1 c Margarine 3/4 c Brown sugar; packed ** 3/4 c Granulated sugar ** 1 ts Vanilla 2 lg Eggs 1 ts Baking soda 1/2 ts Salt 2 1/4 c Flour 1/2 c Walnuts; chopped 7 oz Chocolate chips ** Measure scant 3/4 cup of the sugars. The secret of this recipe is in the beating of the margarine and sugars until fluffy and white, before adding other ingredients. Beat the margarine until fluffy and white. Add sugars and beat again until fluffy and white. Add vanilla and mix. Add baking soda and salt to batter and mix. Add the flour and mix well. Stir in chips and nuts. Bake at 350 degrees for about 7 minutes or until barely brown. Cool on wire racks. -----
How To make Secret Chocolate Chip Cookies's Videos
The Worst Chocolate Chip Cookies
Making the worst rated Chocolate Chip Cookies AllRecipes. #shorts
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 ➜ORDER My COOKBOOK! ➜ SUBSCRIBE: ➜ Instagram: ➜ Business inquires: hi@dzunglewis.com ➜ Mailing Address: 1048 Irvine Ave. #203 Newport Beach, CA 92660
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!
MY FAMOUS LOADED CHOCOLATE CHiP COOKIE RECiPE ???????? #justthebells10 #baking #cookies #shortscreator
Chocolate Chip Cookie 101 | Chewy, Crispy and Cakey
How many times have you read a recipe that started with “The BEST chocolate chip cookie recipe ever!”? I know I have too many times. Unfortunately, one person’s idea of the BEST might not be mine, or yours! The best chocolate chip cookie recipe is the one you like the best. Whether it’s thick and chewy, thin and crispy or light and cakey. Use this ONE chocolate chip cookie recipe to make the perfect chocolate chip cookie.
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CONTROL COOKIE RECIPE ► 1 cup (8 oz) unsalted butter softened but not melted 3/4 cup (6 oz) light brown sugar packed 3/4 cup (6 oz)granulated sugar 2 1/4 cup (12 oz) all-purpose flour spooned into the cup then leveled 1/2 teaspoon salt 2 large eggs room temperature 2 teaspoons vanilla extract 1 teaspoon baking soda 2 cups (12 oz) chocolate chopped or chocolate chips
CHEWY COOKIE RECIPE ► Same recipe as above plus add 2 extras ounces (1/4 cup) of flour, 2 extra egg yolks, and replace all the white sugar with brown sugar.
CAKEY COOKIE RECIPE ► Same recipe as above plus add 2 extra ounces (1/4 cup) of flour and replace the baking soda with an equal amount of baking powder.
CRISPY COOKIE RECIPE ► Same recipe as above but use melted butter, increase the white sugar by 4 ounces (1/2 cup) and decrease the brown sugar by 4 oz (1/2 cup).
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my top secret chocolate chip cookie recipe
learn a few of my tips and tricks for baking the best chocolate chip cookies ever. you will never want to bake another chocolate chip cookie again!
Original Recipe Found Here:
The Effect of Sugar on How Much Cookies Spread
Chocolate Chip Cookies
10 oz (283g) butter, softened 1 c (200g) sugar* 1 c (213g) brown sugar 2 Tbsp (14g) toasted milk powder 2 eggs 2 tsp vanilla extract 3 c (420g) AP flour 1 tsp baking soda 3/4 tsp baking powder 1 tsp (6g) fine salt 6 oz (170g) bittersweet or dark chocolate chips 6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl. 2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next. 3. Mix in the dry ingredients on low speed just until there is no visible dry flour. 4. Add the chocolate and mix until combined. 5. Cover and refrigerate the dough for at least two hours. 6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.
*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g) *for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
Toasted Milk Powder 1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.