How To make Blue Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips
1. Preheat oven to 300 degrees F.
2. In a medium bowl combine flour, soda, and salt. Mix well with wire
whisk and set aside.
3. In a large bowl with an electric mixer, blend sugars at medium
speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy.
4. Add the flour mixture and chocolate chips, and blend at low speed
until just mixed. Do not overmix.
5. Drop by rounded tablespoons onto an ungreased cookie sheet, 2
inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
Taken from Mrs. Fields Cookie Book.
How To make Blue Ribbon Chocolate Chip Cookies's Videos
Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I use Hershey's pure cocoa powder and it measures 20g per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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Chocolate Chip Instructional Video.wmv
how to make chocolate chip cookies!
Award-winning Chocolate Chip Cookie recipe
This Ohio State Fair blue ribbon recipe will melt in your mouth. See the recipe at
How to Make Giant Chocolate Chip Cookies
Learn how to make GIANT Chocolate Chip Cookies that are almost as big as your face!
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Full Printable Recipe:
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Ingredients
1 cup unsalted butter melted and cooled to room temperature (226g)
1 cup brown sugar¹ firmly packed (200g)
3/4 cup granulated sugar 150g
1 large egg room temperature preferred
1 large egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour 350g
1 Tablespoon cornstarch
1/2 teaspoons baking soda
1/2 teaspoons baking powder
3/4 teaspoons salt
1 1/2 cups chocolate chips -- I recommend using ½ cup each of mini regular, and jumbo semisweet chocolate chips (255g)
Instructions
00:00 Introduction
00:20 Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.
01:04 Add egg, egg yolk, and vanilla extract and stir until combined.
01:45 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
02:07 Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.
02:49 Cover cookie dough with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
03:06 About 15 minutes before dough is finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper².
03:17 Once dough has chilled and oven has preheated, remove cookie dough from fridge and scoop ½ cup (yes, cup!) of dough and roll into a round ball.
04:15 Place cookie dough on prepared baking sheets, spacing several inches apart.
04:27 Transfer to 350F (175C) oven and bake 14-16 minutes or until edges are beginning to turn golden brown.
04:40 Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
¹Light or dark brown sugar will work well in this recipe. I personally like to use a 50/50 mix of the two.
²If you don’t have parchment paper you can just bake cookies directly on an ungreased cookie sheet
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World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
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All Rights Reserved.
Chocolate Chip Cookies - The Basics
A simple chocolate chip cookie recipe. Blue Jean Chef Meredith Laurence teaches you how to make perfect chocolate chip cookies. Full cookie recipe below:
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Chocolate Chip Cookie
Ingredients:
8 ounces unsalted butter (2 sticks), room temperature
¾ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
¾ cup packed brown sugar
2 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon salt
8 ounces dark chocolate chunks
coarse sea salt (optional)
Directions:
1. If you want cakier cookies, cream the butter in a stand mixer, or with an electric hand mixer until light and fluffy. Add the granulated and brown sugars and beat well. Add the eggs, one at a time, beating each one into the batter. Mix in the vanilla extract.
2. If you prefer a denser cookie, melt the butter in a skillet and cool completely to room temperature. Beat the eggs and granulated sugar in a stand mixer or with an electric hand mixer until the eggs reach the ribbon stage (the eggs will fall from the beaters in one smooth line, like a ribbon). Mix in the vanilla extract, brown sugar and the cooled melted butter.
3. Combine the flour, baking soda and salt in a bowl. Add the dry ingredients to the butter mixture, mixing only to combine slightly. Add the chocolate chunks and continue to mix just until there are no streaks of flour visible. Try not to over-mix at this stage.
4. Chill the cookie dough for 15 minutes or so in the refrigerator while you pre-heat the oven to 350ºF.
5. Place spoonfuls of the cookie dough onto a non-stick cookie sheet and bake in the oven for 12 to 14 minutes, or until the cookies are golden brown around the edges and soft in the center.
6. Remove from the oven and sprinkle with the coarse sea salt if desired. Cool and devour!