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CHOCOLATE CHIPS COOKIES | CHOCO CHIPS COOKIE | COOKIE RECIPE |

The recipe for these chocolate chip cookies is the best ever! No strange components, no chilling period, etc. It's just a straightforward, easy-to-make, incredibly delicious chocolate chip cookie that bakes up perfectly every single time. Everyone should have a go-to recipe for classic chocolate chip cookies, and this is mine. It really is the best recipe for chocolate chip cookies ever. I've been cooking these for a very long time, and everyone who has tried them says that they are really excellent!


INGREDIENTS:

  • 280g or two and a quarter cups of all-purpose flour (spoon & leveled)
  • one tablespoon of baking soda
  • 1 1/2 tablespoons salt, 1 1/2 teaspoons cornstarch
  • 1.5 sticks or 3/4 cup of unsalted butter, melted, and let to cool for five minutes*
  • 3/4 cup (150g) (150g) dark or light brown sugar in bags
  • 100g (half a cup) of granulated sugar
  • A single large egg and one yolk, both at room temperature.
  • Pure vanilla extract, two tablespoons
  • 1 1/4 cups (225g) chocolate chunks or chips that are semi-sweet

PROCEDURE:

STEP 1:
In a sizable basin, combine the salt, cornstarch, baking soda, and flour. Place aside.

STEP 2:
Melted butter, brown sugar, and granulated sugar should be thoroughly combined in a medium bowl, with no brown sugar lumps visible. Add the egg and egg yolk by whisking. Include the vanilla extract last by whisking. It will be a thin mixture. Mix the wet ingredients with a large spoon or rubber spatula after adding the liquid ingredients.The dough will be thick, greasy-looking, and extremely soft. Add the chocolate chunks and stir. Try your best to incorporate the chocolate chips with the dough even if the melted butter may prevent that from happening.

STEP 3:
For at least two to three hours or up to three days, chill the dough in the refrigerator with a tight cover. For less spreading, I strongly advise freezing the cookie dough for an entire night.

STEP 4:
Take the dough out of the fridge and let it sit at room temperature for 10 minutes to slightly soften.

STEP 5:
oven to 325°F (163°C) before using. Large baking sheets should be lined with silicone baking mats or parchment paper. Place aside.

STEP 6:
Measure out 3 scant Tablespoons (or approximately 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (or about 1.75 ounces, or 50g) of dough for medium/large cookies using a cookie scoop or a Tablespoon measuring spoon. Make a cylinder-like roll by ensuring that the shape is taller than wide. The cookies bake up thicker as a result of this. Use the remaining dough to repeat. Each cookie sheet should have 8 to 9 dough balls on it.

STEP 7:
The cookies should be baked for 12 to 13 minutes, or until the edges are just barely golden. (It may take closer to 14 minutes for XL cookies.) Although the cookies' centres initially appear quite mushy, they will continue to harden as they cool. For ten minutes, let the baking sheet cool. Add a few extra chocolate chips to the warm cookies' tops in the meantime. This is purely aesthetic and optional. Cookies should be moved to a wire rack to finish cooling after cooling on the baking sheets for 10 minutes.

STEP 8:
For up to a week, cookies kept covered at room temperature stay fresh.

LET THE TASTE OF THE TONGUE BLOSSOM..šŸ§”

 

 

 

 

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CreditsšŸ§”:
Photo by Sara Santos: https://www.pexels.com/photo/cookies-in-ceramic-plates-1020585/