Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and totally divine.
Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.
Well, these wonderful homemade cookies are loaded with some incredible ingredients. Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects.
But this isn’t your average chocolate chip cookies recipe! Y’all, this recipe produces some pretty perfect cookies.
TIP: In the recipe, I make a note about “barely melted” butter. You want to melt it, but not over melt it, and be sure to let it COOL a bit before putting in with the other ingredients.
BEST CHOCOLATE CHIP COOKIES
yield : 20 COOKIES
These big soft chocolate chip cookies are truly perfect!
⭐️⭐️⭐️⭐️⭐️
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, barely melted but not too hot (see photo above)
- ¾ cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
- Coarse sea salt
INSTRUCTIONS
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Wаnt tо knоw mоrе аbоut thіѕ rесіре? Plеаѕе vіѕіt thе оrіgіnаl rесіре
Dіѕсlаіmеr :
Thіѕ rесіре bеlоngѕ tо dearcrissy.com
fіnd оthеr dеlісіоuѕ rесіреѕ bу vіѕіtіng thе оrіgіnаl wеbѕіtе
Thаnk уоu!
All Rights Reserved COPYRIGHT & AUTHORIZATION. Let's talk if you don't allow us to share your content. As far as you know, some of our contents come from Internet, such as from Search Engines, Pinterest, Facebook, Blogs, and some other websites. Original source links at the top and bottom of the post. If the content violates your copyright and you wouldn't like to give us the authorization to use your content on our blog, please contact us, we will remove the content within 12 hours.
BEST CHOCOLATE CHIP COOKIES
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites. Source: The Martha Stewart Show, May Spring 2007
YIELD
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
INGREDIENTS
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Directions :
Get the full directions @ marthastewart.com
Jacques Torres's Secret Chocolate Chip Cookies
All you need are 3 ingredients and some patience because it does take about 4-5 hours to chill the ice cream. But hey, it’s an super quick and easy recipe for chocolate ice cream that everyone will enjoy. There’s lots of easy 3-ingredient ice cream recipes out there on the internet, but our version is less sweet but still loaded with flavor.
Prep Time 15 mins
Freezing Time 4 hrs
This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You'll get plenty of sugar-rush from the chocolate syrup, but if you've got a sweet tooth, then add a little more sweetened condensed milk if you like. We enjoy eating the ice cream about 4-5 hours after it's frozen because it's still slightly soft. Next day is great too. But the longer you freeze it, the more firm and icy it can become. So if it's been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop.
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 314 kcal
Ingredients
- 2 cups cold heavy whipping cream (cold)
- 1/4 cup sweetened condensed milk (not to be confused with evaporated milk)
- 3/4 cup chocolate syrup
- (optional) pinch of sea salt
DIRECTIONS
Get full directions @ bestrecipebox.com
CREAMY CHOCOLATE ICE CREAM: NO CHURN, 3 INGREDIENTS
Subscribe to:
Posts
(
Atom
)