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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The search to find the greatest holiday baker begins as twelve amateur bakers enter the kitchen, where they show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of our tough-love judges: Duff Goldman, Nancy Fuller and Carla Hall. Hosted by Jesse Palmer, this baking championship is the sweetest way to celebrate this holiday season.
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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
Bon Appétit Recipe Test| The Best Chocolate Chip Cookies| Alexmakes
I'm starting a new series where I test recipes that claim they are the best, then let my family rate them.
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Music by: Dj Quads
Title: Midnight Snack
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#Chocolatechipcookies #BonAppetit
Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
From the ULTIMATE ginger cookies to chocolate peanut butter globs, these are our favorite Ina Garten cookie recipe videos!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
00:00 - Intro
00:04 - Chocolate White Chocolate Chunk Cookies
03:18 - Fruitcake Cookies
06:49 - Chocolate Peanut Butter Globs
10:48 - Shortbread Cookies
14:00 - The Ultimate Ginger Cookies
Get the recipes:
Chocolate White Chocolate Chunk Cookies:
Fruitcake Cookies:
Chocolate Peanut Butter Globs:
Shortbread Cookies:
Ultimate Ginger Cookie:
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Our Favorite Ina Garten Cookie Recipe Videos | Barefoot Contessa | Food Network
How To Make Best CRUNCHY Chocolate Chip Cookies!! 香脆巧克力粒曲奇饼 BONUS OREO Stuffed Cookies!! 奥力奥夹心
Today, I'm making my Best Chocolate Chip Cookies!!!
+BONUS: Oreos Stuffed Chocolate Chip Cookies!!
These Cookies are so so Tasty, Crunchy, Moist and Fragrant!! yumyumyum! definitely a must try recipe!
:-) Enjoy, and make sure to share pictures of your treats on Facebook with me.
♦Facebook Page:
♦ RECIPE
=CHOCOLATE CHIP COOKIES= (32pcs Large Cookies)
a) 2¼ Cups All Purpose Flour
b) ½ Cup Oats
c) 1½ tsp Baking Soda
d) 1 tsp Salt
e) ¼ tsp Ground Cinnamon
f) ¾ Cup (170g) Unsalted Butter (room temperature)
g) ½ Cup Brown Sugar (Packed)
h) ¼ Cup White Sugar
i) 1 Egg + 1 Egg Yolk
j) 2 tsp Vanilla Extract
k) 1 tsp Lemon Juice (Freshly squeezed)
l) 1 Cup Dark Chocolate Chips
m) 1 Cup Chopped Nuts (Almonds & Walnuts)
n) OREOS (OPTIONAL)
♦食谱
=巧克力粒曲奇饼= (32pcs大曲奇饼)
a)2¼杯 面粉
b)½杯 燕麦
c)1½茶匙 苏打粉
d)1茶匙 盐
e)¼茶匙 肉桂粉
f)¾杯(170克)无盐牛油(室温)
g)½杯棕糖
h)¼杯白糖
i)1个鸡蛋+ 1个蛋黄
j)2茶匙香草提取物
k)1茶匙柠檬汁(新鲜挤压)
l)1杯黑巧克力片
m)1杯切碎的坚果(杏仁和核桃)
n)OREOS(可选)
♦ MUSIC
Title: “A WAY FOR ME” and “JUST A LITTLE MORE”
Artist: Nicolai Heidlas
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Chocolate Chip Hazelnut Cookies with Joshua John Russell | Dr. Seuss Baking Challenge | Prime Video
Pastry chef and judge from Dr. Seuss Baking Challenge, Joshua John Russell, shows us a sweet way to make chocolate chip hazelnut cookies, perfect for the holidays. ⛄ Stream Dr. Seuss Baking Challenge now, only on Prime Video.
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About Dr. Suess Baking Challenge: Host Tamera Mowry-Housley welcomes 9 teams of pastry chefs and cake artists to the City of Seuss, where they will compete for honorary citizenship, the key to the city, and $50,000. From The Cat in the Hat, to Green Eggs and Ham, The Lorax, Horton Hears a Who, each episode will bring to life the world of Dr. Seuss in the sweetest way possible.
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Chocolate Chip Hazelnut Cookies with Joshua John Russell | Dr. Seuss Baking Challenge | Prime Video
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2-Minute Vs. 2-Hour Vs. 2-Day Cookie • Tasty
The two-day cookie is my favorite cookie in the world.
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