Chocolate chip cookies
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Brief Description
for 12 cookies ¾ cup brown sugar (165 g), packed 1 teaspoon salt ½ cup unsalted butter (115 g), melted 1 egg 1 teaspoon vanilla extract 1 ¼ cups all-purpose flour (155 g) ½ teaspoon baking soda4 oz dark chocolate chunk (110 g),
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Main Ingredient
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Category: Beverages
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 12 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Can freeze uncooked pre made cookies then put directly from freezer into oven
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Posted By: LEILA
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Posted On: Jun 12, 2020
Number of Servings:
Ingredients:
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Directions:
Preparation
melt butter but do not overheat stop heat when majority of butter melted then mix the rest together
In a large bowl, whisk together the sugars, salt, and melted butter until a paste forms with no lumps.
Whisk eggs separately then add eggs and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). DO NOT OVERMIX
Fold in the chocolate chunks, then chill the dough for 3 hours
For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12 minutes, or until the edges have started to barely brown.
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