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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Credits:
MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
3 INGREDIENTS EASY DARK CHOCOLATE RECIPE | HOW TO MAKE CHOCOLATE AT HOME
3 INGREDIENTS EASY DARK CHOCOLATE RECIPE | HOW TO MAKE CHOCOLATE AT HOME. When you are going to make different types of cake and desserts you may need dark chocolate. After watching this video you will know how to make it at home in easy way without coconut oil so that you don’t need to buy it from store.
ingredients
Cocoa powder - 1/2 cup (45 gram)
Icing sugar - 3 tbsp (25 gram)
Cocoa butter - 1/4 cup + 1/2 tbsp (45 gram)
© Hands Touch
Z. Cioccolato Fudge Carrot Cake/Hot Cocoa/Pumpkin Spice/Sea Salt Caramel/Maple/Caramel Cookie Dough
This is a taste test/review of Z. Cioccolato Fudge in six flavors including Carrot Cake, Hot Cocoa, Pumpkin Spice Latte, Dark Sea Salt Caramel, Maple and Caramel Cookie Dough.
* Carrot Cake - Back by popular demand! We first introduced this flavor last spring and it was so popular that we had to bring it back for the Fall. This fudge flavor will remind you of eating the real thing but much creamer and smoother.
* Hot Cocoa - creamy milk chocolate fudge in dark chocolate hot cocoa mix, mini marshmallows on top with a dark chocolate drizzle.
* Pumpkin Spice Latte - Nothing signifies Fall like pumpkin and coffee and we've combined the two into our newest flavor, Pumpkin Spice Latte Fudge.
* Dark Sea Salt Caramel - Dark Chocolate Fudge with caramel and a touch of sea salt
* Maple - Vanilla Fudge mixed with maple extract
* Caramel Cookie Dough - egg-less cookie dough sandwiched between two layers of milk chocolate fudge covered in caramel
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EASY Dark Chocolate Fudge Recipe – Parisian Chocolate “Fooj” (Lower Sugar No Thermometer)
Phenomenal chocolate fudge without any fuss? You bet! If you're a chocolate fudge lover, I'm confident you'll love this very easy chocolate fudge recipe. For me, I believe this is the best chocolate fudge I’ve ever eaten (or made) because it delivers on both texture and deep chocolate flavor without the typical head-swimming sweetness. Its method also eliminates the fussiness traditional fudge calls for. As always, a good chocolate choice is key, which is why I always provide the exact chocolate I use in the recipes on my channel.
My Parisian Chocolate “Fooj” is significantly lower in sugar and the ingredients (and chocolate choice!) work in perfect harmony here to deliver a rich and smooth dark chocolate fudge with great flavor and balanced sweetness.
I call this my Parisian Chocolate “Fooj” because the recipe is inspired by the recipe of my friend Matthieu in Paris, plus its deep chocolate flavor and toned-down sugar is representative of the French’s penchant for chocolate over very sweet things. One evening while at Matthieu’s parents’ home for dinner, he served two small squares of his homemade fooj with our coffee (I had to ask him several times what he was saying, not realizing he was pronouncing the English word “fudge.”)
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
Register for a live online class today with Chef Zach to perfect this recipe or any technique in chocolate. |
Ingredients:
3 cups (400 g) dark chocolate (preferably high-quality couverture chocolate near 70% cacao)
*I use Valrhona Guanaja 70% in this recipe and it's perfect here. This is the chocolate I highly recommend for this recipe).*
2 Tbsp + 2 tsp (40 g) unsalted butter
1¾ cups (406 g) heavy cream
2 Tbsp (24 g) turbinado sugar
1/4 tsp fleur de sel sea salt
2 tsp (10 ml) pure vanilla extract
3/4 cup (75 g) toasted nuts of your choice, coarsely chopped (optional)
Tips & Extras:
- Turbinado sugar is best known under the brand name “Sugar in the Raw.”
- The “fooj” is a bit softer at room temperature than traditional fudge, so I like to keep it stored refrigerated until served. Its texture is amazing, so with a slight chill it’s wonderful. It’ll do fine at room temp for a little while as long as your room isn’t too warm. You can dust it with a little cocoa powder or confectioners’ sugar or lightly dredge it in a mixture of equal parts sugar and instant espresso powder.
- The “fooj” can be frozen for long-term storage if wrapped well.
- I wanted to use pecans because they are traditionally added to the fudge I grew up around, but I was hesitant because they can add to a fudge's already over-the-top sweetness. However here, because this fudge’s richness depends on the dark chocolate not on sugar, the slight sweetness of pecans is a perfect match. But you can use any one, or a mixture of, your favorite nuts. Toasting them first gives them deeper flavor. Of course, nuts are optional.
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Easy Chocolate Fudge Cake
Learn how to make this easy, decadent chocolate fudge cake. This recipe has the most delicious chocolate sauce to top off each bite. Even a baking novice can have fun making this cake. Let Victoria from easy-recipes-with-twist.com show you just simple it can be to make the best chocolate cake.
See the full recipe here:
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The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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Credits:
MUSIC
Midnight Sea_FullMix
Licensed via Warner Chappell Production Music Inc.