Perfect Chocolate Chip Cookies

Hey ya’ll!  I've another chocolate chip recipe that I wish to give out and this is certainly another favorite, best-loved chocolate chip cookie to increase the blog.  We are able to do not have enough cookie recipes can we??  Nope!!

BUT WAIT!  JUST A COUPLE POINTERS BEFORE YOU BEGIN! 🙂

You need to follow the directions to some ‘T’.  I browse the comments on Williams Sonoma Taste plus some of the problems were flat cookies and way too many chocolate chips, therefore i did reduce the chocolate chips 1/4 cup because of this recipe, which remain chocked filled with chocolate chips.  Ghirardelli Chocolate Chips. 🙂

And, secondly in order to avoid ugly, flat cookies, be certain your butter is room temperature (not melted as well as softened), and work with a cooler dough vs. warm dough. Just pop it within the refrigerator a little before baking if it feels warm.

Chocolate Chip Tips: If you’re in chocoholic mode, go the entire 2 1/4 glasses of chocolate chips because the recipe calls out.  If you wish to tone down the chocolate chips, just work with a lesser total your liking.  1 1/2 cups is wonderful for the ones that want chocolate flavor, however, not chocolate overload. 🙂

These sweet ‘perfect‘ chocolate chip cookies are completely buttery, chewy, thick and chocked filled with rich, semi-sweet chocolate chips.

The recipe is easy and it’s probably my all-time favorite chocolate chip recipe ever.  In the event that you try them, you may decide that is your go-to chocolate chip cookie too!   I want to know!

Prep Time 10 mins
Course: Dessert
Cuisine: American
Servings: 18 large cookies
Author: Kim Lange


Ingredients

  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet


Instructions

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To obtain best results, use parchment paper)
  2. Inside a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, utilizing an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Usually do not keep mixing - usually do not overmix.
  6. Add chocolate chips and stir having a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Utilizing a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 5 to 9 8 per pan, based on size you're making.
  9. Bake the cookies, 1 sheet at the same time, before bottoms and edges are lightly browned as well as the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Allow cookies cool for five minutes around the baking sheets, then transfer the cookies to wire racks to cool completely.
  13. Makes  18 -30 cookies based on size.


Notes

  • Butter Tips: In order to avoid flat cookies: Be certain your butter is room temp (not melted as well as softened), and use cold/chilled dough if dough is warm: Just place it within the refrigerator to chill before baking.Flour Tips: Don't over-mix cookie batter especially following the flour is added and add it gradually.Ensure that your baking soda isn't expired.
  • Chocolate Chip Tips: If you are in chocoholic mode, go the entire 2 1/4 glasses of chocolate chips because the recipe calls out.  If you wish to tone down the chocolate chips, just work with a lesser total your liking.  


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