Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe
The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.
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Ultimate Chocolate Chip Cookie Recipe
Ingredients:
- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
- 30g (2 tbsp) cold water
- 100g (1/2 cup) sugar
- 100g (1/2 cup packed) dark brown sugar (light will also work)
- 1 large egg, fridge cold
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt (use 1/2 tsp for table salt)
- 175g (1 1/4 cup) all-purpose flour
- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 - Intro
00:43 - Intro song
00:53 - Welcome!
01:12 - Cookie requirements & why I'm usually disappointed
03:05 - The original chocolate chip cookie
03:07 - Factors of cookie texture
04:34 - Upgrading the cookie
05:13 - Begin recipe (brown butter)
07:19 - Make dough
09:10 - On measuring flour
09:49 - On chocolate chips
10:07 - Finish & portion cookies
11:13 - Bake cookies
12:40 - mmmmmmmm
13:54 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
THE BEST CHOCOLATE CHIP COOKIES | gluten- free chocolate chip cookies recipe
These gluten-free chocolate chip cookies have been my go-to cookie recipe for over ten years. They are crispy on the outside and soft, gooey and chewy on the inside. This may just be the best chocolate chip cookie recipe you've ever had.
These chocolate chip cookies are free of all refined flours and sugars and can easily be made vegan and egg-free as well. Not only are they delicious, but they are the easiest chocolate chip cookies you will ever make. Enjoy!
Chocolate Chip Cookie Recipe:
INGREDIENTS & PRODUCTS USED + MENTIONED:
Rimmed Baking Sheet:
Silicone Baking Mat:
Glass Mixing Bowls:
Storage Container:
Enjoy Life Vegan Chocolate Chips:
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#chocolatechipcookies #glutenfreecookies #bestcookierecipe
10 Calorie Double Chocolate Cookie Recipe- Low calorie chocolate chip cookies
Chewy chocolate chip cookies with only 10 calories?
A small chocolate chip cookie (2'' diameter) has 98 calories, the same size in this recipe has only 14 calories.
These are the most low calorie chocolate chip cookies ever.
Feel free to munch on these without having to worry about those extra calories.
Visit my channel for more low calorie cookies and low calorie breakfast recipes.
Stay connected for more low calorie snacks
???? Ingredients
Butter or unsweetened applesauce: 1 teaspoon (4.8 grams)
Zero calorie sugar: 1-2 tablespoons or as required (13 grams per tablespoon)
All purpose or whole wheat flour: 1 tablespoon (7.5 grams)
Milk powder: 1-2 teaspoons or 1 tablespoon (8 grams)
Semi-sweet or sugar free chocolate chips: as required
Baking soda: 1/4 teaspoon
Cocoa powder: 1 tablespoon (10 grams)
Cornstarch: 4 teaspoons (12.5 grams)
Low fat milk: 1/2 tablespoon (7ml) If needed
Vanilla essence: a few drops (optional)
The dough may seem a lot less to make 9 cookies but you'll need to make small cookies, press them gently on the baking tray, don't worry they'll expand and puff up in the oven.
???? Applesauce recipe
Enjoy!
#lowcaloriedoublechocolatecookies
#lowcaloriechocolatechipcookies
#lowcaloriecookies
#mylittlecookbook
Low fat chocolate cookies
44 Calorie Cookies | High Protein Chocolate Chip Cookie Recipe
It’s not too good to be true, 44 calorie cookies! Even though these are high protein, this chocolate chip cookies recipe is just as good as the “real thing.”
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Soft & Chewy Chocolate Chip Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g PB Party Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
30g Mini Chocolate Chips
Directions:
1.) Preheat your oven to 350 Degrees F. Add all your dry ingredients into a bowl (except mini chocolate chips) and mix to avoid clumping.
2.) Add your wet ingredients and mix till you have a cookie dough like consistency. Then fold in your mini chocolate chips.
3.) Line your oven safe pan with parchment paper and then use your cookie dough scooper to add the cookie dough balls across the parchment paper. I have a medium size cookie scooper. Remember this dough should make 16 cookies. Leave enough room to press these dough a bit before baking!
4.) Add to the oven for EXACTLY 4 minutes. Once done, it might seem underbaked which is fine! Let them cool on the pan for 15 minutes or so to set. Make sure to not use a spatula or anything to take them off the parchment until they have set. If you lift them off their original spot, when they set, they will more than likely shrink more than we’d want. Once set, then it’s time to enjoy!
*Key Points & Substitutions:
It’s hard for me to even give substitutions just because of how technical this recipe is. EASY AF to make but technical for sure. Food science unfortunately doesn’t care about what ingredients we have available.
The balance between the 3 flours is essential for this recipe so I can’t offer any suggestions. They all have their own characteristics and qualities that work together to create an amazing texture for the cookies.
If you only have a Whey Protein and not a blend, then I can almost guarantee yours will not come out as doughy. A solely whey protein does not hold up well for baking due to how little moisture a whey without the casein can hold.
If you want to sub out the cookie butter powder, my best alternative would be a vanilla or pb vegan protein. The vegan protein provides added density to the cookies so they do not come out with a cakey texture. The balance between the whey/casein protein and the vegan protein is super important.
The only other alternative that might work for subbing the cookie butter powder would be a powdered pb.
Bake time EXACTLY 4 Minutes. Also, oven temps will vary so maybe do a test with a few cookies before doing the whole batch just to give the timing right.
One thing I also noticed was baking these in smaller 8-9 cookie batches actually worked better for the consistent perfect end product.
8 large low calorie chocolate chip cookies with only 1 tablespoon of flour- Low calorie cookies
I created this super quick and yummy low calorie chocolate chip cookies recipe with only 1 tablespoon of flour that too in just ONE MINUTE.
Make yourself this low calorie snack and enjoy the whole batch without worrying about the calorie count.
The whole recipe has about 80-85 calories.
Visit my channel for more low calorie recipes
???? Ingredients
Flour: 8 grams
Cornstarch: 20 grams
Sweetener: 15 grams
Baking soda:1.2 grams
Low fat milk: 7 ml
Unsweetened applesauce or melted butter: 7 grams
Chocolate chips (as required)
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