Description

These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.

Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda (Natron)
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled 5 minutes
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.
• Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

Notes

• Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
• Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft.
• Egg & Egg Yolk: Room temperature egg + egg yolk are best. Typically, if a recipe calls for room-temperature or melted butter, it’s good practice to use room-temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.
• Can I add nuts or different add-ins? Yes, absolutely. As long as the total amount of add-ins is around 1 to 1 and 1/4 cups, you can add anything including chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc. I love them with 3/4 cup (135g) butterscotch morsels and 1/2 cup (100g) Reese’s Pieces. You could even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie.

This is a small batch recipe so it only made six cookies!

1/4 cup melted butter ( salted or unsalted to preference, I like a bit of extra salt in mine)

3tbsp granulated sugar

1/4 cup brown sugar (light or dark for preference, I used dark)

1 egg yolk

2 tsp vanilla extract

2/3 cup Cake flour (might need a bit more, I think I added about 2 tablespoons more into mine in total)

1/4 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips

(Optional) coarse salted caramel sugar

Mix your wet ingredients first and then add in the dry. I didn’t use a stand mixer so my cookies wouldn’t end up over mixed. I then shaped them almost into small rectangles and stood them up on the baking sheet, just so when they were baking they would hold a bit more thicker shape. The most important part though is to freeze the dough for 2-4 hours. Once this is done, set your over to 375 and bake for 10-14 minutes. About halfway through, I added more chocolate chips to the tops of the cookies for 💕presentation 💕You want the tops to look like a slightly cooked through pudding, and the edges to be a crispy brown. Pull them out and let them sit for a good 15-30 minutes to really let them finish baking and set. Then serve :)

Potentiell deutlich weniger Chocolate Chips

Zubereitungszeit: 10 Minuten (+ Abkühlzeit)

Für ca. 1 Liter:

• 2 Beutel grüner Tee
• 4 unbehandelte Limetten
• 2 EL Agavendicksaft (Agavensirup)
• 10 Eiswürfel
• 500 ml Sprudel

500 ml Wasser aufkochen, 1-2 Minuten abkühlen lassen, dann die Teebeutel damit übergießen. Den Tee zwei Minuten ziehen lassen, die Beutel entfernen und den Tee im Kühlschrank kalt werden lassen. Inzwischen die Limetten waschen. 2 Limetten auspressen, die restlichen vierteln.
Den grünen Tee mit Limettensaft und Vierteln, Agavendicksaft und Eiswürfeln in ein großes Gefäß füllen, umrühren und mit Mineralwasser auffüllen.

Pizzateig

Zutaten:

• 660 g Mehl (Pizza Mehl / Tipo 00)
• 2 gehäufte TL Salz
• 1/2 Würfel Frischhefe oder 1 Päckchen Trockenhefe
• 1 TL Zucker
• 425 ml lauwarmes Wasser

Zubereitung:

Alle Zutaten etwa 10 Minuten zu einem elastischen Teig kneten. Abgedeckt 30 Minuten gehen lassen. Den Teig ausrollen und auf ein gefettetes Backblech legen. Nach Belieben belegen. An einem warmen Ort 30-45 Minuten gehen lassen und im vorgeheizten Backofen bei 220°C 15-25 Minuten backen.

Sie benötigen für:

1 Backblech: 1/3 Packung Pizzamehl (330 g)
2 Backbleche: 2/3 Packung Pizzamehl (660 g)
3 Backbleche: 1 Packung Pizzamehl (1000 g)

Für ca. 120 Stück

250g weiche Butter (oder Margerine)
250g Zucker
1 Päckchen Vanilinzucker
3 Eier
500g Mehl
125g geschälte, gemahlene Mandeln (sehr fein)
etwas Wasser/Milch

Butter schaumig schlagen.
Zucker, Vanillinzucker und Eier hinzufügen.
Alles zu einer dicken Creme verrühren.
Mehl und Mandeln nach und nach unterrühren.
Sollte der Teig noch etwas zu fest sein, esslöffelweise Wasser / Milch dazugeben und unterrühren.

Spritzen!

Auf der Mittelschiene bei 200 Grad (180 Grad Umluft) ca. 8 Minuten backen.

Leckeres Dessert.

Optimalerweise mehlig kochende Äpfel, zB. Boskop / Elstar / Cox Orange verwenden.

Äpfel kleinschneiden (dünne Scheiben).

In ausgefettete Auflaufform geben.

Backofen vorheizen.

Etwas Flüssigkeit (Wasser / Saft) dazugeben.

Etwas Zucker / braunen Zucker über Äpfel streuen. Nach Belieben etwas Zimt dazugeben.

Streusel:

• 100g Mehl
• 50g Butter (bevorzugt warme Butter)
• 50g Zucker
• (ggf etwas Zimt)

Die Zutaten zu einer krümeligen / flockigen Konsistenz vermengen.

Die Streusel auf die Äpfel Stücke verstreuen.

20-30 Minuten im auf 180°C Umluft vorgeheizten Backofen (200°C Ober/Unterhitze) backen, bis die Streusel langsam goldbraun werden.

Mit abgekühlter Vanillesoße servieren. Vorsicht, heiß!

INGREDIENTS:

250g Butter
60g Icing Sugar (Puderzucker)
1 tsp Vanilla Extract
250g All-purpose Flour
2 tbsp Milk

Butter cremig schlagen, Puderzucker + Vanille Extrakt unterrühren. Mehl sieben und unterrühren, dann Milch hinzufügen.

Teig in Spritzbeutel füllen, Kringel auf Backbleck spritzen. 30 Minuten ins Gefrierfach.

10-15 Minuten bei 170°C (Ober/Unterhitze?) backen, dann abkühlen lassen.

Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
egg
1
teaspoon vanilla
2
cups semisweet chocolate chips
1
cup coarsely chopped nuts, if desired

Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Expert Tips
For best results, bake cookies on middle oven rack. For even baking, it’s best to bake one sheet at a time.
The best cookie sheets are shiny aluminum with a smooth surface and no sides. They reflect heat, letting cookies bake evenly and brown properly. Rimmed baking sheets are excellent for many things, but not for cookie making.
To ensure success in baking, measure ingredients accurately using the right measuring equipment for the ingredient being measured. For best results, add ingredients in the order they are called for.
The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.
There is lots of baking science behind what makes a soft, chewy cookie versus a crisp, crunchy cookie. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.
Use a 1-inch meat baller (or a cookie/ice cream scoop) to make consistently even-shaped cookies.
Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Drop dough 3 inches apart, and bake until edges are set (centers will be soft).
What's your favorite way to riff on this classic recipe? With macadamia and white vanilla baking chips? Double the peanut butter (chips and chopped peanuts)? Or salted butterscotch-pecan (butterscotch chips and chopped pecans, sprinkled with coarse salt before baking)? Whatever you decide, just replace chocolate chips and nut amounts with the same amount of new ingredient you are adding.

Tate's Bake Shop Chocolate Chip Cookies
Recipe from Tate's Bake Shop Cookbook by Kathleen King
Makes 4 1/2 dozen 3-inch cookies

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips

PREPARATION
Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with Silpat. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don't over-mix the dough.

Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

-In a large bowl whisk together 1/2 cup (100g) golden granulated sugar, 3/4 cup (150g) dark brown sugar with 1tsp of salt and 1/2 cup (115g) of butter, room temperature until a smooth paste is formed
-Whisk in 1 egg and 1 tsp vanilla until smooth and ribbons fall from the whisk
-Sift in 2 cups (250g) of plain flour and 1/2 tsp of bicarbonate of soda (baking soda) fold all of that together with a spatula, don't over mix

• then add 1/2 cup semisweet chocolate drops and 1/2 cup of milk or dark chocolate drops and mix until combined
  I chill mine over night and then bake at 180°C (350°f/ gas 4) for 10-12 mins. The mix makes about 18 cookies but they can be made smaller or bigger just remember to adjust the cooking time :)
  The dough can also be adapted for vegans, i use an egg substitute and vegan butter and it doesn't change how they come out too much at all. My sister loves the vegan version and she eats the dough raw too.
  I also use a hand mixer for this recipe, hope this is helpful :)

(deutsche Version weiter unten)

INGREDIENTS:

1 cup butter, melted
2 teaspoon vanilla
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
2 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bits of broken pretzels
1 cup caramel bits
1 cup chocolate chips (I used semi-sweet)
Flaky sea salt for sprinkling

INSTRUCTIONS:

Preheat your oven to 350 and prepare cookie sheets with silicone baking mats or parchment paper
Beat together the melted butter, sugars and vanilla until the butter is cooled and the mixture is lightened a bit.
Add the eggs one at a time, mixing until incorporated.
Stir in the flour, baking powder and salt until just incorporated.
Fold in the broken pretzels, caramel bits and chocolate chips.
Using a large cookie scoop (about 3 Tablespoons), scoop onto prepared cookie sheets. Leave at least 2 inches between cookies. Flatten slightly and top with a few additional chocolate chips, pretzel or caramel bits if desired. Sprinkle with a tiny bit of sea salt.
Bake for about 10 minutes. The edges should be just starting to take on color and the centers should still be soft and puffy looking. Cool on the cookie sheet for 5 minutes before removing to a wire rack to cool.
Best served warmed with a glass of milk or cup of coffee.

==============================================================

1 Cup = 236ml

Zutaten:

227g Butter, geschmolzen und etwas abgekühlt
2 TL Vanilleextrakt
330g brauner Zucker
100g Zucker
2 Eier (bevorzugt Raumtemperatur)
320g Mehl
2,5 TL Backpulver
0,5 TL Salz
0,75 Cup Minibretzel-Stückchen
1 Cup Karamellstückchen
175g (1 Cup) Chocolate Chip Cookies
Meersalz (grob) zum Bestreuen

Zubereitung:

• Ofen auf 175°C vorheizen. Bleche mit Backpapier vorbereiten.
• Die geschmolzene Butter, Zucker und Vanille Extrakt gut zusammenschlagen bis die Mischung sich aufhellt.
• Eier nacheinander hinzufügen und gut vermischen.
• Mehl, Backpulver und Salz untermischen, bis gerade alles vermischt ist. Nicht zu viel mischen.
• Bretzelstücke, Karamell und Schokoladenchips unterheben. Nicht zu viel mischen.
• Ca. 3 EL große Teigstücke formen und auf den Backblechen verteilen, dabei genügend Platz zwischen den Cookies lassen (ca. 5cm)
• Die Cookies etwas abflachen, und nach Belieben weitere Bretzelstücken, Karamellstücken und Schokoladenchips auf den Cookies verteilen. Eine geringe Menge Meersalz auf die Cookies verteilen.
• Für ca. 10 Minuten backen. Die Ränder sollten sich leicht färben, die Mitte noch weich sein und "puffy" aussehen.
• 5 Minuten auf dem Backblech abkühlen lassen. Danach auf einem Rost auskühlen lassen.
• Am Besten mit warmer Milch oder Kaffee verzehren :D

Notizen:

• 190~200°C Ober-/Unterhitze?
• 12 Minuten Backzeit?
• Etwas weniger Butter? (200g?)

American Brownies

Für uns die weltbesten Brownies überhaupt: super fudgy, saftig und einfach zu machen. Schokofans werden diese köstlichen American Brownies lieben! Mit Extra-Topping aus geschmolzener Schokolade.
Vorbereitung
15 Min.
Backzeit
25 Min.
Menge: 1 Form (ca. 2535 cm)
Zutaten
6 mittelgroße Eier
130 Gramm Zucker weiß
130 Gramm brauner Zucker
120 Gramm Zartbitterschokolade klein gehackt, zum Schmelzen
250 Gramm Butter
4 Esslöffel Sonnenblumenöl oder andere neutrale Sorte
140 Gramm Weizenmehl
1 Teelöffel Backpulver
100 Gramm Backkakao
80 Gramm Zartbitterschokolade klein gehackt, zum Unterheben
Zubereitung
Backofen auf 175 Grad Ober- und Unterhitze vorheizen. Ein kleines Blech oder eine rechteckige Backform (ca. 2535 cm) mit Backpapier belegen.
Klein gehackte Schokolade und Butter zusammen in einem Topf im heißen Wasserbad schmelzen lassen. Leicht abkühlen lassen. Das Öl zur Schoko-Butter-Masse geben. Die Eier mit dem weißen und braunen Zucker sehr schaumig schlagen.
Mehl mit Backpulver und Kakao mischen. Die Schoko-Butter-Masse und die trockenen Zutaten kurz, aber kräftig, unter die Eiercreme rühren. Die klein gehackte Schokolade ebenfalls dazugeben; ein paar Chunks für die Deko aufheben. Den Brownieteig in die vorbereitete Form füllen und glattstreichen. Restliche gehackte Schokolade darüber verteilen.
Brownies ganz grob ca. 25 Minuten backen – die Backzeit hängt von eurem Ofen ab. Nicht zu lange im Ofen lassen! Der Teig sollte noch etwas weich sein, aber natürlich im Inneren nicht mehr hin- und her wackeln. Die Brownies werden beim Abkühlen noch etwas fester.

My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!
Author: Gemma Stafford
Servings: 16 Brownies
Ingredients
1 cup (8oz/225g) butter, melted and cooled
2 tablespoons vegetable oil (coconut or canola)
1 cup plus 2 tablespoons (6 1/4oz/177g) brown sugar
1 cup plus 2 tablespoons (8 1/4oz/227g) white sugar
4 large eggs , room temperature
4 teaspoons vanilla extract
1 cup (5oz/142g) all purpose flour
1 cup (4oz/115g) good quality, unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups (9oz/255g) roughly chopped chocolate or large chocolate chips
Instructions
Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set aside.
In a large bowl combine melted butter, oil and both sugars.
Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

Store at room temperature for 3 days or freeze.

Best Fudgiest Brownies
Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places, studded with melted chunks of chocolate!
PLUS! Each ingredient comes measured AND weighed FOR YOU!
AN ORIGINAL CAFE DELITES RECIPE adapted from my Best Fudgy Cocoa Brownies Recipe

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 16 slices
Ingredients

1 cup 8oz/240g unsalted butter, melted and cooled
2 tablespoons (30ml) vegetable oil
1 1/4 cups (9oz/260g) white sugar
1 cup (7oz/200g) packed light brown sugar
4 (2oz/57g each) large eggs, at room temperature
1 tablespoon (15ml) pure vanilla extract
3/4 teaspoon salt
1 cup (3.5oz/130g) all purpose flour
1 cup (3.5oz/100g) good quality, unsweetened cocoa powder
7 oz (200g) roughly chopped chocolate or large chocolate chips

Instructions

Preheat oven to 175°C | 350°F.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Fold in 3/4 of the chocolate pieces.
Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch.
OR 35-40 minutes if you like your brownies well set and firm.
NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
ENJOY!

OPTIONAL ADD INS:

Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

STORING:

Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

Notes
*For thicker brownies, bake in a 7x11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9x13-inch pan for 18-20 minutes.
PLEASE NOTE: An 8x12-inch pan bakes the most perfect brownies -- thickness and texture.
TIPS AND TRICKS:

Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8x12-inch pan. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

240g Butter, geschmolzen und abgekühlt (flüssig)
30ml (2EL) Öl
260g Zucker
200g brauner Zucker
4 große? Eier (Raumtemperatur)
1 EL Vanilleextrakt
3/4 TL Salz
130g Mehl
100g Kakaopulver
200g Schokolade (Chips / grob gehackt)

Ofen vorheizen (175°C) (Ober/unterhitze?)
Backform einfetten - Mit Backpapier auslegen?
Butter, Öl und Zucker zusammenmischen
Danach Eier und Vanilleextrakt hinzufügen. Weitere Minute mischen.
Mehl, Kakaopulver und Salz einsieben? und unterheben, bis gerade so alles verbunden ist.
3/4 der Schokolade unterheben.
Teig in die Backform einfügen, Oberfläche glattstreichen. Restliche Schokolade drüberstreuen.

25-30 Minuten backen für 'fudgier' Brownies (bis die Mitte der Brownies nicht mehr wackelt)
35-40 Minuten backen für festere Brownies.

(Beim Zahnstocher-Test sollte der Zahnstocher für 'fudgie' Brownies nicht sauber aus den Brownies herauskommen.)

Nach 15-20 Minuten aus der Form entfernen und nach dem Abkühlen in (16?) Stücke schneiden.

Best Fudgy Cocoa Brownies
The Best, Fudgy ONE BOWL Cocoa Brownies! A special addition gives these brownies a super fudgy centre without losing that crispy, crackly top!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Serves: 16 brownies
Ingredients

1/2 cup unsalted butter, melted
1 tablespoon cooking oil, (olive oil or coconut oil are fine)
1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Instructions

Preheat oven to 175°C | 350°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

Notes
*Regular white, granulated, sugar can be used if you can't find caster sugar. For even fudgier brownies, use half white and half light brown sugar!TIPS AND TRICKS:1. Whisk your butter and sugar really well.2. Beat in your eggs for a good minute. This step is crucial for that crackly top3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT creates air pockets in the batter which will give you cake-like textured brownies.4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in this lifetime.5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster and dries them out.

https://external-preview.redd.it/vbOPvZsVpLfAtTrcF4DNL3tg06nEVt9PMvICHpaghIs.gif?width=398&format=mp4&s=e3ccb0bcf5a4a421925f203fd5107fac9483b525

Mehl Alternativen deutsche / amerikanische Rezepte

=====

Flour
Flour is a fine powder made by grinding various grains. It is most commonly made from wheat, but other grains, such as rye, spelt, and corn, can also be used. Flour has 5 major functions in baking.
• It provides backbone and structure to baked goods;
• It provides a characteristic texture and appearance that is derived from the type of flour used;
• It adds flavor, which comes from the different grains used;
• It provides nutrition (proteins, carbohydrates, fats, minerals, and vitamins);
• It acts as a binding and absorbing agent, since flour absorbs liquid instead of dissolving.

Some flours (such as wheat and spelt) contain proteins, called gluten. Gluten gives structure and strength to baked goods. For gluten to develop, it must first absorb water. Then, as the dough or batter is kneaded or mixed, the gluten forms long, elastic strands. As the dough or batter is leavened (through yeast or chemical leavening agents, such as baking powder and baking soda), the elastic strands capture the gases in tiny pockets, and we say the product "rises." When the product is baked, the gluten solidifies and gives structure to the product.

In the United States, wheat flour is designated by the amount of gluten content it contains. In Germany, however, flour is designated by number, representing the amount of ash found in 100 grams. This becomes a problem for the baker trying to use a german recipe. So, below we provide a list of common flours used in german baking, as well as the U.S. equiavalent.

Common Flours Used in German Baking

Pastry Flour (Flour Type 405)
Germany's Flour Type 405 is equivalent to pastry flour. Pastry flour is made from soft wheat and has a gluten content of 8-10%. It is soft and ivory in color. Because of its low gluten content, it is best used for baked goods that should have a soft consistency yet still needs some structure, such as muffins, buscuits, pie crust, tart dough, cookies, some sweet yeast doughs, etc.

Pastry flour is available in the U.S. in health food stores, specialty stores, and mail-order businesses. To make a flour with the same gluten content as pastry flour, combine 1 1/3 cups (185g) all-purpose flour and 2/3 cup (90g) cake flour (which is available in most markets and has a gluten content of 6-8%).

All Purpose Flour (Flour Type 550)
Germany's Flour Type 550 is equivalent to all-purpose flour. All-purpose flour is made from a blend of hard and soft wheats and has a gluten content of 9-11%. It can be bleached or unbleached, which are interchangeable (bleached flour is whiter and has less vitamin E than unbleached flour).

All-purpose flour is used mainly in home baking because it is the most versatile flour. It can be used in baking a large variety of goods. However, breads won't be as chewy as if bread flour was used. Likewise, cakes won't be as tender as if cake flour was used. All-purpose flour is not typically used by professional bakers.

Bread Flour (Flour Type 812)
Germany's Flour Type 812 is equivalent to bread flour. Bread flour is made from a hard wheat and has a gluten content of 11-13%. It is pale yellow when first milled and turns off-white with aging. It feels slightly granular when rubbed between your fingers.

This is the best flour to use for breads and hard rolls. Its high gluten content gives bread the structure needed to rise and hold its shape.

High Gluten Flour (Flour Type 1050)
High gluten flour is a white flour made from hard wheat and contains at least 13-14.5% gluten. It is best used in conjunction with other grains and flour to provide more structure. It is also good for breads that are extra elastic such as bagels and pizza.

High-gluten flour should not be confused with vital wheat gluten, a pure gluten powder that can be used in small amount to strengthen weak flour.

To make high gluten flour, all-purpose and bread flours can be supplemented with vital wheat gluten. Vital wheat gluten is found in small bags at specialty and natural food stores. Follow the instructions on the package of the vital wheat gluten for proper proportions.

Whole Wheat Flour (Flour Type 1600)
Germany's Flour Type 1600 is equivalent to whole wheat flour. It is brown in color and is derived from the whole wheat kernel, including the germ and bran. It is more flavorful than white flours which do not include the germ. Because the germ is included, there are more nutrients, fiber and fat in whole wheat flour.

When used in bread baking, it gives a nutty flavor and a denser texture when compared to white flours. Bread made from whole wheat flour is heavier and does not rise as high as breads made from white flour, so often a combination of whole wheat and white flours are used.

Rye Flour (Roggen Mehl 1150)
Germany's Roggen Mehl Number 1150 is equivalent to a medium to dark rye flour. Rye flour is darker than flours made from wheat and it has higher amounts of vitamins B and E.

Rye flour is used most often for breads and bread rolls. It imparts a slightly sour flavor to breads. Breads made with rye flour have a longer shelf life and taste fresh longer than breads made with wheat flours. It is also often combined with other flours because of its low gluten content.

Pumpernickel Flour (Roggen-Vollkornmehl)
Germany's Roggen-Vollkornmehl flour is equivalent to pumpernickel flour or a whole rye meal. It is a flour made from the whole rye grain, including the bran and germ.

Breads made with whole rye flour are hearty, with a slight sour flavor, and have a grainy texture. Whole rye flour is often combined with rye flour or other wheat flours to produce a smoother and lighter taste.

White Spelt Flour (Dinkel Mehl 630)
Germany's Dinkel Mehl 630 is equivalent to white spelt flour. It is a flour made from finely milled spelt grain. In Germany, it is often used instead of Flour Type 405. It is excellent for bread baking, but is usually combined with other flours because of its high gluten content. Also, because it is high gluten content, bread doughs made with 100% spelt flour can quickly become over-kneaded, resulting in a tough, dry product.

Whole Spelt Flour (Dinkel-Vollkornmehl)
Germany's Dinkel-Vollkornmehl is equivalent to whole spelt flour. It is a flour made from the whole spelt grain.

Lecker Hefezopf Rezept

1 kg Weizenmehl, gutes 405-er
500 ml Milch, lauwarme
100 g Zucker
42 g Hefe (1 Würfel)
150 g Butter, weiche
2 TL Salz
2 Ei(er)
1 EL Zitronenschale, gerieben oder 5 Tropfen Bittermandelaroma
1 Ei(er) zum Bestreichen
2 EL Hagelzucker

Für einen Zopf von 500 g einfach die Mengenangaben halbieren. (ach nee)

Mehl in eine große Schüssel sieben. Milch leicht erwärmen und in einen Rührbecher gießen. Zucker und zerbröckelte Hefe dazu und alles zusammen so gut verrühren, bis sich die Hefe weitgehend aufgelöst hat. Zitronenschale, oder Bittermandelöl und Eier dazugeben und alles zusammen gut verquirlen. Am besten kurz mit einem Zauberstab, ansonsten mit dem Handmixer.
Diese Flüssigkeit in einem Schwung zum Mehl gießen, weiche Butter und Salz dazu und sofort alles zusammen kräftig verkneten.
Ein Vorteig ist nicht notwendig und auch nicht wünschenswert. So lange kneten, bis der Teig elastisch und glatt ist. Von Hand etwa 10 Min., mit der Küchenmaschine entsprechend weniger. Wer möchte, kann natürlich noch Rosinen dazugeben. Mit einem feuchten Küchentuch (damit der Teig oben nicht antrocknet) abdecken und um das Doppelte aufgehen lassen. (Kann 2 Stunden dauern.)

Der Teig lässt sich auch sehr gut im BBA, Programm 'Teig kneten', herstellen. Das dauert etwa 1 Stunde und 20 Minuten und verringert natürlich die Gehzeit erheblich. Allerdings geht das nur mit der Hälfte der Zutaten.

Eine Backunterlage mit Mehl bestreuen und den gegangenen Hefeteig darauf geben und diesen von Hand nochmals durchkneten.

Nun kommt das Formen.
Man kann den Zopf aus drei Strängen flechten, oder so:
Den Teig in zwei Hälften teilen. Daraus möglichst lange, an den Enden zugespitzte Rollen formen. Beide Rollen spiralenförmig umeinander schlingen. Am besten in der Mitte beginnen und zu den Enden hinarbeiten. Ziemlich straff drehen. Nun hat man einen spiralenförmigen Strang. Diesen an beiden Enden halten und so gedreht wie er ist, nochmals spiralenförmig fest umeinander schlingen. Der Zopf hat sich nun optisch sehr verkleinert und sieht an einem Ende viel schmaler aus. Das ist gewünscht und richtig. Durch diese einfache Form des Wickelns sieht er aus wie ein schön geflochtener Zopf (Achtung, erfordert etwas Übung) und er wird bombastisch aufgehen.

Den Zopf diagonal auf das gefettete, oder mit Backpapier ausgelegte Backblech legen. Nun ein ganzes Ei sehr gut verquirlen, am besten mit Hilfe des Mixers, und eine Prise Zucker und Salz zugeben. Das ist sehr wichtig, weil der mit Ei bestrichene Zopf dann nicht schwarz wird beim Backen. Nach Wunsch schön dick mit Hagelzucker bestreuen.
Jetzt sollte er nochmals 30 Min. gehen.

Zwischenzeitlich den Backofen auf 160 °C Heißluft vorheizen. Manche empfehlen Ober- und Unterhitze, da der Zopf bei Heißluft schneller trocken werden kann, weil er zu schnell aufgeht und dadurch zu viel Luft in den Teig kommt. In diesem Fall den Backofen auf 180 °C vorheizen, weil der Zopf bei Ober-/Unterhitze eine höhere Temperatur braucht.

Auf die mittlere Schiene des Ofens schieben und etwa 30 - 35 Minuten backen. Der Zopf sollte eine karamellfarbene Bräunung haben. Ob er wirklich durchgebacken ist, lässt sich leicht feststellen. Einfach mit dem gekrümmten Finger gegen die Unterseite klopfen. Klingt es hohl, ist er fertig.

Jacques Torres Chocolate Chip Cookies may be some high maintenance
cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
Ingredients

2 cups, minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see note)
Sea salt

Instructions

Note: click on times in the instructions to start a kitchen timer while
cooking.

• In a bowl, combine the two flours, baking soda, baking powder and salt.

• Using your stand mixer, cream the butter and sugars together for 5
  minutes. You want the mixture to be significantly lighter than when you
  started.

• Add the eggs in one at a time, making sure they are mixed in well
  after each one. Don't worry about over-mixing yet, there is no flour in
  the bowl.

• Add in the vanilla. Lower the speed and add in the flour mixture
  for just a few seconds until it is mixed in. This is when you should
  worry about over-mixing,

• Add in the chocolate fèves and mix carefully with spatula to
  prevent breakage.

• Take the bowl off the stand mixture and cover the dough with
  plastic wrap as if it was a guacamole. Letting air get to the dough will
  dry it out in a bad way.

• Refrigerate for 36 hours. Technically you could for 24, but trust
  me go for 36.

• Preheat your oven to 350 degree F or 176C.

• Using a 2 tablespoon scoop, put them onto a baking sheet.

• Sprinkle the tops with sea salt. I love Maldon Sea Salt.

• Bake for 11-13 minutes.

• Let them cool for 5-10 minutes.

• Best enjoyed warm.

This made 55 cookies for me, 39 of which we froze for later use! It
is the gift that keeps on giving.

Alternately, here is text from the original recipe for larger
cookies: Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf
balls) onto baking sheet, making sure to turn horizontally any chocolate
pieces that are poking up; it will make for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still
soft, 18 to 20 minutes.

Zutaten

• 2 Becher minus 2 EL Mehl
• 1,67 Becher Brotmehl (mit stärke selber mischen?)
• 1,25 TL Natron
• 1,5 TL Backpulver
• 1,5 TL grobes Salz
• 2.5 Becher Butter
• 1,25 Becher brauner Zucker
• 1 Becher plus 2 EL Zucker
• 2 Eier
• 2 TL Vanilleextrakt
• 567g zartbitter Schokostückchen
• Grobes Meersalz zum Bestreuen

Zubereitung

• Mehl, Natron, Backpulver und Salz zusammen mischen
• Butter und Zucker für ~ 5 Minuten zusammenschlagen
• Eier nacheinander hinzufügen, bis sie gut vermischt sind
• Vanilleextrakt hinzufügen
• Mehl bei niedriger Geschwindigkeit hinzufügen und nicht zu lange mischen
• Schokostückchen hinzufügen und unterheben
• in Tüte für ~36 Stunden im Kühlschrank kaltstellen
• Ofen auf 176C vorheizen
• etwa 2 EL Teig pro Cookie auf einem Backblech geben
• mit Salz bestreuen
• 11-13 Minuten backen
• 5-10 Minuten abkühlen lassen

ergibt etwa 55 Cookies

6 Portionen

600 g Mehl
40 g Hefe
250 ml Milch, lauwarme
100 g Butter
2 Ei(er)
60 g Zucker
1 Prise(n) Salz
1/2 Zitrone(n), abgeriebene Schale
1 Pkt. Vanillezucker
Rosinen oder Mandeln für Auge, Nase, Mund usw.
Eigelb, zum Bestreichen

Arbeitszeit: ca. 30 Min. Ruhezeit: ca. 1 Std. / Schwierigkeitsgrad: simpel / Kalorien p. P.: keine Angabe

Das Mehl in eine Schüssel sieben und eine Mulde hineindrücken. Die Hefe hineinbröckeln und mit der lauwarmen Milch und etwas Mehl zu einem Vorteig verrühren.15 Minuten zugedeckt an einem warmen Ort gehen lassen.
Die Butter zerlassen und mit den Eiern, Salz, Zucker, Zitronenschale, Vorteig und dem gesamtem Mehl zu einem geschmeidigen Teig verarbeiten. Nochmals 15 Minuten gehen lassen.
Den Teig ca. 1cm dick ausrollen und Weckmänner ausschneiden/formen. Rosinen hineindrücken und die Männer mit verquirltem Eigelb bestreichen. Weitere 15 Minuten gehen lassen. Den Backofen auf 210°C vorheizen. Die Weckmänner auf der mittleren Schiebeleiste 10-15 Minuten backen.(Heißluft ca. 180°C, kann auf allen Ebenen gebacken werden)