How To make Soft Batch Chocolate Chip Cookies By The Dozen

Chocolate Chip Cookies - Dessert For Two - Season 1, Episode 1

Bake a small batch of chocolate chip cookies!

Beth's Chewy Brown Butter Chocolate Chip Cookies with Sea Salt

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These Brown Butter Chocolate Chip Cookies could be my most favorite thing I've made this summer! They are great on their own, but really fantastic as ice cream sandwiches! Crispy on the outside and soft and chewy on the inside, and that touch of sea salt just makes them oh so good! This will be your new favorite chocolate chip cookie recipe!

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CHEWY SALTED BROWN BUTTER CHOCOLATE CHIP COOKIES
Makes 1 dozen
*PRINT RECIPE HERE*

INGREDIENTS:
1 cup (240g) of unsalted butter, browned
1 ¼ cup (225g) brown sugar
¼ cup (50g) white sugar
1 egg
1 egg yolk
2 1/2 tsp (12.5ml) vanilla extract
1 ¾ cup (210g) flour
1 tsp (5ml) baking soda
½ tsp (2.5ml) salt
1 12-oz (340g) bag semi-sweet chocolate chips
1 tsp (5 ml) fleur de sel sea salt flakes

METHOD:
Preheat oven to 350F (175C).

Melt butter in a deep skillet, once it starts to foam, whisk it around and it will begin to brown. Remove from heat when it’s a nice caramel color. Allow it to cool.

Meanwhile, whisk together the flour, baking soda and salt. Set aside.

Add the sugars to a stand mixer, or to a bowl for use with a hand mixer. Add the brown butter. Beat together until combined. Add the vanilla. Then add the egg and egg yolk, one at a time beating in between each addition until the batter is smooth.

Add the flour mixture in thirds beating in between each addition and scraping down the bowl.

Remove the bowl from the mixer and stir in the chocolate chips with a wooden spoon.

Scoop out batter with a 2” (5cm) ice cream scoop onto baking sheets lined with parchment paper. Placing 6 scoops on the tray to allow from for the cookies to spread.

Bake at 350F (175C) for 15 minutes or until you see that cookies are set and begin to crack. Don’t remove them until they begin to crack!

Remove cookies from the oven, sprinkle with a few sea salt flakes while warm and then allow them to cool and deflate, this is how they get chewy. They will become thin and crackly looking.

Serve with a glass of cold milk or sandwich between softened ice cream for the ultimate ice cream sandwich! Keep sandwiches in freezer until ready to serve for an easy summer dessert idea!

Thick Soft And Chewy Chocolate Chip Cookies

These chocolate chip cookies are thick soft and chewy and they are the best! they are filled with yummy goodness and nothing better with them than a cold glass of milk..
They are truly the best chocolate chip cookies I've ever had hope you give them a try and please subscribe and share ♥️ It’s truly appreciated


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Note: bake at 350 f.... just another note two sticks of butter equals one cup in measurement

Do not overbake???? cookies will firm up as they set

what you will be needing

3 1/4 c. all purpose flour spooned into cup then level off with back of knife
1/2 tsp salt
1 1/4 teaspoon baking soda
1 tablespoon cornstarch plus 1 teaspoon

1 c. real butter not margarine softened
1 c. brown sugar
1/2 c.sugar
1 tablespoon canola oil
2 large eggs at room temperature
1 tablespoon vanilla extract
1 c. semi sweet chocolate chunks
1 c. semi chocolate chips
can use all chips if you can't find chunks
chill dough 30 minutes is important...enjoy❤
350F

brown sugar vs white sugar in cookies #shorts

welcome back to cookie science! today we are comparing the effect of brown sugar vs white sugar in chocolate chip cookies. as always with this series, i am using the nestle tollhouse recipe for my base recipe!

The Best Chewy Chocolate Chip Cookies

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Super soft, chewy, and studded with chocolate!

Here is what you'll need!

The Best Chewy Chocolate Chip Cookies
Servings: 12

INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)

PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!



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2 Dozen Chocolate Chip Cookies

Item 199