How To make Super Chunky Cookies
2 1/2 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1 c Unsalted butter
Softened 3/4 c Granulated sugar
1 c Packed light brown sugar
2 lg Eggs; room temp
2 ts Vanilla extract
1 c Mini semisweet chocolate chi
-ps 1 c Milk chocolate chips
4 oz Bittersweet chocolate
Cut into 1/2-inch chunks 2 oz White chocolate
- coarsely chopped 1/2 c Coarsely chopped pecans
3/4 c English toffee bits
Such as hershey's skor 1. Position one rack in the top and another in the bottom third of the
oven and preheat to 350 degrees F. 2. In a medium bowl, using a wire whisk, stir together the flour,baking
soda and salt until thoroughly blended. 3. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the
paddle attachment, beat the butter for 30 seconds at medium speed, until creamy. Add the sugars and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time,beating well after each addition. Beat in the vanilla. 4. At low speed, beat in the flour mixture a third at a time, scraping
down the sides of the bowl after each addition. Using a wooden spoon, stir in all the chocolate chips, the bittersweet chocolate and white chocolate. Stir in the pecans and toffee bits. The dough will be very stiff. 5. Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased
baking sheets, leaving about 1 1/2 inches between the cookies. Refrigerate the remaining dough. Bake the cookies for 11 to 13 minutes, or until the cookies are set and the edges are very lightly browned; switch the positions of the baking sheets halfway through the baking time for even browning. Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. Repeat with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month. Judith Sutton About 5 1/2 dozen cookies -----
How To make Super Chunky Cookies's Videos
CHUNKY CHOCOLATE CHIP WALNUT COOKIE | Easy Cookie Recipe | NO Mixer
✔️Ingredients
1 large egg [60 grams]
1/2 cup melted butter [120 ml]
1/2 cup brown sugar [100 grams]
1/2 cup white sugar [100 grams]
1/2 tsp baking soda [2.5 grams]
1/2 tsp salt [3 grams] (skip salt if using salted butter)
1 & 1/2 cups all purpose flour [200 grams]
1 cup chocolate chunks [140 grams]
1 cup chopped walnuts [120 grams]
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✴️Cookies are easy to make but there are some factors that they could fail when;
•you didn’t chill the cookie dough.
•type of sugar may affect the cookie.
•Inaccurate oven temperature.
•overworking / over mixing the dough.
•overbaked. (over browned or burnt edges)
•expired / old stock baking agent (baking soda).
•Inaccurate measurement of ingredients. (mainly flour, it’s better when it’s weighed)
•Mixing everything together at once.
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Home Foodie - Easy Chunky Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
These decadent peanut butter chocolate chip cookies have a tender texture and SO MUCH peanut butter flavor, which is nicely complemented by lots of chocolate and giant flakes of sea salt to balance the whole thing out. These cookies are a must try for all peanut butter lovers!
Full Recipe:
This peanut butter chocolate chip cookie recipe makes a BIG batch of cookies but you’ll find they disappear very quickly so don’t think you’ll be able to squirrel away that much extra dough to freeze and bake later! Knowing how to make peanut butter cookies is a dangerous talent, use it responsibly!
I topped my cookies with a generous sprinkle of Malden’s sea saltflakes and they were just plain delicious. It added a lot of visual interest and those little bursts of salt were just the perfect accompaniment to the sweetness and peanut butter flavor in the cookies.
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Bake Mini Egg NY Cookies! They’re Chunky, Gooey and Delicious! | Cupcake Jemma Channel
We couldn't let Easter go past without showing you guys how to make Mini Egg New York Cookies! Our famous chunky, gooey Cookies packed FULL of Chocolate Chips and Mini Eggs.
And that's not just it, we have of course created a Limited Edition Bake at Home Kit so you have everything you need to create these Cookies at home include 2 Packs of everyones favourite Eggs! (Mini Eggs, duh!) Just add Butter and (normal) Eggs!
Our brand new Cupcake Jemma Studio space is really starting to take place. We cannot WAIT to get filming in it soon, but if you want some exclusive progress updates then why not follow along over on our Bake Club:
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Preheat Oven to 180C fan assisted (200C non fan)
230g Cold Unsalted Butter
165g Caster Sugar
165g Light Brown Sugar
160g Chopped Mini Eggs
150g Milk Chocolate
150g White Chocolate
500g Plain Flour
2 tsp Baking Powder
1 tsp Salt
2 Eggs
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New York Style Chunky Cookies ???? Recipe By Chef Hafsa
Today's recipe is New York Style Chunky Cookies ???? Recipe By Chef Hafsa
You’ll need
1 cup butter
1cup brown sugar
1/2 cup Icing sugar
1/4 tsp salt
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup white chocolate or milk
2 cups dark chocolate ????
Subscribe for more recipes ????
Levain NYC Bakery Style Chocolate Chip Cookies Extra Thick and Chunky - DELICIOUS!
↓↓↓↓↓↓↓ Click for the Written Recipe ↓↓↓↓↓↓↓
Recipe:
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