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Search Food Network UK. Blackberry Chocolate Chip Ice Cream. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool.

Discard the blackberry pulp and seeds. Heat the single cream and remaining 1 cup sugar in a saucepan over medium heat. Using a whisk, beat the egg yolks until pale and thick.

And I have cut the sugar way down. My go to chocolate chip cookie recipe now!!!! Ooooh… will have to give coconut oil a try next time.

So glad they were amazing and a new favorite. We make them all the time! Thanks for stopping by!! These cookies are perfect.

So incredibly soft, and absolutely delectable! Using my medium cookie scoop I get a little over 3 dozen, so if you do them smaller you can definitely get close to 6 dozen.

SO glad you liked them. Excellent blog right here! Also your web ssite rather a lot up very fast! What web host are you the usage of?

Can I am getting your affiliate link to your host? I wish my website loaded up as quickly as yours lol. These are seriously the best chocolate chip cookies ive ever had!!

Thank you so much for sharing.. Would it be possible to freeze the dough already scooped into portions so you could make just cookies whenever you crave them?

I love these cookies! I actually substitute margarine for the butter and a combo of canola and olive oils … I double the batch and was able to freeze half for baking later.

I love the soft chewy goodness! Hi I was wondering about the temp. I have a fan assisted oven so do you know what the Celsius temp would be to bake these at?

Thanks for all you do!! I made the role batch for our missionaries and they keep raving to me — every week!!

Thank you — again! I must have done something wrong the dough is very dry and after 7. The milk chocolate chips are part of the remaining ingredients.

I always make this recipe and its amazing. They always come out perfect and delicious. None of my ingredients seem bad, and ive made many things today with the same ingredients.

Hmmmm — that is so weird. Did you use softened butter? And what was wrong with them? Yea I did everything the same. Usually they thin out a bit and look like your pictures with a little bit of wrinkling.

This time they stayed puffed up, even when pressed down, and they got super crinkly and harder. They had started to burn before fully cooked, and it was at the same temperature too.

Usualy they stay soft for days, these crisped up instantly. I made the batter twice too. You should check your oven temperature with an oven thermometer.

I had a friend whose oven mysteriously broke and ran WAY hotter than the dial stated. I made this for my boyfriend and he ate them all in one sitting.

I made these and they were very good, but then my daughter made them and used 1 tablespoon of vanilla by accident and we ate them.

Our guests went crazy over them. I really like these cookies there sooooo good just made some and they melted in my mouth! Im going to rec emend these to my friends and family!!!

Looking for a cookie recipe to bake and leave for Santa this Christmas! I just had 1 question, do I need to change anything for being at a higher altitude?

Do I refrigerate and if so for how long? Literally just took these out of the oven. The only change I made was that I was out of brown sugar so I had to make some with white sugar and molasses so the dough had a slight molassessy taste, but it cooked out I also had to bake mine for minutes longer than your recipe stated.

But I love the overall taste of the cookie! Perfectly crispy on the outside and soft and doughy on the inside. I made a half batch from the quantities you posted, and they came out perfect.

Soft, chewy, gooey, heavenly! Thanks SO much for sharing this recipe!! But I was wondering if I could use this recipe to make a half sheet size cookie cake?

But I was wondering if I could use the recipe to make a half sheet cookie cake? I cannot tell you enough how Much I love these cookies.

I found this recipe about a month a ago and I make at least a batch of these a week. These beat all store Bought or bakery bought cookies I have ever had.

Always so soft and yummy! My sister made these and they are wonderful! This is the best chocolate chip cookie recipe ever!

This is our new go to recipe. I took to our church Bible Study last night, and they were a hit. We had everyone bring their Fav. Never seen chocolate chip cookie recipe with backing powder… Love your stuff!

I made them for my husband to bring to work. I did one batch as-is and another substituting the last cup of flour for oats.

They were both delicious, thanks!! Not sure these are going to last until Tuesday when I was planning on taking them into the office!

Thanks for the kind words! I hope you can find more recipes on the site that you enjoy as well. So far my favorite has been a cream cheese chocolate chip cookie but I need a great go to recipe that uses ingredients I usually have at home.

Question for you though — salted or unsalted butter? This is the best chocolate chip cookie recipe: I always use unsalted butter when baking: Hope you like them!!

My go-to recipe every time!! I like that, to be sassy!! It is our go to recipe, too.. I make these with white whole wheat flour and they turn out beautifully!

I use a scant 3 cups, however, as the whole wheat flour seems to absorb more liquid. I know a lot of people like to use that instead.

I use a scant 3 cups white whole wheat flour, and canola oil. Thank you for such an awesome recipe!! I love hearing what changes everyone makes, to fit their own likes and tastes!!

These are the best!!! Would substituting butter for magarine ruin the recipe or would it be okay? These really are the best! So hard to mess them up!

You can try unsweetened applesauce. I was just wondering how many cookies will this recipe make. If you could reply back that would be awesome.

You could get dozen, depending on how big or small you make them. I hope that helps!!! Thanks so much for stopping by! Thank you very much for this recipe.

It is just sooooooo good! I always use softened butter. These are so yummy!! I was wondering how do I get them flatter..

I had to press them some which is so biggy but they stay in a ball just expanded some. I did use coconut oil instead.

Mine are more puffy, than flat, too. You could just press them more. Thanks so much for giving them a try!!

This is our favorite Chocolate Chip Cookie recipe!! Thank you for letting me know! I made these cookies yesterday and my daughter said they were the best chocolate chip cookies she had ever eaten!

I also then cooked it 2 minutes longer. They are also amazing just following this recipe! I have loved it both ways! Hope you like these!! They really are the best!

And mine looked just like the picture! I have tried lots of recipes and now I need to look no more! We love this recipe, too!!

These were absolutely amazing. I brought them to work and everyone loved them. Seriously the best cookie EVER! This recipe was awesome! Only thing I did differently was cook the cookies for minutes.

Plus I used half white chocolate chips and half milk chocolate chips. Only if you need to. I have a cookie scooper or you could use a spoonful to make the perfect size.

Does the dough need to chill before baking? Also do you bake the dough in balls that flatten as they bake or make disks before baking?

No, it does not need to be chilled and I leave it in balls. Great recipe, great cookie. With a medium cookie scoop, I found I had to cook these for 12 minutes.

Otherwise they were raw dough inside. They tasted just okay. Next time will try with all butter…just afraid that will lead to them being not as soft when fully cooled.

Just a follow up. Tried to rate these as 3 stars. With that said, which would be preferred: They would be a hit! I always use light brown sugar, unless it says otherwise.

You could get a few dozen to a couple dozen or even more, if you made mini ones. It just depends on how big or small you make them.

I hope you enjoy!! These are truly the Best chocolate chip cookies!! I will say, make sure you follow the directions.

When it says cream butter and sugars……make sure you cream them. Then beat the eggs in until fluffy…. I made the mistake once where I just dumped all the ingredients in the mixer and then scooped them on the cookie sheet and they were terrible!

Great lesson learned, follow directions. Thank you so much for sharing. This recipe will go into the recipe books for my kids when they get married or move out.

These are our favorite chocolate chip cookies!! This is my go-to recipe. I typically do 1 cup white chocolate and 1 cup milk chocolate and they are to die for.

I want to eat them all. Love, love, love this recipe! I just made these and for some reason they came out cracked and had an odd after taste.

These cookies are amazing!!! I used sea salt caramel baking chips instead of chocolate chips. I made sure to stash some for myself!!!

This has been my go to recipie since I found it several years ago. Just made it again for the millionth time ok maybe a slight exaggeration and they are just as good as the first time.

I used to live in Salt Lake City and they turned out well that high above sea level. Thank you so much for sharing it!

Have you experienced that? I think that your cookie recipe is the best one I have found. I make about 10 dozen cookies every week and a half.

My husband takes them to his volunteering job. I am so glad you like these!! We make them quite a bit, too!

Thank you so much for this recipe it is delicious! These were my go too cookies before I became vegan.

So today I decided to figure it out. Subbed the oil and butter for one cup of coconut oil. I think I should have melted a half of that, and flax eggs for eggs.

They turned out amazing! By not melting the coconut oil, my dough is very dry and crumbly. But it bakes up perfect.

Next time I will give it a shot. I have a go-to chocolate chip recipe but will try yours. My question is can you add chopped nuts to this recipe?

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