How To make Toll House Heart Shaped Cookie
1 c Flour + 2 t.
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine;
-softened 1/2 c Packed brown sugar
1/3 c Sugar
1/2 ts Vanilla
1 Egg
2 c Chocolate chips; divided
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla in large mixer bowl. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into greased and wax paper-lined 9 inch heart-shaped pan. Bake in preheated 375 oven to 18 to 20 minutes or until light golden brown. Let stand for 10 minutes; remove to wire rack to cool completely. Microwave remaining morsels in microwave-safe bowl on high power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread over cookie. Chill for 30 minutes or until chocolate is set. Decorate as desired. Source: Better Homes & Gardens February, 1995. Note: Cookie can be made in greased and wax paper-lined 9 inch round cake pan. Bake in preheated 375 oven for 18 to 20 minutes or until light golden brown. Follow as above. -----
How To make Toll House Heart Shaped Cookie's Videos
The Best Chewy Chocolate Chip Cookies
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
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!
Inspired by link:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
Cookie Tip: How to Prevent Underspreading + Overspreading
THE two most common cookie questions I get are “my cookies spread too much! how do I fix this?” + “my cookies didn’t spread and are puffy! help!”
Sound on to learn all my tips for perfectly spread cookies, and get more tips in my FREE Ultimate Guide to Cookie Baking e-book: ambitiouskitchen.ck.page/607f3a33b4
Pastry Chef Reviews Store-Bought Cookie Dough
Pastry Chef Callista Mei gives her take on the best of the best cookie doughs from Nestle, to Pillsbury, and more.
We hope you love the products we recommend! Just so you know, BuzzFeed may collect a share of sales from the links in this video description.
Pillsbury Ready-To-Bake Chocolate Chip Cookies:
Nestle Toll House Chocolate Chip Cookies:
Credits:
Subscribe to BuzzFeedVideo:
BuzzFeedVideo
BuzzFeed’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily!
To see behind-the-scenes & more, follow us on Instagram @buzzfeedvideo
Love BuzzFeed? Get the merch! BUY NOW:
GET MORE BUZZFEED:
SUBSCRIBE TO BUZZFEED NEWSLETTERS:
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
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!
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?