Chocolate Chip Cookies Recipe with the KitchenAid® Stand Mixer YouTube
Beat the butter in your stand mixer using its paddle until creamy, then add in the sugars and extract. Add in the eggs last one at a time and mix. Whisk together the dry and wet ingredients with your stand mixer. Scoop the cookie dough into balls and place on a baking sheet in the fridge to cool for about an hour.
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Sift together baking soda, salt, and flour. Turn to Stir Speed. Gradually add the flour mixture to the sugar mixture over about 2 minutes. Turn to Speed 2 and mix 30 seconds. Turn to Stir Speed and add chocolate chips, mixing for 15 seconds. Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart.
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Learn a quick and easy recipe to make delicious chocolate chip cookies with the power of the KitchenAid® Artisan Stand Mixer.Subscribe for more content:https.
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Chocolate-Raspberry Soufflé. A stand mixer instead of an electric hand mixer makes it much easier to gradually add the sugar to whipping egg whites, creating a gorgeously glossy meringue to fold.
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Preheat the oven to 350°F. Line baking sheets with parchment paper (or bake the cookies in batches). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until well combined.
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1 cup nuts, chopped and toasted (I use either walnuts or pecans) 14-15 oz chopped, good quality chocolate. Stir together the flour, baking soda and salt; set side. Beat cold butter until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue for 4-5 minutes.
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Preheat oven to 350. Sift together flour and baking soda in a mixing bowl, set aside. Cream together butter and sugars in stand mixer. Add eggs and vanilla, mix until light and blended. Add in dry ingredients a little at a time until full combined. Lastly, fold in the chocolate chips.
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Royal Icing. In the bowl of a stand mixer fit with the paddle attachment, mix together the confectioner's sugar and meringue powder on low speed. Add the water 1 tablespoon at a time. Mix until the royal icing is smooth. Scrape down the sides of the bowl to ensure that everything is mixing evenly together.
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Flood long sections with gray royal icing 20 second consistency. Make a glass mixer bowl with a light blue 20 second consistency royal icing. With white icing add shading on the side of the bowl. Let crust before adding a bottom section. Use a needle too to shape the icing while still wet.
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In a separate small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet. Mix on low speed until the dough starts to pull away from the sides of the bowl. About 1 1/2 minutes. Transfer the cookie dough on top of parchment paper.
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Preheat oven to 350°F. Add peanut butter and softened butter to the bowl of a KitchenAid stand mixer fitted with the paddle attachment. Turn the mixer to Speed 6 and beat until the peanut butter and butter are smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. Add the brown sugar and granulated sugar, egg and vanilla to.
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STEP 2: MAKE THE COOKIE DOUGH. With the Flat Beater Attachment securely fastened to your KitchenAid ® stand mixer, it's time to start making the cookie batter. Add your fat and sugars to the bowl and mix for about one minute on Stir speed. Gradually increase the mixer speed to 4 for approximately one to two additional minutes.
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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
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This pretty, stand mixer cookie recipe features a delicately flavored jam filling made with fresh strawberries and rosewater. 4. LEMON & LIME MACARONS. This bright, flavorful recipe features a creamy filling sandwiched between citrusy macaron cookies for an over-the-top bite on your dessert buffet. 5.
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Shortbread Cookies! Dark Chocolate Dipped Funfetti Shortbread Cookies. Dark Chocolate Espresso Shortbread Bites with Peppermint Buttercream. Bourbon, Brown Butter, and Vanilla Bean Shortbread Cookies. Chocolate Dipped Toffee Shortbread. Funfetti Shortbread. Rosemary Lemon Shortbread Cookies.
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Less so for cookies (but great to lick after). Again, make sure that you get the right size for your size of mixer. There's no shame in stopping your mixer every now and then to scrape. Oh wait, I guess there is. 🙂. Tip #3 (this is a truth no matter how you're making them.
