The Ultimate Crispy Chewy Chocolate Chip Cookies | The Best Recipe!
The Ultimate Crispy Chewy Chocolate Chip Cookies | The Best Recipe!
Ingredients' List!
1 egg
90g sugar || 1/3 cup + 2tbsp
90g unpacked brown sugar || 1/3 + 2tbsp
110g soft butter || 1/2 cup | 3.88 oZ
2 tsp vanilla flavored sugar or vanilla extract
200g all purpose flour || 1 cup
1/2 tsp baking powder
1/2 tsp baking soda
A generous pinch of salt
40 g chocolate chips || 1/4 cup
40g dark chocolate chunks || 1/4 cup
40g white chocolate || 1/4 cup
The Science Behind the Perfect Chocolate Chip Cookies - Kitchen Conundrums with Thomas Joseph
Soft and chewy, thin and crisp, or cakey? How do you like your chocolate chip cookies? Here's the answer to creating your perfect chocolate chip cookie.
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Soft and Chewy Chocolate Chip Cookie Recipe:
marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies?search_key=soft%20and%20chewy%20chocolate%20chip%20cookie
Cakey Chocolate Chip Cookies Recipe:
marthastewart.com/354939/cakey-chocolate-chip-cookies?search_key=cakey%20chocolate%20chip%20cookies
Thin and Crisp Chocolate Chip Cookie Recipe:
marthastewart.com/343950/thin-and-crisp-chocolate-chip-cookies?search_key=cakey%20chocolate%20chip%20cookies
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Science Behind the Perfect Chocolate Chip Cookies - Kitchen Conundrums with Thomas Joseph
World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
© 2022 Honeysuckle®
All Rights Reserved.
How to make Copycat SUBWAY Cookies! Recipe #Shorts
How to make Copycat SUBWAY Cookies! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
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The most CHEWY Chocolate Chip Cookies | Nolyns Kitchen
A recipe for the most chewy Chocolate Chip Cookies. This recipe shows you how to make Chewy Chocolate Chip Cookies. The cookies are soft and chewy and full with chocolate chips. Click below for recipe ingredients and instructions how to make Chewy Chocolate Chip Cookies by Nolyns Kitchen.
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If you watch the thumbnail it's 100% real. These Chocolate Chip Cookies are so soft and chewy. It's unbelievable. Every bite is full of Chocolate Chips and walnuts. It's an easy chocolate chip cookies recipe and perfect to share with friends and family. The cookies are 170 grams each so you can share it! Enjoy the baking!
Shoppinglist
230 grams of cake flour
275 grams of all purpose flour
5 grams of kosher salt
8 grams of corn starch
6 grams of baking soda
280 grams of unsalted butter
285 grams of brown sugar
115 grams of white granulated sugar
2 eggs
3 egg yolks
165 grams of walnuts
450 grams of chopped chocolate
買い物リスト
二百三十グラムのケーキ用小麦粉
中力粉の二百七十五グラム
五グラムコーシャーソルト
八 グラムコーンスターチ
重曹の六グラム
無塩バターの二百八十グラム
二百八十五グラムの黒糖
百十四グラムの白いグラニュー糖
二卵
三卵黄
クルミの百六十五グラム
四百五十グラムチョコチョコ
◾Instructions
1. The first step is to roast your Walnuts. Take a cooking pan and give the walnuts some color. When they have a little bit of color put them a side.
2. Take a bowl and add all the dry ingredients. Start with the cake flour and the all purpose flour.
After this you can add the baking soda, corn starch and the salt.
3. Get a whisk and stir the ingredients well. Set the bowl to the side.
4. The next step is to melt the unsalted butter in a pan.
5. Unpack the chocolate and cut the chocolate into different sizes.
6. Get the kitchen machine and add the bowl with the brown sugar and the white granulated sugar. Start mixing.
7. Add during the mixing the melted butter.
8. When the butter is added its time to add the eggs one at the time
9. After adding the eggs also add the eggs yolks one by one.
10. The next step is to add the dry ingredients. Make sure to add a little bit at a time until it is a good mixture.
11. Take the bowl with roasted walnuts and the chopped chocolate and add the last two ingredients to the mixture. Mix it for 10-15 seconds.
12. Grab a new bowl and add the mixture. Take a piece of cling film (plastic wrap) and place it on top. Put the bowl in the fridge for 1 hour.
13. it is time to measure the cookies. The cookies should weigh 170 grams. Take the mixture and make round balls. Put the round balls on a plate and put them back in the fridge for 1 hour.
14. Preheat the oven to 220 degrees celsius and add the baking paper in advance.
15. After 1 hour take the round cookies out the fridge and put 4 cookies in the oven. Make sure that the cookies have enough space.
16. Bake the cookies for 10-12 minutes until they turn a golden brown on the outside.
17. Take the cookies out and let them rest for 5-10 minutes
◾指示 チョコチップクッキーの作り方
一。 最初のステップは、クルミをローストすることです。 調理鍋を取り、クルミに色を付けます。 彼らが少し色を持っているとき、彼らを脇に置いてください。
二。 ボウルを取り、すべての乾燥材料を追加します。 ケーキ用小麦粉とすべての目的小麦粉から始めます。
三。 泡だて器で材料をよくかき混ぜます。 ボウルを横に置きます。
四。 次のステップは、無塩バターを鍋で溶かすことです。
五。 チョコレートを開梱し、チョコレートをさまざまなサイズにカットします。
六。 厨房機器を手に入れ、黒糖と白グラニュー糖を入れたボウルを追加します。 ミキシングを開始します。
七。 溶かしたバターを混ぜながら加えます。
八。 バターを加えるときは、卵を一つずつ追加します。
九。 卵を加えた後、卵黄も一つずつ加えます。
十。 次のステップは、乾燥した材料を追加することです。 それが良い混合になるまで、一度に少しずつ加えることを忘れないでください。
十一。 ローストしたクルミと刻んだチョコレートを入れたボウルを用意し、最後の二つの材料を混合物に加えます。 それを十〜十五秒間混ぜます。
十二。 新しいボウルをつかみ、混合物を追加します。 しがみつくフィルム（ラップ）を一 枚取り、その上に置きます。 ボウルを冷蔵庫に一 時間入れます。
十三。 クッキーを測定する時が来ました。 クッキーの重さは百七十グラムでなければなりません。 混合物を取り、丸いボールを作ります。 丸いボールを皿にのせ、冷蔵庫に一時間戻します。
十四。 オーブンを二百二十度に予熱し、あらかじめベーキングペーパーを入れておきます。
十五。 一時間後、丸いクッキーを冷蔵庫から取り出し、四つのクッキーをオーブンに入れます。 Cookieに十分なスペースがあることを確認してください。
十六。焼く (十/十二 分 ) 外側が黄金色になるまで。
十七。 クッキーを取り出して、五〜十分間休ませます
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CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need]
I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can't think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I'm showing you creates the absolute best chocolate chip cookie that I can imagine.
Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here:
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**MY GEAR**
4oz SCOOP:
MALDON SEA SALT FLAKES:
10 CHEF'S KNIFE:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
SPATULA:
SALAD SPINNER (for sifting chocolate):
FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)
220g (or 2 sticks/1 cup) nice butter
100g (or 1/2 cup) granulated sugar
200g (or 1 cup) dark brown sugar
2 large eggs + 1 yolk
4g (or 1 1/4 teas) vanilla extract
8oz of 70% cacao nice baking chocolate (bars not chips)
330g (or 2 1/3 cups) AP flour
1/2 teas baking soda
1/4 teas baking powder
7g (or 1 1/4 teas) salt
flakey salt for topping
Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.
Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.
Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.
Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.
When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.
#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe
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