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FutureStarrChocolate Chip Cookie Recipe:
Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious! Ingredients: 1 stick of butter 1 cup sugar 1 cup packed light brown sugar 1 cup granulated sugar 2 eggs plus 1 egg yolk 1½ teaspoons vanilla extract 2 cups all-purpose flour ¾ teaspoon ground cinnamon ¾ teaspoon salt 2 cups finely chopped walnuts Instructions: Preheat oven to 375°F. Cream butter and sugars together in the bowl of an electric mixer. Add egg, egg yolk
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that’s it! With these little tweaks, the result is a cookie that’s textured on the outside, and soft and gooey on the inside. Absolutely perfect!
4 tbsp shortening(instead of butter) 2 1/2 cups flour (instead of 1 1/2 cups) 1 tsp baking powder 1 tsp baking soda 2 eggs looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewy inside. I didn't bother to mix the baking soda in the 2 tsp. hot water just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavor. Since 2 tsp. of water was called for that I didn't use, I "upped" the vanilla to a full tablespoon. I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either. I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. If not "Best Chocolate Chip Cookies," this recipe is certainly ONE of the best! Read More.
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. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough, and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. If you like thick cookies, just leave them in the ball and they'll stay big. As the recipe states, they are crisp on the outside and chewy on the inside - still nice and moist the following day. I added some Skor toffee bits to the recipe and they turned out amazing - will definitely make it again!! Thanks for sharing. Read More (Source: www.allrecipes.com