Perfect Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
We named this recipe "Perfect Chocolate Chip Cookies" because everything has been found that might possibly ask for a cookie connoisseur. With a texture that balances tender and crisp, it is a favorite recipe that has been top rated by hundreds of satisfied domestic cooks.
Eating all the best cookies in the world!
We were made for such a time.
Wait, though. They are singing a love song for you: Take me.
Ingredients :
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
cup butter, softened
1
teaspoon vanilla
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
package (12 ounces) semisweet chocolate chips (2 cups)
1
cup coarsely chopped nuts, if desired Here are some other Recipes you just gotta rock ‘n roll!
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
cup butter, softened
1
teaspoon vanilla
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
package (12 ounces) semisweet chocolate chips (2 cups)
1
cup coarsely chopped nuts, if desired Here are some other Recipes you just gotta rock ‘n roll!
Steps
- Preheat the oven to 350 degrees Fahrenheit and sparkle with parchment paper or non-stick spray beforehand, line 2 baking sheet.
- Using the stand mixer or electric mixer , beat the butter with the sugar until creamy. Add vanilla and eggs; Beat at a low speed until it is not included - 10-15 seconds or so (if you beat the egg for a very long time, the cookies will become tight).
- Add flour, baking soda, and salt. Mix up to crumbles form. Use your hands to press together crumbles in a dough. It should make a big ball that is easy to handle (in the middle of the right "wet" dough and "dry" dough) Add chocolate chips and add them with your hands.
- Gradually mix the flour mixture and mix until it is included. Do not mix - do not over-mix.
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5. Roll the dough into 12 large balls (or 9 for 9 very good cookies) and place it on a cookie sheet. Bake for 9-11 minutes until the cookies look cautious and dry and only barely listen. Warning, guys: do not over-wake. This advice is probably written everywhere on every cookie recipe, but it is necessary to keep the cookies soft. Take them out, even if they do not do as they have not done yet (see the picture in the post). They will be yellow and lungs.
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6. Allow them to cool for 30 minutes or even better on the pan (I mean, well, eat four or five but cool the rest). They will drown and these will turn into dense, buttery, soft cookies which are the best in the whole country. If airtight is kept in the container, then they should remain soft for several days. I also like to deposit them.
Notes
Butter Tips: To avoid flat cookies: make sure your butter room is temporary (not melted or even soft), and try cooling / cold dough when the dough is hot: just before cooking it Put it in the refrigerator to cool. Four Tips: Do not add more milk to the batter, especially after adding the flour and add it slowly. Make sure your baking soda is not finished.
Chocolate Chip Tips: If you are in chocolate mode, then go to full 2 1/4 cup chocolate chips as a recipe call. If you want to tone chocolate chips, then just use a small amount of your choice.
And now ... Are you ready for some 'Best Chocolate Chip Cookies' that get out of this world?
but wait! Just a few pointers before starting!
- You have to follow the instructions of 'T'. I read comments on the Williams Sonoma tastes and in some cases there were flat cookies and many chocolate chips, so I reduced the chocolate chips 1/4 cups for this recipe, which is still full of chocolate chips. Ghibelline chocolate chips.
- And, secondly to avoid ugly, flat cookies, make sure that your butter is the temperature of the room (not melted or even soft), and use cooler flour versus hot flour. If it feels hot then just pop it in the refrigerator a little before cooking it.
HOW DO YOU MAKE THE BEST CHOCOLATE CHIP COOKIES?
Let’s talk about cookie science and break down all the components of this recipe.
WHAT KIND OF BUTTER MAKES THE BEST CHOCOLATE CHIP COOKIES?
I use unsalted butter in all my cookie recipes, unless otherwise specified. I like being able to control the amount of salt. But you can also use salted butter, just cut it on the salt. Rule of thumb is 1/2 cup salted butter = 1/4 teaspoon salt. So, in this recipe, if you are using salted butter, lower the salt by 1/4 teaspoon.
The most important thing here is: Use the masticated butter in these cookies. Melt butter, when combined with sugars, makes a toffee-like taste. Apart from this, I think it adds to the depth of taste and also adds to the texture of the cookie.
WHAT KIND OF FLOUR DO YOU USE IN A CHOCOLATE CHIP COOKIE?
This recipe uses the flour of all purpose. For best results, use it.
If you are trying to replace the gluten-free dough, it will change the texture of the cookie. I have substituted flour in many recipes with success, but not in cookies.
DO I HAVE TO CHILL THE DOUGH?
Yes. Yes you do.
By cooling the dough, there are some things in this cookie recipe:
Allow butter to make concrete again, to ensure that your cookies are not too thin.
One allows chewing and soft inside.
When they sit then allows to develop tastes.
Do not Quit Leave. just do not
Pro Tip: Cook the cookie dough balls before cooling. It's easy to scoop out the dough!
WHAT KIND OF CHOCOLATE MAKES THE BEST CHOCOLATE CHIP COOKIES?
Of course, whatever kind of kindness you like. but…
Use a good chocolate chip, okay? Stop buying a store brand, unless it is a businessman who is not. Merchants who have been chocolate chips so far are my favorites, Guitars or Guider-ale is close to second and third place.
Mini chocolate chips make every cutting chocolate.
You can also add chips: use some white, some milk, some dark. Do what you like the most!
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