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| Name | The Biggest, Thickest Chocolate Chip Cookies of Your Dreams |
| Video Uploader | Video From Sugar Spun Run |
| Upload Date | This Video Uploaded At 27-07-2023 12:00:37 |
| Video Discription | 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: https://sugarspunrun.com/thick-chocolate-chip-cookies/ 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) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/3Xk9qYv Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Ice cream scoop (Affiliate Link): https://amzn.to/3WJIuC5 Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe 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 ****e 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. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/ |
| Category | Howto & Style |
| Tags | thick chocolate chip cookies | sugar spun run | how to make thick chocolate chip cookies | thick chocolate chip cookies recipe | bakery style chocolate chip cookies | bakery style chocolate chip cookies recipe | how to make bakery style chocolate chip cookies | how to make cookies thick not flat |
