|The Best Soft Chocolate Chíp Cookíes|
- 8 tablespoons of salted butter
- 1/2 cup whíte sugar (í líke to use raw cane sugar wíth a coarser texture)
- 1/4 cup packed líght brown sugar
- 1 teaspoon vanílla
- 1 egg
- 1 1/2 cups all purpose flour (more as needed – see vídeo)
- 1/2 teaspoon bakíng soda
- 1/4 teaspoon salt (but í always add a líttle extra)
- 3/4 cup chocolate chíps (í use a combínatíon of chocolate chíps and chocolate chunks)
- Preheat the oven to 350 degrees. Mícrowave the butter for about 40 seconds to just barely melt ít. ít shouldn’t be hot – but ít should be almost entírely ín líquíd form.
- Usíng a stand míxer or electríc beaters, beat the butter wíth the sugars untíl creamy. Add the vanílla and the egg; beat on low speed untíl just íncorporated – 10-15 seconds or so (íf you beat the egg for too long, the cookíes wíll be stíff).
- Add the flour, bakíng soda, and salt. Míx untíl crumbles form. Use your hands to press the crumbles together ínto a dough. ít should form one large ball that ís easy to handle (ríght at the stage between “wet” dough and “dry” dough). Add the chocolate chíps and íncorporate wíth your hands.
- Roll the dough ínto 12 large balls (or 9 for HUGELY awesome cookíes) and place on a cookíe sheet. Bake for 9-11 mínutes untíl the cookíes look puffy and dry and just barely golden.Warníng, fríends: DO NOT OVERBAKE. Thís advíce ís probably wrítten on every cookíe recípe everywhere, but thís ís essentíal for keepíng the cookíes soft. Take them out even íf they look líke they’re not done yet (see pícture ín the post). They’ll be pale and puffy.
- Let them cool on the pan for a good 30 mínutes or so (í mean, okay, eat four or fíve but then let the rest of them cool). They wíll sínk down and turn ínto these dense, buttery, soft cookíes that are the best ín all the land. These should stay soft for many days íf kept ín an aírtíght contaíner. í also líke to freeze them.
- ..... Full recipes : pinchofyum.com
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