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 12 ingredients and 9 steps. Here is how you cook that.
Ingredients of Chocolate chip Cookies
- You need of S1: Dry Ingredients.
- It's 2 1/2 cups of flour (354 grams).
- You need 1 1/2 tsp of salt.
- It's 1 tsp of baking soda.
- You need of S2: Wet Ingredients.
- It's 1 cup of melted heated then cooled butter.
- Prepare 3/4 cup of white sugar (170 grams).
- It's 1 1/4 cup of brown sugar (212 grams).
- You need 2 of large eggs.
- Prepare 2 tsp of vanilla.
- You need of Add separately at the end.
- You need 2 cups 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 step by step
- Mix wet ingredients all together really well with a hand mixer for 2-3 minutes until all well blended.
- Mix dry ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients gradually to form a hard dough texture.
- Add the chocolate chip right at the end.
- Refrigerate for atleast 1 hour. The longer you leave it the better the taste.
- Preheat oven to 190° for 10-15 mins.
- Meanwhile form 1/4 size ball shapes from the dough and place spaced out on a tray.
- Bake for atleast 12-15 mins. The longer you cook the less chewy, the more crunchy it gets.
- When removed the cookie will still be really soft but will harden as cooled down.
They lose some of their crispness overnight, becoming softer. Better than the local bakery's chocolate chocolate chip cookies. I'd give it more stars if I could. 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.