Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
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The BEST CHEWY Chocolate Chip Cookies Recipe
The BEST CHEWY Chocolate Chip Cookies Recipe
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1oz Scoop:
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INGREDIENTS IN GRAMS:
304 Grams all-purpose flour
2 Grams baking soda
2 Grams salt
170 Grams cup unsalted butter, melted
180 Grams packed brown sugar
106 Grams white sugar
10 Grams vanilla extract
1 whole egg
1 egg yolk
322 Grams cups semisweet chocolate chips
325 F for 15 - 17 Minutes depending on your oven.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 whole egg
1 egg yolk
2 cups semisweet chocolate chips
325 F for 15 - 17 Minutes
0:00 - Intro
0:58 - Read my PINNED comment for FAQs
1:30 - Ingredients in GRAMS in the description
2:04 - Combine dry ingredients
2:29 - Secret to CHEWY
3:10 - Add Sugar to liquids
3:56 - Mix in dry ingredients
4:38 - Add Chocolate Chips
5:25 - Bake
6:36 - How to store extra dough
7:25 - Let cookies cool
8:18 - EAT!!!
9:38 - How to keep them fresh
10:53 - Outro
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10 minute chocolate chip cookies! #easyrecipe #cookies
Rachel's Perfect Chocolate Chip Cookies
These Chocolate Chip Cookies are perfectly soft and buttery and so easy to make! This is the quintessential classic chocolate chip cookie recipe!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 cup salted butter, softened
• 1 cup brown sugar, tightly packed
• ½ cup white sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ cups all-purpose flour
• 2 cups chocolate chips
✅Instructions
1️⃣ Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
2️⃣ In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
3️⃣ Add in eggs and vanilla and beat until smooth.
4️⃣ Stir in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
5️⃣ Take two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
6️⃣ Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7️⃣ Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.
Recipe Notes:
Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
Store completely cooled cookies in an airtight container. Cookies stay fresh for 3 to 5 days.
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Double Chocolate Subway Style Cookies! Recipe #Shorts
How to make soft and chewy Double Chocolate Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
What’s your favourite Subway cookie? I used to always get the oatmeal and raisin one, but I don’t think they sell it anymore in the UK ???? Now the double chocolate cookie is my new go-to ????
I was so excited when I tasted these cookies, as they taste just like them! Dare I say… better ???????? I ate three in one go and struggled to stop ????
Sound on for full instructions ????
All you need is:
115g Unsalted butter, melted
150g Light brown sugar
115g Granulated sugar
1 Large egg
1 tsp Vanilla extract
160g Plain flour
20g Cocoa powder
1/2 tsp Bicarbonate of soda
1 tsp Salt
100g Milk/dark Chocolate chips
100g White chocolate chips
Bake 160C (fan) 8-10 mins
Makes about 20 cookies
Tip: When they cookies come out the oven, they will look puffy and underdone. Let them cool for 15 mins on the tray before moving them. They will flatten and crinkle like in the photo ????
The texture is just like Subway cookies!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need]
I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can't think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I'm showing you creates the absolute best chocolate chip cookie that I can imagine.
Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here:
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SALAD SPINNER (for sifting chocolate):
FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)
220g (or 2 sticks/1 cup) nice butter
100g (or 1/2 cup) granulated sugar
200g (or 1 cup) dark brown sugar
2 large eggs + 1 yolk
4g (or 1 1/4 teas) vanilla extract
8oz of 70% cacao nice baking chocolate (bars not chips)
330g (or 2 1/3 cups) AP flour
1/2 teas baking soda
1/4 teas baking powder
7g (or 1 1/4 teas) salt
flakey salt for topping
Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.
Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.
Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.
Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.
When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.
#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe
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