Perfect chocolate chip cookies
Perfect chocolate chip cookies
This recipe from centercook.com recommended the closest thing that you can get for perfect chocolate chip cookies from cute little cafes, delis or bakeries! They are thick, soft and gooey, how a chocolate chip cookie should be. It was my first experience to bake cookies, I must say I was delighted with the results. It is ABSOLUTELY necessary to make the cookie dough and wait for it to chill in the fridge (I did mine overnight). So, make sure you do not skip this step :)
You will be able to make about 16 cookies from this recipe. It will look under-baked when you pull them out from the oven, but that is exactly how you want them. The cookies will firm up, but it will be soft and chewy! And you do not need a stand mixer, nor a hand mixer to make these gems.
Ingredients
• 2 and 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar (I used caster sugar)
• 3/4 cup unsalted butter, melted (about 1 minute in the microwave)
• 1 large egg plus 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips, plus 1/2 cup for additional garnish
Method
1. In a large bowl, sift the all purpose flour, baking soda, cornstarch and salt.
2. In another bowl, whisk together the packed brown sugar, granulated sugar and the melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in the vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup of milk chocolate chips.
4. Place the dough in a large bowl, cover and chill in the fridge for at least 4 hours. I chilled my dough overnight.
5.When you are ready to bake the cookies, pre-heat your oven to 325 degrees fahrenheit (about 160 degrees Celcius). Pull the dough out from the fridge and let it sit for about 10 minutes.
6. Line baking sheet with parchment paper. The dough is going to be firm, a little tricky to work with.
7. Use 3 tablespoons of dough (or enough dough to make a ping pong sized ball) for each cookie. Use your hands to form the dough into round balls. Press a few additional chocolate chips onto the top of the dough ball.
8. Give each cookie a good space on the baking sheet (I have placed 6 cookies on a baking tray).
9. Bake for 11 - 12 minutes. The cookies will appear under-baked. Do not be tempted to over bake them.
10. Allow the cookies to cool for about 10 minutes before transferring them on a wire rack.
11. These cookies will last for about a week. Keep them in a tight sealed glass container. If you would like to make them smaller, use 2 tablespoons of dough and bake them for 10 minutes.
Happy baking!
You will be able to make about 16 cookies from this recipe. It will look under-baked when you pull them out from the oven, but that is exactly how you want them. The cookies will firm up, but it will be soft and chewy! And you do not need a stand mixer, nor a hand mixer to make these gems.
• 2 and 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar (I used caster sugar)
• 3/4 cup unsalted butter, melted (about 1 minute in the microwave)
• 1 large egg plus 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup milk chocolate chips, plus 1/2 cup for additional garnish
Method
1. In a large bowl, sift the all purpose flour, baking soda, cornstarch and salt.
2. In another bowl, whisk together the packed brown sugar, granulated sugar and the melted butter. Whisk until the sugars have dissolved into the butter. Add in the egg and egg yolk, and whisk. Then add in the vanilla extract.
3. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup of milk chocolate chips.
4. Place the dough in a large bowl, cover and chill in the fridge for at least 4 hours. I chilled my dough overnight.
5.When you are ready to bake the cookies, pre-heat your oven to 325 degrees fahrenheit (about 160 degrees Celcius). Pull the dough out from the fridge and let it sit for about 10 minutes.
6. Line baking sheet with parchment paper. The dough is going to be firm, a little tricky to work with.
7. Use 3 tablespoons of dough (or enough dough to make a ping pong sized ball) for each cookie. Use your hands to form the dough into round balls. Press a few additional chocolate chips onto the top of the dough ball.
8. Give each cookie a good space on the baking sheet (I have placed 6 cookies on a baking tray).
9. Bake for 11 - 12 minutes. The cookies will appear under-baked. Do not be tempted to over bake them.
10. Allow the cookies to cool for about 10 minutes before transferring them on a wire rack.
11. These cookies will last for about a week. Keep them in a tight sealed glass container. If you would like to make them smaller, use 2 tablespoons of dough and bake them for 10 minutes.
Happy baking!
In a large bowl, sift
together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and
1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup
granulated sugar and 3/4 cup melted butter. Whisk until the sugars have
dissolved into the butter. Add in the egg and egg yolk, and whisk. Then
add in 1 tablespoon vanilla extract.
Pour the wet ingredients into the dry. Use a large wooden spoon to
combine the ingredients together. Fold in 1 cup milk chocolate chips.
Place the dough in a large bowl, cover, and chill in the refrigerator
for at least 3 hours. I chilled my dough overnight.
When you’re ready to bake the cookies, pre-heat your oven to 325
degrees. Pull the dough out of the fridge and let it sit for about 10
minutes.
Line baking sheets with parchment paper. The dough is going to be hard,
and firm, and a little bit difficult to work with.
Use 3 tablespoons of dough for each cookie. Use your hands to form the
dough into balls. Press a few additional chocolate chips onto the top of
the dough ball.
Give each cookie a good amount of space on the baking sheets. I was able
to fit about 6 cookies per cookie sheet.
Bake for 11-12 minutes. The cookies are going to appear under-baked.
This is what you want!
Allow the cookies to cool for about 10 minutes before transferring them
to wire cooling racks to finish cooling.
These will stay fresh for about 7 days. You will get about 16 cookies
from this batch. If you’d like to make them a bit smaller, use 2
tablespoons of dough and bake for 10 minutes.
Recipe: http://centercutcook.com/perfect-chocolate-chip-cookies/
Recipe: http://centercutcook.com/perfect-chocolate-chip-cookies/
n a large bowl, sift
together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and
1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup
granulated sugar and 3/4 cup melted butter. Whisk until the sugars have
dissolved into the butter. Add in the egg and egg yolk, and whisk. Then
add in 1 tablespoon vanilla extract.
Pour the wet ingredients into the dry. Use a large wooden spoon to
combine the ingredients together. Fold in 1 cup milk chocolate chips.
Place the dough in a large bowl, cover, and chill in the refrigerator
for at least 3 hours. I chilled my dough overnight.
When you’re ready to bake the cookies, pre-heat your oven to 325
degrees. Pull the dough out of the fridge and let it sit for about 10
minutes.
Line baking sheets with parchment paper. The dough is going to be hard,
and firm, and a little bit difficult to work with.
Use 3 tablespoons of dough for each cookie. Use your hands to form the
dough into balls. Press a few additional chocolate chips onto the top of
the dough ball.
Give each cookie a good amount of space on the baking sheets. I was able
to fit about 6 cookies per cookie sheet.
Bake for 11-12 minutes. The cookies are going to appear under-baked.
This is what you want!
Allow the cookies to cool for about 10 minutes before transferring them
to wire cooling racks to finish cooling.
These will stay fresh for about 7 days. You will get about 16 cookies
from this batch. If you’d like to make them a bit smaller, use 2
tablespoons of dough and bake for 10 minutes.
Recipe: http://centercutcook.com/perfect-chocolate-chip-cookies/
Recipe: http://centercutcook.com/perfect-chocolate-chip-cookies/
n a large bowl, sift
together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and
1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup
granulated sugar and 3/4 cup melted butter. Whisk until the sugars have
dissolved into the butter. Add in the egg and egg yolk, and whisk. Then
add in 1 tablespoon vanilla extract.
Pour the wet ingredients into the dry. Use a large wooden spoon to
combine the ingredients together. Fold in 1 cup milk chocolate chips.
Place the dough in a large bowl, cover, and chill in the refrigerator
for at least 3 hours. I chilled my dough overnight.
When you’re ready to bake the cookies, pre-heat your oven to 325
degrees. Pull the dough out of the fridge and let it sit for about 10
minutes.
Line baking sheets with parchment paper. The dough is going to be hard,
and firm, and a little bit difficult to work with.
Use 3 tablespoons of dough for each cookie. Use your hands to form the
dough into balls. Press a few additional chocolate chips onto the top of
the dough ball.
Give each cookie a good amount of space on the baking sheets. I was able
to fit about 6 cookies per cookie sheet.
Bake for 11-12 minutes. The cookies are going to appear under-baked.
This is what you want!
Allow the cookies to cool for about 10 minutes before transferring them
to wire cooling racks to finish cooling.
These will stay fresh for about 7 days. You will get about 16 cookies
from this batch. If you’d like to make them a bit smaller, use 2
tablespoons of dough and bake for 10 minutes.
Recipe: http://centercutcook.com/perfect-chocolate-chip-cooki
Recipe: http://centercutcook.com/perfect-chocolate-chip-cooki
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