Ultimate CHOCOLATE CHIP COOKIE Recipe. We found the SECRET! Best cookies EVER!
#bakinghacks #chocolatechipcookie
World's BEST Chocolate Chip Cookie Recipe! Here's an easy and tasty chocolate chip cookie recipe that will give you chewy and soft cookies. With the perfect amount of brown sugar and chocolate, this is the most popular chocolate chip cookie recipe on our blog.
FULL RECIPE HERE
The soft and chewy texture has been perfected in our own kitchen. Our secret ingredient is a little bit of cornstarch which makes these cookies super chewy.
The best thing about this chewy chocolate chip recipe is that no mixer is required. You can just mix all the ingredients by hand quickly and easily. In no time at all, you will have the aroma of the most delicious and soft chocolate chip cookies filling up your home. You can easily make extra batches because these delicious cookies freeze beautifully.
Dry Ingredients
2 1/4 cups (288g) all-purpose flour
2 tsp cornstarch (SECRET INGREDIENT!)
1 tsp baking soda
1/2 tsp salt
Wet Ingredients
3/4 cups (170g) of very soft unsalted butter (not melted)
1/2 cup (100g) granulated sugar
3/4 cups (170g) packed brown sugar (can use light or dark)
1egg at room temperature
2 tsp real vanilla extract
1 1/4 cups of chocolate chips or Belgian chocolate cut into small chunks
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sOFT & cHEWY ????CHOCOLATE Sprinkle SUGAR COOKIES | 5 INGREDIENTS QUICK & EASY DESSERTS
sOFT & cHEWY ????CHOCOLATE Sprinkle SUGAR COOKIES | 5 INGREDIENTS QUICK & EASY DESSERTS
Mascara I'm obsessed with:
Is there any better cookie than this warm and gooey chocolate sugar cookie? Hmm that's a tough one because just the fact that it's covered in rainbow sprinkles... I think the answer might be no, there certainly is not!! It's only 5 ingredients too so check it out!
INGREDIENTS:
13/4 cups sugar
13/4 cups Flour
1/2 cup cocoa powder
3/4 tsp. baking soda
2 sticks butter
1 egg
1 tsp. Vanilla extract
Directions:
Preheat the oven to 350 F and in a mixing bowl combine the butter and sugar until fully whipped together then add the coco powder. Continue mixing while adding the egg and once fully combined, add the remaining dry ingredients. Form large size balls of the dough and roll the balls in sprinkles if you please. Place the cookies onto a parchement lined baking sheet and bake for 10-15 minutes. Cookies should be puffed up and still slightly soft in the center. Allow the cookies to cool on the baking sheet for 5 minutes before removing. Enjoy
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
Full printable recipe + tips:
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Chocolate Crinkle Cookies:
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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How to make CHOCOLATE CHIP COOKIES in Microwave Convection at home | Quick & Easy - Infuse Flavour
Baking made easy : Do try this easy chocolate chip cookies recipe. One of my favourite recipes to bake! Here are a few tips to get the perfect cookie,
1. If the butter is too soft, make sure to keep the dough in the fridge for 1 to 2 hr.
2. Bake the cookies on 5 min interval until golden brown colour.
3. The cookies should not be hard. It should be soft at first.
4. Cookies get better the next day, make sure you make one day before.
I hope you try this recipe! (:
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Why Temper Dark Chocolate and How To Do It
Tempered Dark Chocolate
10 oz (283g) dark chocolate
1. Place 8 oz (227g) of dark chocolate in a heat proof bowl and melt gently over a water bath or in a microwave.
2. Make sure not to have the heat too high so that the chocolate never goes above 120F (49 C).
3. As soon as the chocolate reaches 120F (49 C), remove it from the heat and stir in roughly 1 oz (28g) of the reserved dark chocolate that came already tempered in the package.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 88-90F (31-32 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring.
5. Keep the chocolate between 85-90F (29-32 C) while working with it.
EASY Chewy Chocolate Chip and Walnut Cookies Recipe | Frolic & Courage
This is the BEST, easy, chewy chocolate chip and walnut cookies recipe I’ve ever made! I’m by no means a professional baker, but if you’re searching for how to make chocolate chip cookies with walnuts that are soft, gooey, and downright delicious, here it is!
Recipe adapted from the “Best Chocolate Chip Cookies” from Allrecipes.com.
Yield: Makes 24 perfect, tasty chocolate chip and walnut cookies!
INGREDIENTS:
1 cup butter, softened
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1 1/2 cup packed brown sugar (dark brown)
1/2 cup white sugar
2 eggs (room temperature)
2 tsp vanilla extract
1tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour
INSTRUCTIONS:
Preheat oven to 350F
In a large mixing bowl, cream the butter. Once creamed, add the brown sugar, white sugar, and blend until smooth.
Beat in one egg, then beat in the second egg. It is important to beat in the eggs one at a time.
Add the vanilla extract to mixture and blend. Set batter aside.
In a separate bowl, add the baking soda then stir in hot water until fully dissolved.
Pour fully dissolved baking soda mixture into the batter, then and salt and stir.
Stir in flour, semi-sweet chocolate chips, and walnuts. Mix until ingredients are blended together. Do NOT overblend!
Drop large table-spoonfuls of dough onto ungreased pan, about 2 inches apart. The larger the cookie dough, the more space it needs apart.
* For thinner cookies, spoon smaller amounts onto cookie sheet and flatten.
Bake for 10-12 minutes, or until edges are brown. The time may vary based on your oven and altitude, so watch carefully!
* Special Note: Remember to remove the cookies when the edges are brown, NOT when the center of the cookie is brown. The cookies may look “undone” in the center but trust me - they will harden and continue to cook for a few minutes outside the oven. This will make the difference between having a soft, chewy chocolate chip and walnut cookie versus a crispy cookie.
Remove cookies from oven and let cool on baking sheet.
Once cooled, store in an air-tight container, or in a container with one slice of sandwich bread to keep the cookies soft and moist.
Enjoy eating the best chocolate chip cookies!
Antoinette | Frolic & Courage
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