How To make Reverse Chocolate Chunk Cookies Part 2
See part 1 Recipe by: Chef Michael Romano Transfer the cookie sheet to the middle shelf of the oven, and bake for 8-10 minutes until the cookies are puffed and still to the touch.
Remove the cookie sheet from the oven and allow cookies to cool and set for 5-7 minutes before carefully removing them with a spatula. If you have used a sheet of parchment paper, slide the entire sheet off the tray, and allow the cookies to cool for 5-7 minutes. Meanwhile, you may re-use the cookie sheet immediately for baking the next batch. NOTES : These rich brown cookies studded with chunks of white chocolate are a delicious, inside-out version of chocolate chip cookies. Since the cookie batter is brown to begin with, you won't be able to use their toasty color as a visual indication of doneness. To avoid overcooking, remove the cookies from the oven as soon as they puff up and are still slightly soft to the touch. The cookies will set as they cool, but should remain pliable rather than hard or crunchy. Recipe from The Union Square Cafe Cookbook. Harper Collins.Copyright 1994 by Dann Meyer and Michael Romano Makes 60 cookies -----
How To make Reverse Chocolate Chunk Cookies Part 2's Videos
Chocolate Cookies Recipe | chocolate chip cookies
Chocolate Cookies Recipe or chocolate chip cookies: Chocolate Cookies are soft and full of chocolate flavor like your favorite bakery cookie in just 20 minutes and you can add any mix-ins you’d like!
Ingredients used:
Cocoa Powder:
Chocolate Chips:
Powdered Sugar:
Baking Powder:
Baking Soda:
Almonds:
Vanilla Essence:
Eggs:
Butter:
Flour:
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Oil we used: Saffola Active Refined Oil|Blend of Rice Bran Oil & Soyabean Oil|Cooking Oil|Pro Weight Watchers Edible Oil 5 litre Jar
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Sometimes when my inner chocolate lover comes out, a Chocolate Cookie is simply not enough. You need a cookie that is more chocolaty, more chewy like bakery cookies.
These chewy Chocolate Cookies are simple, chocolaty goodness, made with unsweetened cocoa powder and butter so you get rich, decadent chocolate down to the last crumb. These Chocolate Cookies are made without or without chocolate chips or chocolate chunks, but feel free to add them if you like!
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Reverse Chocolate Chip Cookies #shorts
Thank you to @RachhLovesLife for this delicious recipe!!
Reverse Cookies
A carbohydrate-filled transformation
TESTING TASTY BUZZFEED vs. RACHHLOVES: Chocolate Chip Cookies Recipes?!
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MY Recipe:
Wet ingredients
- 1/2 cup butter, softened at room temp
- 1 egg
- 1/2 cup brown sugar, rounded, packed
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
Dry ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt (a pinch)
- 1/4+ cup chocolate chips
Directions
- Preheat oven to 320
- Mix wet ingredients together
- Stir in dry ingredients a little at a time until fully mixed (do not over-mix!)
- Roll into balls
- Bake (approx. 12-14 minutes) or freeze
- Fall in love
- Repeat as necessary
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Reverse Migration | Eggless, Chewy & Crunchy Chocolate Chip Cookies
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I reverse engineered Cookie Time's SECRET recipe
The Cookie Time Original Chocolate Chunk Cookie is a kiwi icon. I am a huge fan of this cookie, and I want to know... is it possible to make a Cookie Time Original Chocolate Chunk Cookie at home? Let’s find out.
Final Recipe
Ingredients:
• 120g Countdown/Woolworths Dark Baking Chocolate (alternatively use a different brand of dark baking chocolate)
• 80g salted butter (cubed)
• 75g white sugar
• 75g brown sugar
• 1 medium egg
• 1 tsp vanilla extract
• 180g flour
• 1/8 tsp baking soda
• 3/8 tsp fine sea salt (or use 1/4 tsp table salt)
Instructions:
1. Prepare Chocolate: Take 120g of chocolate and cut it into pieces about 1cm wide. The pieces should be approximately half the size of the chocolate squares. Any dark baking chocolate can be used.
2. Prepare Butter: Cube 80g of butter and microwave it for 10-20 seconds until soft but not fully melted.
3. Mix Butter and Sugar: In a bowl, combine the softened butter with 75g of white sugar and 75g of brown sugar. Mix until well combined.
4. Add Wet Ingredients: Add 1 egg and 1 tsp of vanilla essence to the butter-sugar mixture. Mix until combined.
5. Dry Ingredients: Add 180g of flour, 1/8 tsp of baking soda, and 3/8 tsp of fine sea salt (or 1/4 tsp of table salt). Mix until all ingredients are well combined. Scrape the sides of the bowl with a silicon spatula during mixing.
6. Add Chocolate: Add the previously prepared chocolate pieces to the dough. Mix until evenly distributed.
7. Chill Dough: Chill the cookie dough for at least 1 hour, or up to 24 hours. This helps in shaping the dough later.
8. Preheat Oven: Preheat the oven to 160ºC about 20 minutes before removing the dough from the refrigerator.
9. Shape Cookies: After chilling, pull out the dough and shape into balls slightly smaller than tennis balls. Flatten each ball, shaping the sides to achieve a circular disc just under 2cm thick. Repeat for all cookies.
10. Bake: Place cookies on the middle rack of the oven and bake for 8-10 minutes or until the edges show a slight browning.
11. Then, move the tray to the top oven rack, reduce the temperature to 140ºC, and bake for an additional 20-25 minutes until the cookies have an even light brown colour on top.
12. Once baked, transfer the cookies to a wire rack to cool.
Timestamps:
0:00 Intro
00:29 I’m not the first person to try this…
00:38 Taste Test
03:48 Formulating my first recipe
04:48 Tasting my first recipe
05:59 My second recipe
06:32 It got complicated…
08:13 My final recipe
10:05 Look at those cookies