The Best Chocolate Chip Cookie In NYC | Best Of The Best
INSIDER’s Herrine Ro and Alana Yzola visit four of the best places to get chocolate chip cookies in New York City. They visit Levain Bakery, Maman, Jacques Torres Chocolate, and Dominique Ansel Bakery to see how each bakery makes their famous chocolate chip cookies. The two hosts try each cookie and ultimately decide which one is the best of the best.
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The Best Chocolate Chip Cookie In NYC | Best Of The Best
buffalo cookies
Buffalo Cookies by Momma Mikko
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44 Calorie Cookies | High Protein Chocolate Chip Cookie Recipe
It’s not too good to be true, 44 calorie cookies! Even though these are high protein, this chocolate chip cookies recipe is just as good as the “real thing.”
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Soft & Chewy Chocolate Chip Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g PB Party Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
30g Mini Chocolate Chips
Directions:
1.) Preheat your oven to 350 Degrees F. Add all your dry ingredients into a bowl (except mini chocolate chips) and mix to avoid clumping.
2.) Add your wet ingredients and mix till you have a cookie dough like consistency. Then fold in your mini chocolate chips.
3.) Line your oven safe pan with parchment paper and then use your cookie dough scooper to add the cookie dough balls across the parchment paper. I have a medium size cookie scooper. Remember this dough should make 16 cookies. Leave enough room to press these dough a bit before baking!
4.) Add to the oven for EXACTLY 4 minutes. Once done, it might seem underbaked which is fine! Let them cool on the pan for 15 minutes or so to set. Make sure to not use a spatula or anything to take them off the parchment until they have set. If you lift them off their original spot, when they set, they will more than likely shrink more than we’d want. Once set, then it’s time to enjoy!
*Key Points & Substitutions:
It’s hard for me to even give substitutions just because of how technical this recipe is. EASY AF to make but technical for sure. Food science unfortunately doesn’t care about what ingredients we have available.
The balance between the 3 flours is essential for this recipe so I can’t offer any suggestions. They all have their own characteristics and qualities that work together to create an amazing texture for the cookies.
If you only have a Whey Protein and not a blend, then I can almost guarantee yours will not come out as doughy. A solely whey protein does not hold up well for baking due to how little moisture a whey without the casein can hold.
If you want to sub out the cookie butter powder, my best alternative would be a vanilla or pb vegan protein. The vegan protein provides added density to the cookies so they do not come out with a cakey texture. The balance between the whey/casein protein and the vegan protein is super important.
The only other alternative that might work for subbing the cookie butter powder would be a powdered pb.
Bake time EXACTLY 4 Minutes. Also, oven temps will vary so maybe do a test with a few cookies before doing the whole batch just to give the timing right.
One thing I also noticed was baking these in smaller 8-9 cookie batches actually worked better for the consistent perfect end product.
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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Chocolate Chip Cookies
Congratulations. You’ve found the recipe for the best cookie in the world. I’ve done far more research than I’d like to admit. I’ve surveyed a number of sweet grandmas—we all know they’re the true cookie pros. They simply can’t be beat. I’ve looked at scientific articles, innumerable recipes and done all sorts of testing. This is the one.
These cookies have something special about them I learned in a science course in college a few years ago. I loved the flavor of browned butter. But, browning the butter often means adding in melted butter, which changes the texture of the final product. So, in addition to adding cold butter, I add toasted milk powder. When butter browns, the milk solids are what get toasted and nutty, so this is basically the same as adding in a ton of browned butter.
I also add malted milk, which boasts a unique but incredible flavor unlike anything you’ve ever experienced. This, coupled with a perfect balance of all other ingredients makes for a chewy, cakey, nutty, crispy, and overall perfect cookie.
Ingredients:
1 cup cold butter (cubed)
1 cup brown sugar
1/2 cup sugar
2 eggs
2 3/4 cups all purpose flour
1/4 cup milk powder
1/4 cup malted milk powder
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp flakey salt
2 cups chocolate chips
1. Preheat oven to 415 degrees Fahrenheit.
2. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs one by one while mixing or whisking on medium speed.
4. Toast milk powder until lightly golden brown and aromatic.
5. Add flour, cornstarch, baking soda, milk powders, and salt.
6. Mix chocolate chips in, reserving some to press in evenly on cookies at end.
7. Separate dough into large balls and place on lightly colored cookie sheet. I fit about six on a cookie sheet.
8. Bake 9-12 minutes until golden brown. Let them rest, or immediately eat with a spoon and some vanilla ice cream.
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Classic Christmas Tablescape - Buffalo Chip Cookie Recipe
It's going to be a fun day. First, I am setting my table for my cookie swap luncheon, I need to bake cookies, make the soup and get ready for my girlfriends to come over. :) Second, get me ready! Third, enjoy my sweet friends!????
The cookies I am baking are called Buffalo Chips, let me tell y'all, they are delicious. I have the recipe up on the blog along with photos of my table. I hope to see you up on the blog as well.
Buffalo Chip Cookie Recipe: