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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Triple-Ginger Chocolate Chunk Cookies | At Home With Us
These rich, spiced cookies are made with fresh, dry and crystallized ginger for a chewy kick -- and plenty of dark chocolate that provides an irresistibly gooey center. The recipe comes from Susan Spungen's new cookbook, Open Kitchen, and was inspired by her love of crinkly molasses cookies. GET THE RECIPE ►►
PREP TIME: 3 hours 15 minutes
COOK TIME: 10 minutes
MAKES: 24 cookies
INGREDIENTS:
2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup packed light or dark brown sugar
1 tablespoon grated fresh ginger
2 large egg yolks
1/2 cup unsulphured molasses
1 teaspoon vanilla extract
8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
1/3 cup coarsely chopped candied ginger
Granulated sugar
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Triple Chocolate Chunk Cookies
In this video I show you how to make Triple Chocolate Chunk Cookies. These cookies are super easy to make. They have a rich, dark chocolate flavor. I think they would be perfect to box up and give to your sweetie for Valentine's Day.
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Krusteaz Triple Chocolate Chunk Cookie Mix Review
This is a taste test/review of the Krusteaz Triple Chocolate Chunk Cookie Mix. It was mailed to us from Ja’Mesha!
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Chewy Triple Chocolate Cookies
Ingredients
1 1/2 cups All purpose flour
1 tsp Baking soda
1 /2 tsp Salt
1 /2 cup Cocoa powder
1/2 cup Butter (room temperature)
1/4 cup White sugar
3/4 cup Packed brown sugar
2 Eggs
1 tsp Vanilla extract
100 grams Melted Chocolate
1 cup Chocolate chips (1/4 cup for toppings)
Bake at 350° F for 8 to 10 minutes.
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The Best Chewy Chocolate Chip Cookies
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Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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MUSIC
Ballade Pop_Main
Licensed via Warner Chappell Production Music Inc.