This recipe is super flexible! You can adjust the white sugar based on your preference-1/4 cup for a subtle sweetness or 1/2 cup if you like it sweeter.
Even I don’t like overly sweet cookies. I think you should use 1/4 cup of white sugar along with 3/4 cup of brown sugar. It’s the perfect level of sweetness-subtle and good. Don’t skip the sugar, or your cookies might not turn out right.@@user-dl1yx1fx7q
@@FLAVOURS-v1q just wanted to let you know i tried your exact recipe yesterday but instead of dark chocolate (it is very expensive where i live) i flavoured with almonds and cinnamon. They turned out delicious! I will definitely make them again next weekend. I have a question still: should i bake them until the exterior gets hard or just until the borders get crispy amd let them cold down? maybe it's because i made them too big, but after 15 minutes in the oven the borders got crispy but they were still soft in the middle
@user-dl1yx1fx7q So glad it turned out well! 🩷🩷 Cookies are done baking once the edges have hardened. Take them out of the oven and let them rest for 10-15 minutes to set. Freshly baked cookies are hot and too soft, but once they rest, they firm up perfectly. They’ll be ready to enjoy after that!
Few tips if any interested.. half the amount of butter peanut butter.. dark brown sugar instead of loose brown sugar with a sprinkle of instant coffee.. a sprinkle of orange zest.. take a few tablespoons flour off and replace with cocoa powder for double chocolate cookies.. refrigerate for half an hour so forming by hand can be fun and super easy. Trust me.. FESTIVE. 🙌🏻
Do you happen to know what size scoop you used? I typically use a 4oz scoop for my cookies, or weigh out to 3.5/4oz depending on my recipe and how they spread.
After refrigerating the cookie dough for an hour, you can bake the cookies immediately. There's no need to wait-cold cookie dough should go directly into the oven for baking.
Hi, I made this today but when I baked my dough its spreading way too much. I know you can't see the results(it's miserable😂) but can you predict what mistake did I do?
Hi @itsfahma these could be some reasons why your cookies are spreading and what you should do to fix them: 1. Warm Butter: If the butter is too warm, it can cause the cookies to spread excessively. Ensure your melted butter has cooled down to room temperature before using it. 2. Over-Creaming Butter and Sugar: Beating the butter and sugar for too long incorporates too much air, which can cause the cookies to collapse and spread during baking. 3. Chilling the Dough: Make sure your cookie dough is cold when you put it in the oven. To achieve this, let the cookie dough rest in the refrigerator for at least an hour before baking.
@amiranessma5134 If you don’t chill the dough, the butter melts too fast in the oven, making the cookies spread and turn out flat and crispy instead of chewy
Yes, sure, here is the recipe in grams: White Sugar: 50g (subtle sweetness) or 100g (sweeter version) Brown Sugar: 150g Salt: 1.5g Cooled Melted Butter: 115g Egg: 1 large (approx. 50g without shell) Vanilla Essence: 5g All-Purpose Flour: 156g Baking Soda: 2g Dark Chocolate Chunks: 140g
Hehe, thanks! :) 🩷 Your cookies will turn out delicious too-just make sure not to skip the brown sugar, it really adds flavor and that perfect chewiness!
The brown sugar reacts with the baking soda, making the cookie taller, so if you don't put brown sugar, it will be very very thin. Fortunately, if you replace baking soda with baking powder, you can get the same result without the brown sugar, the only thing you'll miss is the brown sugar taste. This video explains it well: ua-cam.com/users/shortslw8BWANsQ8Q
This recipe is super flexible! You can adjust the white sugar based on your preference-1/4 cup for a subtle sweetness or 1/2 cup if you like it sweeter.
Could i not add white sugar and just put the 3/4 of brown sugar? I want them to be very subtle
Even I don’t like overly sweet cookies. I think you should use 1/4 cup of white sugar along with 3/4 cup of brown sugar. It’s the perfect level of sweetness-subtle and good. Don’t skip the sugar, or your cookies might not turn out right.@@user-dl1yx1fx7q
@@FLAVOURS-v1q just wanted to let you know i tried your exact recipe yesterday but instead of dark chocolate (it is very expensive where i live) i flavoured with almonds and cinnamon. They turned out delicious! I will definitely make them again next weekend. I have a question still: should i bake them until the exterior gets hard or just until the borders get crispy amd let them cold down? maybe it's because i made them too big, but after 15 minutes in the oven the borders got crispy but they were still soft in the middle
@user-dl1yx1fx7q So glad it turned out well! 🩷🩷 Cookies are done baking once the edges have hardened. Take them out of the oven and let them rest for 10-15 minutes to set. Freshly baked cookies are hot and too soft, but once they rest, they firm up perfectly. They’ll be ready to enjoy after that!
My cookies always turn out really doughy and weird, I was gonna ask if I can use raw sugar as a substitute for white sugar.
Few tips if any interested..
half the amount of butter peanut butter..
dark brown sugar instead of loose brown sugar with a sprinkle of instant coffee..
a sprinkle of orange zest..
take a few tablespoons flour off and replace with cocoa powder for double chocolate cookies..
refrigerate for half an hour so forming by hand can be fun and super easy.
Trust me.. FESTIVE. 🙌🏻
Sounds so delicious, thank youuu
I made these today ❤ they turned out great, Thank you for this nice recipe❤❤
You are welcome🩷🩷
Do you happen to know what size scoop you used? I typically use a 4oz scoop for my cookies, or weigh out to 3.5/4oz depending on my recipe and how they spread.
They look delicious by the way!
I use an ice cream scoop with a diameter of 5.7 cm
Thank you🩷🩷
These look so good! I’m excited to try to make these. Keep up the great work :))❤
Thank you! Let me know how it turns out. 🩷🩷
This looks super tasty! How many cookies will this recipe yeild?
Thank you 🩷 You can make 10 large cookies using this recipe.
After cooling the cookies how.long to wait before putting to the oven?
After refrigerating the cookie dough for an hour, you can bake the cookies immediately. There's no need to wait-cold cookie dough should go directly into the oven for baking.
Do I need to preheat the oven?
Not necessary, but it is good if you do it.
@FLAVOURS-v1q okie thank you for replying 💖
@@tofufapud9621 🩷🩷🩷
Can you use plain flour instead of all-purpose flour?
Yes, you can.
How many grama per cookie?
It is 70g per cookies, happy baking 😊
@@FLAVOURS-v1q Thank you 🩷 will try this one tomorrow :)
Let us know how it turns out🩷🩷
Hi, I made this today but when I baked my dough its spreading way too much. I know you can't see the results(it's miserable😂) but can you predict what mistake did I do?
Hi @itsfahma these could be some reasons why your cookies are spreading and what you should do to fix them:
1. Warm Butter:
If the butter is too warm, it can cause the cookies to spread excessively. Ensure your melted butter has cooled down to room temperature before using it.
2. Over-Creaming Butter and Sugar:
Beating the butter and sugar for too long incorporates too much air, which can cause the cookies to collapse and spread during baking.
3. Chilling the Dough:
Make sure your cookie dough is cold when you put it in the oven. To achieve this, let the cookie dough rest in the refrigerator for at least an hour before baking.
Do we have to put it in the fridge for 1hr can't we cook it right away?
@amiranessma5134 If you don’t chill the dough, the butter melts too fast in the oven, making the cookies spread and turn out flat and crispy instead of chewy
😊
@@Barbbeshears 😊🩷
add measurement in gram, please. thank you in advance.
Yes, sure, here is the recipe in grams:
White Sugar: 50g (subtle sweetness) or 100g (sweeter version)
Brown Sugar: 150g
Salt: 1.5g
Cooled Melted Butter: 115g
Egg: 1 large (approx. 50g without shell)
Vanilla Essence: 5g
All-Purpose Flour: 156g
Baking Soda: 2g
Dark Chocolate Chunks: 140g
@@FLAVOURS-v1q will try it, thank youuu 🥰
You're most welcome! I'm so excited for you to try it out. Let me know how it turns out or if you have any questions while making it 🩷
If you added some background music, it would be nice but the recipes amazing either way
Thank you🩷
@@FLAVOURS-v1qI personally find the sounds relaxing 😙
So glad, thank you🩷🩷
is there any alternative for eggs
Instead of an egg, you can use 1/4 cup of mashed banana. This may add a slight banana flavor.
May I ask where is the recipe?
The recipe is available in the video🩷
Brown sugar is a must or what.. if we dont have it.. we cant make it tasty like yours isnt it??
Hehe, thanks! :) 🩷 Your cookies will turn out delicious too-just make sure not to skip the brown sugar, it really adds flavor and that perfect chewiness!
The brown sugar reacts with the baking soda, making the cookie taller, so if you don't put brown sugar, it will be very very thin. Fortunately, if you replace baking soda with baking powder, you can get the same result without the brown sugar, the only thing you'll miss is the brown sugar taste. This video explains it well: ua-cam.com/users/shortslw8BWANsQ8Q
All you need to do to make your own brown sugar is just add molasses to white sugar, its the same thing.