The Worst Chocolate Chip Cookies
Making the worst rated Chocolate Chip Cookies AllRecipes. #shorts
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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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Claire Saffitz Makes CHOCOLATE CHIP COOKIES | Dessert Person
Claire Saffitz Makes Chocolate Chip Cookies | Dessert Person
What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required. The hardest part is definitely waiting for the dough to chill in the fridge before baking.
#ClaireSaffitz #Baking #Cookies
Chocolate Chip Cookies
2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
5 ounces (142g) milk chocolate disks, half coarsely chopped
Video Breakdown:
0:00 Start
0:10 Intro to Chocolate Chip Cookies
0:29 Dessert Person Intro Animation
0:47 About Chocolate Chip Cookies
1:28 Explanation of The Best Chocolate Chip Cookies
2:00 Ingredients & Special Equipment
2:57 Brown The Butter
4:40 Mix The Batter
9:08 Chocolate
12:07 Portion out Cookies
15:03 Preheat & Prepare Pans
16:55 Chill & Eat The Best Chocolate Chip Cookies
18:35 Splitting Firewood.
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
???? 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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How to Make Browned Butter Chocolate Chip Crisp Cookies
What makes a chocolate chip cookie great? I think we’ll get a lot of answers if we did a poll. My husband is a purist—he likes simple chocolate chip, period. I like to vary tastes, textures. So I am always doing more. Neither is wrong. It’s about what you like.
Recipe: Brown Butter Chocolate Chip Crisp Cookies
Yields 14-15 large, 4-inch cookies
Ingredients:
* 1.5 american sticks salted butter (or 6 oz), browned (we’ll discuss in Step 1)
* 225 grams all purpose flour (approx. 1 and ⅓ cups)
* 200 grams dark brown sugar (approx. 1 packed cup)
* 110 grams granulated white sugar (approx. half cup)
* 60 grams oats (approx. half cup)
* 25 grams crisp rice cereal (Honestly.. I could have done with a bit more- 30 grams if I’m doing it next time)
* 1 to 1.5 cups chocolate chips (but measure with your heart here lol)
* ½ tsp baking soda
* ¼ tsp baking powder (this will get it a bit more rise than just baking soda alone)
* 2 eggs (room temp)
* 1 tsp vanilla
* ½ tsp cinnamon
* 1 TBSP ground coffee of choice (complete optional)
* ½ tsp salt (more on top if you’re into that!)
Directions:
1. Brown the butter. So here it is about browning butter– it adds some nutty flavor to your cookies, but as I’ll talk about in the Tips/Tricks/Modifications section, not absolutely necessary. Place your butter in a small sauce pan over medium heat and let it boil, until it turns brown. About 10 minutes or less on a simmer. Make sure you wash the video on how to do this– don’t let it turn black and burn, it can’t be salvaged.
2. Let your butter cool. At least half an hour.
3. Combine your cooled brown butter with sugars, mix.
4. Add in eggs and vanilla, mix will with a spatula until it resembles a caramel.
5. Add in all your dry ingredients and mix-ins at once (this should be the rest of your ingredients!)
6. Portion with a scoop (I like to use a ¼ cup scoop for these cookies), freeze or place in the fridge for minimally half hour up to 3 months in the freezer – this allows the dough to rest and flavors to combine– the longer you leave it in the freezer, the moisture evaporates a tad and you’ll get a less wet cookie
7. Preheat your oven to 350° F when ready to bake. Get an oven thermometer and make sure it’s actually 350. Best $10 you’ll spend if you bake a lot!
8. Bake for approx. 15 minutes, rotating halfway. This gives you a pretty soft baked cookie. Bake longer or at a higher temp for crisp-around-the-edges cookies..
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How to Brown Butter | Today's Special
Browning butter—cooking it until its milk solids deepen to a dark golden brown—adds a complex, nutty flavor to savory applications as well as to sweet recipes. Ashley shows you how to ensure success.
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