How To make Super Chunky Cookies
2 1/2 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1 c Unsalted butter
Softened 3/4 c Granulated sugar
1 c Packed light brown sugar
2 lg Eggs; room temp
2 ts Vanilla extract
1 c Mini semisweet chocolate chi
-ps 1 c Milk chocolate chips
4 oz Bittersweet chocolate
Cut into 1/2-inch chunks 2 oz White chocolate
- coarsely chopped 1/2 c Coarsely chopped pecans
3/4 c English toffee bits
Such as hershey's skor 1. Position one rack in the top and another in the bottom third of the
oven and preheat to 350 degrees F. 2. In a medium bowl, using a wire whisk, stir together the flour,baking
soda and salt until thoroughly blended. 3. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the
paddle attachment, beat the butter for 30 seconds at medium speed, until creamy. Add the sugars and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time,beating well after each addition. Beat in the vanilla. 4. At low speed, beat in the flour mixture a third at a time, scraping
down the sides of the bowl after each addition. Using a wooden spoon, stir in all the chocolate chips, the bittersweet chocolate and white chocolate. Stir in the pecans and toffee bits. The dough will be very stiff. 5. Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased
baking sheets, leaving about 1 1/2 inches between the cookies. Refrigerate the remaining dough. Bake the cookies for 11 to 13 minutes, or until the cookies are set and the edges are very lightly browned; switch the positions of the baking sheets halfway through the baking time for even browning. Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely. Repeat with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month. Judith Sutton About 5 1/2 dozen cookies -----
How To make Super Chunky Cookies's Videos
Chunky Chocolate Chip Cookies | NYC Cookies Recipe | Cookies Recipe
Today I’m showing you how to make NYC cookies. Let’s get baking shall we?
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Las mejores galletas chunky de chocolate | Super chunky cookies
Hola y bienvenidos a un nuevo video.
La receta de hoy son unas deliciosas galletas de chocolate super gorditas, con trozos de chocolate que se derretirán en tu boca.
Hello and welcome to a new video.
Today's recipe are delicious super chunky chocolate chip cookies, with pieces of chocolate that will melt in your mouth.
INGREDIENTES PARA LAS GALLETAS:
275 grs. de harina sin preparar
50 grs. de cocoa
200 grs. de azúcar rubia
50 grs. de azúcar blanca
113 grs. de mantequilla
2 huevos
1 1/2 cdta. de polvo para hornear
1 cdta. de bicarbonato de sodio
1/2 cdta. de sal
250 grs. de chocolate en trozos
INGREDIENTS FOR THE COOKIES:
275 gr. all-purpose flour
50 gr. cocoa powder
200 gr. brown sugar
50 gr. granulated sugar
113 gr. of butter
2 eggs
1 1/2 tsp. of baking powder
1 tsp. baking soda
1/2 tsp. of salt
250 gr. of chocolate
#chunkycookies #chocolatecookies #galletas
The BEST Chunky Cookie Recipe Ever| Karamel Bakery Chocolate Chip Cookie| Giant Levain Style Cookies
This chocolate chip cookie recipe makes the best levain bakery-style or caramel-style cookies. This recipe is my take on them and the good news, they are easy!! If you love thick chunky cookies that are crispy crunchy on the outside and gooier molten on the inside, this recipe is for you. I have so many cookie hacks and tips in the video that will ensure you get the best cookie every single time.
Recipe - Makes 6 Larger (170gm cookies) or 8 Medium (125gm Cookies)
1/2 cup (113gm) Butter - Colder than Room Temperature*
2/3 cup (135gm) Brown Sugar - I mixed 67gm Brown + 67gm Dark Brown
1/2 cup (100gm) White Sugar - Add 125gm if you like more sweet
2 Large Eggs + 1 Yolk - Straight from the fridge
1.5 tsp Vanilla
1.5 cups + 2 tbsp (200gm) AP Flour
1/4 cup (25gm) Corn Starch / corn flour
1/4 tsp (1.5gm) Baking Soda
1 tsp (4gm) Baking Powder
1/2 heaping cup ( approx 115gm) Semi-Sweet Chocolate ( I used 55% baking chocolate chips)
1/2 cup ( approx 100gm) Dark Chocolate ( I used 70% snacking chocolate)
1 cup (100-115gm) Walnut - Can be replaced with more chocolate chips or 2 tbsp flour
1.5 tsp (9gm) kosher salt
* The temp of the butter is very important. If it's too soft and melting the cookie will spread more. Ideally, the butter should be at a temperature where you should be able to press it and leave an indent that holds shape.
**If you are baking them post-freezing in the winter months you might want to Give them 5-8 on the counter or in the fridge (depending on how cold it is) before putting them in the oven.
NOTE: If it's too hot & humid or your cookie dough is too soft, freeze them for an hour and bake frozen.
Method:
1. Whisk butter (not whip). Then add sugar and whip again to a crumb-like texture.
2. Add eggs and whip on medium to medium-high (speed 6 of kitchen aid) for a minute or two until a bit fluffy and pale in color.
3. Change to paddle attachment or use a spatula and gently fold in dry ingredients, just a couple of stirs. DO NOT OVERDO IT! Also, the dough will be a little wet and hence it's mandatory to chill it.
4. Now add all chocolate and walnuts. Divide the dough into 6 cookies each weighing 170gm or 6oz for large giant cookies.
5. Let the raw cookie dough balls chill for at least an hour in the fridge or freezer depending on the weather.
6. bake at 380F for 18-20mins or till the top of the cookie is no longer shinny or glossy.
7. Let cool on a wire rack for 8-10min. Serve & Enjoy!
Our Most Requested Cookie Recipe: NUTELLA filled Chunky New York Cookies! | Cupcake Jemma Channel
NUTELLA IS LIFE! That's our mantra here at Crumbs and Doilies. Sally and Dane are back to give you guys what you want! This recipe has been requested SO MUCH so we hope that you love it! These Nutella Cookies are studded with roasted hazelnuts and double chocolate chips and of course they have a melty Nutella centre! They really are heaven in Cookie form.
If you want to pick up a Nutella Bake at Home Kit then you can do so right here. Thank you so much for continuing to support Crumbs and Doilies. We are constantly overwhelmed with joy and gratitude.
We think all our NY Cookies are the bomb so check out our full playlist here:
And if Nutella is your weakness that how about checking out a few more of our Nutella based recipes:
Nutella Cupcakes:
Mini Nutella Pies:
Nutella Babka:
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For 12 x 100g Cookies
Preheat oven to 180C (fan assisted)
190g COLD unsalted butter
125g Nutella
135g Caster Sugar
135g Soft Brown Sugar
150g Milk Choc Chips
150g Dark Choc Chips
40g Roasted hazelnuts
355g Plain Flour
60g Cocoa Powder
1.5 tsp Baking Powder
1 tsp Salt
2 Eggs
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Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
Figuring out how to make one of the best chocolate chip cookies is definitely going to incur some travel fees. The coveted New York Levain Chocolate Chip Walnut cookie is deciphered... or at least as best as I could.
Check out Babish's Video Feat. Yours truly Here:
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Recipe:
Ice cream scoop I used for perfect cookies:
Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
Vollrath 4 oz. Stainless Steel Disher:
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Levain Double Chocolate Chip Cookies | Copycat Recipe
Visit to check out the cocoa powder I used as well as many gluten free flours. You can use the code LEENA20 at checkout to receive a 20% discount on your first order! It isn't a commissioned or affiliate link, it's just for my followers and subscribers to get a discount ????????????
Thanks for watching my second copycat recipe video for Levain Bakery, this time of their double chocolate cookie! If you've stuck with me since that first recipe video, thank you so much!
You can find the full recipe for these double chocolate cookies at the link below:
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