How To Make: Pillsbury Cookie Dough - Chocolate Chip Cookies
I show you how to bake Pillsbury Chocolate Chip Cookie Dough Roll.
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How to Make the Original Nestle® Toll House® Chocolate Chip Cookies
NESTLÉ® Toll House® chocolate chip cookies are the original—and best! These cookies get their rich flavor from NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and are simple to make. Follow this easy step-by-step recipe video then relax and enjoy the cookie that started it all.
Get the Original NESTLE® TOLL HOUSE® Chocolate Chip Cookies recipe:
INGREDIENTS
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
INSTRUCTIONS
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
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Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I use Hershey's pure cocoa powder and it measures 20g per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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Food for the soul:
Psalm 30:5 For His anger lasts only a moment, but His favor lasts a lifetime; weeping may stay for the night, but rejoicing comes in the morning.
TO GOD BE THE GLORY!
#ChocolateCrinkles
How to Make Giant Chocolate Chip Cookies
Learn how to make GIANT Chocolate Chip Cookies that are almost as big as your face!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
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Ingredients
1 cup unsalted butter melted and cooled to room temperature (226g)
1 cup brown sugar¹ firmly packed (200g)
3/4 cup granulated sugar 150g
1 large egg room temperature preferred
1 large egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour 350g
1 Tablespoon cornstarch
1/2 teaspoons baking soda
1/2 teaspoons baking powder
3/4 teaspoons salt
1 1/2 cups chocolate chips -- I recommend using ½ cup each of mini regular, and jumbo semisweet chocolate chips (255g)
Instructions
00:00 Introduction
00:20 Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.
01:04 Add egg, egg yolk, and vanilla extract and stir until combined.
01:45 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
02:07 Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.
02:49 Cover cookie dough with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
03:06 About 15 minutes before dough is finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper².
03:17 Once dough has chilled and oven has preheated, remove cookie dough from fridge and scoop ½ cup (yes, cup!) of dough and roll into a round ball.
04:15 Place cookie dough on prepared baking sheets, spacing several inches apart.
04:27 Transfer to 350F (175C) oven and bake 14-16 minutes or until edges are beginning to turn golden brown.
04:40 Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
¹Light or dark brown sugar will work well in this recipe. I personally like to use a 50/50 mix of the two.
²If you don’t have parchment paper you can just bake cookies directly on an ungreased cookie sheet
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The Internet-Famous Chocolate Chunk Shortbread Cookies by Alison Roman | NYT Cooking
Get the recipe:
Have you heard of #thecookies? Alison Roman's Salted Chocolate Chunk Shortbread Cookies are so popular that fans created the hashtag on social media because they're the only cookies that matter. They combine the best of chocolate chip and shortbread cookies into one ultimate recipe, complete with flaky sea salt.
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Soft Chocolate Chip Shortbread! Recipe tutorial #shorts
How to make Soft Chocolate Chip Shortbread!
Hey, Eloise here! I make simple recipe tutorials across my social media
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Check out this soft Chocolate Chip shortbread recipe! These are super tasty with a soft texture!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #chocolate #baking