Chocolate Chip Churcookcake Recipe By Tasty

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHOCOLATE CHIP CHURCOOKCAKE RECIPE BY TASTY

Steps:

• Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the sides with parchment paper.
• Make the chocolate chip cookie crust: In a large bowl, whisk together the granulated and brown sugars, salt, and melted butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to incorporate, being careful not to overmix. Fold in the chocolate chips.
• Press the cookie dough evenly into a circle along the bottom of the prepared pan. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for a more intense, toffee-like flavor and deeper color. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C).
• Bake the cookie crust for 20 minutes, or until the edges have started to barely brown. Remove from the oven and let cool for at least 30 minutes.
• Make the cheesecake batter: In a large bowl, combine the cream cheese and sugar. Mix with an electric hand mixer until well-combined and fluffy.
• Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla and beat to combine. Add the eggs, 1 at a time, and beat until fully incorporated, making sure not to overmix. The mixture should be smooth and creamy.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large roasting pan or baking dish.
• Pour the cream cheese mixture onto the cooled cookie crust and smooth the top with an offset spatula.
• Fill the roasting pan with 1 inch (2½ cm) of boiling water.
• Gently transfer the pan to the oven and bake for 70 minutes. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Let cool at room temperature for 1-3 hours.
• Cover the pan with plastic wrap and transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Make the churros: In a medium saucepan over medium-high heat, combine the butter, brown sugar, salt, and water, and bring to a boil over medium-high heat. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pot from the heat and let cool for 5 minutes.
• Mix in the vanilla. Add the eggs, 1 at a time, and stir to fully incorporate each egg before adding the next.
• Transfer the batter to a piping bag fitted with a medium star tip.
• Grease 2 baking sheets with nonstick cooking spray.
• Pipe the churro dough into 30 3-inch (8 cm) tubes on the prepared baking sheets. Immediately transfer the baking sheets to the freezer and freeze for 30 minutes.
• Heat the canola oil in a deep pot until it reaches 350˚F (180˚C).
• In a shallow dish, mix together the granulated sugar and cinnamon.
• Working in batches, transfer the the churros directly from the freezer to the hot oil and fry until browned, 2-3 minutes, turning so they fry evenly. Transfer to a plate lined with paper towels to drain, blotting any excess oil.
• Immediately roll the hot churros in the cinnamon sugar, then set aside to cool completely.
• To assemble, remove the cheesecake from the refrigerator and release the springform. Remove the parchment paper.
• Lightly dip the flat side of a churro in the melted chocolate. Place the churro vertically against the side of the cheesecake and lightly press to adhere. Repeat with the remaining churros, placing them snugly side by side until the entire cheesecake is covered.
• Spread the whipped cream over the center of the cake. Sprinkle the mini chocolate chips over the whipped cream.
• Slice the cheesecake, dipping the knife in hot water for clean slices.
• Enjoy!

HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
• In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
• Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
• Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
• Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you're adding it to the dough later on, so make sure to remove after 15 minutes.
• In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
• Add the egg and yolk and beat until incorporated.
• Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It's okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
• Using a wooden spoon, fold the chocolate chips and chunks into the dough
• Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
• For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
• Preheat the oven to 350˚F (180˚C).
• Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
• Bake in a preheated oven for 12-14 minutes.
• Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
• Enjoy!

CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

4-INGREDIENT CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.
• Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1-2 minutes, stirring every 30 seconds, until melted.
• Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.
• Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.
• Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.
• Pour the batter into the prepared cake pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
• Carefully transfer to the oven and bake for 35-40 minutes, or until the cheesecake is set.
• Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.
• Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.
• Slice and garnish with maraschino cherries, if desired.
• Enjoy!

BRIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line an 8-inch round baking pan with parchment paper.
• Using a sharp knife, remove the top layer of wax from the Brie wheels. Scoop out the cheese and transfer to a large bowl. Discard the wax.
• To the bowl with the Brie, add the sugar and pancake mix and beat with an electric hand mixer on low speed for 60 seconds, or until smooth.
• Add the egg, heavy cream, vanilla, and baking powder and mix on low speed until incorporated, about 30 seconds.
• Pour the batter into the prepared pan and smooth the top.
• Bake the cheesecake for 20 minutes, or until set around the edges but slightly jiggly in the center. Remove from the oven and let cool at room temperature for 20 minutes, then chill in the refrigerator for 1 hour.
• Transfer the cheesecake to a serving platter. Garnish with the sliced strawberries and finish with a drizzle of caramel sauce.
• Slice and serve. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed

SILKIEST CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
• Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
• Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
• Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
• Preheat the oven to 375˚F (190˚C).
• Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
• Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
• Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
• Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
• Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
• Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
• Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
• Enjoy!