How To make Vaughn Chocolate Chip Cookies
3/4 c Shortening; soft
1 c Flour; sifted
1/2 c Sugar
1/2 ts Baking soda
1/4 c Water
1 Egg
1 c Brown sugar; firmly packed
1 ts Vanilla
3 c Oats
1 ts Salt
1 c Chocolate chips (or more)
1/2 c Pecans (optional)
Preheat oven to 350 F. In a large bowl, beat together white sugar, brown sugar, egg, shortening, water and vanilla until creamy. Sift together flour, salt and baking soda and add to creamed mixture. Blend well. Stir in oats, then mix in chocolate chips and pecans. Drop by teaspoonsful onto greased cookie sheets and bake 12 to 15 minutes. They will seem undercooked when you take them out, but they set up some as they cool. Makes five dozen, depending on size. -----
How To make Vaughn Chocolate Chip Cookies's Videos
Are 72-hour Chocolate Chip Cookies Worth Making? | Jacque Torres' Famous Cookies
I've been meaning to make Jacques Torres' famous chocolate chip cookies for year. 4 years to be exact. That's the length of time that I've had a bag of his special chocolate disks sitting in my fridge; 4 YEARS. So let's finally get an answer to the question: is it worth it? #emmymade #cooking #chocolatechipcookies
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Jacques Torres' Famous Chocolate Chip Cookies:
Jacques Torres dark chocolate disks (Amazon affiliate):
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Chapters:
00:00 Intro
0:15 Where are we making?
0:42 What's my favorite cookie?
2:22 Why a long rest time?
3:47 Confession.
4:56 Sifting dry ingredients.
5:45 Creaming the butter.
7:34 Adding flours.
8:30 Chocolate time.
9:28 Portioning the dough.
10:34 Wrapping dough.
11:34 Baking.
14:32 Tasting.
16:41 72-hour cookies.
16:54 How to get perfect circles.
This video is NOT sponsored. Just finally making these cookies.
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Can there ever be too much chocolate?
Introducing: Vaughn Vreeland’s Mexican Hot #Chocolate #Cookies. #recipe #food #baking #christmas
New York Times Chocolate Chip Cookies! ????
I tried out the famous Jacques Torres Chocolate Chip Cookie Recipe, or the New York Times Chocolate Chip Cookie Recipe. And let me tell you, they are absolutely amazing ???????? The recipe is a bit over the top with two different kinds of flour and the dough needs to rest for at least one day. So don’t make these if you’re in a hurry! But if you have the time and want a challenge, they are so worth it????
The original Jacques Torres cookies has cake flour, but since that’s not available in Sweden I made my own by mixing 2 cups of all purpose flour and 4 tbsp of corn starch, and then swift through twice.
Check out the full recipe on my website
Recipe for NYT Chocolate Chip Cookies:
Ingredients
• 2 cups minus 2 tbsp cake flour
• 1 2/3 cups bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/4 cups butter / 280 gram, room temperature
• 1 1/4 cups light brown sugar
• 1 cup + 2 tbsp granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 ¼ pounds / 570 gram chopped dark or semisweet milk chocolate
• Flake salt
Instructions
• In a large bowl, whisk together cake flour, bread flour, baking soda and baking powder.
• In another large bowl, mix the butter, brown sugar and granulated sugar for about 5 minutes until fluffy. Add one egg at a time and mix. Add vanilla and mix for one more minute.
• Add the flour mixture and mix on low speed until combined.
• Add the chopped chocolate and fold into the dough.
• Chill the dough in the refrigerator for 24-72 hours.
• Let the chilled dough sit out at room temperature for 30 minutes before baking.
• Preheat the oven to 350°F / 175°C.
• On a lined baking sheet, scoop out 3.5 oz or ¼ cup of dough with a large cookie scoop. Space about 3 inches or 7,5 cm apart.
• Bake cookies for 12-15 minutes and turn the baking sheet 180 degrees once half way through baking.
• Sprinkle with sea salt. Let cool for 5 minutes before transferring to a wire rack.
Classic Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! These chocolate chip cookies are a classic dessert, and they come out perfectly every time with this recipe. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.
RECIPE:
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Claire Saffitz Makes CHOCOLATE CHIP COOKIES | Dessert Person
Claire Saffitz Makes Chocolate Chip Cookies | Dessert Person
What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required. The hardest part is definitely waiting for the dough to chill in the fridge before baking.
#ClaireSaffitz #Baking #Cookies
Chocolate Chip Cookies
2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
5 ounces (142g) milk chocolate disks, half coarsely chopped
Video Breakdown:
0:00 Start
0:10 Intro to Chocolate Chip Cookies
0:29 Dessert Person Intro Animation
0:47 About Chocolate Chip Cookies
1:28 Explanation of The Best Chocolate Chip Cookies
2:00 Ingredients & Special Equipment
2:57 Brown The Butter
4:40 Mix The Batter
9:08 Chocolate
12:07 Portion out Cookies
15:03 Preheat & Prepare Pans
16:55 Chill & Eat The Best Chocolate Chip Cookies
18:35 Splitting Firewood.
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How To Make Dark Chocolate Chip Cookies With Dates | From The Test Kitchen | Bon Appétit
Join food editor Zaynab Issa from the Bon Appétit Test Kitchen as she makes delectably chewy date and dark chocolate cookies. These crispy-edged, chewy-centered wonders deliver the ultimate cookie texture and have an extraordinary sweet-savory balance thanks to olive oil and tahini.
See the full recipe here:
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0:00 Introduction
0:35 Make the dough
0:41 Chop the chocolate
1:00 Prep the dates
1:40 Combine the dry ingredients, except sugars
2:28 Cream the wet ingredients
3:32 Add the sugars to the wet ingredients
3:50 Add the dry ingredients
4:07 Add the dates and chocolate
4:24 Form the cookies
4:28 Cover and chill the dough for at least 3 hours
5:12 Scoop the dough
5:39 Top cookies with dates, chocolate, and flaky salt
6:34 Bake the cookies at 375° for 13–15 minutes.
7:05 Let cookies cool
8:25 Taste!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.