how to make classic chocolate chunk cookies - foolproof cookie recipe! скачать в хорошем качестве

how to make classic chocolate chunk cookies - foolproof cookie recipe!

Classic chocolate chunk cookies; soft and buttery bakery-style cookies studded generously with creamy chunks of chocolate. Original recipe posted on my site: https://maverickbaking.com/ You can support the channel on Patreon:   / maverickbaking   THANKS TO PAOLO, SAKI, CRINA, VALERIA, DAVE Q, E, AMELIA, CASEY, REBECCA, DAVE, AND WERLOCK FOR THE PATREON SUPPORT* #cookies #baking #recipes ~ * CLASSIC CHOCOLATE CHUNK COOKIES RECIPE * ~ INGREDIENTS: 150g (10 tbsp) softened butter 100g (½ cup) soft brown sugar 100g (½ cup) caster sugar 2 tsp vanilla extract or paste 1 large egg 1 large egg yolk 275g (2 cups) plain or '00' flour 1 tsp bicarbonate of soda ½ tsp salt, plus extra for sprinkling on top 200g (7 oz) milk or dark chocolate chunks INSTRUCTIONS: 1) Line 2-3 baking trays with greaseproof paper. 2) In a large bowl, beat together the butter, sugars, and vanilla until combined into a wet-sand-like mixture. 3) Add the egg and egg yolk, one at a time, beating thoroughly between until well incorporated. 4) Tip the flour, bicarbonate of soda, and salt in and stir until you have a smooth dough. 5) Mix in the chocolate chunks until you have a stiff cookie dough. 6) Place the bowl of cookie dough into the fridge to rest and chill for at least 1 hour. Leaving it overnight or for a full 24 hours will produce the best results, but even a few hours will allow a gorgeous texture to develop. 7) About 20 minutes before you’re ready to bake, preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5. 8) Once chilled, roll small chunks of the dough and space them out generously on your prepared trays. You should get 20-26 balls of dough from the mixture. (Feel free to add an extra chunk of chocolate on top to make them extra appealing once baked!) 9) Bake the dough balls in batches on their trays for 10-14 minutes until just golden brown at the edges, and looking dry on top. Obviously, the larger your cookie dough balls are, the longer they may take to bake. 10) Add a gentle sprinkling of salt on top of each cookie, and then cool them on their tray for 10 minutes before cooling completely on wire racks. 11) Enjoy! BE A MAVERICK: swap out 40g of the flour for cocoa powder to make super-chocolatey double chocolate chunk cookies instead. These classic chocolate chunk cookies will keep well in an airtight container for up to 4 days, but are best enjoyed fresh! Find the Brownie Book and more on MY ETSY STORE: https://www.etsy.com/uk/shop/maverick... TikTok: https://www.tiktok.com/@maverickbakin... Instagram:   / maverickbaking   THANKS FOR WATCHING! x