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Cookie Recipes

Cookie Recipes

Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain (Source: www.bbcgoodfood.com Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain (Source:www.bbcgoodfood.com))

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that’s it! With these little tweaks, the result is a cookie that’s textured on the outside, and soft and gooey on the inside. Absolutely perfect! Read more about 5 Things You Need to Know to Make the Best Chocolate Chip Cookies at BBC Good Food. Classic American Cheesecake Recipe by BBC Good Food BBC Good Food’s Classic American Cheesecake gets the requisite cream cheese boost, but with a couple of other ingredients, including tofu and oats, it definitely isn’t your average cheesecake. The tofu is key here, as it blossoms in mouthwatering, a digestive biscuit crumb crust for an extra dose of flavor. The two-step process of removing the springform pan, then slowly pouring the cheesecake into a plate, is a must-watch. See the full recipe here. Classic American Cheesecake Recipe by BBC Good Food

Use a mix of brown sugar and white granulated sugar in your chocolate chip cookies. I prefer more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary though. It’s dry and helps the cookies spread. A little bit of spread is a good thing. (Source: sallysbakingaddiction.com)

These cookies are huge–about 3 Tablespoons of dough is rolled to make one cookie. The batch only makes about 16 cookies since you will be rolling them so large. Feel free to make the cookies smaller (about 2 Tablespoons of dough per cookie) instead. If you do that, be sure to reduce the baking time by a couple minutes. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can have just one of two cookies whenever you want!Click HERE FOR COOKIES!!!

When you remove the cookie dough from the refrigerator after chilling, the dough will be slightly crumbly. The warmth of your hands rolling it will make it stay intact. Roll the cookie dough balls taller, rather than wide as I discussed and showed in my cake batter chocolate chip cookies recipe. This little tried-and-true trick will result in thicker cookies. I do it for every single cookie I bake. (Source: sallysbakingaddiction.com)

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.

Make-Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow coming to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough. (Source: sallysbakingaddiction.com)

 

 

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