Chunky Chocolate Chip Cookies
Chunky Chocolate Chip Cookies Is there any cookie better than Chunky Chocolate Chip Cookies? Crisp edges, a soft, chewy centre and loaded with chocolate chips these palm-sized cookies are truly the best ever chocolate chip cookies. FULL PRINTABLE RECIPE:
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INGREDIENTS: 260 g plain (all purp) flour (2 cups / 9.2oz)
90 g cornflour (cornstarch) (2/3 cup / 3.2oz)
1 1/2 teaspoons baking soda (bicarb soda)
1/2 teaspoon salt
150 g light brown sugar (3/4 cup / 5.3oz)
100 g white granulated sugar (1/2 cup / 3.5oz)
170 g unsalted butter, room temp (1 1/2 sticks / 6oz)
2 tablespoons milk (8 teaspoons - notes)
1 3/4 cups (350g) dark chocolate chips
Extra sea salt flakes, for sprinkling
Hey there and welcome. I'm Marie Roffey, the creator of Sugar Salt Magic, home baker and food photographer. I’m passionate about creating delicious comfort food and desserts from scratch - recipes so good you’ll want to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create delicious recipes.
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The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.
The BEST Chunky Cookie Recipe Ever| Karamel Bakery Chocolate Chip Cookie| Giant Levain Style Cookies
This chocolate chip cookie recipe makes the best levain bakery-style or caramel-style cookies. This recipe is my take on them and the good news, they are easy!! If you love thick chunky cookies that are crispy crunchy on the outside and gooier molten on the inside, this recipe is for you. I have so many cookie hacks and tips in the video that will ensure you get the best cookie every single time.
Recipe - Makes 6 Larger (170gm cookies) or 8 Medium (125gm Cookies)
1/2 cup (113gm) Butter - Colder than Room Temperature*
2/3 cup (135gm) Brown Sugar - I mixed 67gm Brown + 67gm Dark Brown
1/2 cup (100gm) White Sugar - Add 125gm if you like more sweet
2 Large Eggs + 1 Yolk - Straight from the fridge
1.5 tsp Vanilla
1.5 cups + 2 tbsp (200gm) AP Flour
1/4 cup (25gm) Corn Starch / corn flour
1/4 tsp (1.5gm) Baking Soda
1 tsp (4gm) Baking Powder
1/2 heaping cup ( approx 115gm) Semi-Sweet Chocolate ( I used 55% baking chocolate chips)
1/2 cup ( approx 100gm) Dark Chocolate ( I used 70% snacking chocolate)
1 cup (100-115gm) Walnut - Can be replaced with more chocolate chips or 2 tbsp flour
1.5 tsp (9gm) kosher salt
* The temp of the butter is very important. If it's too soft and melting the cookie will spread more. Ideally, the butter should be at a temperature where you should be able to press it and leave an indent that holds shape.
**If you are baking them post-freezing in the winter months you might want to Give them 5-8 on the counter or in the fridge (depending on how cold it is) before putting them in the oven.
NOTE: If it's too hot & humid or your cookie dough is too soft, freeze them for an hour and bake frozen.
Method:
1. Whisk butter (not whip). Then add sugar and whip again to a crumb-like texture.
2. Add eggs and whip on medium to medium-high (speed 6 of kitchen aid) for a minute or two until a bit fluffy and pale in color.
3. Change to paddle attachment or use a spatula and gently fold in dry ingredients, just a couple of stirs. DO NOT OVERDO IT! Also, the dough will be a little wet and hence it's mandatory to chill it.
4. Now add all chocolate and walnuts. Divide the dough into 6 cookies each weighing 170gm or 6oz for large giant cookies.
5. Let the raw cookie dough balls chill for at least an hour in the fridge or freezer depending on the weather.
6. bake at 380F for 18-20mins or till the top of the cookie is no longer shinny or glossy.
7. Let cool on a wire rack for 8-10min. Serve & Enjoy!
How To Make Perfect Chocolate Chip Cookies
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MUSIC
Giraffe Bossa_fullmix (1)
Licensed via Warner Chappell Production Music Inc.
Monte Fiasco_Main
Licensed via Warner Chappell Production Music Inc.
Giant Levain Bakery Chocolate Chip Cookies By June | Delish
Delish Test Kitchen Manager, June, is making copycat Levain Bakery chocolate chip cookies from scratch.
Full recipe:
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How To Make Perfect CHUNKY Chocolate Chip Cookies! - Baking Basics
Thanks to Ghirardelli for sponsoring this video. Be sure to visit and find them at your local grocery store! #aBiteBetter #GhirardelliBaking
I got a lot of requests to do another baking basics recipe! This time it's for the perfect chunky chocolate chip cookie! If you like your cookies soft and gooey, this is the cookie for you! I've also done another video making chocolate chip cookies but those ones are for if you like them thin!
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THE THINGS YOU’LL NEED:
Chocolate Chip Cookies
2 ¼ cups flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
½ teaspoon salt
¾ cup unsalted butter, melted
½ cup granulated sugar
¾ cup light brown sugar, lightly packed
1 large egg plus 1 egg yolk, room temperature
2 1/2 teaspoons vanilla extract
1 cup 60% Ghirardelli chocolate chips
1 teaspoon sea salt flakes (or as desired)
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I had so much fun baking these Chocolate Chip #Cookies! You absolutely have to give them a try as they are easily one of the most delicious recipes ever!
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