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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Birthday Cake NEW YORK COOKIES with White Chocolate & Rainbow Sprinkles | #NYCookies | Cupcake Jemma
New Recipe! I’m totally obsessed with the New York Cookies we’ve been baking every day at Crumbs & Doilies Soho, so when we came up with a brand new recipe I wanted to share it with you guys immediately!
Let Sally and Dane talk you through the full recipe for our brand new Caramelised White Chocolate Birthday Cake NYC Cookies, and you can make them for yourself right now! I really hope you’ll give these a go - they might be my favourite #NYCookies yet! Don’t forget if you do tag us on Instagram @cupcakejemma @sallydells @danepemberton so we can check them out in all their gooey glory.
And of course we’ll have these, along with a whole host of other amazing New York Cookies, in store every day at C&D Soho, so if you’re in the area come and check out the real thing, baked fresh so they’re warm throughout the day!
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Birthday Cake NEW YORK Cookies:
230g Cold Butter
100g Caster Sugar
160g Soft Light Brown Sugar
200g Caramelised White Chocolate
300g White Chocolate Chips
400g Plain Flour
100g Self Raising Flour
1tsp Salt
2tsp Baking Powder
90g Sprinkles
2 Whole Eggs
1 Egg Yolk
1/2 tsp Vanilla Extract
Caramelised White Chocolate Swiss Meringue Buttercream:
Caramelised White Choc:
Original NY cookie recipe:
Double Choc NYC cookie recipe:
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Macadamia Nut White Chocolate Chip Cookies
Here's how to make delicious Macadamia Nut White Chocolate Chip Cookies. These are wonderful for gifts around the holidays or anytime you want a sweet treat. I'm listing the ingredients down below, so you can try these yourself and if you do try them, please let me know in the comments how you liked them. Please like and subscribe and hit the message bell, if you enjoyed this video and found it helpful. Thank you for watching.
Macadamia Nut White Chocolate Chip Cookies
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda (not powder)
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips
1/2 bag of Heath Toffee Brickle
Once mixed per video instructions, drop by well-rounded tablespoons onto a parchment lined baking sheet. Bake at 350 for about 8 to 10 minutes. Makes about 3 1/2 dozen cookies
White Chocolate Macadamia Nut Cookies
This is a unique cookie for sure, but it's definitely a delicious one! Made with white chocolate chips, these Macadamia nut cookies are sort of island-like in flavor! The creamy texture of the cookie is light and moist, which is just what you want!
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INGREDIENTS
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 3/4 cups brown sugar
- 1/3 cup white granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 2/3 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup toasted unsweetened coconut
- 3/4 cup chopped macadamia nuts
INSTRUCTIONS
Preheat oven to 375 degrees.
Spread coconut on a small baking sheet and set in the oven. Shake and stir every two minutes until lightly golden. Remove from oven and set aside to cool.
Cream the butter and sugars until light and fluffy, 3-4 minutes.
Mix in egg and vanilla until well incorporated.
Add flour, baking powder, baking soda, and salt. Mix until no dry streaks remain.
Add chocolate chips, prepared coconut, and nuts. Mix or fold in.
Using a cookie scoop, drop cookies on parchment-lined cookie sheets and bake until slightly golden around the edges, 8-12 minutes.
Remove from oven and cool on pans for five minutes. Then remove to rack and cool completely.
#cookies #cookie #whitechocolate
White Chocolate Macadamia Nut Cookies - New Favorite Dessert-Happy Anniversary @ourforeverfarm
Welcome to the farm!
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I love this quote from Bridges Of Madison County
In a universe of ambiguity, this kind of certainty comes only once, and never again, no matter how many lifetimes you live.
Robert James Waller, The Bridges of Madison County
White Chocolate Macadamia Nut Cookies
1 cup Sweet Cream Salted butter, softened to room temperature.
1 cup Light Brown Sugar
½ cup Granulated Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 ¾ cup All-Purpose Flour
1 teaspoon Baking Soda
1 ½ cup White Chocolate Chips
1 cup Macadamia Nuts (chopped)
Cream the softened butter, brown sugar and granulated sugar in a mixer.
Add the eggs and vanilla and mix until light and fluffy.
In a separate bowl, add flour, the Baking Soda and mix together with a fork or whisk.
Add the flour mixture a bit at a time and mix until it is completely incorporated. (Do not overmix.)
Stir in the white chocolate chips and the chopped Macadamia Nuts.
Bake the cookies in a 350 degree oven for 10-12 minutes.
Allow to cool before storing.
Freeze for later.
Enjoy!
Homemade Vanilla Extract
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Blessings,
Val & Sweet Hunter
Our Forever Farm
P.0. Box 985
Cedar Bluff, Alabama 35959
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Chewy and Buttery Cookies Loaded with White Chocolate!
These white chocolate chip cookies are so easy to make with NO chilling required! They are incredibly soft, chewy, and buttery.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 ¼ cup light brown sugar, firmly packed (250g)
½ cup granulated sugar (100g)
1 large egg + 1 large egg yolk (room temperature preferred)
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1 ¾ cups white chocolate chips, plus additional for topping (optional) (300g + additional)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:30 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:33 In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine butter and use an electric mixer to beat until light and creamy (about 1 minutes on high speed).
02:09 Add egg, egg yolk, and vanilla extract and stir until well-combined.
03:22 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt until well-combined.
04:18 With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
05:12 Fold in white chocolate chips until evenly distributed.
05:53 Drop cookies by 1 ½ tablespoon-sized scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
06:45 Bake in center rack of 350F (175C) oven for 10-12 minutes, edges should be beginning to turn light golden brown, centers may appear slightly underdone, this is fine! Allow cookies to cool completely on baking sheet before enjoying – they’ll be fragile when warm. If desired, gently press additional chocolate chips into the surface of the cookies within 1 minute of removing from the oven.
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.
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