COOKIE MONSTER CLASS

Công thức làm bánh 

COOKIE MONSTER từ Elenoir

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• (Instruction in Vietnamese) Source from Elenoir Vietnam
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• Nguyên liệu:

125gr bơ lạt (Unsalted butter), 170gr đường (Sugar), 1 trứng gà ( Egg), 1 muỗng nhỏ vanilla (Vanilla), 225gr bột mì (Wheat flour), 1/2gr muối (Salt), 200gr chocochip (Chocochip).

• Cách làm bánh Cookie Monster:

• Bước 1: Cân bơ, đường, bột mì, chocochip.
• Bước 2: Đầu tiên sẽ trộn bơ và đường đánh đều cho đến khi bơ và đường xốp. Đập trứng gà cho vào, tiếp tục đánh đều sau đó cho 1 ít muối và 1 ít vanilla trộn đều. Sau khi đánh đều rồi sẽ cho bột vào. ( Lưu ý: chia bột ra làm nhiều lần để trộn) cho đến khi hỗn hợp dẻo lại sẽ cho chocochip vào và trộn 1 lần nữa.
• Bước 3: Tạo hình “ Cookie Monster” – Tùy theo sức sang tạo của các em.
• Bước 4: Nướng bánh:

– Lấy khay nướng bánh, lót giấy nướng vừa bằng khay bánh.

– Dùng cọ quét bơ đều lên trên giấy nướng và  sau đó sẽ đặt “ Cookie Monster” lên và cho vào lò nướng khoảng 15 phút rồi lấy ra.

     

• (Instruction in English)

     Ingredients:

125gr unsalted butter , 170gr sugar, 1 egg ,1 teaspoon vanilla , 225gr  (Wheat flour), 1 / 2gr Salt, 200gr chocochip .

      How to bake Cookie Monster:

• Step 1: Balance butter, sugar, flour, chocochip.
• Step 2: First, we will mix the butter and sugar are beaten until butter and sugar foam. Break the eggs into a, then continued to beat them for one little salt and 1 little vanilla mix. After you beat them and then gives dough into. (Note: divide the dough several times to mix) until the plastic mixture and mix will chocochip 1 again.
• Step 3: Create the "Cookie Monster" - depending on their capacity to create.
• Step 4: Bake:

- Get the baking tray, lined with baking paper tray just bread.
- Use a brush avocado onto baking paper and then put "Cookie Monster" up and into the oven for about 15 minutes and then removed.

For more techniques of making cookie 

chocolate you can read it on Wiki How .

• http://www.wikihow.com/Make-Chocolate-Chip-Cookies

How to Make Chocolate Chip Cookies

The perfect chocolate chip cookie is within your grasp. Once you've mastered the art of the chocolate chip cookie from scratch, there'll be no going back for the commercial variety! This article offers a few ways to make chocolate chip cookies––give yourself the luxury of trying out all of them to work out which is your favorite.

Ingredients

Basic Chocolate Chip Cookies

Servings: 5 dozen (60) small cookies

• 2 1/4 cups (530 ml) flour
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) baking soda
• 1 cup (240 ml) butter, softened but not melted (2 standard American sticks / 250 g)
• ³⁄₄ cup (180 ml) packed brown sugar (165 g)
• ³⁄₄ cup (180 ml) granulated sugar (or 150 g)
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 to 2 cups (240 to 470 ml) chocolate chips (168 to 336 g)

Chewy Chocolate Chip Cookies

Servings: Approximately 2 dozen medium sized cookies

• 1 cup (240 ml) white sugar (201g/7.1oz)
• ¹⁄₃ cup (79 ml) brown sugar (73g/2.5oz)
• ¹⁄₂ teaspoon (2 ml) salt
• 2 eggs
• 1 cup (240 ml) of butter (room temperature) (227g/8oz)
• 2 ¹⁄₄ cups (530 ml) of flour (adapt this for elevation and humidity as needed, make sure the cups are level) (288g/10oz)
• 1 teaspoon (5 ml) of baking soda
• 1 teaspoon (5 ml) of vanilla
• 2 tablespoons (30 ml) milk
• Up to 2 cups (470 ml) of chocolate chips (if small, less if large)

Vegan Chocolate Chip Cookies

Servings: 40 cookies

• 2 cups (470 ml) flour
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) baking soda
• 1 cup (240 ml) margarine
• ³⁄₄ cup (180 ml) brown sugar
• ³⁄₄ cup (180 ml) vegan sugar
• 1 teaspoon (5 ml) vanilla extract (essence)
• Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water)
• 12 ounces (340 g) semi-sweet chocolate chips

Banana Chocolate Chip Cookies

Servings: Makes 18 cookies

• 2 ¹⁄₂ cups (590 ml) (315g) all-purpose flour
• 1 teaspoon (5 ml) baking powder
• ¹⁄₂ teaspoon (2 ml) salt
• ¹⁄₄ teaspoon (1 ml) baking soda
• ¹⁄₂ cup (120 ml) (100g) white sugar
• ¹⁄₂ cup (120 ml) (110g) brown sugar
• ²⁄₃ cup (160 ml) (150g) butter, softened
• 2 eggs
• 1 teaspoon (5 ml) vanilla extract (essence)
• 1 ¹⁄₂ cups (350 ml) bananas, mashed
• 2 cups (470 ml) (335g) semisweet chocolate chips

Method 1 of 4: Basic Chocolate Chip Cookies

1

Preheat the oven to 375°F/190°C.

1. 
   

   1. 2 In a medium bowl, combine flour, salt, and baking soda. To reduce clumpiness, sift through a sifter or sieve. Gently mix these together, then set the bowl aside.
   2. 
      

      
      

      - Watch a 10 second video
      3
      In a large bowl, beat the butter and sugars together, then beat in eggs and vanilla extract, vanilla essence . The coarseness of the sugar granules will help break the butter down, so be sure to do this first. Then add the eggs and vanilla and mix again until completely combined.
   3. 
      

      
      

      - Watch a 10 second video
      4
      Gradually a cup at a time add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, then add chocolate chips. Pour a cup of the dry ingredients, stir, and repeat until the dry and wet ingredients are totally combined. Fold the chocolate chips in until fully incorporated. At this point you should have a moderately thick cookie dough.
      • Do not over-stir the dough. While the dry ingredients should be added gradually, don’t do so little at a time that your dough turns to brick. Aim for adding the dry ingredients in four or five batches.
   4. 
      

      
      

      - Watch a 10 second video
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      Drop spoonfuls of cookie dough onto a pre-greased or a lined baking sheet.Leave at least an inch of space between the cookies because they'll spread out when they bake. You can usually fit 12 cookies on a full-sized cookie sheet at a time.
   5. 
      

      
      

      - Watch a 10 second video
      6
      Bake for about 9 to 11 minutes or until light golden brown. Do not over bake; if you do the cookies will be dark brown and burnt. Remove the pan from the oven and let the cookies rest on the pan for 3-4 minutes.
   6. 
      

      
      

      - Watch a 10 second video
      7
      Using a spatula, lift cookies off and place onto wax paper or a cooling rack.Let cool for about 5-7 minutes.
   7. 
      

      
      

      - Watch a 10 second video
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      Eat when hot and steamy or cooled and slightly crisp. If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy.
2. Method 2 of 4: Chewy Chocolate Chip Cookies
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   1. 
      1
      Preheat the oven to 350ºF/180ºC.
   2. 
      2
      Add the vanilla, sugar, brown sugar, eggs, and butter.
      • Use coarser sugar for thicker, chewier cookies. When sugar dissolves, it acts as a tenderizer that interferes with dough structure. This increases spreading because finer sugar dissolves more easily than coarser sugar. So if you want your cookies to remain thick and chewy, use coarse sugar (or use fine sugar for the opposite effect). If you decide to use powdered sugar for extra crispiness, make sure it doesn't have corn starch in it, or you'll get unexpected results.^[1]
      • Mix these ingredients until creamy.
   3. 
      3
      Add the flour, salt, and baking soda.
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      Mix until fully blended; add the milk to achieve a smoothly blended dough.After blending the mixture, add the chocolate chips.
   5. 
      5
      Apply cooking spray to the pan so that the cookies won't stick to the baking pan. Alternatively, line the pan with baking paper.
   6. 
      6
      Roll a small ball for each cookie.
   7. 
      7
      Place the cookie balls on the baking pan.
   8. 
      8
      Flatten each cookie with a fork. This will leave distinct ridges and flatten the cookie neatly.
   9. 
      9
      Put cookies in the oven for about 8-10 minutes or until light golden brown.Don't overdo the cooking, as they'll continue to cook after you remove them from the oven.
   10. 
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       Take the cookies out of the oven and let them sit on a wire cooling rack for about 15 minutes to cool. Be careful not to burn yourself on the melted chips when transferring the cookies to the rack - use a spatula. The cookies are ready to eat when the chocolate chips solidify again.

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1. Store in an airtight container, or eat the cookies once they've cooled.

Method 3 of 4: Vegan (Dairy- and Egg-Free) Chocolate Chip Cookies

1 Lightly oil your cookie sheet as you preheat the oven to 350 F (180 C).

2. 
   2
   In a medium bowl, mix together the flour, salt, and baking soda.
3. 
   3
   In a large bowl, cream together the margarine, brown sugar, sugar, vanilla and egg replacer mixture.
4. 
   4
   Stir the flour mixture into the wet ingredients and mix until the ingredients are well combined.
5. 
   5
   Add the chocolate chips and mix them into the batter.
6. 
   6
   Drop the dough by spoonfuls onto the cookie sheet and bake them for 8 to 10 minutes.
7. 
   7
   Once you take them out of the oven, cool the vegan chocolate chip cookies on a wire rack.
8. 
   8
   Serve warm or put them in your cookie jar once they've cooled for later.
9. Method 4 of 4: Banana Chocolate Chip Cookies
10. 1 Preheat the oven to 400ºF/200ºC.
2. 
   2
   Sift and combine the flour, salt, baking powder, and baking soda together in a medium bowl.
3. 
   3
   Use a mixer to cream the sugars and butter together in a large bowl.
4. 
   4
   Thoroughly combine the eggs, vanilla, and mashed bananas in the butter mixture.
5. 
   5
   Slowly add the flour mixture to the butter mixture. Mix thoroughly with a wooden spoon and add the chocolate chips in last.
6. 
   6
   Place spoonfuls of the dough on a pre-greased or Parchment paper layered cookie sheet.
7. 7
   Bake the cookies for 12 to 15 minutes.
8. 
   8
   Cool completely on a cooling rack.
12. VIDEO