Some like it crispy, some like it soft and some like it chewy. Yeah, I am talking about chocolate chip cookies - the all time non-stop debate if soft is better than cripsy, vice versa. So to cut the chase, I have found one recipe which caters all, adapted from Smitten Kitchen . Even the title of this recipe suggests that you should look no further but try this one now, pronto!
I made this cookie for Christmas give away, and here's the recipe which I had promised in my earlier entry.
Recipe adapted from Smitten Kitchen
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar (I reduced to 1/4 cup)
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
For Step #4 - I used 1 teaspoon to make bite size cookies.
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