How to Make Chocolate Chip Cookies - Easy Soft Chewy Chocolate Chip Cookie Recipe
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In this episode of In the Kitchen with Matt, I will show you how to make chocolate chip cookies. Chocolate chip cookies are my favorite cookies to make and eat and this recipe gives you a nice soft chewy chocolate chip cookie that is sure to impress your friends and family. Let's get baking!
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Ingredients:
2 1/2 cups of all-purpose flour (310g)
1 cup of unsalted softened butter (225 g)
1 cup of packed brown sugar (200 g)
1/2 cup of white granulated sugar (100 g)
2 large eggs
2 tsp. of vanilla extract (10ml)
1/2 tsp. of salt (2.5 g)
1 tsp. of baking soda (5 g)
1 package semi-sweet chocolate chips or milk chocolate (about 2 cups or 350g)
***Note I just used a metric conversion for these, double check your measurements if you use metric. :)
Helpful tools:
Artisan Mat (Silicone Baking Mat):
Whisk or Sifter
Hand Mixer or Stand Mixer
Spoon
Spatula
Makes 2 1/2 to 3 dozen cookies depending on the size.
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#cookies #chocolatechip #recipe #food #inthekitchenwithmatt
Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make Chocolate Chip Cookies, mmm yummy, these chocolate chip cookies are soft, chewy, super yummy, really easy to make, chocolate chip cookies are my favorite cookie to make and eat. What is your favorite cookie? Drop a comment down below and let me know. Let’s get started. First preheat the oven to 350 degrees F. Then we start with 1 cup of softened butter, 1 half cup of white granulated sugar, 1 cup of packed brown sugar, okay now using a hand mixer or stand mixer, let’s cream this all together, once it is creamed together let’s go ahead and scrape down the sides, at this point we are going to add our eggs, one at a time, first large egg, now let’s add two teaspoons of vanilla extract, now we take 2 and a half cups of all purpose flour, we will add one tsp. of baking soda, on half tsp. of salt. Then we will go ahead and use a whisk or you can sift it together, and we will mix it all together. All right now let’s take our flour and we are going to just add about a third of it at a time, mix, alright add some more flour, now we want to scrape the sides as needed, add more flour, and then before I add the rest of the flour, at this step I am going to add 2 cups of chocolate chips, these are semi-sweet, you can you use milk chocolate as well, this equals about one package here in the States, I am going to mix those in. Okay, and then let’s add the rest of our flour, then one last scraping of the sides. Alright our cookie dough is done, and now what we are going to do is we need to separate our beaters and now time to clean off those beaters, and then you can just use your spatula, come in here and push them out. Alright once our cookie dough is done, it is time to form our cookies, I am using a cookie sheet with an Artisan Mat on top, this is a Silicone baking mat, really awesome, really love these silicon baking mats, they clean really easy, they last a really long time, they help to keep the cookies from getting burnt on the bottom, and uh, if you want to pick a couple of these up, I will put a link down below where you can get them, really awesome, I highly recommend them especially for cookies. So what we do is we take a spoon or ice cream scoop and we take some cookie dough, it’s about 2 tablespoons worth, and go ahead and drop it on there, and you can form it a little bit, with your hand if you want, just like that, whatever side you want to make, big ones, little ones, whatever you want to make, about an inch and a half apart. All right and then you bake these in the oven at 350 degrees for 8 to 10 minutes, depending on the size of the cookie...
Soft and Chewy Chocolate Chip Cookies Recipe
These cookies are the best soft and chewy chocolate chip cookies! They are slightly crispy on the edges and soft and chewy on the inside. This recipe is my all-time favorite cookie recipe, and once you try this recipe, it will also be your favorite recipe.
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Equipment I used in this recipe:
MEASURING CUPS:
Makes 14 large cookies or 16-18 medium sized
Ingredients:
1/2 cup (100g) Brown sugar, packed
1/4 cup (50g) White sugar
1/2 cup (115g) Unsalted butter, softened
1 large Egg
2 teaspoons Vanilla extract
1½ (190g) All-purpose flour
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 cup (160g) Chocolate chips or less if you prefer
Directions:
1. In a large bowl, beat softened butter, brown sugar and white sugar. Beat until creamy, about 2 minutes.
2. Add egg, vanilla extract and beat until combined, scrape the bottom and sides as needed.
3. In a separate bowl mix flour, baking soda and salt.
4. Add flour mixture into the butter mixture. 1/2 at the time, mix until combined.
5. Stir in chocolate chips.
6. At this stage if dough is too soft, cover and refrigerate for 20 minutes.
7. Preheat oven to 350°F (175°C). line two baking trays with parchment paper.
8. Scoop the dough onto a prepared baking sheet, leaving at least 3 inches (7.5 cm) of space between the cookies.
9. Refrigerate for 30-40 minutes.
10. Bake for 10-12 minutes, or until slightly golden around the edges.
11. Allow to cool before serving.
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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