How To make Mrs. F Nutty White Chunk Cookies
2 1/4 cups All purp flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Light brown sugar
1/2 cup Sugar
3/4 cup Butter
softened
2 large Eggs
2 teaspoons Vanilla
1 cup Pecans :
chpd
1 1/2 cups White chocolate bar -- 8 oz
chpd
Preheat oven 300F. In med bowl, combine flour, baking soda, and salt. Mix well; set aside. In lg bowl, using mixer, blend sugars at med speed. Add butter; mix to form a grainy paste. Add eggs and vanilla; beat on med until light and fluffy. Add flour mixture, pecans and white chocolate; blend on low until just combined, Do not overmix. Drop by rounded Tbsps onto ungreased cookie sheets, 2" apart. Bake 20-22 mins or until edges just begin to turn golden brown. Do not overbake. Transfer to a cool flat surface to cool before removeing from cookie sheets.
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Chocolate Chip Cookies | 巧克力曲奇
Chocolate Chip Cookies | 巧克力曲奇
---------------------------⬇️ CLICK FOR RECIPE ⬇️----------------------------
⭐ Ingredients:
Unsalted butter 110g
Light brown sugar 90g
White sugar 45g
All-purpose flour 180g
Chocolate chips 220g
Egg 1
Salt 2g
Baking soda 3g
Vanilla extract 2ml
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⭐原料：
無鹽黃油 110克
紅糖 90克
白糖 45克
中筋麵粉 180克
巧克力 220克
鷄蛋 1個
鹽 2克
小蘇打 3克
香草精 2ml
How to Make The Best Chocolate Chip Cookies Ever! | The Sweet Spot
Ingredients:
1 1/2 cups(200 g) all-purpose flour
3/4 tsp(4 g) baking soda
1/2 tsp(2.5 g) Kosher salt
1/2 cup(115 g) unsalted butter, browned
3/4 cup(150 g) light brown sugar, packed
1/4 cup(50 g) granulated sugar
1 tbsp (21 g) honey
1 1/2 tsp(6 g) vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups (262 g) chocolate pieces
Method:
Browned Butter
In a heavy bottom sauce pan over medium heat begin melting butter. It will start foaming then brown flecks will appear slowly on the bottom of the pan. Continually stir till it changes to a medium amber color and smells nutty, approximately 3-5 minutes. Remove from heat and let cool to room temperature.
Cookies:
In a medium size bowl whisk together flour, baking soda, and salt and set aside.
In a stand mixer or with a hand mixer cream together the cooled brown butter and both the granulated and brown sugars until they resemble wet sand.
Add the honey and vanilla and mix thoroughly.
Mix both the egg and egg yolk slowly to combine, be careful not to over beat.
Combine the flour mixture with the butter mixture all in one go, and mix just until combined.
Add in the chocolate pieces, and reserve some for topping when they come out of the oven.
Roll out dough into tablespoon size balls and place in the refrigerator for 30 minutes to an hour.
Preheat the oven to 350 fahrenheit(176 celsius)
Bake off for 12-15 minutes.
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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