No Chill No Spread Chocolate Sugar Cookie Dough
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- Опубліковано 28 тра 2023
- No Spread No Chill Cocolate Cookie Dough:
Complete printable download:
www.etsy.com/listing/14993775...
#cookiedecoratingvideo #cookietutorial #buttercream #royalicing #chocolate #chocolatecookie #chocolatecookiesrecipe
l have a 6qt. Atisan KitchenAid:
*** This recipe can be cut in half!
350°f (i have convection/fan)
9mins. For 8mm -5/16" thick
Makes about 32-36 3.5"
1lb. (4 sticks)Unsalted butter room temp
1 cup granulated white sugar
1 cup packed light brown sugar
4 Tbs. cornsyrup (light or dark)
2 xtra large COLD eggs (without shell at least 120g)
4 tsp. Flavor Extract (whatever combo you call yours)
850g. All purpose flour (yes, you have to weigh it for best results!)
130g. cocoa powder (your choice)
3 tsp. Baking powder (makes cookies tender NOT spread)
1 tsp. Salt (I use Kosher)
Using a paddle attachment
Beat butter & sugars for at least 5 minutes. Add cornsyrup and extracts. Add cold egg slowly. Mix flour, cocoa powder, baking powder, and salt and add to mixer. *(I use wrap cling wrap over the top to make sure the flour doesn't mix out of the bowl and all over me!)
Beat until the dough starts to come together and flour is mixed in.(add the last 1/2 cup until comes away from the sides if still too sticky) Turn dough out and kneed a couple of times before wrapping in plastic wrap. Let rest at room temp for AT LEAST AN HOUR. DO NOT RUSH THIS PART.
This is where the fats/oils soak into the flour to create texture and flavor. It's "aging." Aging is good.
Roll out between parchment(dampen the counter lighting to keep the paper from sliding or use a silicone mat). If it seems "too soft/sticky, give it a couple of kneeds, it will firm up.
No chilling is necessary.
***You can refrigerate the dough for days or freeze for months.
You are so generous with your time and knowledge. Thank you so much!
Pam thanks so much for this recipe! I made them today. Fantastic! ❤
Everything about these cookies are good. Thank you for sharing!
Glad you like them!
Looks good thanks.
Fabulous! Making this soon! 🧡
Tried it today...put my own twist on the extracts....came out great😁thanks🥳
Thanks - can't wait to try it!!
Can't wait to try it!
I just got mine out of the freezer to decorate for a friend tonight. Can't wait to try the chocolate rolled buttercream!
and THANK YOU so much!!!
Trying these tomorrow ❤Thanks for the recipe and video. This will be my first time making chocolate sugar cookies hope it goes well 😂
Watching that kitchen aid jiggle around trying to mix the dough reminds me of when i try to make double my shortbread recipe. Good tip on the plastic wrap.
Love that!
Must give it a try
I am so glad to hear you like it.
Thanks very much.
Lory ann
I am so excited to make this recipe. I’ve wasted lots of ingredients already though. I’m new to all of this. Is there a way to convert the grams to US or cup measurements? For example to Flour and the cocoa powder? I tried to convert it myself and it’s too dry to use. So the different sites I’ve used are not true to measurements. Thank you for your knowledge and your time and expertise. I love doing this. I am disabled and my daughter loves doing these cookies herself (she is 17). I am at least able to talk her through a lot of this and be here for her. I’m happy when we do this together. It’s nerve wrecking and so relaxing all at the same time. Lol. Thank you Mrs. Pam!!
Great recipe 🎉❤
Thank you so much 💓 this one took a lot of research
Thank you so much for sharing sound delicious 😋 one question if I use 1/4 how long I do bake it for
Start with 8 mins and test
What icing do you think works best with these? Royal icing or your crusting buttercream? Thank you for sharing your time and recipes with us! ❤
Both!!!!!
Thank you for sharing your recipe! A couple of questions... When you say to bake about 9 minutes, what thickness of cookie are you assuming? I do 5/16". And I've always wondered - for any recipe - would there be any issue adding the BP and salt while your creaming the butter and sugar? It would seem easier and faster to incorporate those things there (and theyt'd be well-distributed) than mixing them into the bowl of flour... And I appreciate the explanations in your videos of WHY you do things a certain way. THank you!
I bake 5/16" 350° 9 mins
I prefer adding them to dry because of their chemistry and reactions with fat and moisture.
Thank you for sharing your recipe! Quick question, can I use salted butter? That’s all I have on hand at the moment!
100% just omit the salt in the dough!
Hi Pam! Thank you for another amazing recipe! Wondering if I can omit the corn syrup? Or would I need to sub? Thank you!
This recipe needs the cornsyrup for texture and moisture. I don't know how it works without
I will test it for you because I love how much your vanilla one works 😍
Quick question! Love this recipe and have some dough made up from a batch that turned out great - problem is I forgot to freeze it when I went on vacation, so it’s been in the fridge about two weeks. Should I scrap that batch and start new, or would that still be okay to use?
Please scrap. Unfortunately, the raw ingredients break down and become unsafe to eat and unreliable to bake after day 3 in the refrigerator.
@@pamkennedybakes3649 thanks! That's what I did :)
Hi Pam. Thank you for this recipe I'm hoping to try it in the next day or so. My question though is the reason you use two teaspoons of butter emulsion and two of regular vanilla. Is butter emulsion that strong or could you use like three of the butter emulsion, if you're out of vanilla?😂
Just preference
Do you ever add some type of coffee flavoring to amp up the chocolate flavor?
Yes, I add espresso powder
Hi Paula. Thank you so much for the amazing video! I know you noted you use convention to bake, but I’m wonder if you still bake at 350 or do you reduce the temperature 25 degrees? Also, I heard you mention your VIP group. Where can I find more information about that?
Don't reduce the temperature at all. Just adjust your time. Watch your first tray(maybe a tray of extras) until you can time it with your oven
Thank you so much💞💞
Can we add a small amount of gel food coloring to darken it to black?
100%!!!!!!! Yes
Do you think 3 medium eggs will be the same as two super large ones?
You would need to weigh to be sure
another question. Do you freeze your cookies after baking like you do the sugar cookies?
Yes ma'am
Do you think they will be okay at 1/4 in thickness?? Baking time change?? Thank you so much 💓
Yes, I started out doing them 1/4". They will be more crispy the thinner and longer you bake.
Thank you for responding. I'm diving in on Saturday to make. Look out scale ( people scale. I plan on eating 🤣🤣).
What do you do if you don't have a scale? I have one but it does lb's and oz's.
You need a scale for proper measurements
I can not wait to try this recipe! Is it absolutely necessary to measure this way? I don’t have a scale😢
You can Google the equations, but they may be unreliable
If I wanted to cut this recipe in half, am I just using half the amount of the ingredients?
Yes you can!
Please clarify, eggs 120g EACH or 120g for 2?
120g. Total
The eggs 120 g is the minimum total for both eggs not per egg, correct?
120g. More will cause spread
Can anyone tell me I can cut them out and freeze them before baking?
Yes, but this is a no Chill recipe. It's BETTER to freeze baked cookies
I just made an enormous mess in my kitchen making these lol
😂🤣😅
You're not having fun if you're not destroying the kitchen in the process 😂
Next time do it at someone else’s house 😂❤
Hi. Can I cut this recipe in half?
Yes, you can
Is there any reason why you can't just add the dry ingredients gradually?
You run the risk of overworking the gluten in the flour
This recipe you didn't smack the dough down on the counter to release the air pockets. Do you do that with this recipe as well, or just the plain sugar cookies. Just to tease you, you didn't smack it for good luck. 😂 😂
Hahaha i always smack 🤣
Looks good thanks.