CHOCOLATE CHIP COOKIE RECIPE 2.0 | ANNA'S OCCASIONS
Anna Olson's Chocolate Chip Cookie recipe is world famous, and now it's getting an upgrade!
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Recipe
Makes about 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
¾ cup (175 g) unsalted butter
1 cup (200 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 Tbsp (30 mL) caramel sauce or dulce de leche
1 large egg, at room temperature
1 tsp (5 ml) vanilla extract
1 1/2 cups (225 g) all-purpose flour
¼ cup (25 g) regular rolled oats
1 Tbsp (7.5 g) cornstarch
½ tsp baking soda
½ tsp flaked sea salt, plus extra for sprinkling
1 cup (180 g) semisweet chocolate chips
½ cup (90 g) salted caramel chips**
Directions
1. Preheat the oven to 375°F (190°C) and line 2 baking trays with parchment paper.
2. Melt the butter in a saucepan over medium heat until the foaming subsides and you see brown bits form at the bottom, 3 to 4 minutes. Measure the brown and granulated sugars into a large mixing bowl and pour the butter (including the brown bits) and whisk to combine. Whisk in the caramel sauce (or dulce de leche). The mixture may not look smooth, but it will once the dry ingredients are added.
3. Switch to a spatula and stir in the egg and vanilla. Stir in the flour, oats, cornstarch, baking soda and ½ tsp salt until well-combined and then stir in the chocolate and salted caramel chips. Scoop the cookies onto the baking trays, leaving 2-inches (5 cm) between them. Flatten them with your palm and sprinkle lightly with sea salt. Bake for 8 to 10 minutes and give the trays a good smack on the oven door or counter before setting them on racks to cool.
The cookies will keep up to 4 days in an airtight container.
**If not available, you can replace the salted caramel chips with regular chips or another flavour.
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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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brown sugar vs white sugar in cookies #shorts
welcome back to cookie science! today we are comparing the effect of brown sugar vs white sugar in chocolate chip cookies. as always with this series, i am using the nestle tollhouse recipe for my base recipe!
Easy Classic Sugar Cookies | No Mixer Needed!
Easy Classic Chewy Sugar Cookies | No Mixer Needed
:: Cook Me Food ::
These sugar cookies are one of those multi-generation cookie recipes that our family loves. It’s simple and fool proof, you can whip up this sugar cookie anytime. And as with any classic, this is my grandmother’s signature cookies. Sweet, chewy, buttery and delicious!
You'll need:
• 2 ¾ cup (358g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder (Optional: However, using it creates more lift)
• 1 cup (225g) unsalted butter (room temperature)
• 1 large egg (room temperature)
• 1 ½ cup (300g) white sugar + more for coating
Makes 24 cookies.
Cool. Serve. Enjoy!
:: HELPFUL HINTS ::
Q: Why are my cookies not spreading, dry or crumbly?
A: You may have added too much flour.
DO... (spoon-and-level method)
Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
DON'T...
Scoop the flour from the container directly with the measuring cup. Shake or tap the cup with the spoon to pack down the flour. (These steps will more densely pack the flour into the measuring cup, resulting in too much flour)
:: More Easy and Tasty Cookie Recipes ::
* Easy No Spread Cut Out Sugar Cookies | Just 5 Ingredients!
* No Spread Cut Out Chocolate Sugar Cookies | Just 5 Ingredients!
* Soft and Chewy Lemon Sugar Cookies
* 3 - INGREDIENT Scottish Shortbread Cookies | No Mixer Needed!
* 5 - INGREDIENT Cheesecake Thumbprint Cookies | No Mixer Needed!
Happy baking!
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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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Beth's Chewy Brown Butter Chocolate Chip Cookies with Sea Salt
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These Brown Butter Chocolate Chip Cookies could be my most favorite thing I've made this summer! They are great on their own, but really fantastic as ice cream sandwiches! Crispy on the outside and soft and chewy on the inside, and that touch of sea salt just makes them oh so good! This will be your new favorite chocolate chip cookie recipe!
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CHEWY SALTED BROWN BUTTER CHOCOLATE CHIP COOKIES
Makes 1 dozen
*PRINT RECIPE HERE*
INGREDIENTS:
1 cup (240g) of unsalted butter, browned
1 ¼ cup (225g) brown sugar
¼ cup (50g) white sugar
1 egg
1 egg yolk
2 1/2 tsp (12.5ml) vanilla extract
1 ¾ cup (210g) flour
1 tsp (5ml) baking soda
½ tsp (2.5ml) salt
1 12-oz (340g) bag semi-sweet chocolate chips
1 tsp (5 ml) fleur de sel sea salt flakes
METHOD:
Preheat oven to 350F (175C).
Melt butter in a deep skillet, once it starts to foam, whisk it around and it will begin to brown. Remove from heat when it’s a nice caramel color. Allow it to cool.
Meanwhile, whisk together the flour, baking soda and salt. Set aside.
Add the sugars to a stand mixer, or to a bowl for use with a hand mixer. Add the brown butter. Beat together until combined. Add the vanilla. Then add the egg and egg yolk, one at a time beating in between each addition until the batter is smooth.
Add the flour mixture in thirds beating in between each addition and scraping down the bowl.
Remove the bowl from the mixer and stir in the chocolate chips with a wooden spoon.
Scoop out batter with a 2” (5cm) ice cream scoop onto baking sheets lined with parchment paper. Placing 6 scoops on the tray to allow from for the cookies to spread.
Bake at 350F (175C) for 15 minutes or until you see that cookies are set and begin to crack. Don’t remove them until they begin to crack!
Remove cookies from the oven, sprinkle with a few sea salt flakes while warm and then allow them to cool and deflate, this is how they get chewy. They will become thin and crackly looking.
Serve with a glass of cold milk or sandwich between softened ice cream for the ultimate ice cream sandwich! Keep sandwiches in freezer until ready to serve for an easy summer dessert idea!