Julienne's Double-Chocolate Espresso Walnut Cookies
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Giant Espresso Cookie Recipe
These Gigantic Turtle Espresso Cookies are not only on this side of jumbo, they’re full of immense flavors including caramel, chocolate, espresso, and nuts. You will need a tankard of milk when you enjoy one of these.
INGREDIENTS
1 cup (227 g) butter, room temperature, unsalted
1 cup (213 g) brown sugar
½ cup (100 g) white sugar
2 eggs, lightly beaten
2 tsp. vanilla extract
1½ cups (195 g) cake flour
1¼ cups (150 g) all-purpose flour
½ cup (50 g) cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
1 tsp. salt
5 cups (850 g) chocolate chips, divided
1½ cups (520 g) soft caramel sweets chopped
1 cup (125 g) shelled pistachios
Finishing salt
DIRECTIONS
1. Cream together the butter and sugars until pale and aerated. This can take up to 5 minutes. Add one of the eggs and mix thoroughly, then add the second egg and the vanilla in, mixing until completely combined.
2. Sift together the dry ingredients and fold them into the butter mixture. Fold in 1/3 to ½ of the chocolate chips and caramels. Leave some caramels and lots of chocolate chips aside for garnish.
3. Fill a bowl with the remaining chocolate chips, caramels, and add in the pistachios. Divide the dough into 6.5 oz or 200g sections and roll them into balls. Press each cookie into the chocolate chips mixture until the top and sides of the cookie are completely coated. Press the garnish in making sure to leave a space that will become the bottom of the cookie. Leaving this area free of chocolate and pretzel will help prevent burning. Add extra nuts, chocolate, and caramels to the tops and sides if there are any open spaces.
4. Chill the balls, covered, overnight. The 24-hour rest time is essential to the final shape and ages the dough for a better flavor.
5. When you are ready to bake, preheat the barbecue to 375°F (190°C) and prepare to use indirect grilling. If you want, the baking stone is an ideal accessory to use for baking these big and beautiful cookies. The ideal setup will have the burners lit on the two ends of the grill with the burners in the middle off.
6. Place the cookies 2-inches (5 cm) apart on a baking sheet or baking stone covered with parchment paper.
7. Bake for 19 minutes, until the bottoms are a light golden and the tops have partially set. They will set fully when cooled. As soon as you pull the cookies to cool, top with finishing salt and fill in the gaps with additional pistachios, caramels, and chips to taste.
PRO TIP: You don't have to make these cookies gigantic. You can make them regular sized, just divide the dough into balls that are the right size for you. Bake for about 8 to 14 minutes, until the bottoms are lightly crisp and the tops just set.
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Chocolate Walnut Cookies Recipe //How to make the BEST CHEWY Chocolate Walnut Cookies
This recipe video will show how to make the best Chewy Chocolate Walnut Cookies ever! Simple ingredients combine to make a delicious chewy chocolate cookie loaded with walnuts.
Welcome to my food jazz recipe channel! I will show you how to make my favorite recipes for breakfast, lunch, dinner, dessert, or just plain snacking! I will be sharing healthy recipes, such as low carb, and some not so healthy sweet treats.
If you are new to cooking...don't be scared! Just jump right in and I'll show you how to jazz things up in the kitchen.
Preheat the oven to 350 degrees F
Ingredient List:
10 TBLP softened butter
1 cup white sugar
1 tsp vanilla extract
1 egg
1 cup all purpose flour
1/3 cup cocoa powder
1/2 tsp baking SODA
2 pinches salt
1/2 cup walnuts
Prepare Chewy Chocolate Walnut Cookies recipe as shown in the video. Bake for 8-10 minutes.
Check out some of my other easy to make recipes. Some healthy, and some not so healthy.
Pesto Chicken Pasta:
Cauliflower Salad Recipe:
Black-Eyed Pea Salad:
Best Low Carb Taco Bake:
Best Chicken Enchiladas:
Frosted Lemonade:
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Cookie Tip: How to Prevent Underspreading + Overspreading
THE two most common cookie questions I get are “my cookies spread too much! how do I fix this?” + “my cookies didn’t spread and are puffy! help!”
Sound on to learn all my tips for perfectly spread cookies, and get more tips in my FREE Ultimate Guide to Cookie Baking e-book: ambitiouskitchen.ck.page/607f3a33b4
Espresso Chocolate Chip Cookies | chewy soft crumbly all in one.
Thanks for watching, if you like this video, remember to thumb up and subscribe to the channel :D
This is my best chocolate chip cookie with a twist. It’s chewy on the edge with a soft interior and loaded with chocolate chips! Before trying out my recipes, you can read this guide
Ingredients
all-purpose flour 125g
espresso powder 6g
baking soda 1g
salt one pinch
butter 85g
brown sugar 80g
granulated sugar 30g
vanilla 5g
egg 35g
chocolate chips 100g (Alunga milk chocolate chips)
1. In a small pot, melt the butter, and add espresso powder at the end. Mix well and let it cool to room temperature.
2. In a mixing bowl, combine brown sugar, granulated sugar, vanilla, and espresso butter.
3. Add egg and bring everything together.
4. Incorporate the sifted flour, baking powder, and a pinch of salt with a help of a spatula, be mindful not to over-mix.
5. Add the chocolate chip and mix until it’s evenly distributed.
6. With help with a tablespoon, form the cookie doughs into balls. Rest in the freezer for 30min.
7. Bake at 175C (347F) for 15mins or until the top is starting to have a golden color.
Iwatani portable stove:
Silpain
#espressochocolate #chocolatechipcookie #asmrbaking
????Before you start baking, read this for a more successful project :
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