Chocolate Chip Cookie Sticks
Chocolate Chip Cookie Sticks are a fun twist on classic chocolate chip cookies and the perfect dessert for dipping! A thick, slightly crisp, yet still chewy cookie loaded with chocolate chips and made in a 9 x 13-inch pan for easy baking!
FULL RECIPE:
Easy CHOCOLATE CHIP COOKIE Recipe | Crisp Outside, Soft & Chewy Inside
CHOCOLATE CHIP COOKIE
✔️Ingredients
1/2 cup unsalted butter(softened) [115 grams]
1/2 cup brown sugar [100 grams]
1/2 cup white sugar [100 grams]
1 whole egg (large) [60 grams]
1 & 1/4 cups all purpose flour [168 grams]
1 tbsp cornstarch [8 grams]
1/2 tsp baking soda [0.7 gram]
1/4 tsp salt [1.5 gram]
1 cup chocolate chips [150 grams]
????
1. Cornstarch helps the cookie to have its soft & chewy interior. You may skip this if preferred.
2. Skip the salt if using salted butter.
3. Butter is softened.
4. Chilling the dough helps the cookie to hold its shape when baked.
5. The recipe yields 18 pieces. (approx. 40-45 grams each when baked)
Bake in a preheated oven @ 170 C or 350 F for 14-16 mins.
⁉️Baking temp. & time may vary on the type of oven. Alter accordingly.
I used conventional oven with bottom heat only.
Looking for more recipes? Follow me here????
☑️Facebook
facebook.com/yeastmodeph
☑️Youtube
youtube.com/yeastmode
☑️TikTok
tiktok.com/@yeastmode.ph
Choc Chip Shortbread Recipe - Simple, Quick, Mindful & Delicious | Cupcake Jemma
Sometimes it's good to go back to the simple stuff and remember why we love to bake. Yes, making awesome multi tiered super amazing cakes is great, but also they can be kinda stressful and we can forget to have fun and enjoy the process. So this week we are taking it slow with this delicious melt in the mouth buttery Choc Chip Shortbread. All you need is a bowl, a spoon, a baking tray and a few basic ingredients. Shortbread is simple and quick to make which means you can take your time and ENJOY IT!
If you'd like to see some more Mindful Baking videos on the channel let us know in the comments box.
Happy Baking x
Preheat oven to 170C (190C non fan)
150g Softened Butter (preferably unsalted)
60g Caster Sugar
230g Plain Flour
1/2 tsp Salt (but not if you have salted butter)
1/4 tsp Vanilla Extract
20g Choc Chips chopped
------------------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
ช็อตเบรดช็อกโกแลตชิพ, CHOCOLATE CHIP SHORTBREAD, チョコレートチップスショートブレッド
อ่านสูตรเต็มๆ ได้ที่นี่, Read full recipe here
Recipe:
สูตรภาษาไทย:
日本語のレシピ：
และติดตามกันได้ที่, receive new post from
Facebook:
Instagram:
Chocolate Chip Shortbread Cookies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Chip Shortbread Cookies.
Shortbreads are one of my favorite cookies. I love their crisp and crunchy texture and their buttery flavor. A basic shortbread recipe uses just three ingredients, butter, sugar, and flour. For this recipe we are adding chocolate chips which add a pleasing contrast to the buttery sweet flavor of the shortbread. Unlike some of the other shortbread recipes on the site, that involve rolling and cutting out the individual cookies, this is a slice and bake cookie. Which means we simply make the batter, form it into a log shape, chill, and then slice and bake the cookies. The cookie log can even be frozen which makes it an ideal make ahead cookie.
How To Make Salted Chocolate Chip Shortbread Cookies | The Best Chocolate Chip Shortbread Cookies
In today's video we are making salted chocolate chip shortbread cookies. This cookie recipe is from my cookbook, Dining In by Alison Roman. I have to say they turned out delicious. Think chocolate chip cookie and shortbread cookie come together as one. The texture of the shortbread and the bittersweet chocolate chips are a match made in heaven. Enjoy!
Salted Chocolate Chip Shortbread Cookies
INGREDIENTS
1 cup plus 2 tablespoons salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
6 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara or turbinado sugar, for rolling
Flaky sea salt, for sprinkling
PREPARATION
Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Like & Subscribe for more baking and cooking goodness
Let’s connect:
Website -
Instagram -
Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#chocolatechipcookie #shortbreadcookie #cookies