Chewy Chocolate Chip Cookies - Video Recipe
How to make delicious, moist and chewy chocolate chip cookies at home. My recipe is so easy and is as no fail as you can get. Give it a go!
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Ingredients:
1 1/3 cups plain flour
½ cup caster sugar (or superfine sugar, substitute plain white sugar if not available)
¼ cup brown sugar
100g softened butter
1 egg
1 tsp vanilla extract or essence
½ tsp bi carb soda
1 cup of choc chips
Enjoy!
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The Best Vegan Chocolate Chip Cookie Recipe
Today we are making one of my most popular recipes - chewy chocolate chip cookies! These are so incredible and I promise NO ONE will ever know they are vegan!
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45 Second KETO CHOCOLATE CHIP COOKIE FOR ONE | Cooked 3 Ways - Air Fryer, Microwave, Oven
SOFT & CHEWY EASY 45 SECOND KETO CHOCOLATE CHIP COOKIE FOR ONE
Do you ever get a craving for chocolate chip cookies but don’t want to drag out all of your baking equipment or risk over indulging on sweets if you make an entire batch of cookies? Me too! That’s why I love portion controlled, single serve keto dessert recipes.
In this video, I show you how to make a keto chocolate chip cookie for one using three ways - the microwave, air fryer and oven. Of course, the microwave is the fastest. You can make a keto cookie in 45 seconds using the microwave. But the air fryer and oven are just as easy and take around 6 minutes to bake up a soft, chewy low carb chocolate chip cookie.
Another amazing thing about this recipe is that it is EGG FREE!!! So not only is this cookie gluten free and sugar free, but if you are trying to avoid eggs, this is your keto recipe! Plus we don’t have to worry about getting an eggy taste or splitting up a ¼ of an egg like some of the single serve chocolate chip cookie recipes do.
FULL RECIPE FOR SINGLE SERVE KETO CHOCOLATE CHIP COOKIE:
CHECK OUT THIS AMAZING KETO COOKIE RECIPE TOO:
CHOCZERO CHOCOLATE CHIPS: (use code KETOFOCUS to save 10% off your order)
I will be coming out with MORE KETO DIET RECIPE videos soon, so make sure you subscribe so you don’t miss it!
KETO CHOCOLATE CHIP COOKIE FOR ONE RECIPE
2 tablespoons almond flour
1 teaspoon coconut flour
2 teaspoons monk fruit
1 tablespoon unsalted butter, softened
1/4 teaspoon vanilla
pinch of salt
1 tablespoon keto approved chocolate chips
In a small bowl, add all the ingredients listed above. Mix together using a fork until combined. Mold into 1 or 2 cookies. Place in the refrigerator for 5-10 minutes to allow the flavors to meld together and to keep the cookie from spreading while baking.
OVEN INSTRUCTIONS: Place cookie on a parchment lined baking tray and bake at a 350 degrees for 6 minutes or until the edges start to brown. Remove from the oven and let cool completely before handling.
MICROWAVE INSTRUCTIONS: Place cookie on a piece of parchment paper and microwave at 100% or high for 45 seconds. Let cookie cool completely before handling.
AIR FRYER INSTRUCTIONS: Place cookie on the pre-greased air fryer grilling tray. Bake at 350-360 degrees for 6 minutes. Let cookie cool completely before handling.
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#ketocookies #ketochocolatechipcookies #easyketodesserts #ketodessertsforone
How to Make Coconut Buffalo Chip Cookies | Coconut Oil Recipes | Allrecipes.com
Pour yourself a glass of cold milk and get the recipe for Coconut Buffalo Chip Cookies at
Watch this video to see how to bake cookies that are perfectly balanced between being chewy and crunchy. This recipe just might have all of your favorite cookie mix-ins – chocolate chips, raisins, coconut, and crushed corn flakes, for extra crunch. Plus, these are baked with coconut oil instead of butter, which makes them that much special.
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Masala Mornings - 14 Nov 2022 - Recipes: Buffalo Bombs & Chocolate Chip Cupcake - Chef Shireen Anwar
Recipes: Buffalo Bombs & Double Chocolate Chip Cupcake
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Masala Mornings - 14 Nov 2022 - Recipes: Buffalo Bombs & Chocolate Chip Cupcake - Chef Shireen Anwar
The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.
Buffalo Bombs & Double Chocolate Chip Cupcake Recipes will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
#BuffaloBombs #chocolatecupcakerecipe #masalatv #foodie #food #masalamornings
Watch this Masala TV video to learn how to make Buffalo Bombs & Double Chocolate Chip Cupcake.
This show of Masala Mornings with Chef Shireen Anwer aired on 14 Nov 2022.
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DOUBLE CHOCOLATE CHIP CUPCAKE
Dry Ingredients
Flour 1¾ cup
Cocoa powder 4 tbsp
Salt ¼ tsp
Baking powder 2 tsp heaped
Baking soda ½ tsp
Milk chocolate cut into chunks 2 bars
Liquid Ingredients
Butter 2 ounce at room temp
Oil 3 tbsp
Caster sugar ½ cup
Brown sugar ½ cup
Eggs 2 large
Vanilla essence 1 tsp
Milk ¾ cup mixed with
Thick yogurt ½ cup
Chocolate chunks ½ cup (additional)
METHOD
In a bowl mix together all dry ingredients and add in chocolate chunks, keep aside. In another bowl, mix together milk and yogurt, let it cuddle. In the 3rd bowl, beat butter and both the sugars with oil so the butter and sugars are creamed well, add in eggs one at a time and vanilla, and mix well. Finally add in yogurt milk mixture. Now pour this liquid mixture into the dry ingredients and fold using a spatula, the batter will be thick and lumpy, do not over mix. Fill cupcake tray with muffin pieces2/3 each case, place more chocolate chunks on top, bake in a pre-heated oven at 10 D for 20 mins, do not over bake.
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BUFFALO BOMBS
Ingredients for Dough
Flour 3 cups
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Water to knead the dough
Ingredients for Filling
Shredded chicken 1 ½ cup
Siracha sauce 5 tbsp
Puff cream cheese to spread 3-4 tbsp
Mayonnaise 4 tbsp
Spring onions finely chopped ¼ cup
Coriander leaves finely chopped 2 tbsp
Honey 1 tbsp
Ingredients to Spread
Mayonnaise 3 tbsp
Cheddar or mozzarella cheese grated 1 cup
Ingredients for Topping
Tetra pack cream 1 cup
Vinegar ¼ cup
Salt ¼ tsp
Black pepper ½ tsp
Mozzarella or cheddar cheese grated 1 cup
METHOD
Mix all the ingredients for pizza dough, knead well, put it in a greased bowl, cover and leave it in fridge for 24 hours, bring up the dough an hour before using and leave on kitchen counter, mix all the ingredients for filling in the bowl, sprinkle flour on surface, roll the dough on a floured surface in a big rectangle, spread some mayonnaise, then the prepared filling on the rectangle leaving the edges, spread the layer of shredded cheese, roll up from the long end into a tight lock, cut out 3 inch thick rolls, arrange these pin wheel rolls in a greased glass baking dish. In another bowl, beat together ingredients for topping except cream, spread this mixture over the roll dough, spread a layer of cheese on top, bake on 170 D for 30 mins.
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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**MY GEAR**
4oz SCOOP:
MALDON SEA SALT FLAKES:
10 CHEF'S KNIFE:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
SPATULA:
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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