How To make Bittersweet Chocolate Chunk Cookies
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Brown sugar; packed
1 Egg
1 ts Vanilla
1 c Plus 2 tbsp unsifted flour
1/2 ts Baking soda
1/2 ts Salt
2/3 c Walnuts or pecans; chopped
8 oz Bittersweet chocolate
For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375~ for 8-10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15-20 seconds. Recipes from Ghirardelli Chocolate Company of San Francisco -----
How To make Bittersweet Chocolate Chunk Cookies's Videos
François Payard's Flourless Chocolate Walnut Cookies | Genius Recipes
Why makes these cookies so irresistible? Is it their glossy, maple-brown bumpy tops? Or their thin, crackly shells, caving into fudge-brownie middles with toasted walnut studs? Maybe it's their head-scratching ingredient list: no flour, butter or oil. Either way, we can't get enough! GET THE RECIPE ►►
INGREDIENTS
2 3/4 cups (275g) walnut halves
3 cups (350g) confectioners' sugar
1/2 cup plus 3 tablespoons (70g) Dutch-processed cocoa powder
1/4 teaspoon kosher salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
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Giant Levain Bakery Chocolate Chip Cookies By June | Delish
Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
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The Best and Most Chewy Chocolate Chip Cookies Recipe EVER || William's Kitchen
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Ingredients for about 20 regular size cookies:
170 g unsalted butter
100 g granulated white sugar
150 g light or dark brown sugar
1 large egg + 1 egg yolk
1 tsp pure vanilla extract
280 g all-purpose flour
1 tsp baking soda
2 tbsp corn flour
1 large pinch of salt -- sea salt flakes are the best here
150 - 200 g bittersweet or semi-sweet chocolate chips
Chocolate Chunk Cookies
Delicious chocolate chunk cookies made with our bittersweet baking chocolate.
Ingredients:
• 1 cup of butter without salt (cold)
• 1 cup of packed brown sugar
• ½ cup of white sugar
• 2 eggs (room temperature)
• 3 cups of all-purpose flour
• ¾ teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ tablespoon fleur de sel or Maldom salt (decoration)
• 2 cups of big chunks of Los Bejucos 65% chocolate
• 2 cups of nuts (choose your favorite)
• Vanilla (optional)
Directions:
Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl, sift the flour, baking soda, salt and cornstarch together. Set aside.
In the bowl of an electric mixer beat the butter and sugars, until creamy for about 2 minutes. Add the eggs one at a time and the vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in chocolate chunks and walnuts.
Scoop 2 tablespoon-sized balls or more, and place onto prepared baking sheets. You can also freeze them for 1 hour until firm.
Double Chocolate Chunk Cookies Recipe-TGK/020
Double Chocolate Chunk Cookies Recipe-TGK/020
Recipe Ingredients:
1/2 cup Unsalted Butter
120g Bittersweet Chocolate
1 cup White Sugar
2 Eggs
1 tsp Vanilla
Dry Ingredients:
1 cup All purpose flour
2/3 Cup Cocoa Powder
1 Tsp Baking Soda
1 Tsp Salt
1/2 cup Almond Nuts
1/2 cup Chopped Bittersweet Chocolate
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Oatmeal Chocolate Chip Cookies
These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.
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