Chocolate Chip Cookies. Check Out Choclate Chip Cookies On eBay. Fill Your Cart With Color Today! 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.
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for.
With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
You can cook Chocolate Chip Cookies using 10 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chocolate Chip Cookies
- Prepare 125 g of butter (soft).
- Prepare 100 g of caster sugar.
- You need 100 g of soft dark brown sugar.
- You need 1 of large egg.
- You need 220 g of plain flour.
- It's 3 tablespoons of cocoa powder.
- It's 1/2 teaspoon of baking powder.
- Prepare 1/2 teaspoon of bicarbonate of soda.
- It's 100 g of dark chocolate (either chips or your favourite bar chopped).
- You need 75-100 g of chopped pecans or walnuts (optional).
This healthy chocolate chip cookie recipe is packed with hidden. You Need to Know Alton Brown's Tricks for the Best Chewy Chocolate Chip Cookies. Just a few super-smart substitutions can yield the best chewy chocolate chip cookies ever made. This chocolate chip cookie recipe makes cookies that are absolutely irresistible on the day they are made: the edges are buttery and crispy, the middles are soft and chewy, and the chocolate chips are perfectly semi-melty.
Chocolate Chip Cookies instructions
- Heat the oven to 180C/350F/Gas 4.
- Put the butter and sugars into a bowl and beat until light and fluffy.
- Beat in the egg.
- Sift the dry ingredients into the bowl, add the chocolate chips and nuts (if using).
- Mix to a stiff dough.
- Using a heaped tablespoon as a measure roll the dough into balls then arrange on two large non-stick baking sheets. Flatten them slightly with your fingers and leave enough space for them to spread..
- Bake for 12-15 minutes.
- Let cool for 3-5 minutes on the trays to firm up slightly and then transfer to a wire rake to cool.
- If you can resist eating them all, store in an airtight container for up to 5 days or freeze for up to a month.
Lightly grease (or line with parchment) two baking sheets. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. Better than the local bakery's chocolate chocolate chip cookies. I'd give it more stars if I could. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie..