Giant Espresso Cookie Recipe
These Gigantic Turtle Espresso Cookies are not only on this side of jumbo, they’re full of immense flavors including caramel, chocolate, espresso, and nuts. You will need a tankard of milk when you enjoy one of these.
INGREDIENTS
1 cup (227 g) butter, room temperature, unsalted
1 cup (213 g) brown sugar
½ cup (100 g) white sugar
2 eggs, lightly beaten
2 tsp. vanilla extract
1½ cups (195 g) cake flour
1¼ cups (150 g) all-purpose flour
½ cup (50 g) cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
1 tsp. salt
5 cups (850 g) chocolate chips, divided
1½ cups (520 g) soft caramel sweets chopped
1 cup (125 g) shelled pistachios
Finishing salt
DIRECTIONS
1. Cream together the butter and sugars until pale and aerated. This can take up to 5 minutes. Add one of the eggs and mix thoroughly, then add the second egg and the vanilla in, mixing until completely combined.
2. Sift together the dry ingredients and fold them into the butter mixture. Fold in 1/3 to ½ of the chocolate chips and caramels. Leave some caramels and lots of chocolate chips aside for garnish.
3. Fill a bowl with the remaining chocolate chips, caramels, and add in the pistachios. Divide the dough into 6.5 oz or 200g sections and roll them into balls. Press each cookie into the chocolate chips mixture until the top and sides of the cookie are completely coated. Press the garnish in making sure to leave a space that will become the bottom of the cookie. Leaving this area free of chocolate and pretzel will help prevent burning. Add extra nuts, chocolate, and caramels to the tops and sides if there are any open spaces.
4. Chill the balls, covered, overnight. The 24-hour rest time is essential to the final shape and ages the dough for a better flavor.
5. When you are ready to bake, preheat the barbecue to 375°F (190°C) and prepare to use indirect grilling. If you want, the baking stone is an ideal accessory to use for baking these big and beautiful cookies. The ideal setup will have the burners lit on the two ends of the grill with the burners in the middle off.
6. Place the cookies 2-inches (5 cm) apart on a baking sheet or baking stone covered with parchment paper.
7. Bake for 19 minutes, until the bottoms are a light golden and the tops have partially set. They will set fully when cooled. As soon as you pull the cookies to cool, top with finishing salt and fill in the gaps with additional pistachios, caramels, and chips to taste.
PRO TIP: You don't have to make these cookies gigantic. You can make them regular sized, just divide the dough into balls that are the right size for you. Bake for about 8 to 14 minutes, until the bottoms are lightly crisp and the tops just set.
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The Best Soft Chocolate Chip Cookies Recipe | Emojoie
Hi, I’m Emojoie.
I made chocolate chip cookies this time.
I baked a large cookie dough at a high temperature to make soft cookies.
Hazelnuts are one of the most popular companions to chocolate.
Please give it a try!
Please follow me on other SNS
????
▶Ingredients for 4 cookies
100g unsalted butter
80g sugar
1g salt
1 egg
vanilla
160g flour
3g baking powder
100g chocolate + 20 g
50g nuts
Bake 190℃ for 13 to 14 minutes
▶American measurements
7 tablespoons unsalted butter
6 tablespoons sugar
1/4 teaspoon salt
1 egg
Vanilla extract
1 and 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3.5 ounces chocolate + 0.7 ounces
1/4 cup chopped nuts
Bake at 375°F for 13 to 14 minutes
*Please note that the conversions provided are approximate and not 100% accurate. It is particularly challenging to convert the chocolate and nuts to cup or spoon measurements, so it is recommended to use the original gram measurements for those ingredients. The baking temperature and time are also guidelines, so please adjust as needed and check for doneness while baking.
▶Method
Add sugar and salt to softened butter and mix.
Add beaten egg and mix.
Add vanilla, flour and baking powder.
Add the chocolate and nuts and chill in the refrigerator for an hour.
Divide the dough into 135g portions and make 4 cookies.
Bake in a preheated oven to 190°C for 13 to 14 minutes.
NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
-----
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Baking Life-Changing Espresso Chocolate Chip Cookies #shorts
Ya'll I discovered my new *favorite* chocolate chip cookie recipe and it's from Broma Bakery! Think of a chewy, nutty chocolate chip cookie with a hint of coffee and salt.
Javy Coffee:
~recipes used~
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ig: @eatsbyrachel
email: eatsbyrachel@gmail.com
~about me~
hi there! my name is rachel and i’m an amateur baker + foodie who loves to create content in my free time. this platform is dedicated to all things food whether that be my own creations or trying others’ :)
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#espresso #chocolatechipcookies #cookierecipe
Espresso Chocolate Chip Cookies | chewy soft crumbly all in one.
Thanks for watching, if you like this video, remember to thumb up and subscribe to the channel :D
This is my best chocolate chip cookie with a twist. It’s chewy on the edge with a soft interior and loaded with chocolate chips! Before trying out my recipes, you can read this guide
Ingredients
all-purpose flour 125g
espresso powder 6g
baking soda 1g
salt one pinch
butter 85g
brown sugar 80g
granulated sugar 30g
vanilla 5g
egg 35g
chocolate chips 100g (Alunga milk chocolate chips)
1. In a small pot, melt the butter, and add espresso powder at the end. Mix well and let it cool to room temperature.
2. In a mixing bowl, combine brown sugar, granulated sugar, vanilla, and espresso butter.
3. Add egg and bring everything together.
4. Incorporate the sifted flour, baking powder, and a pinch of salt with a help of a spatula, be mindful not to over-mix.
5. Add the chocolate chip and mix until it’s evenly distributed.
6. With help with a tablespoon, form the cookie doughs into balls. Rest in the freezer for 30min.
7. Bake at 175C (347F) for 15mins or until the top is starting to have a golden color.
Iwatani portable stove:
Silpain
#espressochocolate #chocolatechipcookie #asmrbaking
????Before you start baking, read this for a more successful project :
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????More cookie and sable recipes ????
chocolate dipped sable vennoise
thumbprint cookie
matcha cookie
jasmine tea cookie
praline peanut cookie
triangle coffee sables
How to Make Espresso Chocolate Chunk Cookies | Java Chip Cookie Recipe | Hosted at Home
Take your cookie game to the next level with these Espresso Chocolate Chunk Cookies! It has all that there’s to love about chocolate chips, plus an extra kick of java flavor to drive your taste buds wild. Not to mention - the caffeine boost can definitely help to get you through the day. What’s not to love about this cookie recipe?
#EspressoChocolateChunkCookies #JavaChipCookies #ChocolateChipCookies #CookieRecipe
Get the recipe:
Discover more ways to upgrade the traditional chocolate chip cookie:
0:00 Introduction
0:38 Espresso Chocolate Chunk Cookie Recipe
2:25 Cookie Breakdown
2:42 Cookie Taste Test
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How to Make Espresso Chocolate Chunk Cookies | Java Chip Cookie Recipe | Hosted at Home