How To make Fudgy No Bake Cookies
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother's oats
Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax paper; let cool.
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We Tested 50 Chocolate Chip Cookie Recipes And Here's The Best One
@mimooo.ahmed shares Tasty’s 5 tips to making the perfect chocolate chip cookie. Get the recipe: :
No Bake Chocolate Peanut Butter Cookie Recipe || Fudgy Buttons
No Bake Chocolate Peanut Butter Cookie Recipe || Fudgy Buttons
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Here's a quick recipe that is a family favorite passed down from my mother-in-law. This is a no bake recipe that tastes DELICIOUS! We made these for a party recently, and they were eaten in no time flat. If you're wanting to impress someone with your no-bake skills, then this chocolate peanut butter cookie recipe is sure to accomplish that for you. Enjoy!
Ingredients:
6 tablespoons melted butter
4.5 teaspoons baking cocoa
1.5 cups powdered sugar
1.5 teaspoons milk
6 tablespoons creamy peanut butter
Stir everything together to form small balls
Place on parchment paper and flatten down with your finger tip
Top with a chocolate chip
Keep stored in the refrigerator
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No Bake Chocolate Cookie Recipe:
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CHEWY AND FUDGY CHOCOLATE CRINKLES
These Chewy and Fudgy Chocolate Crinkle Cookies are so easy to make. The cookie dough are rolled in powdered sugar for a beautiful crackly surface once baked. These cookie is a perfect holiday gift for any cookie lover on your gift list.
INGREDIENTS:
Yield: 40 cookies
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 4 eggs ( room temp )
- 2 teaspoons vanilla extract
* Cover and freeze for 1 to 2 hours or chill overnight
- 1 cup powdered sugar ( for coating )
* Bake in a preheated oven at 175 C for about 10 to 11 minutes.
* Allow to cool completely on the baking sheet
* Cookies stay fresh covered at room temp for up to 1 week
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Fudgy Brownie Cookie | With amazing crinkles
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We all love brownies, and we all love cookies – so how about brownie cookies?
▶Brownie Cookie◀
Yield: 7~8 cookies using 5cm diameter scoop
All purpose flour 50g
Baking Soda 1g
Cocoa powder 5g
Light brown sugar 65g
Whole eggs 55g
Salt a pinch
Butter 35g
Couverture chocolate 105g (I used callebaut 811)
① Melt the butter & couverture chocolate to 40℃.
② Mix light brown sugar, whole eggs, salt and whip until you get a slightly lighter colour.
③ Add the melted butter & couverture chocolate.
④ Add the dry ingredients and mix.
⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.
⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)
▶Cookie flattening issues◀
There are several reasons for this:
① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!
② Too much whipping (too much air) might cause it to puff up then flatten out.
③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough.
④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)
⑤ Make sure you pre-heat your oven.
▶How to store/Shelf life◀
Store in air-tight container at room temp up to 3~4days.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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The EASIEST Fudgy Brownie Cookies! Better than Brownies!????
Fudge Brownie Cookies - Brownie Cookies Recipe This video is sponsored by Best Fiends. Download Best Fiends for FREE: and get $5 worth of gold and energy for FREE if you beat level 5!
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Brownie Cookies Recipe:
- 100g (3.5 ounceS) Dark Chocolate ( 70% cocoa) DO NOT use anything less than this or your cookies will be too sweet.
- 50g Butter ( 1/2 STICK)
- 1 Egg
- 75g (1/3 cup) Sugar
- 25g (3 tbsp) Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt ( DON'T skip the salt)
****IMPORTANT please read below *****:
There are four key aspects of this recipe that are important to getting a good result, with a soft raised cookie. These are:
● Beat the egg well to incorporate air.
● Do not over-mix the batter when you add the chocolate and flour, otherwise you will knock the air out of the egg mixture
● Rest the batter for 10 minutes
● Use the fan setting on your oven if you have one.
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
FUDGY No Chill Vegan Double Chocolate Chip Cookies
RECIPE:
You're going to be *obsessed* with these easy and fudgy vegan double chocolate chip cookies! They're so quick and easy to bake (no chill cookie dough!), and yes you can make them gluten-free! Like a brownie and cookie in one. Enjoy!
TIME STAMPS:
0:00 Intro
0:39 Mix the wet ingredients
3:16 Fold in the dry ingredients
5:34 Fold in the chocolate chips
6:18 Scoop the cookie dough and bake
10:03 Top with sea salt and enjoy! Final Notes