Classic Chocolate Chip Cookies. We Have Almost Everything On eBay. From Less Sugar to Added Layers, Explore Talenti® Products and Find What Flavor Fits You! At Talenti®, We Believe the Best Process Results in the Best Gelato and Sorbetto. These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close.
They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie.
That said, the dough is very thick once you mix all the ingredients together.
One at a time, beat in the eggs, then the vanilla.
You can have Classic Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Classic Chocolate Chip Cookies
- It's 2 1/4 cup of all-purpose flour.
- Prepare 1 tsp of baking soda.
- Prepare 1/4 tsp of salt.
- You need 1 1/2 tsp of ground cinnamon.
- Prepare 2 of eggs.
- Prepare 1 cup of unsalted butter (softened at room temp.).
- It's 3/4 cup of brown sugar.
- Prepare 1/2 cup of granulated sugar.
- Prepare 2 cup of chocolate chips.
Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and nuts (if. Add granulated sugar and brown sugar. This chocolate chip cookie dough has two secrets to success.
Classic Chocolate Chip Cookies instructions
- Sift together all purpose flour, salt, baking soda, and cinnamon. Set aside..
- Cream together unsalted butter along with both kinds of sugar until smooth, then add in eggs one by one..
- Combine the dry ingredients into the wet ingredients, and mix just until combined..
- Mix in chocolate chips, and mix again just until combined..
- Preheat your oven to 350°F, and line 2 baking sheets with parchment paper..
- Shape your cookie dough either with an ice cream scoop, or 2 spoons and drop equal sized dollops on to your baking sheet..
- Refrigirate your cookie dough for 15 minutes while your oven is preheating..
- Bake in your preheated oven for 12 to 15 minutes, until lightly golden brown. The center should be a little soft, but they will harden while cooling down..
The first is the addition of cornstarch, which holds in moisture to guarantee a soft-centred cookie. The second is to chill the cookies before baking - this ensures they all bake to the same size and. These Classic Chocolate Chip Cookies are the best at lasting through the day (or a couple days if you can make it 😉 without getting hard. They stay soft for days because the butter to flour ratio is so high. My secret for keeping them soft is freezing the dough so the outside gets a little crisp and gets all that flavor of the edges browning.