SOFT AND CHEWY CHOCOLATE CHIP COOKIES

I feel like a good chocolate chip cookie recipe is one that everyone should have in their recipe box.  I’ve had several requests for a full batch chocolate chip cookie recipe over the last couple months.  So I decided it was time to roll up my sleeves and get to work on perfecting a recipe.

And let me tell you, these cookies are good.  In fact, I made these cookies for a party and every single one of them were gone by the end of the night.  That’s when you know you have a good recipe for chocolate chip cookies.


INGREDIENTS
2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (230 grams) unsalted butter, softened to room temperature
1 cup (200 grams) brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 12-ounce package (2 cups) semi-sweet chocolate chips

INSTRUCTIONS
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the eggs and vanilla extract one at a time and mix until fully combined.
Slowly mix in the flour mixture and continue mixing until just combined, then mix in the chocolate chips, making sure to scrape down the sides of the bowl as needed.
Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
Once the dough is almost chilled, preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set aside.
Remove the cookie dough from the refrigerator, using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

0 Response to "SOFT AND CHEWY CHOCOLATE CHIP COOKIES"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel