Perfect #Chocolate #Chip #Cookies

And now…Are you capable for some ‘Perfect Chocolate Chip Cookies’ that style out of this world?
But Wait!  Just a number of guidelines earlier than you start! 🙂

    You ought to comply with the directions to a ‘T’.  I learn the feedback on Williams Sonoma Taste and a few of the points had been flat cookies and too many chocolate chips, so I did lower the chocolate chips 1/4 cup for this recipe, which can be nonetheless chocked filled with chocolate chips.  Ghirardelli Chocolate Chips. 🙂

    And, secondly to save away from ugly, flat cookies, be certain your butter is room temperature (not melted and even softened), and use a cooler dough vs. warm dough. Just pop it within the refrigerator a little earlier than baking if it feels warm.

Perfect Chocolate Chip Cookies

    Chocolate Chip Tips: If you’re in chocoholic mode, pass the complete 2 1/4 cups of chocolate chips because the recipe calls out.  If you desire to tone down the chocolate chips, simply use a lesser quantity on your liking.  1 1/2 cups is nice for these that desire chocolate flavor, but now not chocolate overload. 🙂


Perfect Chocolate Chip Cookies

These correct cookies are buttery, chewy, thick and chocked filled with rich, semi-sweet chocolate chips. Absolutely divine!
Prep Time10 mins
Course: Dessert
Cuisine: American
Servings: 18 big cookies


    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 faded brown sugar
    6 tablespoons granulated sugar
    1 big egg
    1 teaspoon vanilla extract
    2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet


    Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get greatest results, use parchment paper)
    In a medium bowl, sift the flour, baking soda and salt together.
    In one other big bowl, utilizing an electrical mixer at medium speed, beat collectively the butter, and sugars till mushy and combined collectively well.
    Add the egg and vanilla and blend on low velocity till combined in.
    Gradually upload the flour combination and blend in till simply incorporated. Do now not preserve blending - don't overmix.
    Add chocolate chips and stir with a wood spoon, back no overmixing, simply till incorporated.
    Chill dough if dough is warm.
    Using a small or big ice cream scoop or heaping tablespoon, drop the dough onto the willing baking sheets, 6 to 8 per pan, depending on measurement you're making.
    Bake the cookies, 1 sheet at a time, till the bottoms and edges are frivolously browned and the tops really sense agency whilst frivolously touched,
    Small cookies bake 8-10 minutes
    Large cookies bake 10-13 minutes.
    Let the cookies cool for 5 minutes at the baking sheets, then move the cookies to wire racks to cool completely.
    Makes  18 -30 cookies depending on size.

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