The 30-Minute Thin and Crispy Chocolate Chip Cookie
Grab the milk, this is your new go-to recipe for thin and crispy chocolate chip cookies. They're quick, easy to make, LOW MESS, and have great texture and flavor. Go to and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic
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INGREDIENTS:
230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping
100g (1 cup) chopped toasted walnuts (sub macadamia nuts)
Flaky salt, for sprinkling on top
INSTRUCTIONS:
1. In a small saucepan over very low heat, melt the butter, being careful not to make it too hot.
2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup. Use the paddle attachment and mix on medium speed. Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.
3. Add the egg yolk, vanilla extract, and milk to the mixture. Mix on low speed for 30-45 seconds until everything is combined.
4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.
5. Mix on low speed until just combined, about 30 seconds, being careful not to overmix to avoid gluten formation.
6. Add the chopped chocolate and chopped toasted walnuts to the dough. Mix on low until just incorporated (about 30 seconds)
7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. (QUICK TIP: I like these parchment sheets. They lie flat on the baking sheet and don’t require any measuring)
8. Scoop out chunks of cookie dough, slightly smaller than a golf ball, and place them about 2 inches apart on the prepared baking sheet. The dough will spread during baking, so no need to shape them perfectly.
9. Place 1-2 chunks of chocolate on top of each cookie dough and sprinkle a pinch of flaky salt on top.
10. Bake the cookies in the preheated oven for 14-16 minutes until they are lightly golden around the edges and set in the center.
11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.
12. Transfer the cookies to a wire rack to cool completely and set their crisp.
CHAPTERS:
0:00 Intro & mixing the dough
4:09 Talking gut health (ad)
5:14 Baking
6:41 Finishing and dunking
7:44 Let's eat this thing
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#chocolatechipcookies #cookierecipes
How to make Crunchy Chocolate Chip Cookies Recipe | Resepi Biskut Raya Cip Coklat Rangup
Ok hari ni saya nak kongsikan pula resepi biskut coklat cip (Chocolate chip cookies). Biskut ni bukan buat masa raya je ok. Masa tak raya pun boleh buat jugak sebab rasa dia yang sangat sedap dan rangup. Yang membuatkan biskut ni lagi sedap bila tambah kekacang yang pelbagai untuk merangupkannya.
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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:
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
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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Crunchy Mini Chocolate Chip Cookies | Famous Amos Style Cookies
As the title describes, these are tiny chocolate chip cookies that are ultra crisp and crunchy reminiscent of my childhood fav Famous Amos cookies. :)
I hope that you enjoy this video and recipe.
Please stay safe and take care of yourselves!
#buttermilkpantry #quarantinebaking
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