Perfect Chocolate Chip Cookies - Heavenly Recipes

Perfect Chocolate Chip Cookies

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Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions


    HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES

    MELTED BUTTER:This will make your cookies chewier (and gives them a much better flavor, in my opinion, as the melted butter infuses into every molecule of the cookie!). Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.
    CHILL TIME: This recipe requires a small chill time to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!
    ROOM TEMPERATURE EGGS: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify. This also keeps your ingredients from mixing as well as they should.
    BROWN SUGAR: Brown sugar is made with molasses and has more moisture than white sugar. Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.
    CORNSTARCH: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK). That’s because it’s a small addition that makes cookies extra chewy and soft. It also helps give the cookies a little lift that we lose by melting the butter.


    ####SIKI####
    Perfect Chocolate Chip Cookies
    INGREDIENTS
    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 light brown sugar
    6 tablespoons granulated sugar
    1 large egg
    1 teaspoon vanilla extract
    2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet
    ####SIKI####
    INSTRUCTIONS
    Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
    In a medium bowl, sift the flour, baking soda and salt together.
    In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
    Add the egg and vanilla and mix on low speed until mixed in.
    Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
    Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
    Chill dough if dough is warm.
    Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
    Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
    Small cookies bake 8-10 minutes
    Large cookies bake 10-13 minutes.
    Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
    Makes 15 - 30 cookies depending on size.
    Recipe Notes
    Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
    Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
    Make sure your baking soda is not expired.
    Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.
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