The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon. Now, I have a chocolate chip cookie recipe that I swear by.
I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath. Melissa's Munches: Peppermint Mocha Cupcakes. In case the peppermint mocha ice cream didn't give it away, I will go ahead and confess that I am completely obsessed with the combination of peppermint, coffee, and chocolate.
It's the perfect union of fresh and decadent and these cupcakes are no exception. This was the first time that I had ever attempted Swiss meringue buttercream (to be honest, I'd been too afraid) and I really don't think I will ever make any other frosting! It is really much easier that you might think and it is so silky and delicious! Don't forget you still have time to enter the giveaway! Peppermint Mocha Cupcakes By Melissa's Munches December 13, 2011 Tastes just like Starbucks in a cupcake Prep Time: 10 minutes Cook time: 30 minutes Yield: 12 cupcakes Print recipe Ingredients: Cupcakes: 1 cup all purpose flour 1 cup plus 2 tablespoons sugar 1/3 cup plus 2 tablespoons Unsweetened Natural Cocoa Powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and warm 2 large eggs.
None of them have been winners. They were either too chewy, too dry, or not sweet enough. Well, I continued experimenting, and thought why not add some decadent Nutella into the mix. I modified the classic mug cake recipe, added Nutella, and a little more milk and oil than I had been using before. The results were beyond amazing.
I made these quick desserts today for my father and sister-in-law. Nutella Mug Cake Ingredients 4 tablespoons self rising flour 4 tablespoons white granulated sugar 1 egg 3 tablespoons cocoa powder 3 tablespoons Nutella 3 tablespoons milk 3 tablespoons olive or vegetable oil Method. Super-Soft Snickerdoodle Cookies. When it comes to cookies, we all have our preferences.
Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Now, I accept that this is anathema to those of you who want a crisp snickerdoodle. There are several reasons that these cookies stay soft. The cookies also bake very fast at a high temperature, so, again, they have less chance to dry out. One more tip: For really fresh and special snickerdoodles, try using different sorts of cinnamon, like Vietnamese cassia. Super Soft Snickerdoodle Cookies makes about 3 dozen cookies 1 cup (2 sticks) unsalted butter 1/2 cup dark brown sugar 1 cup white sugar 3 cups flour 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 teaspon vanilla extract Heat the oven to 425°F.
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