My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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My Ultimate Cookie | Basics with Babish
A special thanks to Shef for partnering with me on this episode. To order your Babish cookies and check out dishes from other shefs, click here: You can use promo code BABISH15 for 15% off your first order.
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Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe
The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.
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Hi! I'm Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.
Ultimate Chocolate Chip Cookie Recipe
Ingredients:
- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
- 30g (2 tbsp) cold water
- 100g (1/2 cup) sugar
- 100g (1/2 cup packed) dark brown sugar (light will also work)
- 1 large egg, fridge cold
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt (use 1/2 tsp for table salt)
- 175g (1 1/4 cup) all-purpose flour
- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 - Intro
00:43 - Intro song
00:53 - Welcome!
01:12 - Cookie requirements & why I'm usually disappointed
03:05 - The original chocolate chip cookie
03:07 - Factors of cookie texture
04:34 - Upgrading the cookie
05:13 - Begin recipe (brown butter)
07:19 - Make dough
09:10 - On measuring flour
09:49 - On chocolate chips
10:07 - Finish & portion cookies
11:13 - Bake cookies
12:40 - mmmmmmmm
13:54 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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Chocolate Chip Cookies Recipe
Today I'm sharing with you the ultimate cookie recipe. This chocolate chip cookie recipe makes cookies which are soft and chewy in the centre while also being crunchy around the edges.
Once you have made these chocolate chip cookies you will never want to make any other cookie recipes ever again. Next time you are looking for a baking recipe, give these easy cookie recipe a try!
So if you would like to learn how to make chocolate chip cookies then just follow this chocolate chip cookie Recipe.
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Stand Mixer
Mixing Bowl
Baking Sheet
Ice Cream Scoop
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RECIPE
Serves 25 | Calories 147 | Fat 7g | Protein 1g | Carbs 21g |
Sugar 18g | Sodium 88mg
110g | 1/2 Cup | 1 Stick Butter
2/3 Cup Brown Sugar
1/3 Cup White Sugar
1 Egg
5ml | 1 Teaspoon Vanilla Extract
200g | 1 2/3 Cup All Purpose Flour
5ml | 1 Teaspoon Baking Soda
200g | 1 Cup Chocolate Chips
In a mixing bowl cream together the butter and sugars until light. Crack in the egg and add the vanilla extract. Mix together until well incorporated. Add the flour and baking soda and mix until you no longer see any flour. Fold in the chocolate chips. Roll the cookie dough out into balls and place on a baking tray, leaving space for the cookies to spread while baking. Place into a 190C or 375F oven for 7-10 minutes or until the edges are starting to brown. Leave to cool for a few minutes on the baking tray before transferring to a wire rack.
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MUSIC
Serenity by Audionautix is licensed under a Creative Commons Attribution licence (
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Email - carstina93@gmail.com
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Camera & Lighting Setup Video -
Camera I use - Canon 600D
Editing - Final Cut Pro
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