Chewy Chocolate Chip Cookies - Video Recipe
How to make delicious, moist and chewy chocolate chip cookies at home. My recipe is so easy and is as no fail as you can get. Give it a go!
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Ingredients:
1 1/3 cups plain flour
½ cup caster sugar (or superfine sugar, substitute plain white sugar if not available)
¼ cup brown sugar
100g softened butter
1 egg
1 tsp vanilla extract or essence
½ tsp bi carb soda
1 cup of choc chips
Enjoy!
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The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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Soft COCONUT OIL Chocolate Chip Cookies - NO BUTTER - NO EGGS
These little chocolate chip cookies made with coconut oil. These are only slightly sweetened compared to regular cookies. They are sort of a cross between a cookie and a scone.
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RECIPE - TENDER CHOCOLATE CHIP COOKIES
Ingredients:
1 cup of all-purpose flour
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
4 tablespoons of sugar
3 tablespoons of coconut oil
1/2 cup of chocolate chips
1/2 cup of coconut milk
2 teaspoons of vanilla extract
How-to:
. Preheat the oven to 375 degrees F.
. Combine the flour, baking powder, salt, and sugar in a large bowl.
. Add the coconut oil and mash it in well with a fork. It will take a few minutes to get the coconut oil well mashed into the flour. Alternatively, you could use a food processor to blend everything together.
. Stir in the chocolate chips.
. Add the coconut milk and vanilla extract and stir with a large spoon until all the ingredients are incorporated. The dough should be sticky but not runny and soft.
. Scoop the dough onto a parchment paper lined baking sheet. I used a cookie scoop, but you can also use an ice cream scoop or a regular spoon.
. Bake for 15 minutes or until they look golden brown on top. My oven doesn't brown from the top very well so I have to broil them for about a minute at the end to get them nice and golden.
THE BEST CHOCOLATE CHIP COOKIES | THE GOLDEN BALANCE
Makes 4-6 thicc cookies
1 cup chocolate chips
Wet Ingredients:
½ cup granulated sugar
½ cup dark brown sugar
½ cup butter (melted or softened)
1 egg
Dry Ingredients:
1.5 cups ap flour
½ teaspoon baking powder
1 teaspoon kosher salt
Directions:
Mix the wet ingredients until combined
Sift dry ingredients together
Add the dry ingredients to the wet and fold until almost fully combined
Add the chocolate chips and continue mixing until everything is incorporated in one mass
Flatten out and place dough in the fridge for roughly 20 minutes
Divide into 4 to 6 balls and place on a parchment wrapped baking tray
Place in the freezer for roughly 10 minutes
Insert tray into a preheated oven at 400 for 11-13 minutes
Remove cookies and place on a wire rack to rest for 10-20 minutes
Pour yourself a glass of cold milk, say bismillah, and enjoy!
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Coconut Flour Chocolate Chip Cookie Recipe - (Gluten-Free!) - Healthy Holiday Treats
Chocolate chip cookies made with coconut flour - yes! These cookies are super simple to make and taste amazing. The coconut flour gives them very light, cake-y texture that is really delicious and perfect for anyone who is gluten free.
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45 Second KETO CHOCOLATE CHIP COOKIE FOR ONE | Cooked 3 Ways - Air Fryer, Microwave, Oven
SOFT & CHEWY EASY 45 SECOND KETO CHOCOLATE CHIP COOKIE FOR ONE
Do you ever get a craving for chocolate chip cookies but don’t want to drag out all of your baking equipment or risk over indulging on sweets if you make an entire batch of cookies? Me too! That’s why I love portion controlled, single serve keto dessert recipes.
In this video, I show you how to make a keto chocolate chip cookie for one using three ways - the microwave, air fryer and oven. Of course, the microwave is the fastest. You can make a keto cookie in 45 seconds using the microwave. But the air fryer and oven are just as easy and take around 6 minutes to bake up a soft, chewy low carb chocolate chip cookie.
Another amazing thing about this recipe is that it is EGG FREE!!! So not only is this cookie gluten free and sugar free, but if you are trying to avoid eggs, this is your keto recipe! Plus we don’t have to worry about getting an eggy taste or splitting up a ¼ of an egg like some of the single serve chocolate chip cookie recipes do.
FULL RECIPE FOR SINGLE SERVE KETO CHOCOLATE CHIP COOKIE:
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CHOCZERO CHOCOLATE CHIPS: (use code KETOFOCUS to save 10% off your order)
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KETO CHOCOLATE CHIP COOKIE FOR ONE RECIPE
2 tablespoons almond flour
1 teaspoon coconut flour
2 teaspoons monk fruit
1 tablespoon unsalted butter, softened
1/4 teaspoon vanilla
pinch of salt
1 tablespoon keto approved chocolate chips
In a small bowl, add all the ingredients listed above. Mix together using a fork until combined. Mold into 1 or 2 cookies. Place in the refrigerator for 5-10 minutes to allow the flavors to meld together and to keep the cookie from spreading while baking.
OVEN INSTRUCTIONS: Place cookie on a parchment lined baking tray and bake at a 350 degrees for 6 minutes or until the edges start to brown. Remove from the oven and let cool completely before handling.
MICROWAVE INSTRUCTIONS: Place cookie on a piece of parchment paper and microwave at 100% or high for 45 seconds. Let cookie cool completely before handling.
AIR FRYER INSTRUCTIONS: Place cookie on the pre-greased air fryer grilling tray. Bake at 350-360 degrees for 6 minutes. Let cookie cool completely before handling.
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