe: gluten-free, dairy-free and enough seeds to make you start sprouting. I’ve used no sugar, but before you start thinking this is virtuously sugar-free (which I could claim it to be), remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it’s unprocessed and full of fibre at the same time. Make these bars at the weekend, and you’ll be set up for the week if you’re someone who needs to grab-and-go in the morning.
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Dried Cranberry & Butterscotch Oatmeal Cookies
Dried Cranberry & Butterscotch Chip Oatmeal Cookies
(Yields 32 cookies)
Ingredients
¾ c shortening
¾ c mashed sweet potatoes
1-1/2 c granulated sugar
1-1/2 c firmly packed brown sugar
3 large eggs
1-1/2 c all-purpose flour
2 -1/2 c whole wheat flour
3 c regular oats
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp salt
1-1/2 tsp vanilla extract
1-1/2 tsp almond extract
6 oz dried cranberries
11 oz butterscotch chips
Procedure
Beat shortening/sweet potatoes until fluffy. Gradually add sugars, beating well. Add flavoring and eggs; beat well. Combine 1-1/2 c wheat flour, 1-1/2 cups all-purpose flour, baking powder, baking soda, salt and oats; add gradually to shortening/sweet potato mixture, beating well. For a thicker batter, add last cup of wheat flour ¼ cup and a time, until desired consistency is achieved. Mix thoroughly. Stir in dried cranberries and butterscotch chips. Drop approximately 1/3 cup of dough onto lightly greased cookie sheet.Bake at 350 degrees (F) for 18 minutes. Cool slightly on cookie sheet; remove to wire rack Cool completely.
This recipe is based on “The Best-Ever Oatmeal Cookies” recipe submitted to the New Grace Apostolic Temple (newgrace.org), Taste of Grace 3rd Edition (Cookbook), by J. Bush.
Music: