BISKUT COKLAT CHIPS ALA FAMOUS AMOS | CRUNCHY CHOCOLATE CHIP COOKIES
Resepi :
- 250g mentega (suhu bilik)
- 1/2 cawan gula pasir
- 1/2 cawan gula perang
- 2 cawan (280g)tepung gandum
- 2/3 cawan (90g)tepung jagung
- 2 sudu makan tepung beras
- 1 sudu teh baking powder
- 1/2 sudu teh baking soda
- 200g kacang almond
- 1 1/2 cawan coklat chips
- 2 biji telur (gred c) - kalau pakai telur gred A, pakai sebiji je
- 1 sudu teh esen vanilla
* Bakar pd suhu 160c - 170C selama 15 ke 20 minit
* Menghasilkan 100+ biji cookies
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english recipe //
- 250g butter (room temperature)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cups wheat four (280g)
- 2/3 cup cornstarch (90g)
- 2 tbsp rice flour (give cookies its crunchy texture)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 200g almond nibs/slice
- 1 1/2 up chocolate chips
- 2 eggs (small) -use only 1 if you have large egg
- 1 tsp vanilla essence
* Bake in preheated oven at 160C - 170C for 15 -20 minutes
* Yield 100++ cookies
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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CHOCOLATE CHIP COOKIE | how to make soft and crunchy cookies | tagalog | (036)
chocolate chip cookies
1/2 c brown butter (i used magnolia unsalted)
1 1/2 c all purpose flour
1/4 tsp salt
1/2 tsp baking soda
1/2 c brown sugar, packed
1/4 c sugar
1 large egg
1 tsp vanilla
1/2 c walnut
1 c chocolate chips
i used 4 cm ice cream scooper. 2 scoop per cookie
12 pcs - bigger than usual cookies ????
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in grams
112.5 grams brown butter (i used magnolia unsalted)
170 grams all purpose flour
1.5 grams salt
1.5 grams baking soda
100 grams brown sugar, packed
50 grams white sugar
52.5 grams egg
5 grams vanilla
50 grams walnut
160 grams chocolate chips
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Video Link:
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!
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All Rights Reserved.
GLUTEN-FREE CHOCOLATE CHIP COOKIES | Crispy Crunchy Cookies
GLUTEN-FREE CHOCOLATE CHIP COOKIES by @TheRecipeDiary
INGREDIENTS:
Butter – 250g
Castor Sugar – 70g (1/3 cup)
Brown Sugar – 140g (2/3 cup)
Vanilla essence – 2 tsp (gluten free)
Eggs – 2
Baking Powder – 1 tsp (gluten-free)
Gluten-free flour – 2 & ¼ cup (rice flour, maize flour, tapioca starch)
Chocolate chips – 150g (gluten-free)
White milk chocolate chips – as needed
#glutenfreecookies #glutenfreechocolatechipcookies #glutenfreebaking
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Crunchy Chocolate Cookies ???? | Easy Recipe
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Ingredients (for 9 cookies):
100 gr Unsalted butter
60 gr Sugar
20 gr Egg yolk (M size)
135 gr Cake flour
1/2 tsp Baking powder
100 gr Milk chocolate
* Each cookie 43 gr
* Oven at 170°C for 20~23 minutes
Thank you for watching!
See you in my next cooking video!! :)
#cookie #chocolate