CHOCOLATE MALTED SHAKES WITH CRISPY CHOCOLATE CHIP COOKIES
Provided by Duff Goldman
Categories dessert
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.)
- For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks.
- Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Mix together the flour, baking soda and salt in a medium bowl. Set aside.
- Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips.
- Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour.
- Line another baking sheet with parchment paper.
- Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick.
- Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
THIN AND CRISP CHOCOLATE CHIP COOKIES
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
- Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Make and share this Thin and Crispy Chocolate Chip Cookies recipe from Food.com.
Provided by Food.com
Categories Chocolate Chip Cookies
Time 1h25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
- In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
- In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
- Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
- Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
- Cook's Note.
- The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!
Nutrition Facts : Calories 256.4, Fat 16, SaturatedFat 9.9, Cholesterol 39.2, Sodium 137, Carbohydrate 30.1, Fiber 2.3, Sugar 20.4, Protein 3.1
THIN & CRISP CHOCOLATE CHIP COOKIES
This recipe is from Fine Cooking. These are so buttery, crisp and delicious! The key to the crispness is the ratio of more white sugar than brown, the proportion of butter to the rest of the ingredients, and the fact that the butter and egg are at room temperature (the butter is soft). Edited 5/22/06: I added tips in step 10 and 11 to help make sure they turn out thin and crispy. Another tip might be to warm the cookie sheet before adding the dough (I don't do this, though). Maybe the tips will help. As you can see in the picture, mine come out thin, and I think they're very buttery and crispy. Chocolate chip cookies were first served at the Tollhouse Inn in Massachusetts.
Provided by PanNan
Categories Drop Cookies
Time 20m
Yield 72 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375° and place racks in middle and top levels of the oven.
- Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
- Scrape bowl and paddle beater.
- Add eggs and vanilla, and beat on low until incorporated.
- Then beat on high for about 1 minute until light and fluffy again.
- Scrape bowl and paddle again.
- In a separate medium size bowl, whisk together the flour, salt, and baking soda.
- Add this to the butter mixture and beat on medium until just blended.
- Stir in chocolate chips with a wooden spoon.
- Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
- Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
- Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.
More about "duffs thin crispy buttery chocolate chip cookies food"
DUFF GOODMAN - BEST CHOCOLATE CHIP COOKIES | DELISH
From youtube.com
Author DelishViews 26K
10 BEST THIN CRISPY COOKIES RECIPES - YUMMLY
From yummly.com
(THIN AND CRISPY) CHOCOLATE CHIP COOKIES - RACHAEL RAY …
From rachaelrayshow.com
THIN CHEWY CHOCOLATE CHIP COOKIES - THE COMFORT OF …
From thecomfortofcooking.com
THIN & CRISPY CHOCOLATE CHIP COOKIES RECIPE - DIVAS …
From divascancook.com
DUFF GOLDMAN'S FAT & CHEWY CHOCOLATE CHIP COOKIES …
From delish.com
5/5 (5)Total Time 20 mins
CRISPY CHEWY CHOCOLATE CHIP COOKIES - COOKIES AND CUPS
From cookiesandcups.com
PEPPERIDGE FARM FARMHOUSE THIN & CRISPY DARK CHOCOLATE CHIP …
From target.com
THIN AND CRISPY CHOCOLATE CHIP COOKIES - MODERN HONEY
From modernhoney.com
THIN & CHEWY CHOCOLATE CHIP COOKIES - DINNER WITH JULIE
From dinnerwithjulie.com
PERFECT THIN & CRISPY CHOCOLATE CHIP COOKIES
From thebakingchocolatess.com
CRISPY THIN CHOCOLATE CHIP COOKIES - STACY LYN HARRIS
From stacylynharris.com
DUFF GOLDMAN CHOCOLATE CHIP COOKIE RECIPE
From recipeschoice.com
SALTED BROWN BUTTER CHOCOLATE CHUNK COOKIES | LEITE'S CULINARIA
From leitesculinaria.com
THIN & CRISPY CHOCOLATE CHIP COOKIES - BIGGER BOLDER BAKING
From biggerbolderbaking.com
CRISPY CHOCOLATE CHIP COOKIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
THIN AND CRISPY CHOCOLATE CHIP COOKIES • TATE'S STYLE!
From theviewfromgreatisland.com
TATE'S TINY THIN SCRUMPTIOUS CHOCOLATE CHIP COOKIES - 1OZ
From target.com
THIN AND CRISP CHOCOLATE CHIP COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
THIN & CRISPY CHOCOLATE CHIP COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
THE BEST CHOCOLATE CHIP COOKIES IN EVERY STATE
From tastingtable.com
DUFF'S THIN, CRISPY BUTTERY CHOCOLATE CHIP COOKIES
From pinterest.de
TATE’S COPYCAT THIN & CRISP CHOCOLATE CHIP COOKIES
From onceuponachef.com
CRISPY COOKIES - 3 TRICKS HOW TO MAKE THEM! - CHOCOLATE …
From chocolatecoveredkatie.com
THIN CRISPY CHOCOLATE CHIP COOKIES - BAKER BY NATURE
From bakerbynature.com
DUFF GOLDMAN'S SECRETS TO BAKING THE BEST CHOCOLATE …
From delish.com
CHOCOLATE CHIP COOKIES....4 WAYS - ME AND MY CAPTAIN
From meandmycaptain.com
THIN & CRISPY CHOCOLATE CHIP COOKIES — DUFF GOLDMAN
From pinterest.ca
CRISPY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THIN & CRISPY CHOCOLATE CHIP COOKIES - 5 BOYS BAKER
From 5boysbaker.com
TATE’S BAKE SHOP THIN AND CRISPY CHOCOLATE CHIP COOKIE RECIPE …
From afeastfortheeyes.net
THIN AND CRISPY CHOCOLATE CHIP COOKIES - HANDLE THE HEAT
From handletheheat.com
TATE'S-STYLE THIN AND CRISPY CHOCOLATE CHIP COOKIES RECIPE
From seriouseats.com
ONE BOWL THIN & BUTTERY CHOCOLATE CHIP COOKIES - COOKIE MADNESS
From cookiemadness.net
CHAPTER 29: CHOCOLATE CHIP COOKIES (THIN & CRISPY) - DUFF …
From zoboko.com
DUFF'S THIN, CRISPY BUTTERY CHOCOLATE CHIP COOKIES
From pinterest.com
10 BEST THIN CRISPY BUTTER COOKIES RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love