How To make Crunchy Chocolate Chip Cookies
1 1/4 c Firmly packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
2 c Corn flakes dry cereal
1 1/2 c Semi-sweet chocolate chips
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed
mixture just until blended. Stir in corn flakes and chocolate chips. 4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches
(7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: about 3 1/2 dozen cookies -----
How To make Crunchy Chocolate Chip Cookies's Videos
Crispy Chocolate Chip Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Crispy Chocolate Chip Cookies. Chocolate Chip Cookies have a sweet and buttery flavor and contain lots of chocolate chips. This recipe gives you large and thin cookies that have a wonderfully crisp texture. Perfect with a tall glass of cold milk or a hot cup of coffee.
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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
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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!
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All Rights Reserved.
Crunchy Mini Chocolate Chip Cookies | Famous Amos Style Cookies
As the title describes, these are tiny chocolate chip cookies that are ultra crisp and crunchy reminiscent of my childhood fav Famous Amos cookies. :)
I hope that you enjoy this video and recipe.
Please stay safe and take care of yourselves!
#buttermilkpantry #quarantinebaking
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Make The Perfect Chewy Or Crunchy Chocolate Chip Cookie | Giada De Laurentiis
How do you take your chocolate chip cookies – crunchy or chewy? Most recipes give you somewhere in-between —including the famous recipe on the back of the Tollhouse bag— but I’ve got a few tricks to help you get the perfect consistency every time, no matter which way you like them. The best part: you can use these tricks on any chocolate chip cookie recipe.
To make 'em chewy: set your oven to 400 degrees and bake for 10-12 minutes. You’ll also want to chill the dough for 30 minutes prior to baking, and use parchment paper on your baking sheet. The chilled dough takes longer to cook through, leaving you with a gooey, melt-in-your-mouth center.
To make 'em crunchy (my favorite): set your oven to 350 degrees, bake for 20 minutes and put in the oven immediately, without chilling or using parchment paper.
Buon appetito!
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GLUTEN-FREE CHOCOLATE CHIP COOKIES | Crispy Crunchy Cookies
GLUTEN-FREE CHOCOLATE CHIP COOKIES by @TheRecipeDiary
INGREDIENTS:
Butter – 250g
Castor Sugar – 70g (1/3 cup)
Brown Sugar – 140g (2/3 cup)
Vanilla essence – 2 tsp (gluten free)
Eggs – 2
Baking Powder – 1 tsp (gluten-free)
Gluten-free flour – 2 & ¼ cup (rice flour, maize flour, tapioca starch)
Chocolate chips – 150g (gluten-free)
White milk chocolate chips – as needed
#glutenfreecookies #glutenfreechocolatechipcookies #glutenfreebaking
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Chocolate Chip Cookies | This is the Best Recipe!
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Everybody loves chocolate chip cookies. I was surprised that I haven’t actually shared my chocolate chip cookie recipe yet, so here you go! Please enjoy!
▶Chocolate Chip Cookies◀
For 4 Cookies
Unsalted Butter 40g
White granulated sugar 22g
Light brown sugar 22g
Whole Eggs 18g
All purpose flour 50g
Baking soda 0.8g
Salt 0.8g
Couverture chocolate 15g
Crushed hazelnuts/almonds 20g
Chocolate chunks (similar to chocolate chips)
① Lightly beat room temp (20~22℃) butter.
② Add white sugar + light brown sugar and mix well.
③ Mix in the eggs in 4~5 additions.
④ Add the dry ingredients and mix.
⑤ Halfway through, stop and add in the couverture chocolate and chopped hazelnuts/almonds.
⑥ Use a 5cm diameter scoop to scoop .
⑦ Bake for 10~12mins at 170℃ (pre-heat oven to 170℃).
How to store: Store at room temp up to a week in an airtight container.
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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