Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Here’s how Levain makes their iconic cookies. #Levain #Cookie #NYC
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A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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Levain Bakery Pam and Connie Make Cookies
Pam and Connie show how they make the world's best Chocolate Chip Cookie.
Mom's Best Moist and Chewy Oatmeal Cookies - Jill 4 Today
Who doesn't love a good oatmeal cookie, right!? These oatmeal cookies are so moist and chewy. I've added a good dose of chocolate chips to make them even more delicious. The recipe is easy and any novice cookie baker can do this! Here's the recipe:
Mom's Chewy Oatmeal Cookies
Ingredients
1 cup softened butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 -1/8 teaspoons vanilla extract
2 cups unbleached all-purpose flour
2 cups old-fashioned oats
1-1/2 teaspoons baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Optional: 1 cup semi-sweet choco chips or raisins.
Pre-heat oven to 350 degrees.
In a large bowl, cream butter until creamy. Add the sugars and beat until well combined. Add eggs and vanilla, Beat until light and fluffy.
In a separate bowl combine the flour, oats, baking soda, cinnamon and salt. Add to creamed mixture and mix until just combined. Mix in the chocolate chips.
Drop by size if about a large tablespoon. 9 per cookie sheet is about right.
Bake at 350° for approximately 11 minutes or until lightly browned and just slightly soft in center. Cool on cookie sheet for 5 minutes. Transfer to cooling rack. ENJOY!
Makes 36 large cookies or approx. 60 smaller ones.
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Making Crumbl Cookies At Home | But Better
In my humble opinion, homemade cookies straight out of the oven will always beat store-bought. Four of their best seasonal cookies, and we're going head to head.
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