How To make Crunchy Chocolate Chip Cookies
1 1/4 c Firmly packed brown sugar
3/4 c Golden crisco shortening
2 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
2 c Corn flakes dry cereal
1 1/2 c Semi-sweet chocolate chips
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed
mixture just until blended. Stir in corn flakes and chocolate chips. 4. Drop rounded tablespoonfuls (15 mL) of dough 3 inches
(7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 8
to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: about 3 1/2 dozen cookies -----
How To make Crunchy Chocolate Chip Cookies's Videos
Chocolate Chip Cookies | This is the Best Recipe!
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Everybody loves chocolate chip cookies. I was surprised that I haven’t actually shared my chocolate chip cookie recipe yet, so here you go! Please enjoy!
▶Chocolate Chip Cookies◀
For 4 Cookies
Unsalted Butter 40g
White granulated sugar 22g
Light brown sugar 22g
Whole Eggs 18g
All purpose flour 50g
Baking soda 0.8g
Salt 0.8g
Couverture chocolate 15g
Crushed hazelnuts/almonds 20g
Chocolate chunks (similar to chocolate chips)
① Lightly beat room temp (20~22℃) butter.
② Add white sugar + light brown sugar and mix well.
③ Mix in the eggs in 4~5 additions.
④ Add the dry ingredients and mix.
⑤ Halfway through, stop and add in the couverture chocolate and chopped hazelnuts/almonds.
⑥ Use a 5cm diameter scoop to scoop .
⑦ Bake for 10~12mins at 170℃ (pre-heat oven to 170℃).
How to store: Store at room temp up to a week in an airtight container.
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Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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How to Make CHOCOLATE COOKIES? (Perfect Crunchy Cookies) The Terrace Kitchen
Making perfect crunchy chocolate cookies at home is so easy with this recipe. Do try it and Enjoy.
SERVES: 20 Medium Cookies
INGREDIENTS:
• ¾ Cup All Purpose Flour/Maida (मैदा)
• 2 Tbsp Cocoa Powder (कोको पाउडर)
• ¾ Tsp Baking Powder (बेकिंग पाउडर)
• 1/8 Tsp Baking Soda (बेकिंग सोडा/मीठा सोडा)
• ¼ Cup Butter (मक्ख़न)
• 6 Tbsp Powdered Sugar (पीसी हुई चीनी)
• 1 & ½ Tbsp Milk (दूध)
BAKING INSTRUCTIONS:
• Kadhai/Cooker (No whistle & gasket): Preheat at medium flame for 10 min. Bake at low flame for 20-25 min.
• OTG/Convection: Preheat at 170°C for 10 min. Then bake for 13-14 min.
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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.
Resepi Penuh :
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Music by Joakim Karud #buatoranglapo
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Less Sweet, Crunchy Mini Chocolate Chip Cookies | Famous Amos Style Cookies | 少甜、酥脆巧克力小曲奇,嘎嘣脆的哦~
I absolutely love COOKIES. But I don’t like overly sweetened cookies often found out there. Hence, this homemade recipe would be perfect for you if you are looking for some Less Sweet Chocolate Chip Cookies. These mini cookies are super crispy, crunchy and brittle. Rest assured, they are easy to make and will be ready in no time. What’s needed is probably spending some time beating the butter for 10 minutes to incorporate a lot of air to create the air pockets that would give the crunchy texture. Fee free to double the recipe, keep the extra cookie dough in the fridge and have freshly baked cookies when craving hits!
???? For more easy Bold Bakes recipe:
???? For more Chinese New Year Cookies recipe:
????For more Healthy Bites recipe :
=Ingredients=
80g (1/3cup) unsalted butter
70g (1/3cup) brown sugar
20g (1.5 tbsp) white sugar
130g (1 cup) all-purpose flour
5g (1 tsp) malted milk powder (Horlicks/Ovaltine)
30g (1/2) egg
4g (3/4 tsp) baking powder
2g (1/4 tsp) baking soda
3g (1/2 tsp) vanilla essence
2g (1/4 tsp) salt
50g semi-sweet chocolate chip (up to your liking)
50g dark chocolate, chopped (up to your liking)
*Bake at 170°C for 10-12mins until golden brown
*Makes about 90 mini cookies, each dough 4g
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我超爱曲奇的,但我不喜欢像经常在外面吃到太过甜的饼干。因此,如果你想要找不会太甜的曲奇食谱,那么这个自制的巧克力豆小曲奇就完全适合你哦!这款巧克力小饼干非常酥脆可口,制作过程也简单不复杂,只需要花多一点时间来打发牛油以裹入更多的空气。一次可以多做一点放在冰箱冷藏,想吃的时候就能随时吃到新鲜出炉的曲奇了!
???? 更多Bold Bakes 简单蛋糕食谱做法:
???? 更多农历新年美食食谱做法,请点击:
???? 更多健康营养食谱做法 :
=材料=
80g (1/3 杯) 无盐黄油
70g (1/3 杯) 红糖
20g (1.5 汤匙) 白细砂糖
130g (1 杯) 普通中筋面粉
5g (1 茶匙) 麦芽奶粉 (好立克/阿华田)
30g (半粒) 鸡蛋
4g (3/4 茶匙) 泡打粉
2g (1/4 茶匙) 苏打粉
3g (1/2 茶匙) 香草精
2g (1/4 茶匙) 盐
50g 半甜巧克力粒 (分量随自己喜欢)
50g 黑巧克力 (分量随自己喜欢)
*170°C烘烤10-12分钟至金黄色
*差不多能做90粒迷你曲奇,大约各4克
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Super Crunchy Chocolate Chip Cookies | Best Recipe For Crunchy Cookies | Delicious | Deea's Cucina
Welcome back to Deea's Cucina,
In this video i will be sharing with you my all time favorite Chocolate Chip Cookies Recipe. If you enjoy my video then don't Forget to Like, Share & Subscribe to my channel thank you .
Ingredients :
Flour 200g
Sugar 64g
Light Brown Soft Sugar 64g
Butter 115g
Dark Chocolate Chip 150g
Salt 1/2ts
Baking Soda 1/2ts
Egg 1
Vanilla Extract 1ts
My Best Chocolate Chip Cookies - Crispy & Chewy | Pai's Kitchen
This is by far my favourite chocolate chip cookie recipe, and trust me, I've made MANY a chocolate chip cookies in my life. It's a relatively simple recipe, but with a couple of tricks for extra yumminess. Make these and bring to your Christmas dinner, or whatever you're doing for this holiday season, and I promise you people will be in love!
Tip: These are best eaten when they're freshly baked—when cookies have cooled enough so the edges are crispy, but the chocolate is still gooey and melty inside...omg yum! Doesn't mean you gotta make them right away, though, you can simply reheat them in the oven and get the same effect!
Details on how to freeze cookies in advance in the website post.
This recipe is adapted from one that appears in the memoir The Measure of My Powers
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes