chocolatechip hashtag performance

#ChocolateChip celebrates the delightful allure of chocolate chip cookies and treats. It's a haven for bakers, dessert lovers, sharing recipes, tips, and mouthwatering visuals, evoking sweet nostalgia and mouthwatering cravings.

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Levain Chocolate Walnut Cookie 🍪 Yield:Approximately 8-10 large cookies Ingredients: 2 1/4 cups (313g) all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cornstarch 3/4 cup (150g) dark brown sugar 1/4 cup (50g) granulated sugar 2 cold eggs 2 teaspoons vanilla extract 1 cup (225g) unsalted butter, slightly softened Pinch of salt 2 cups (250g) semi-sweet chocolate chips 1 1/2 cups (190g) roasted walnuts, chopped Instructions: 1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside. 3. In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy. 4. Beat in eggs one at a time, followed by vanilla extract. For 3-4 minutes until the batter turns pale in color and the sugar is well incorporated. 5. Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix. 6. Stir in chocolate chips and walnuts. 7. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie. Top it with more chocolate chips and walnuts. 8. Bake for 13-16 minutes or until the edges are lightly golden brown. 9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. #cookie #chocolatechip #chocolatechipcookies #levainbakerycookies #levainbakery #baking

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CLASSIC BROWN BUTTER CHOCOLATE CHIP BANANA BREAD We’re going back to the basics baby 👏 the best classic that simply never disappoints ✨Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 1 loaf): Brown Butter Chocolate Chip Banana Bread: - 1/2 cup (113g) salted butter - 2 large ripe bananas, mashed (~1 cup; 275g) - 3/4 cup (190g) brown sugar, light or dark - 1 cup (240g) greek yogurt (sub: sour cream) - 2 eggs, at room temperature - 1 tsp vanilla (4g) vanilla extract - 2 1/2 cups (335g) all-purpose flour @Bob’s Red Mill - 1 tsp (6g) baking soda - 1/2 tsp (2g) baking powder - 1/2 tsp (4g) salt - 1 cup (200g) chocolate chips or chunks of choice choice @Nestlé @Nestlé USA @Nestle Toll House Toppings (Optional): - Butter - Flaky sea salt Instructions: Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper. Set aside. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat, immediately pour into a large bowl, and allow it to cool slightly. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside. Once the brown butter has slightly cooled, add the mashed bananas,, brown sugar, greek yogurt, eggs, and vanilla. Whisk until well combined. Add the dry ingredient mixture to the wet. Use a wooden spoon or spatula to fold together until combined and there are no flour streaks remaining, being careful not to over-mixed. Fold in the chocolate chips. Pour the batter into the prepared loaf pan, and top with more chocolate chips/chunks if desired. Bake at 350F for 55-65 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let cool in the pan for 10-15 minutes. Then remove from the pan and transfer to a serving plate or wire cooling rack. Slice and serve warm with butter and flaky sea salt, if desired. Enjoy! #brownbutter #chocolatechip #chocolate #bananabread #brownbutterbananabread #brownbutterchocolatechipbananabread #chocolatechipbananabread #classicbananabread #classicrecipe #bananabreadrecipe #thebestbananabread #baking #Breakfast #brunch #snack #dessert #butter @From Our Place @Earlywood @Walmart

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5 ingredient chocolate chip cookie dough bark! It’s gluten free, dairy free, paleo, and refined sugar free, and so easy to make. Plus, soo incredibly delicious! Cookie Dough: •1 1/2 cups almond flour •1/8 tsp salt •1/3 cup pure maple syrup •1 tbsp coconut oil, melted •1/4 cup dairy free and refined sugar free chocolate (see recipe notes) Chocolate Shell: •1/2 cup dairy free and refined sugar free chocolate (see recipe notes) •1 tsp coconut oil Instructions: 1. First, make the cookie dough: add the almond flour, salt, maple syrup, and melted coconut oil to a bowl and mix until smooth then fold in the chocolate. 2. Next, make the chocolate shell: melt the chocolate and coconut oil together until melted (in the microwave or on the stovetop using the double boiler method) then set aside. 3. Add the cookie dough to a tray lined with parchment paper and smooth it out with a separate piece of parchment paper. Top with the melted chocolate and sprinkle with flaky sea salt (optional). 4. Place in the freezer until frozen (at least 1 hour), then break into pieces and enjoy! Store leftovers in the freezer. Notes: I used Pascha 100% cacao chocolate chips for the dough and Hu Kitchen chocolate gems for the chocolate shell. #chocolatechip #ediblecookiedough #chocolatechipcookiedough #nobakedessert #glutenfreedessert #refinedsugarfree #paleodessert #dairyfreedessert #vegandessert #healthydessert

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Brown Butter Blondies are knock-your-socks-off good, with melty chocolate puddles & crunchy toasted pecans in every bite. And YES the nuts are optional 🙃 #blondies #baking #fypage #cookie #desserttiktok #pecan #chocolatechip #fypppppppppppppppppppppp #bakingrecipe #recipesoftiktok

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Chocolate chip muffins🍫🧁 Ingredients - 2 cups all-purpose flour - 3/4 cup granulated sugar - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1/2 cup vegetable oil - 2 large eggs, room temperature - 1/2 cup Greek yogurt - 1/3 cup whole milk - 1 tsp vanilla extract - 1 cup semi-sweet chocolate chips, plus more for topping Directions - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Stir in the chocolate chips. - In a separate bowl, whisk the oil, eggs, Greek yogurt, milk, and vanilla extract until smooth and fully combined. - Add the dry ingredients to the wet ingredients and gently fold together with a spatula. Be careful not to overmix. - Cover the bowl with a clean towel or plastic wrap, and let it rest for 15 minutes. Preheat the oven to 400F, and line a 12-count muffin tray with cupcake liners. - Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle extra chocolate chips on top of each muffin. - Bake at 400F for 5 minutes, then reduce the temperature to 350F and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out clean. - Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #bakingszn #chocolatechip #muffins

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Chocolate chip cookie dessert #dessert #desserts #chocolatechip #chocolatechips #chocolate #chocolatechipcookies #fypdessert #desserttiktok #t #fyp #fypシ゚viral

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These ones are my favorite ❤️ #muffins #protein #snack #strawberry #chocolatechip @Oikos @fairlife @KodiakCakes

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BROWN BUTTER DOUBLE CHOCOLATE CHIP COOKIES A chocolate lovers dream 🍪✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 10-13 cookies): Brown Butter Double Chocolate Chip Cookies: - 1/2 cup (113g) salted butter - 3/4 cup (196g) brown sugar, light or dark - 1/4 cup (60g) granulated sugar - 1 egg + 1 egg yolk, at room temperature - 2 tsp vanilla extract - 1 tbsp (15ml) heavy cream (or milk of choice), at room temperature - 1 cup (130g) all-purpose flour @Bob’s Red Mill - 2/3 cup (75g) cocoa powder @Hershey’s - 1 tsp (6g) baking soda - 1 tsp (2g) espresso granules (or instant espresso powder), optional - 1/2 tsp (3g) salt - 1/2 cup (80g) semi-sweet chocolate chips @Nestlé @Nestle Toll House @Nestlé USA - 1/2 cup (80g) dark chocolate chips @Ghirardelli Chocolate Company Instructions: Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly. In a medium bowl whisk together the flour, cocoa powder, baking soda, espresso granules (if using), and salt. Set aside. Once the brown butter has cooled, add both sugars, and whisk to combine. Then add in the egg and egg yolk, and whisk until combined and lighter in color. Add the vanilla and heavy cream. Whisk until well combined. Add the dry ingredient mixture to the wet, and gently fold until fully incorporated. Add the chocolate chips, and gently fold until evenly dispersed. The cookie dough will be quite thick, yet slightly sticky. Cover the bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours. I let mine sit in the fridge overnight! Once ready to bake, preheat the oven to 350F. Line 2 baking sheets with parchment paper. Remove the cookie dough from the fridge and allow to sit at room temperature for 20-25 minutes, to make it easier to scoop. If it needs longer, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. Bake at 350F for 11-14 minutes, until the edges are set and the middle still looks soft. If the cookies aren’t spreading by minute 9, remove from the oven and lightly smack/bang the baking sheet on the counter 4-5 times to flatten them out. Then, return to the oven to continue baking for a few more minutes. Remove and if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy! #brownbutter #chocolatechip #cookies #doublechocolatechipcookies #chocolatecookies #brownbutterdoublechocolatechipcookies #chocolatecookierecipe #cookierecipe #brownbuttercookeis #brownbutterchocolatechipcookies #chocolate #fudgycookies #softcookies #gooeycookies #semisweetchocolate #semisweetchocolatechips #darkchocolate #darkchocolatechips #baking #dessert #brownies #browniecookies @From Our Place @Earlywood

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If I want it, I’m not WAITING I’m CREATING 🍪 #cookies #dessert #chocolate #chocolatechip #chocolatechipcookies

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Love these ones 🍫 #muffins #chocolatechip #protein #quicksnack #snack #breakfast #proteinmuffins @KodiakCakes @fairlife @The Bar

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3 ingredient healthy chocolate chip “cookies” airfry on 350° for one minute #cookies #chocolatechip #dates #healthy #chocolate

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BROWN BUTTER SOURDOUGH CHOCOLATE CHIP COOKIES Simply, no notes 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 20-25 cookies): Ingredients: - 1 cup (226g) salted butter - 1 cup (220g) brown sugar - 1 cup (210g) granulated sugar - 1 egg + 2 egg yolks, at room temperature - 1 cup (250g) sourdough discard, at room temperature - 2 tbsp (30g) heavy cream, at room temperature (sub: half & half or milk of choice) - 1 tbsp (13g) vanilla extract - 2 1/2 cups (375g) all-purpose flour @Bob’s Red Mill - 1 tsp (5g) baking powder - 1 tsp (6g) baking soda - 1 tsp (5g) salt - 1 1/2 cups (300g) chocolate chips of choice @Nestlé USA @Nestlé @Nestle Toll House - Flaky sea salt, for topping Instructions: Start by browning the butter. Add the butter to a large saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow to cool slightly (just enough so it doesn’t cook the eggs when added). While the brown is cooling, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Once the brown butter has cooled, add both sugars to the bowl. Whisk well until combined. Then add in the egg and egg yolks. Whisk for 2-3 minutes, until well combined and lighter in color. Add in the sourdough discard, heavy cream, and vanilla. Whisk until well combined and the mixture is smooth. Add the dry ingredients to the wet, and gently fold until just incorporated (make sure not to over-mix). Fold in the chocolate chips until evenly dispersed. Cover the bowl with plastic wrap and place in the fridge to chill for at least 2-4 hours or up to 24 hours. I like to let mine sit in the fridge overnight! Because of the sourdough discard, the longer you leave the dough in the fridge, the stronger the resulted flavor. Once ready to bake, preheat the oven to 375F. Line a couple of baking sheets with parchment paper. Remove the dough from the fridge and let sit at room temperature to soften for 20-25 minutes, to make it easier to scoop. If it needs, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. Bake at 375F for 10-12 minutes, until the edges are lightly golden but the middle still looks soft and gooey. Remove and if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy! #cookies #chocolatechip #chocolatechipcookies #cookierecipe #chocolatechipcookierecipe #perfectcookies #perfectcookierecipe #brownbutter #brownbuttercookies #brownbutterchocolatechipcookies #baking #dessert #gooeycookies #milk #homemade #homemadecookies #sourdough #sourdoughstarter #sourdoughdiscard #sourdoughrecipe #sourdoughdiscardrecipe #sourdoughcookies #brownbuttersourdoughchocolatechipcookies #sourdoughcookierecipe #homemadesourdoughcookies @From Our Place @Earlywood @organicvalley