How To make Chocolate Heart Cookies

World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside

Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
➜ORDER My COOKBOOK!
➜ SUBSCRIBE:
➜ Instagram:
➜ Business inquires: hi@dzunglewis.com
➜ Mailing Address:
1048 Irvine Ave. #203
Newport Beach, CA 92660

No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!

Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):

Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:

1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda

Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips

Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.

Cool and serve

00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting


***For non-Americans who cook in grams (Thank you to chut)

unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g

also for the oven: 170-180 degrees Celsius

edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!

si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!

© 2022 Honeysuckle®
All Rights Reserved.

THICK Nutella Stuffed NYC Cookies Recipe

3-Ingredient Butter Cookies Recipe

Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.

►Equipment I Used in This Video:
*Every purchase you make supports my content creation.


Full written and printable recipe:

More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:


FOLLOW ME:
Instagram:
Facebook:
Website:

Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating

Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.

Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking

If you like my videos, please subscribe to my channel for new cooking videos:

Raspberry red weave love chocolate cookies ラズベリーレッドクッキー #asmr #recipe #cooking #shorts

Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a collaboration with TBS TV station.
May the cacao be with you !

[ Ingredients ]
■Raspberry Red Cookies
120g : Plain cookie mix flour
1(16-20g) : Egg yolk : 1 egg yolk
48g : Unsalted butter
4g : Raspberry powder
4 x 2 small spoons (8 spoons in total) of food coloring (red)
■Coating chocolate
Pink chocolate, rich strawberry chocolate: approx. 90 g
Transfer sheet

TBS 「アッコにおまかせ！」にて放映されたWeave Love Chocolate Cookieの赤いクッキーです。

■ラズベリーレッドクッキー
・プレーンクッキーミックス粉 ：1袋（120g）
・卵黄：1個（約20g）
・無塩バター：48g
・ラズベリーパウダー：4g
・食用色素（赤）付属小型スプーンすり切り4杯 x 2（合計8杯）
■コーティングチョコ
ピンクチョコレート、リッチストロベリーチョコ：約90g
転写シート

1.プレーンクッキーミックス全量120gをボウルに入れて、ラズベリーパウダー 4gと食用色素（赤）を付属のスプーンすり切り4杯入れて2回ふるう。
2.粉を半分にして片方のみに4杯の食用色素（赤）を追加して追加した粉のみを2回ふるう
3.無塩バターを練って卵黄をよく混ぜる
4.3の卵黄バター68gを半分の約34gずつ、半分にしたそれぞれの粉に混ぜる
5.そぼろ状になったら少しまとめてラップにくるんで冷蔵庫に入れる

以下ココアクッキーと同じ「関連動画」をクリックしてね。

Subscribe me !


[Book / Chocolate cacao Recipe]


[SNS]
Twitter :
instagram :

#chocolate #クッキー #cookies #heart #バレンタインチョコ #手作りバレンタイン #ハートクッキー #100円ショップ

Mini Chocolate Cake | In the shape of a heart?!

Please try out these mini cakes - these are more like soft pound cakes.

▶Mini Chocolate Heart Cake◀
Quantity: For 6 mini cakes

Butter 39g
Powdered Sugar 39g
Eggs 29g
Cake Flour 28g
Baking Powder 1g
Cocoa Powder 11g
Dark Couverture Chocoalte 11g
Heavy Cream 9g

(Preheat 170℃) Bake at 170℃ for 13~14mins.

-------------------------------
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:

★My Equipments★
Madeleine/Financier/Baton Pans:
◽️ Shopee:
◽️ Non-Shopee countries:
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat:
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne (
Stainless Steel Whisk:
Infrared Thermometer:
Leveling Bar: Not the same levelling bar as mine but closest I could find:
Zester: Microplane (
Whisk: Matfer
◽️ Shopee:
◽️ Non-Shopee countries:

---------------------------------------------------

★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

★Instagram★


★Online Courses★


#valentine's #cake #chocolatecake #cupcake #hanbitcho #sugarlane

Heart Piñata Cookies Recipe for Valentine's Day - Hot Chocolate Hits

It's a piñata. It's a heart. It's a two in one, a double dose of candy that no one will be able to refuse this Valentine's day. Impress your loved ones with this LOVEly creation!

Zong Han's video:

WRITTEN RECIPE FOR HEART COOKIES:

Sugar Cookie recipe:

Last week's video: Interview with Gemma from Bigger Bolder Baking:


SUBSCRIBE TO HOT CHOCOLATE HITS:

************

LETS BE FRIENDS:
Instagram:
Facebook:
Google+:
Website:
Twitter:
Pinterest:

*********
I love reading your messages so please leave me a comment and I will do my absolute best to get back to you! xoxo

********
Hi! Welcome to Hot Chocolate Hits. I'm Vedika, a High School student on the IB program (tough life) and I love to cook. On my channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. Join me and subscribe!
********