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 have Chocolate Chip Cookies using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Chocolate Chip Cookies
- You need 1/4 cup of butter in room temperature.
- Prepare 3/4 cup of Maida.
- You need 1/4 cup of combined brown sugar and castor sugar.
- It's 1/4 tsp of vanilla essence.
- It's 1/8 tsp of baking soda.
- It's Pinch of baking powder.
- Prepare 1 Tbsp of milk.
- You need 1 Tbsp of chocolate chips.
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
- In a bowl add butter and combined brown sugar and castor sugar and cream it. Add vanilla essence and mix well. Set aside.
- In another bowl sieve Maida, add baking soda and baking powder. Mix and slowly add to the butter mix. As pouring the Maida keep stirring and incorporate the Maida well.
- Add milk and make the dough smooth. Add chocolate chips and refrigerate the dough for 30 mins at least.
- Make balls and slightly flatten them..
- Pre heat the karai with salt, a stand which is 1” above and cover on low flame for 7-8 mins. Put the cookies on a plate on parchment paper and bake for 18-20 mins on low flame.
- Keep 2-3 cookies in a plate and bake as the cookies will expand.
- Cool on the rack and plate. The cookies can be kept in a air tight container for 1 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..