Chewy chocolate chip cookies (Using up all those Easter eggs...)
Chewy chocolate chip cookies (Using up all those Easter eggs...)
Ingredients:
280g plain flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt
170g unsalted butter, melted & slightly cooled
150g light brown sugar
100g granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
225g chocolate chips or chocolate chunks- I used chocolate Easter eggs
Instructions
Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
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Speckled Egg Choc Chip Cookies | Easter | Sundaebake
Speckled Egg Choc Chip Cookies
Recipe
125g butter
100g brown sugar
90g raw sugar
1 egg
1 tsp vanilla
200g plain flour
1 tsp bicarbonate of soda
250g choc chips
125g speckled milk chocolate easter eggs, lightly crushed
1. Pre heat the oven to 180 .Line a baking tray with baking paper.
2. In an electric mixer, beat together the butter and sugars till light and fluffy. Add the egg and vanilla and mix well until blended. Slowly mix in the flour and bicarbonate of soda till combined, stir through the chocolate chips and the lightly crushed speckled eggs.
3. Roll a tablespoon amount of cookie dough into a ball and place on the baking tray spaced about 5cm apart.
4. Bake for 10 minutes till golden and place on a cooling rack to cool.
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Easter Themed Chocolate Chip Cookies - Recipe | BakeWithYapi
Happy Easter, Everyone! Today's video is a special chocolate chip cookies recipe topped with chocolate eggs... how festive! Please enjoy and follow along as we make my Easter Themed Chocolate Chip Cookies!
Ingredients List-
- 1/2 cup salted butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1 & 1/2 cup of all-purpose flour
- 1 tbsp. cornstarch
- 1/2 tsp. baking soda
- 1 cup chocolate chips
- Chocolate eggs for decorations
*After shaping into dough balls, chill in the freezer for at least 1 hour before baking!
*Bake at 325*F for 18-22 minutes
(Yield is 12-15 cookies!) ENJOY!
Follow me on Instagram @BakeWithYapi
Email me recipe suggestions at bakewithyapi@gmail.com
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#EasterSundayRecipe #EasterChocolateChipCookies #BakeWithYapi
Easter Cookies – Bruno Albouze
Here is an awesome way to turn your classic chocolate chip cookies into gorgeous family Easter cookies! ????????????
Cookie Dough Recipe
125g softened butter
1g salt
5g vanilla
110g raw sugar
30g granulated sugar
55g eggs
215g all-purpose flour
5g baking soda
50g hazelnuts
125g dark chocolate.
Chocolate Spaghetti:
300g melted chocolate (couverture grade)
15g cocoa butter.
No tempering required.
Make thin strips onto frozen baking tray, trim off edges and form nests. Keep frozen until ready to use.
To get the full recipe go to
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Choc Chip Easter Egg Cookies | The Scran Line
Your special Easter treat from The Scran Line this year: chewy chocolate chip cookies topped with a chocolate ganache bird's nest and speckled eggs in the center.
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INGREDIENTS (makes 30)
200g unbleached all-purpose flour
1 tsp baking soda
1/2 tsp. salt
125g unsalted butter, at room temperature
90g granulated sugar
1 large egg
1 tsp. vanilla extract
470 g dark chocolate chips
110g packed brown sugar
micro mint leaves
Cadbury speckled Easter eggs
Chocolate Ganache:
400g dark cooking chocolate
150ml thickened cream (the kind you use for whipping)
RECIPE
To make Irish cream Chocolate Ganache add your the chocolate and cream to a large microwave safe bowl and microwave it for 20 seconds at a time stirring each time until it’s completely melted, combined and smooth. Cover with plastic wrap making sure the wrap sits directly on the chocolate and set aside to cool at room temp until it sets and becomes thick.
Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt. Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended.
Slowly add the flour mixture and mix just until incorporated. Stir in the chocolate chips.
Using a small ice cream scoop or heaping teaspoon, roll the dough between the palm of your hands to form a ball and place onto the prepared baking sheets. Space the dough mounds 2 inches (5 cm) apart.
Bake the cookies, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Place the ganache into a piping bag and snip the end off. (you may use a small round tip if you want your piping to look neat.) Pipe ganache onto cookie creating a little nest for you Easter eggs. Place little mint leaves into nest to make it look like it’s lived in!
STORAGE: store in an air tight container for up to 3 days.
You may want prepare your ganache the day before to allow it plenty of time to set properly. Alternatively you may refrigerate it. It will cause it to harden quite a bit thought so take it out an hour before you’re ready to use it and thaw it, then give it a good mix to smoothen it out.
Unfortunately this recipe can not be halved, but you can store the remaining cookie dough in a zip lock bag and freeze it for up to two weeks and have fresh cookies whenever you like!
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Bake at Home! | New York Style Chocolate Chip Cookies | Cupcake Jemma
Say goodbye to isolation boredom because NYC Cookie Kits are HERE!!! We are so excited to not only to show you our brand new Bake at Home Cookie Kits but also to share this Kick Ass recipe with you! We started baking these New York style cookies in our Soho Cake Shop a few months ago and they have been a HUGE hit. Already heaps of you are baking them and sharing your photos and videos, which we LOVE! So massive high fives to all of you for that. If you have the Cookie Kit or not, this recipe is SO EASY! Honestly, you can’t go wrong. And we promise that these will be the best Cookies you have ever eaten.
The outbreak of Coronavirus is pretty terrifying and as a small business with zero outside investment, every Cookie and Cupcake Kit and item of merch we sell on the Cupcake Jemma website will go towards helping Crumbs & Doilies survive this outbreak. We want to make sure that we are here baking cakes, making videos and spreading the love once it's all over. We can't do it without you and we've all been incredibly moved by the amount of support out there for us. WE LOVE YOU GUYS!
Please keep sharing your photos and tagging the gang so we can see them! #cupcakejemma
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190g Cold Chopped Butter - Unsalted is best
135g Caster Sugar
135g Light Brown Sugar
300g Chocolate Chips - we are using 50% milk choc 50% dark choc
415g Plain Flour
10g Baking Powder
1 tsp Salt
2 Eggs
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Original NY Cookies
Birthday NY Cookies
Double Choc NY Cookies
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