The Secret to *THE BEST* Chocolate Chip Cookies
You all have had chocolate chip cookies...but when I tell you this technique will change EVERYTHING you know about cookies...I'm not exaggerating. These cookies are chewy, indulgent, soft, and packed with incredible flavor. You NEED to make these.
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Chewy Chocolate Chip Cookies - My trick to a perfectly chewy cookie - Show 60
Thank you for SUBSCRIBING!! Chewy Chocolate Chip Cookies-My SECRET to chewy chocolate cookie! PLUS My MasterChef Casting Call Audition ....follow THE link below. This cookie recipe is for a Chocolaty, Chewy and A Little Gooey in the Middle...YUM!
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Chocolate Chip Cookies - Dessert For Two - Season 1, Episode 1
Bake a small batch of chocolate chip cookies!
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.
Full printable recipe + tips:
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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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Perfect Soft Batch Cookies - Chocolate Chip Cookies | Bake It With Love
The perfect soft batch chocolate chip cookies are only minutes away with this super easy, no chill drop cookies recipe! Keeping it quick is essential with these on demand cookies, so we use a one bowl method to get these cookies mixed up and baking in the oven as quick as possible!!
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Ingredients:
3/4 cup butter (salted, room temperature)
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1 large egg (room temperature)
1 Tbsp vanilla extract (or vanilla paste)
2 tsp corn starch
1 tsp baking soda
1 pinch salt (if desired, use 1/2 tsp if using unsalted butter)
2 1/4 cups all purpose flour
8 oz chocolate chips (or chunks - use milk chocolate, semi-sweet or dark morsels)
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How To Make THE BEST *Small-Batch* Chocolate Chip Cookies {Yield: 8 Cookies} // Lindsay Ann Bakes
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Most chocolate chip cookie recipes make at least a few dozen cookies, so it took me a while to come up with a small batch of 8-10 cookies that fit perfectly on one cookie sheet. This recipe is great for when you just a want a couple cookies (that can also, easily be baked in the toaster oven in minutes) instead of an entire batch. These cookies have a rich, buttery, caramel flavor, with crisp edges and a melt in your mouth chewy center. To me, these cookies are perfection.
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Lindsay Ann's Perfect Small Batch Chocolate Chip Cookies
Yield: 8-10 (3 1/2 inch) cookies
Click here for a full batch recipe:
Ingredients
3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted (browned if desired)
5 tablespoons packed brown sugar
3 tablespoons granulated white sugar
1 egg yolk
1 1/2 teaspoon milk
1/2 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips (or mix-ins of your choice)
Directions
Preheat oven to 350 degrees F. Whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8-10 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 30 minutes, or up to 48 hours.
Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 5 minutes on baking sheet. Serve warm, or cool completely.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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