#chocolate chip cookie recipe
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From my personal stash of recipes, my chocolate chocolate chip cookie. A pretty fitting recipe for Voxer and his secretive sweet tooth.
I tried to track the metric measurements as best I could while making them but the original is made/more accurate with imperial.
Written recipe under the read more:
1 1/2c (340g) Butter
1c (208g) Packed Brown Sugar
1/2c (100g) Granulated Sugar
3 eggs
About 6oz (170g) Instant Chocolate Pudding Mix, slightly under or over will work just fine.
*Cook & Serve kind can be used, the texture/firmness will be slightly off
3 1/3c (400g) All Purpose Flour
1 1/2 tsp Vanilla
1 1/2 tsp Baking Soda
Pinch of Salt
Chocolate Chips & Nuts
Cream butter, sugar, vanilla, & eggs until light and fluffy. Next add in the pudding mix dry, do not make the pudding and then add it in. Mix until it’s fully combined/the whole batter is a chocolate color and there is no more powder left. In a separate bowl add in you flour, salt, & baking soda together. Stir or sift together before gradually adding it into your butter mix. Fold in chocolate chips & nuts. Drop spoonfuls of dough onto a greased or lined baking sheet.
Bake at 375° F/190° C for 8-10 minutes.
These cookies do not spread out much, do not flatten them as they will have softer centers if the dough is in a ball or is domed from a cookie scoop.
Can store at room temp or in fridge in an air tight container for up to 7-10 days. Extras store exceptionally well long term in the freezer. They are delicious to eat from frozen/slightly frozen if you can’t wait.
#my art#recipe#voxer elafield#birdhaven#birdhaven voxer#chocolate cookie recipe#chocolate chip cookie recipe#cookie recipe#recipe card#please feel free to add to your own recipe collection#also when it comes to the chocolate chips & nuts: just add in how many or how little your heart desires. live your best life.
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a damned good chocolate chip cookie
ingredients:
12 oz all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt (not table, that’s all wrong for this)
cinnamon to taste
dash of nutmeg
1 cup light brown sugar
1/4 cup white sugar
1 cup brown butter, softened to room temperature
2 eggs, room temperature
1 cup toasted walnuts
1 cup chopped chocolate
the method (which is BY FAR worth the effort):
first, toast the walnuts and let them cool. how much walnuts? measure with your heart. my heart says one cup. chop them up big and small and set aside. (don't know how to toast walnuts? put them on a baking tray, stick them in the oven at 400F for three minutes. take them out and give them a good toss and put them back in for three more minutes. that's it. keep an eye on them in case your oven runs too hot. nobody wants burned walnuts)
second, chop up some good 60-70% chocolate bars. splurge on guittard or ghiradelli. don't do nestle. fuck nestle. they're bad. i mean, the chocolate tastes fine, but the people behind the company are terrible. so fuck nestle. chop about a cup of hopefully morally superior chocolate into little slivers and big chunks, the variety is good. want more chocolate? do it. (sometimes I’ll also use chocolate discs or chips to vary the final look of the cookie because why not?)
next!
get onto the brown butter. don't know how to do it? watch and learn
okay, got that? cool. brown the butter. let it resolidify before you keep going. sometimes i prep it a day or so in advance.
blend the butter and sugar until that stuff is whipped. turn it pale and fluffy and gorgeous with little brown specks. takes you more than 5 minutes to get there? awesome. makes it even better.
Look at how fluffy!
(if you use melted brown butter at this step, i don't know what will become of you, because i only did that once with messy results. go with god if you choose to make that decision, but i won't take any responsibility for it. also, having a stand mixer would help here, but handheld won't hurt you)
is it fluffy and beautiful? excellent.
add the two eggs one at a time, whip it really well. great, that part is done.
dry ingredients:
whisk them together. that’s pretty much it.
the dough:
add the dry ingredients to the wet. in two or three separate batches, mixing slowly, that's a good approach.
add your mix ins. i hope you toasted the walnuts. infinitely better that way. my apologies to those with nut allergies.
once it barely comes together (even if it's a little crumbly), stop.
the next important bit, the really, really important bit, is:
rest.
the.
dough.
some will say for an hour in the fridge, i say overnight. at least 6-8 hours. i've eaten stuff just after mixing the dough or waiting the single hour and it's just not the same.
(little tip: i smush the dough into a quarter sheet baking tray and wrap it with plastic before putting it in the fridge; this step takes care of the crumbly bits and then i just cut it into little squares when i'm ready to bake. round off the squares between your palms and it comes out pretty well)
(Like this!)
bake at 350F for 14-16 minutes, depending on your preference of doneness
there you have it. the best chocolate chip (walnut) cookies i've ever made.
#chocolate chip cookie recipe#mine#it's gone through years of tweaking#it used to have two whole cups of sugar before someone told me to rein in my rampant american overindulgence and they were completely right#please share if you tried the recipe out because i'm so proud of what i came up with and it makes me so happy to see others enjoy it too#got tweaks to add?#i'm all ears!#if i'm wrong about the melted butter i'm willing to hear it#tumblr just informed me that i broke 100 posts with this one#this feels right for my life#these are good choices
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Double Chocolate Chip Cookies
a recipe for cookies that have both chocolate chips and cocoa powder, giving each bite twice as much chocolate as usual.
#chocolate chip cookies recipe#chocolate chips#chocolate#cookies#chocolate chip cookie recipe#chocolate chip cookie
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Best Big, Fat, Chewy Chocolate Chip Cookie Recipe
These big, fat, chewy chocolate chip cookies are delectable. Use this simple recipe to make your own soft, bakery-style chocolate chip cookies.
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Chocolate Chip Cookie - Best Big, Fat, Chewy Chocolate Chip Cookie
These big, fat, chewy chocolate chip cookies are delectable. Use this simple recipe to make your own soft, bakery-style chocolate chip cookies.
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McCall’s Great American Recipe Card Collection (1973)
Our Rich Heritage, 7a: Chocolate Chip Cookies
Ingredients
1 1/4 cup sifter flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1 cup coarsely chopped walnuts
1 pgk (6 oz) semisweet chocolate pieces
1)Preheat oven to 375F.
2)Into large bowl, sift flour with baking soda and salt.
3)Add sugars, egg, vanilla and butter. With wooden spoon or portable electric mixer at medium speed, beat until smooth and well combined - about 1 minute.
4)Stir in walnuts and chocolate pieces.
5)Drop by tablespoonful, 2 inches apart, onto ungreased cookie sheets.
6)Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.
Makes about 3 dozen
*sift before measuring
Chocolate Chip - Raisin Cookies
Substitute 1 cup dark raisins for 1 cup walnuts. Proceed as directed.
Chocolate Chip - Coconut Cookies
Substitute 1 cup flaked coconut for 1 cup walnuts. Proceed as directed.
#cooking#recipe#vintage cooking#vintage recipes#recipe card#recipes#vintage#cook#cookie#chocolate chip cookies#chocolate chip cookie recipe#chocolate chip#7a#cottagecore#cookies#sweets
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Delicious Chocolate Chip Cookie Recipe
Cookies are my favorite sweet snack, and chocolate chip cookies are my favorite cookie.
Here is a delicious chocolate chip cookie recipe: PDF available for Printing click HERE
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon…
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#beautiful#beauty#beauty blog#beautyblog#chocolate#chocolate Chip Cookie Recipe#chocolate chip cookies#Cookie Recipe#delicious#Delicious Chocolate Chip Cookie Recipe#health#Lifestyle#M&M&039;s chocolate chip cookies#recipe#yum
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#banana bread recipe#meatloaf recipe#recipes#chili recipe#french toast recipe#chocolate chip cookie recipe#dinner recipes#lasagna recipe#pancake recipe#chicken breast recipes
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Drop Cookie - Toffee Chocolate Chip Cookies
Add almond brickle chips to a chocolate chip cookie recipe and you get these very, very tasty toffee chocolate chip cookies!
#package almond brickle chips#chocolate chip cookie recipe#chocolate chip cookies#semi-sweet chocolate chips#chocolate chip cookies recipe#brown sugar
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#cooking#kitchen hacks#recipe#chocolate chip cookie recipe#cookies#chocolate chip cookies#snacks#healthy cookies#kitchen
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Crumbl Cookies Actual Chocolate Chip Recipe from a former employee who is no longer bound by their NDA:
to make approximately 35 cookies (or 140 minis!):
ingredients:
2 pounds of SALTED butter
1 pound of white sugar
1.5 pounds of brown sugar
8 whole eggs
4 pounds of flour
*half an ingredient pack* Crumbl has an ingredient packet that goes into their cookies to make sure that no one but corporate officially knows their recipes. however based on what is missing from a standard chocolate chip cookie recipe and what happens to the cookies if you forget the packet I have come up with this solution
5 tablespoons baking soda
5 tablespoons baking powder
2.75 pounds milk chocolate chips *** Crumbl originally used Ghirardelli but switched to their own brand in the summer of 2021.
Instructions:
preheat your oven to 290 degrees F or 143 C
soften your butters in your microwave, this step is crucial. you want them NOT at all melted, but soft enough to mold with your hands easily
put your butters and sugars into a large bowl, it’s easiest if this is a stand mixer, but if not an electric hand mixer is fine. you *may* attempt this by hand but i would recommend you don’t.
if you have levels choose your most medium level and beat your butter and sugar for 10 minutes. seriously. and it’s probably not done. scrape the sides, if there is any resistance it’s not done. the texture you’re going for is like passing your spatula through a cloud. you should feel no resistance, the mixture will be light, fluffy and if you feel it between your fingers it will be silky with *slight* sugary texture. imagine applying it to your face, it’s a daily cleanser not a weekly exfoliant.
when you’re pretty sure you got it to the right texture go for 1 more minute just to be safe.
now that’s over with turn your mixer down to 1, and add half of your eggs. let them mostly incorporate. all yolks should be broken and you should only see slight streaks of yellow. then add your second half of the eggs and look for the same consistency.
scrape the bottom of the bowl to make sure no yolks are hiding down there!
now add your flour all once! yup! mix it on low *just* until you see a dough start to form. There should still be plenty of unincorporated flour!!!
then add your chocolate chips.
mix until you have a smooth and consistent mixture.
crumbl cookies weighs each chocolate chip cookie at 5.5 ounces.
my best approximation is that you’ll be making about 35 cookies so go for that if you don’t have a scale.
the shape of the crumbl cookie can be achieved by making a large ball of dough then tearing off the top to leave a ripped top. those cracks and spikes are part of the signature. so you can skip this step if you just want a good cookie recipe.
*if you want to make the minis like Crumbl does for catering the weight is 1.3 ounces and the bake time is 10 minutes*
place on a parchment lined baking sheet leaving 2 inches between each cookie and the edges of the baking sheet. You can fit 9 on a standard cookie sheet.
bake your cookies for 16 minutes, rotating the pan 11 minutes in! (Crumbl has ovens the rotate while baking constantly so this will help even cooking times)
*important* i know the temptation to eat the cookies directly out of the oven is great. BUT. the cookies actually are not done baking fresh out of the oven! they bake outside of the oven in their own heat for 5 minutes while they cool! so wait at least 5 minutes or 10 if you have self control!
enjoy!!!
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Cookies - Ashley's Chocolate Chip Cookies Recipe
a tried-and-true recipe for milk chocolate chips in chocolate chip cookies.
#ashley#measurements#directions#favorite#chocolate chip cookie recipe#milk chocolate chips#chocolate chip cookies
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White Chip Chocolate Cookies Recipe
Making these white chocolate chip cookies is quick and simple. It creates a sizable batch of chocolatey cookies that are sprinkled with sweet milky bits.
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Recipe for Vegan and Gluten-Free Chocolate Chip Cookies
Almond flour, agave nectar, vanilla, and dark chocolate chips are used to make these gluten-free, dairy-free chocolate chip cookies.
#chocolate chips#classic#vanilla#chocolate chip cookies recipe#agave nectar#almond flour#chocolate chip cookie recipe
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Recipe for Vegan Gluten-Free Chocolate Chip Cookies
This vegan and gluten-free chocolate chip cookie recipe uses brown sugar, coconut oil, and applesauce; ideal for vegan and gluten-free diets. 1/2 cup brown sugar, 1/2 cup unsweetened applesauce, 1/2 cup coconut oil, 1/2 teaspoon salt, 1/2 cup chocolate chips, 1/3 cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1.25 cups gluten-free all-purpose baking flour
#diets#chocolate chip cookies recipe#chocolate chip cookies#chocolate chip cookie recipe#brown sugar
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Recipe for Famous Amos Chocolate Chip Cookies
Make a big batch of warm, gooey cookies using the Famous Amos chocolate chip cookie recipe to share with everyone. They are hard to resist. 2 cups semisweet chocolate chips, 1 cup vegetable oil, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 1 teaspoon cream of tartar, 1 cup packed light brown sugar, 4 cups all-purpose flour, 1 cup butter, 1 teaspoon salt, 1 cup white sugar, 1/2 cup chopped walnuts, 1 tablespoon milk, 1 large egg
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