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 Cookies | NYC Cookies Recipe | Cookies Recipe
Today I’m showing you how to make NYC cookies. Let’s get baking shall we?
Hey, welcome back. I’m Elliott and I upload weekly baking tutorials on how to make and bake almost anything. So why don’t you join me on this journey as I make and bake my way through the year, so don’t forget to subscribe to see more.
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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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The BEST Chunky Cookie Recipe Ever| Karamel Bakery Chocolate Chip Cookie| Giant Levain Style Cookies
This chocolate chip cookie recipe makes the best levain bakery-style or caramel-style cookies. This recipe is my take on them and the good news, they are easy!! If you love thick chunky cookies that are crispy crunchy on the outside and gooier molten on the inside, this recipe is for you. I have so many cookie hacks and tips in the video that will ensure you get the best cookie every single time.
Recipe - Makes 6 Larger (170gm cookies) or 8 Medium (125gm Cookies)
1/2 cup (113gm) Butter - Colder than Room Temperature*
2/3 cup (135gm) Brown Sugar - I mixed 67gm Brown + 67gm Dark Brown
1/2 cup (100gm) White Sugar - Add 125gm if you like more sweet
2 Large Eggs + 1 Yolk - Straight from the fridge
1.5 tsp Vanilla
1.5 cups + 2 tbsp (200gm) AP Flour
1/4 cup (25gm) Corn Starch / corn flour
1/4 tsp (1.5gm) Baking Soda
1 tsp (4gm) Baking Powder
1/2 heaping cup ( approx 115gm) Semi-Sweet Chocolate ( I used 55% baking chocolate chips)
1/2 cup ( approx 100gm) Dark Chocolate ( I used 70% snacking chocolate)
1 cup (100-115gm) Walnut - Can be replaced with more chocolate chips or 2 tbsp flour
1.5 tsp (9gm) kosher salt
* The temp of the butter is very important. If it's too soft and melting the cookie will spread more. Ideally, the butter should be at a temperature where you should be able to press it and leave an indent that holds shape.
**If you are baking them post-freezing in the winter months you might want to Give them 5-8 on the counter or in the fridge (depending on how cold it is) before putting them in the oven.
NOTE: If it's too hot & humid or your cookie dough is too soft, freeze them for an hour and bake frozen.
Method:
1. Whisk butter (not whip). Then add sugar and whip again to a crumb-like texture.
2. Add eggs and whip on medium to medium-high (speed 6 of kitchen aid) for a minute or two until a bit fluffy and pale in color.
3. Change to paddle attachment or use a spatula and gently fold in dry ingredients, just a couple of stirs. DO NOT OVERDO IT! Also, the dough will be a little wet and hence it's mandatory to chill it.
4. Now add all chocolate and walnuts. Divide the dough into 6 cookies each weighing 170gm or 6oz for large giant cookies.
5. Let the raw cookie dough balls chill for at least an hour in the fridge or freezer depending on the weather.
6. bake at 380F for 18-20mins or till the top of the cookie is no longer shinny or glossy.
7. Let cool on a wire rack for 8-10min. Serve & Enjoy!
Giant Levain Bakery Chocolate Chip Cookies By June | Delish
Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
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The Most Requested Cookie: NUTELLA Stuffed Chunky New york cookie Recipe
Hello, How are you all today. In today's recipe. I tried the recipe of The most Requested Cookie: NUTELLA Stuffed Chuncky New York Cookie Recipe. This Cookie is so delicious.
12 pcs cookies
190 gr cold butter/ Burro
200 gr Nutella or chocolate spreadble cream/ Nutella
135 gr light brown sugar / zucchero di canna
135 gr sugar /Zucchero
50 gr or more toasted nuts / nioccola tostati
355 flour/ farina 00
60gr cocoa powder / cacao in polvere
1 1/2 tsp Baking powder /lievito in polvere per dolce
1 tsp baking soda / bicarbonato di sodio
2 uova
150 gr milk chocolate
150 gr dark chocolate
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