The recipe for perfect chocolate chip cookies<\/p>\n
Ingredients<\/p>\n
\u00b01 1\/2 cup flour for all purposes See the notes below
\n\u00b01 teaspoon baking soda
\n\u00b01\/2 teaspoon salt
\n\u00b01\/2 c unsalted butter
\n\u00b01\/2 c packed brown sugar
\n\u00b06 t granulated sugar
\n\u00b01 egg
\n\u00b0 t vanilla extract
\n\u00b02 1\/4 cup of semi-sweet chocolate chips used semi-sweet geradelli. Use fewer chocolate chips if you want more cookies and not much chocolate, such as 1 1\/4 cups for 1 1\/2 cups.<\/p>\n
*Methods<\/p>\n
Preheat the oven to 350 \u00b0 F and line the 2 baking sheets with parchment paper or spray with non-stick spray. (For best results, use parchment paper)
\nIn bowl, sift the flour, baking soda & salt together.
\nIn another large bowl, using an electric mixer at medium speed, whisk the butter and sugars together until smooth and mix well.
\nAdd the eggs and vanilla and mix on low speed until well mixed.
\nAdd the flour mixture gradually and combine until combined. Do not keep mixing – do not overblend.
\nAdd the chocolate chips and stir with a wooden spoon, again without over-mixing, until mixed.
\nCool the dough if the dough is hot.
\nUsing a small or large ice cream scoop or tablespoon, drop the dough on the prepared baking leaves, 6 to 8 per pan, depending on the size you make.
\nBake cookies, 1 sheet at a time, until the bottoms and edges are slightly brown and the peaks are firm in texture,
\nSmall Cookies Bake 8-10 mn
\nBig cookies bake 10-13 minutes.
\nLet the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to the wire shelves to cool completely.
\nMakes 18 to 30 cookies by size.<\/p>\n
FAQ
\nPreheat the oven to 350 \u00b0 F and line the 2 baking sheets with parchment paper or spray with non-stick spray. (For best results, use parchment paper)
\nIn a medium bowl, sift the flour, baking soda and salt together.
\nIn another large bowl, using an electric mixer at medium speed, whisk the butter and sugars together until smooth and mix well.
\nAdd the eggs and vanilla and mix on low speed until well mixed.
\nAdd the flour mixture gradually and combine until combined. Do not keep mixing – do not overblend.
\nAdd the chocolate chips and stir with a wooden spoon, again without over-mixing, until mixed.
\nCool the dough if the dough is hot.
\nUsing a small or large ice cream scoop or tablespoon, drop the dough on the prepared baking leaves, 6 to 8 per pan, depending on the size you make.
\nBake cookies, 1 sheet at a time, until the bottoms and edges are slightly brown and the peaks are firm in texture,
\nSmall Cookies Bake 8-10 Minutes
\nBig cookies bake 10-13 minutes.
\nLet the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to the wire shelves to cool completely.
\nMakes 18 to 30 cookies by size.<\/p>\n
Enjoy !<\/p>\n","protected":false},"excerpt":{"rendered":"
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