Chocolate Chip Cookies
CHOCOLATE CHIP COOKIES
I read a number of blogs and this recipe was trialled on a few of them with everyone loving them. Once I tried them I threw out another recipe I had! Trust me, everyone will love you for these
2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1½ cups chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven to 160°C. Line two cookie sheets with parchment paper.
Sift dry ingredients together in a medium bowl. If you have an electric mixer use one, if not by hand will suffice. Mix together butter and sugars until thoroughly combined. Then beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips with a metal spoon.
Now whilst this sounds tricky it’s what makes it really good (like old fashioned ones) and is easy if you read carefully... Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves by rotating the two halves away from each other. (Picture handling a rubiks cube?!!) Place the two halves on the prepared trays with the jagged sides UP, leaving room between each ball for spreading.
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake!! Underdone is better than overdone!! Cool cookies on sheets until abl e to lift without breaking. Transfer to a wire rack to cool. This recipe sounds pedantic but don't worry as it's really quite simple once you get going.
Good luck!
I read a number of blogs and this recipe was trialled on a few of them with everyone loving them. Once I tried them I threw out another recipe I had! Trust me, everyone will love you for these
2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1½ cups chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven to 160°C. Line two cookie sheets with parchment paper.
Sift dry ingredients together in a medium bowl. If you have an electric mixer use one, if not by hand will suffice. Mix together butter and sugars until thoroughly combined. Then beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips with a metal spoon.
Now whilst this sounds tricky it’s what makes it really good (like old fashioned ones) and is easy if you read carefully... Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves by rotating the two halves away from each other. (Picture handling a rubiks cube?!!) Place the two halves on the prepared trays with the jagged sides UP, leaving room between each ball for spreading.
Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake!! Underdone is better than overdone!! Cool cookies on sheets until abl e to lift without breaking. Transfer to a wire rack to cool. This recipe sounds pedantic but don't worry as it's really quite simple once you get going.
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