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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White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies are full of flavor, texture, and have the perfect chew. Chunky, buttery, and full of tender nuts and white chocolate, this classic cookie recipe is one of our absolute favorites!
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✅Ingredients
• 1 cup salted butter softened
• 1 cup brown sugar tightly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 1/2 cups white chocolate chips
• 1/2 cup macadamia nuts coarsely chopped
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper.
2️⃣ In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar.
3️⃣ Add in eggs and vanilla and beat until smooth.
4️⃣ Stir in baking soda, salt, and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.
5️⃣ Take 2 tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, 12 cookies per pan. This recipe makes 24 cookies total.
6️⃣ Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7️⃣ Remove pan from the oven and let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.
Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto a baking sheet and let thaw while the oven preheats. Bake approximately 12 to 15 minutes.
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