How To make Deluxe Chocolate Chunk Walnut Cookies
3/4 c Unsalted butter
; (6 ozs) at room Temperature 1/4 c Shortening; (2 ozs)
1 1/2 c Light or dark brown sugar
; firmly packed 1/8 ts Salt
1 1/2 ts Vanilla extract
1 Egg; lightly beaten
2 c All-purpose flour*
1/2 ts Baking soda
1 c Walnut (or pecan) pieces
2 c Swiss semisweet chocolate
; in small chunks 1 c Milk-chocolate chunks; large
Recipe by: The Washington Post 10/30/96 Preheat oven to 350 degrees. Line a baking sheet with baking parchment. Cream the butter and shortening with the sugar and salt until light and well blended. Stir in the vanilla and egg. Stir in the flour and baking soda and mix well. Fold in the nuts and chocolate chunks. Form into generous tablespoons of batter and drop onto the lined baking sheet, pressing down slightly on the dough, about 2 inches apart. Bake 12 to 15 minutes until lightly golden in color and browned at the edges. (Makes about 2 1/2 dozen).
* NOTE: For a more tender, crisper, more buttery cookie, reduce flour to 1 3/4 cups.
Recipe from Marcy Goldman, a professional baker and food writer based in Montreal. -----
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BEST COOKIES? Taylor Chip Cookies Review
Are these actually some of the best cookies in the USA? Taylor Chip Cookies are made by hand in Lancaster, PA.
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0:00 Intro
0:34 Chocolate Chip
1:15 M&M Cookie
1:50 Sugar Cookie
2:11 White Chocolate Macadamia
2:48 Poop Cookie
3:13 Peanut Butter Filled Cookie
4:10 Microwave the Cookies!!
4:40 Conclusion
Divertimento K131 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Quick & Easy | How To Make Chocolate Chip Weed Cookies
Hi everyone! I'm back with another quick cannabis recipe. This week I made cannabis infused chocolate chip cookies and they were super bomb! What I love most about this recipe was that the cookies hardly had any cannabis taste to it and just tasted like a normal cookie. Also let me know in the comments what recipes y'all would like to see cannabis infused!!!
Total Time: 40 min to 1 hr (depending on how fast/slow you are with mixing)
What You'll Need:
-Sugar
-Brown Sugar
-Salt (If you like both a salty and sweet cookies use chunky sea salt)
-Canna Butter (Check out my How To: Canna Butter video)
-Egg
-Vanilla
-Flour
-Baking Soda
-Chocolate Chips (I used semi-sweet)
-Big Bowl
-Something to mix the ingredients together
-Sifter
-Baking tray
-Ice Cream Scoop
INSTRUCTIONS:
-Add: 1/2 cup of sugar
-Add: 3/4 brown sugar
-Add: 1 teaspoon of salt
-Add: 1/2 cup of canna butter
MIX!!
Add: 1 egg
Add: 1 tablespoon of vanilla
MIX!!
-Sift: 1 1/4 cup of flour
-Sift: 1/2: tablespoon of baking soda
MIX!!
-Add Half bag of chocolate chips!
MIX!! (I ended up using my hands because it was a lot easier)
-Cover with plastic wrap and Chill for 30 minuets
-Scoop on baking try with parchment paper
-Bake 350 F for 12-15 min
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THE BEST CHOCOLATE CHIP COOKIES | THE GOLDEN BALANCE
Makes 4-6 thicc cookies
1 cup chocolate chips
Wet Ingredients:
½ cup granulated sugar
½ cup dark brown sugar
½ cup butter (melted or softened)
1 egg
Dry Ingredients:
1.5 cups ap flour
½ teaspoon baking powder
1 teaspoon kosher salt
Directions:
Mix the wet ingredients until combined
Sift dry ingredients together
Add the dry ingredients to the wet and fold until almost fully combined
Add the chocolate chips and continue mixing until everything is incorporated in one mass
Flatten out and place dough in the fridge for roughly 20 minutes
Divide into 4 to 6 balls and place on a parchment wrapped baking tray
Place in the freezer for roughly 10 minutes
Insert tray into a preheated oven at 400 for 11-13 minutes
Remove cookies and place on a wire rack to rest for 10-20 minutes
Pour yourself a glass of cold milk, say bismillah, and enjoy!
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The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
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Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
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10 minute chocolate chip cookies! #easyrecipe #cookies