World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
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Mrs. Fields Cranberry White Chocolate Cookies
For my fellow Simbologists. This is using Todd Wilbur's recipe for Mrs. Fields Cranberry White Chocolate Cookies. I added pecans instead of walnuts as I can't eat walnuts. You can find the recipe in Todd's book Top Secret Recipe's Unlocked . To find out more about Top Secret Recipe's go to
Amazing White Chocolate Chip Cookies | Preppy Kitchen
The most amazing White Chocolate Chip Cookies! Soft and buttery with crispy golden edges and packed full of white chocolate chips, these cookies are super easy to make and are the perfect sweet treat or snack.
RECIPE:
Love white chocolate? Then these White Chocolate Chip Cookies will be your new favorite thing. They’re soft, buttery, chewy, and crispy, everything a cookie should be, and packed full of white chocolate. I use a mix of white and brown sugar so these cookies have a delicious molasses, caramelized flavor, and top them with extra white chocolate chips because you can never have enough, right? And with no chilling time required these cookies can be whipped up in a matter of minutes plus they keep well for ages (not that they’ll last long).
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Mrs Fields Cookies Recipe||Chocolate / White chips & Walnut Oatmeal Cookies
Made with Film Maker
music by audionautix.com
CHOCOLATE CHIP AND WALNUT OATMEAL COOKIES
Ingredients
1 cup butter 2 sticks, melted
1 1/4 cups tightly packed brown sugar or rapadura
½ cup white sugar or rapadura
2 tsp pure vanilla extract
2 eggs
1 ½ cups flour
1/2 tsp baking soda
1 tsp sea salt
3 cups quick-cooking oats
1 cup chopped walnuts
2 cups milk chocolate chips
Instructions
Preheat oven to 325º F (165º C). In a large bowl beat together butter, brown sugar, and white sugar. Add eggs and vanilla, and beat well. With a large spoon/spatula, mix in flour, baking soda, and salt until just barely mixed. Mix in oats, walnuts, and chocolate chips. Take heaping spoonfuls (about the size of golfballs) and place on an ungreased baking sheet. Bake for 15 min and you don't really want to wait for the cookies to brown. They will be perfectly chewy. Enjoy!
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Bake With Me - Quarantine Baking - Mrs. Field’s White Chocolate Chip Cookies ????
Recipe:
Ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened (15-20 seconds)
3/4 cup white sugar
3/4 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups white chocolate chips
Instructions:
1. In a smaller bowl, mix flour, baking soda, and salt. Set aside.
2. In a larger bowl, mix sugar, brown sugar, softened butter, and eggs until completely combined. Add the vanilla. Mix well and then add the flour mixture.
3. Stir in the white chocolate chips
4. Cover a cookie sheet with parchment paper. Using a scoop, drop cookies onto cookie sheet. If you want larger cookies, use a 3 TBSP scoop. If you want smaller cookies, use a medium, 1.5 TBSP cookie scoop.
5. Bake in 350 degree F oven. Large cookies take 12-14 mins. Smaller cookies take 9-11 minutes.
6. Leave them on the tray for five minutes then transfer to a cooling rack.
White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies are full of flavor, texture, and have the perfect chew. Chunky, buttery, and full of tender nuts and white chocolate, this classic cookie recipe is one of our absolute favorites!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 cup salted butter softened
• 1 cup brown sugar tightly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 1/2 cups white chocolate chips
• 1/2 cup macadamia nuts coarsely chopped
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper.
2️⃣ In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar.
3️⃣ Add in eggs and vanilla and beat until smooth.
4️⃣ Stir in baking soda, salt, and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.
5️⃣ Take 2 tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, 12 cookies per pan. This recipe makes 24 cookies total.
6️⃣ Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7️⃣ Remove pan from the oven and let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.
Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto a baking sheet and let thaw while the oven preheats. Bake approximately 12 to 15 minutes.
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