How To make Absolutely Deep Dark Chocolate Fudge Cookies
Ingredients
1/2
cup
cocoa, unsweetened
1 1/2
cup
flour, all-purpose
1
teaspoon
baking soda
1
teaspoon
salt
8
oz
chocolate, baking, semisweet, broken
4
oz
chocolate, baking, unsweetened, broken
1 1/2
cup
sugar, light brown, firmly packed
3/4
cup
butter, unsalted
3
each
eggs
1
teaspoon
vanilla
18
oz
chocolate chips, semisweet
1
cup
whipping cream
2
tablespoon
butter, unsalted
2
tablespoon
sugar, granulated
12
oz
chocolate, baking, semisweet, broken
Directions:
To prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
To prepare chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)
Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
Makes 3 to 3 1/2 dozen cookies.
How To make Absolutely Deep Dark Chocolate Fudge Cookies's Videos
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#cookies #chocolatechip #homemade #snack #chrismas #hoilday #recipe
???? Incredible! Browned Butter Double Chocolate Chip Cookies
The deep nutty flavour from the browned butter, adds a depth to this chocolate chip cookie recipe. You have to make them, we understand that they are Santa's favourite cookies!
Ingredients:
1 cup (250 mL) unsalted butter
2 1/4 cups (550 mL) bread flour
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
1/4 cup (50 mL) sugar
1 1/4 cups (300 mL) brown sugar
1 egg
1 egg yolk
2 Tbsp (30 mL) milk
1 Tbsp (15 mL) pure vanilla extract
3/4 cup (175 mL) semisweet chocolate chips
3/4 cup (175 mL) dark chocolate chunks
Method:
Preheat oven to 375°F (190°C).
Melt butter in a small heavy-bottomed pan over medium heat.
Cook, stirring constantly until browned, about five minutes.
When the butter begins to brown you'll notice a change in smell and the butter will darken in colour.
Set aside and cool.
Sift together the flour, salt, and baking soda.
Mix together the white sugar and brown sugar, then pour in the cooled browned butter and beat together until creamy.
Beat the egg, egg yolk, milk and vanilla extract, until well combined.
Slowly incorporate the flour mixture until combined.
Stir in all of the chocolate chips
Cover bowl with plastic wrap and chill the dough for a at least one hour.
When chilled scoop approximately 1 tbsp of dough and roll into a ball. Place onto baking sheets.
Bake for 10-12 minutes or until golden brown.
Cool completely on wire racks.
Makes 36-40 cookies
#cookies #CookieRecipe #ChocolateChipCookies
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Eggless Chocolate Chip Cookie Recipe | बिना अंडे की चॉकलेट चिप कुकी | Chef Sanjyot Keer
Chocolate Chip Cookies (eggless)
Prep time: 10-15 minutes
Cooking time: 20-25 minutes (excluding chilling time)
Serves: 12 cookies (60 grams each)
Ingredients:
UNSALTED BUTTER | अंसाल्टेड बटर 1/2 CUP / 115 GRAMS (MELTED)
CASTER SUGAR | कैस्टर शुगर 1/2 CUP / 110 GRAMS
LIGHT BROWN SUGAR | लाइट ब्राउन शुगर 1/2 CUP / 110 GRAMS
WATER | पानी 2 TBSP / 30 ML
OIL | तेल 1 TSP / 5 ML
BAKING POWDER | बेकिंग पाउडर 1 TSP / 4 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
REFINED FLOUR | मैदा 1 + 1/3 CUPS / 190 GRAMS
CORN FLOUR | कॉर्न फ्लोर 1 TBSP / 8 GRAMS
BAKING SODA | बेकिंग सोड़ा 1/2 TSP / 3 GRAMS
SALT | नमक 1/2 TSP / 3 GRAMS
DARK CHOCOLATE | डार्क चॉकलेट 3/4 - 1 CUP / 150 GRAMS
FLAKEY SALT | फ्लैकी सॉल्ट A PINCH (OPTIONAL)
Method:
Add the melted butter, caster sugar & light brown sugar into a large bowl & mix until everything combines.
Further add the water, oil & baking powder in a separate bowl & whisk well, add this mixture into the butter & sugar along with vanilla essence, whisk well until everything comes together. This mixture is a substitute for egg, if you consume eggs then replace it with 1 whole egg.
Once you wet mixture is ready, sieve in the refined flour, corn flour, baking soda & salt, mix well using a spatula until all the ingredients combine.
After the cookie dough comes together, roughly chop & add in the dark chocolate chunks & mix well, I prefer using chocolate chunks instead of chocolate chips as they give a better result, if you are using chocolate chips then add 1 cup or 170 grams. Your chocolate chip cookie dough is ready.
Portion out the dough using a scooper or using a spoon & your hands into 60 gram cookie doughballs, you can adjust the size as per your preference.
Once you have shaped all the cookie doughballs, cover them using a cling film & set them in the fridge for 45 minutes to an hour.
Preheat the oven to 175C.
Once the cookie doughballs have set, place them onto a butter paper lined baking tray, make sure to place them 2-3 inches apart as they will spread & bake them for 10-12 minutes.
Remove the tray from the oven once the cookies have baked & sprinkle some flakey salt & let the cookies cool down for 8-10 minutes, do not move or lift them while they are still hot or else, they will collapse.
Your delicious & perfect chocolate chip cookies are ready.
#YFL #SanjyotKeer #chocolatechipcookies
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Cookies you and your friends will love! That's a promise.
Brownie Cookies (Brookies) // A Delicious + Chewy Chocolate Chip Recipe
My brownie cookies (aka brookies) recipe is a delicious chewy chocolate chip cookie-brownie hybrid. I mean, how to make brownies in a cookie is just irresistible, isn't it?!
Whilst here, don't forget to like this video and hit up the subscribe button too. Thanks for all the love and joining me today!
Happy baking! ????
INGREDIENTS
230 g (1 ¼ cups) dark chocolate, broken into small chunks
70 g (¼ cup + 1 tbsp) unsalted butter
2 large eggs
120 g (½ cup + 2 tbsp) caster sugar
40 g (3 tbsp) soft light brown sugar
2 tsp vanilla extract
0.5 tsp baking powder
0.5 tsp salt
60 g (¼ cup + 2 tbsp) plain (all purpose) flour
15 g (2 tbsp) cocoa powder
80 g (¼ cup + 3 tbsp) chocolate chips (dark, milk, white, all work!)
You can find the recipe for these over on my blog:
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The Easiest Homemade Fudge Guide (3 Ways)
There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make it three different ways but also elevate it a bit and fancier - say chocolatier version if you will.
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