Best Chocolate Chip Cookie Recipe In American History
Chocolate Avenue Baking Company - Chocolate Chunk Cookies
RECIPE:
batch size total / 3 lbs. 3 ozs. = qty. approx. 20 - 2.5 oz. cookies
ingredients /
8 ounces Kerry Gold unsalted butter
1 1/2 C. organic brown sugar
1/4 C. organic granulated sugar
2 yolks + 1 whole organic eggs
1 T. quality vanilla extract
2 1/2 C. unbleached organic all-purpose flour
1 t. baking soda
1 t. sea salt (or finely ground Himalayan pink salt)
1 pound 4 ounces of Lindt milk chocolate
preparation /
1) chop chocolate into small chunks - set aside
2) melt butter in sauce pan
3) mix brown sugar & granulated sugar into melted butter for about 2 minutes on medium-low speed (w/ paddle attachment) until well combined
4) in a separate mixing bowl whisk the eggs & vanilla extract together until very well combined and smooth
5) scrape the eggs & vanilla extract into the sugar & butter mixture and mix on med-low until well combined
6) sift to combine flour & baking soda & salt together into a separate mixing bowl
7) in 3-4 increments mix flour/baking soda/salt into the butter/sugar/eggs/vanilla mixture on low speed until just combined - DO NOT OVERMIX
8) add the chopped chocolate chunks into the cookie dough and mix on low until incorporated
9) roll cookie dough into a log shape and roll tightly in a half sheet size parchment & plastic wrap - refrigerate for at least 2-3 hours
10) with a sharp Chef's knife cut the dough log down into 20 - 2.5 ounce disks and arrange onto prepared cookie sheets - keep cookies well-chilled until you're ready to bake them
11) preheat oven to 375*f. (350* if convection)
12) MAKE SURE your cookies are extremely well chilled before placing them on the center rack of oven - bake 10 - 14 minutes (depending on your oven) BUT CHECK THEM @ AROUND THE 8 MINUTE MARK & set a timer! DO NOT OVERBAKE!
How to Choose Chocolate as a Gift | Howdini
Watch how to choose chocolate as a gift with Howdini. There are many different types of chocolate to consider as gift ideas for your chocolate lover and chocolate expert, Clay Gordon, shares all the sweet secrets! More gift-giving tips from Howdini:
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This is a Howdini video about how to chose chocolate as a gift with Clay Gordon.
???????? Cake aux poires et chocolat???????? Bizcocho de Peras y chocolate ???????? Pear Cake
???????? Gâteau aux Poires
???????? Bizcocho de Peras
???????? Pear Cake
➡️= INGREDIENTS 8 portions / 8 porciones / 8 servings
- Farine 200 g / Harina 200 g / Flour 200 g
- Sucre 200 g / Azucar 200 g / Sugar 200 g
- Oeufs 5 / Huevos 5 / Eggs 5 /
- Huile 70 ml / Aceite 70 ml / Oil 70 ml
- Vanille 1càc / Vainilla 1cdta / Vanilla 1 tsp
- Lait 70 ml / Leche 70 ml / Milk 70 ml
- Levure chimique 6 g / Levadura quimica 6 g / Chemical yeast 6 g
- Sel 1 pincée / Sal 1 pizza / Salt 1 pinch
➡️= Préparation compote / Preparación compota / Sweet compote Filling
- Poires 4 / Peras 4 / Pears 4
- Sucre 50 g / Azucar 50 g / Sugar 50 g
- Eau 6 cl / Agua 6 cl / Water 6 cl
- 1 càc de citron / 1cdta zumo de limón / 1 teaspoon lemon juice
- 1 càc de vanille / vainilla 1cdta / Vanilla tsp 1 teaspoon
- Crème à chantilly 33 cl / Crema para Chantilly 33 cl / Cream for Chantilly 33 cl
- Chocolat noir à dessert 1/2 tablette / Chocolate para postre 1/2 tableta / Dark chocolate 1/2
???????? ANA CUISINE1
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- Encuentra Ana todos los martes y viernes para una nueva receta en Español, Francés e Ingles
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#Gateauauxpoires #bizcochodeperas #PearCake
How a High-End Chocolate Factory Has Supplied Restaurants for Over 150 Years — Vendors
Guittard Chocolate was founded during the California Gold Rush, and since then has been making high-end chocolate for restaurants and consumers all around the country, using some equipment that is over 60 years old. Using different types of cocoa powder, they produce chocolate for everyday baking, eating, drinking, as well as for professionals.
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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Audio: Frankie Galvez
Production Coordinator: Nick Mazzocchi
Editor: Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
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Demonstration how to make Croque en bouche cake with Chef Julien from Saveurs Dartmouth UK.
Demonstration how to make Croque en bouche cake with Julien from Saveurs Dartmouth UK at the Dartmouth Food Festival.
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French vanilla buttercream and mango peach filling for chocolate cake
Learn how to make a classic buttercream with cooked sugar and egg yolks. The peach filling has mango purée and tightened up with cornstarch and flavored with triple sec liquor. This can be used as a traditional pie filling. Look for part two assembling and decorating the cake..