THE BEST CHOCOLATE CHIP COOKIES RECIPE
How to make THE BEST CHOCOLATE CHIP COOKIES RECIPE????
INGREDIENTS
BROWN SUGAR 80 GRAMS
SUGAR 80 GRAMS
SALT 1 TSP
MELTED BUTTER 110 GRAMS
1 EGG
VANILLA EXTRACT 1 TSP
FLOUR 160 GRAMS
BAKING POWDER 1/2 TSP
DARK CHOCOLATE 100 GRAMS
MILK CHOCOLATE 100 GRAMS
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Title: Little Dream
Year: 2017
Type of music: Retro Jazz Hip Hop
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The WORST Cookies EVER
I do not like the pink frosted sugar cookies from the store. The texture is like sand. The frosting is always dry and far too sweet. The entire cookie tastes like a chemical. I do love the concept of this cookie though, so I decided to recreate them at home! They were so much fun to bake and decorate. I'm prepared for a war in the comments.
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Giant Cheesecake-Stuffed Chocolate Thumbprint Cookies with Zac Young | Holiday Baking Championship
These rich chocolate cookies with a creamy cheesecake filling are the #ExtraSweet dessert combo we've been dreaming of!
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Giant Cheesecake Stuffed Chocolate Thumbprint Cookies
RECIPE COURTESY OF ZAC YOUNG
Level: Easy
Total: 2 hr 50 min (includes chilling time)
Active: 45 min
Yield: 8 cookies
Ingredients
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon plus 1 pinch kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chunks (about 1 cup)
6 ounces white chocolate chips (about 1 cup)
1/2 cup white sanding sugar
6 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar
1/2 teaspoon finely grated lemon zest
Directions
Line 2 baking sheets with parchment. Whisk together the flour, cocoa powder, cornstarch, baking soda and 1/2 teaspoon salt in a medium bowl.
Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on high until light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the whole egg and beat until just combined. Add the vanilla and beat until just combined.
Add half the flour mixture and mix on low until combined. Add the remaining flour mixture and mix until just combined. Fold in the chocolate chunks and white chocolate chips. Put the sanding sugar in a shallow bowl or plate.
Scoop eight 1/3 cup-size balls of dough. Working with one at a time, shape each ball into a 1 1/2-inch-tall cylinder, then use your thumb to make a sturdy 1-inch-deep well that is about 1 inch across. Roll the dough in the sanding sugar to completely coat and place on the prepared baking sheets. Repeat with the remaining dough and sanding sugar, spacing out 4 cookies per sheet. Put the baking sheets in the freezer until the cookies are thoroughly chilled, 30 minutes to 1 hour. (If you do not have space in your freezer to accommodate both baking sheets, line a plate with parchment and place the cookie dough onto the plate to chill. Transfer to the prepared sheets once chilled.)
Preheat the oven to 375 degrees F. Just before the cookie dough is completely chilled, add the cream cheese to a medium bowl and beat with an electric mixer on medium speed to soften. Add the confectioners' sugar and beat until smooth, then add the remaining egg yolk, the lemon zest and the remaining pinch of salt and beat on medium speed until completely smooth, light and fluffy, 1 to 2 minutes. Spoon the cheesecake into the well of each cookie so that it comes just up to the top. (Alternatively, you can use a pastry bag or resealable plastic bag to fill the cookies.)
Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 1 hour.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Giant Cheesecake Stuffed Chocolate Thumbprint Cookies with Zac Young | Holiday Baking Championship
Anna Olson Bakes Her Famous Classic Chocolate Chip Cookies
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The PERFECT Chocolate Chip Cookie Recipe - Baking Basics
This is the best cookie you will ever eat.
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Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 sticks (16 tablespoons) salted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounces semisweet chocolate chips
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I had so much fun #Baking these #Chocolate Chip #Cookies! If you make these for your family and friends they will absolutely love them. They are the perfect balance of chewy and crisp!
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My secret recipe: Chocolate chip cookies
Every chef has a secret recipe, even though there's really no such thing. But this is the recipe I've kept to myself for years. And now it's yours! - - - [ Links below, click Show More ]
0:00 | Cold open
0:32 | Title cards
0:50 | Introduction
2:59 | How to use a scale
4:40 | Why you should use a scale
6:51 | Recipe
10:52 | Conclusion
11:46 | Credit roll
12:05 | Post-credit scene
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