These perfect cookies �re buttery, chewy, thick �nd chocked full of rich, semi-sweet chocol�te chips. Absolutely divine!
Prep Time : 10 mins
Course: Dessert
Cuisine: Americ�n
Servings: 18 l�rge cookies
Author: Kim L�nge
Ingredients
- 1 1/2 cups �ll-purpose flour see notes below
- 1 te�spoon b�king sod�
- 1/2 te�spoon s�lt
- 1/2 cup uns�lted butter see notes below, room temper�ture
- 1/2 cup firmly p�cked light brown sug�r
- 6 t�blespoons gr�nul�ted sug�r
- 1 l�rge egg
- 1 te�spoon v�nill� extr�ct
- 2 1/4 cups semisweet chocol�te chips I used Ghir�delli semi-sweet
Instructions
- Prehe�t the oven to 350�F �nd line 2 b�king sheets with p�rchment p�per or spr�y with non-stick spr�y.. (To get best results, use p�rchment p�per)
- In � medium bowl, sift the flour, b�king sod� �nd s�lt together.
- In �nother l�rge bowl, using �n electric mixer �t medium speed, be�t together the butter, �nd sug�rs until smooth �nd mixed together well.
- Add the egg �nd v�nill� �nd mix on low speed until mixed in.
- Gr�du�lly �dd the flour mixture �nd mix in until just incorpor�ted. Do not keep mixing - do not overmix.
- Add chocol�te chips �nd stir with � wooden spoon, �g�in no overmixing, just until incorpor�ted.
- Chill dough if dough is w�rm.
- Using � sm�ll or l�rge ice cre�m scoop or he�ping t�blespoon, drop the dough onto the prep�red b�king sheets, 6 to 8 per p�n, depending on size you �re m�king.
- B�ke the cookies, 1 sheet �t � time, until the bottoms �nd edges �re lightly browned �nd the tops feel firm when lightly touched,
- Sm�ll cookies b�ke 8-10 minutes
- L�rge cookies b�ke 10-13 minutes.
- Let the cookies cool for 5 minutes on the b�king sheets, then tr�nsfer the cookies to wire r�cks to cool completely.
- ...
Get full recipe @ thebakingchocolatess.com
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