New York Times Chocolate Chip Cookies

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How To Make Perfect Chocolate Chip Cookies

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뉴욕 타임즈에 소개된 완벽한 초콜릿 칩 쿠키 (+먹는 소리), NY Times Perfect Chocolate Chip Cookies. (+eating sound)

[ Subscribe & Like ] Communicate with me on Instagram and Blog! /// Instagram : himissginger /// /// Blog: blog.naver.com/missdhpark /// The cookies were introduced by the NY Times as “The Perfect Chocolate Chip Cookies.” The recipe below is slightly modified, not the original one. # Recipe (7~8 palm-sized pieces) - Ingredients Cookie flour, 81.5g Cake flour, 81.5g Salt, 3g Baking powder, 3g Baking soda, 2g Butter, 94g, room temperature Unrefined sugar, 83g* (It can be replaced with brown sugar.) Caster sugar, 75g Egg, 1, room temperature, (I used medium sized one. If the egg is large, use about 40~43g after beating.) Vanilla extract, 1tsp Chocolate chips, 100g* (Add 180g of the chips if you want the authentic taste. I used the chopped chocolate bar.) 1. Chop chocolate up. Skip this step if you are going to use chocolate chips. 2. Beat butter at room temperature. 3. Add 1/2~1/3 amount of both caster and raw sugar at once, and mix them well after each addition. 4. Add and whisk vanilla extract and an egg. 5. Sieve and add all the dry ingredients and chocolate chips to the butter mixture. 6. Mix all until the dry ingredients are well mixed. 7. Wrap the dough with a cling film. 8. Let it rest for 48hours in your fridge. 9. Unwrap and divide the dough into 7~8pieces. 10. Make the pieces into a ball shape and place them on a parchment-lined oven tray. 11. Bake them for about 15minutes in the preheated oven at 338℉. Tip. Give the dough enough spaces in between. 12. Cool the cookies down slightly on a wire rack. 13. Done! Serve the biscuits with a cup of milk or tea you like. Enjoy! [ 구독 & 좋아요 ] 인스타그램과 블로그에서 소통해요:) /// 인스타그램 : himissginger /// /// 블로그 : blog.naver.com/missdhpark /// 이 쿠키는 “완벽한 초콜릿칩 쿠키”라는 이름으로 뉴욕타임즈에 소개되었습니다. 아래의 레시피는 오리지널 레시피가 아닌 살짝 변형된 레시피입니다. # 레시피 (손바닥 크기, 7~8개) - 재료 박력분, 81.5g 강력분, 81.5g 소금, 3g 베이킹파우더, 3g 베이킹 소다, 2g 버터, 94g, 실온 흑설탕, 83g* (황설탕으로 대체 가능해요.) 백설탕, 75g 달걀, 1개, 실온 (저는 대란 정도 크기의 달걀을 썼어요. 달걀이 클 경우에는 잘 풀어준 후 약 40~43g정도만 쓰시면 됩니다.) 바닐라 익스트렉, 1작은 술 초콜릿 칩, 100g* (오리지널 레시피의 비율대로는 180g의 초콜릿이 필요합니다. 오리지널에 가까운 맛을 원하시면 초콜릿을 180g으로 양을 늘려 넣으세요. 저는 초콜릿 덩어리를 잘라서 사용했어요.) 1. 초콜릿 덩어리를 작게 잘라줍니다. 초콜릿 칩을 사용하시면 이 과정을 생략하세요. 2. 실온에서 말랑해진 버터를 풀어줍니다. 3. 백설탕과 흑설탕 두 가지 모두 2~3번에 나눠 넣고 잘 섞어줍니다. 4. 바닐라 익스트렉과 달걀을 넣고 잘 섞어주세요. 5. 버터 혼합물에 체로 친 가루류와 초콜릿 칩을 넣습니다. 6. 날가루가 보이지 않을 정도로만 가볍게 섞어주세요. 7. 반죽을 랩으로 싸줍니다. 8. 랩으로 싼 반죽을 냉장고에 넣고 48시간 동안 휴지합니다. 9. 휴지시킨 반죽의 랩을 벗기고 7~8등분 해주세요. 10. 나눈 반죽 덩어리는 손으로 둥글게 빚어 유산지를 깐 오븐팬에 얹어줍니다. 11. 170도에서 예열한 오븐에서 약 15분 구워주세요. Tip. 쿠키 반죽 사이에 공간을 넉넉히 두세요. 12. 다 구워진 쿠키는 식힘망에서 한 김 식힙니다. 13. 완성! 우유나 좋아하는 차와 함께 드세요.

Bakewell Tart ( Frangipane) ...... How to

Hello, i am a home baker and this week a made a Bakewell Tart. This is lovely warm or cold with a nice bit of ice cream or thick cream. It Has a lovely crisp pastry base, jam of your choice and an almond sponge topped with flaked almonds. Its really quick to make and if you don't want to make your own pastry you can easily use premade. Make sure you roll the pastry nice and thin then you won't need to blind bake it first. Thank you so much for watching xxxx I hope you like this tart below are the links for the pastry recipe and hown to line a tin with pastry. PASTRY - https://www.youtube.com/watch?v=-8YRu3tP7oY HHOW TO LINE A TIN WITH PASTRY - https://www.youtube.com/watch?v=IJQihkmuMA4 I created this video with the YouTube Video Editor (https://www.youtube.com/editor)

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4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious

It doesn't get much more classic than chocolate chip cookies. We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best? Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious

How to make the glorious, legendary New York Times chocolate chip cookies. I'm honored to have written this game-changing article way back in 2008. (c) 2016 New York Times.

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