Classic Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies are going to be the tastiest cookies you’ll ever make. You’ll wish you had made them sooner! These chocolate chip cookies are a classic dessert, and they come out perfectly every time with this recipe. This easy cookie recipe features a soft and chewy center with beautiful golden brown edges and is packed with chocolate chips.
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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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Butter Pecan Cookies
These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
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Ingredients
1/2 c Unsalted Butter or 1 stick
1/3 c Brown Sugar
1/3 c Sugar
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1-1/4 c Allpurpose Flour
1 c Chopped Pecans
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The BEST Cookie Recipe | Brown Butter Pecan Chocolate Chunk Cookies
You will LOVE them! The best chocolate chip cookies I've ever had! If you like chocolate, you will love these brown butter chocolate chip cookies! They have so much flavor and taste amazing!
Buttered Pecans:
1 and 1/2 cups pecan halves, finely chopped
1 and 1/2 tablespoons unsalted butter
Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration, optional
Instructions
Buttered Pecans:
Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
For the Brown Butter:
Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the toasted bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
Once the butter is at room temperature, you're ready to get baking!
For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired.
Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
A BIG THANK YOU TO Baker by Nature for this amazing recipe!
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00:00 Welcome to Alyena's Kitchen
00:18 Making Browned Butter
01:20 Making Buttered Pecans
01:43 Cookie Batter
04:10 Roll out the Cookies
05.00 Tasting the Cookies
Best Chocolate Chip Cookies Recipe - Natasha's Kitchen
The BEST chocolate chip cookies; big, soft and loaded! This chocolate chip cookie recipe is wildly popular with kids and adults!
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????CHOCOLATE CHIP COOKIE DOUGH INGREDIENTS:
►2 sticks (1 cup) unsalted butter, softened
►1/2 cup granulated sugar
►1 cup light brown sugar (tightly packed)
►2 large eggs at room temperature
►2 tsp vanilla extract
►3 cups all-purpose flour (375 grams),
►1 tsp baking soda
►1 tsp salt
►2 cups (12 oz) semi-sweet chocolate chips
note: Recipe updated May 2020. We found the cookies to work best with 1 tsp baking soda instead and 1 tsp salt.
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Toasted Pecan Oatmeal Chocolate Chip Cookies
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(make sure you check out all the tips ...in the link)
Ingredients
1 and 1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 to 1 teaspoon cinnamon (I didn't add cinnamon)
1/4 teaspoon salt
3/4 cup unsalted butter ,melted and cooled to room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon honey
1 tablespoon vanilla
1 large egg
2 and 1/4 cups old-fashioned oats
1 and 1/4 cup chocolate chips
1/2 cup chopped walnuts
In a large bowl whisk together the flour, cinnamon, baking soda & salt.
In a separate bowl beat together the melted butter and sugars using an electric mixer. Add in the honey, vanilla and egg and continue beating until combined.
Turn the mixer down to low and beat in the flour mixer until almost combined.
Add in the oats and beat on medium speed until combined.
Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
Form the dough into balls of about 1/4 cup . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
Bake for 12-14 minutes until the tops of the cookies look almost set.
Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling...