How To make Vaughn Chocolate Chip Cookies
3/4 c Shortening; soft
1 c Flour; sifted
1/2 c Sugar
1/2 ts Baking soda
1/4 c Water
1 Egg
1 c Brown sugar; firmly packed
1 ts Vanilla
3 c Oats
1 ts Salt
1 c Chocolate chips (or more)
1/2 c Pecans (optional)
Preheat oven to 350 F. In a large bowl, beat together white sugar, brown sugar, egg, shortening, water and vanilla until creamy. Sift together flour, salt and baking soda and add to creamed mixture. Blend well. Stir in oats, then mix in chocolate chips and pecans. Drop by teaspoonsful onto greased cookie sheets and bake 12 to 15 minutes. They will seem undercooked when you take them out, but they set up some as they cool. Makes five dozen, depending on size. -----
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'GMA Cookie Lab': Baking the chewiest & crunchiest cookie
Vaughn Vreeland from New York Times Cooking helps GMA's Cookie Lab test out the internet's most popular chocolate chip cookie recipe.
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How to make Mrs. Fields Style Chocolate Chip Cookies
How to make Mrs. Fields Style Chocolate Chip Cookies in your kitchen
from scratch
Bake at 325F / 163C
15-16 minutes
Edges are set and the middle is pale, glossy and a little under cooked
Allow to cool for 5 minutes on the baking sheet not a cooling rack
1 cup packed brown sugar
1/2 cup caster sugar
2 large eggs
2 1/2 tsp of vanilla
3/4 cup or 170gr of soft salted butter
2 1/2 cups of flour
1/2tsp of baking soda
1/4 tsp salt
1 1/2 cup semi sweet chocolate chips
Rolled into balks using 1/4 cup scoop or your hands
Make 17 - 18 equal size dough balls
Chill for 30 mins
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The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
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Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
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Here's Proof That Chilling Cookie Dough Is Worth The Effort | Bon Appétit
When you're in a groove in the kitchen, stopping to let your cookie dough chill can be annoying. But as Zaynab Issa demonstrates, the results are irrefutable.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molten Chocolate Hazelnut Cookies | Genevieve Ko | NYT Cooking
Cookie Week continues with Genevieve Ko’s Chocolate Hazelnut Cookies! These crackly-edged, fudgy cookies marry chocolate and hazelnuts, with a hazelnut spread center and a crunchy topping of toasted nuts.
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Chewy Gingerbread Latte Cookies | Vaughn Vreeland | NYT Cooking
Cookie Week is off to a tasty start, folks! Vaughn is in the kitchen studio making his Gingerbread Latte Cookies. Chewy, spicy, caffeinated and textural, these cookies are a delightful addition to any cookie box.
Get the recipe:
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All the food that’s fit to eat (yes, it’s an official New York Times production).