Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Super Buttery and Crispy Butter Crunch Cookies
Butter crunch cookies are thin, crispy cookies made with browned butter and toffee bits. My recipe is super easy (just 15 minutes of prep!) and incredibly flavorful.
Recipe:
Ingredients
1 cup unsalted butter (226g)
¾ cup + 2 Tablespoons light brown sugar, firmly packed (175g)
½ cup granulated sugar (100g)
1 large egg
1 Tablespoon vanilla extract
1 ½ cups all-purpose flour (187g)
1 teaspoon baking soda
1 teaspoon salt
1 cup toffee bits
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Instructions
00:00 Introduction
00:19 Brown the butter. Place butter in a saucepan or skillet over medium-low heat and cook until melted. Once melted, increase heat to medium and cook, stirring constantly. Butter will sizzle and pop, scrape the bottom of the pan and swirl as it does. Once the sizzling and popping slows and brown flecks form, remove the butter from heat and pour into a large heatproof mixing bowl. Allow to cool until completely re-solidified before proceeding.
03:19 Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
03:23 Prepare the batter: Once butter has resolidified, add sugars and beat butter and sugar until creamy and well-combined (about 1 minute on high speed.)
03:58 Add egg and vanilla extract and beat again until combined.
04:18 In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir dry ingredients into butter mixture.
04:47 Stir in toffee bits until combined.
04:57 Scoop and bake: Scoop dough by a level Tablespoon and drop onto prepared baking sheet, spacing cookies at least 2” apart. Transfer to center rack of 350F oven and bake for 10-12 minutes, cookies should be beginning to turn light golden brown.
05:27 Allow cookies to cool completely on baking sheet. While they’re still warm they’ll be a bit soft, but once cooled completely they should be crispy.
Notes
Brown Butter
You can prepare the brown butter a day in advance, just store in an airtight container at room temperature.
Storing
Store cookies in an airtight container for up to 3 days.
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How to Make the BEST Chocolate Toffee Crunch Cookies | Must Try!
Chocolate Chip Cookie Dough + Heath Bar Pieces = TOTAL Perfection! Join me as I show you how to make my Chocolate Toffee Crunch Cookies. Let’s get baking!
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Chocolate Toffee Crunch Cookies
1 Cup Unsalted Butter, Softened
3/4 Cup Light Brown Sugar
3/4 Cup Granulated Sugar
1 Egg + 1 Egg Yolk
1 tsp Vanilla Extract
2 1/4 Cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3/4 Cup Semi-Sweet Chocolate Chips
3/4 Cup Heath Bar Pieces
Preheat oven to 375 degrees. In the bowl of a stand mixer, add butter and sugars. Using the paddle attachment, cream together on medium for 3-4 minutes or until your mixture is light and fluffy (with no visible signs of butter or sugar.) Add 1 egg and 1 egg yolk, one at a time, and mix in between. Add vanilla extract and mix to incorporate into your mixture.
In a medium size mixing bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients into wet ingredients and mix on low-medium to combine (*I recommend adding about 1/3 of the dry ingredients at a time to prevent a mess.)
Once combine, using a spatula or wooden spoon, fold in semi-sweet chocolate chips and heath bar pieces. Scoop dough onto a cookie sheet and bake at 375 degrees for 10-12 minutes. Enjoy! *In this recipe I have used a 1 1/2 tbsp cookie scoop and placed 6 cookies onto the tray.
Holiday Candy! Butter Crunch Toffee! Easy Recipe!
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Lori Brown
Po box 1183
Imboden, Arkansas 72434
recipe
1 c. unsalted butter
1 1/2 c sugar
3 T. water
1/2 t. Salt
1 1/2 t. vanilla
12 oz. chocolate wafers or chips divided
1 c. chopped nuts
sprinkling of sea salt
My first order of cookbooks are being mailed out next week,
and my 2nd batch coming will be here around the 20th,
Thank you
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Toffee Crunch No Bake Cookies
Not your average no bake cookies recipe with the secret ingredient. Thank you so much for watching and get the entire recipe details at penniesintopearls.com
Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
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