Saturday, April 8, 2017
The Perfect Chocolate Chip Cookie
If you like your chocolate chip cookies soft yet chewy than this recipe just may replace your old favorite. The recipe came from The Ladies Corner and they even let us in on the secret behind these cookies. It's something as simple as the amount of salt that is added, leaving out an egg white and a lower oven temperature.
CHEWY CHOCOLATE CHIP COOKIES
Preheat the oven to 325 degrees F
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Sift together the flour, baking soda and salt and set this bowl aside.
3/4 cup or 1 1/2 sticks butter, softened or almost melted
1 cup packed brown sugar
1/2 cup white sugar
In a larger bowl, blend the butter and sugars till nice and creamy.
1 tbsp vanilla extract
1 egg yolk
Beat the vanilla and the eggs into the butter/sugar mixture.
Blend till creamy.
Add the sifted, dry ingredients to the wet ingredients and mix just until blended.
2 cups chocolate chips
If you used a hand blender for the previous steps, for this part use a wooden spoon.
Gently stir in the chocolate chips
Either lightly grease your cookie sheets or line them with parchment paper.
For MONSTER COOKIES
Drop cookie dough 1/4 cup at a time onto the cookie sheets 3 inches apart
Makes 6 cookies
Bake 15 - 17 minutes
For LARGE COOKIES
Drop large spoonfuls of cookie dough onto the cookie sheets 2 inches apart 9 cookies per sheet
Makes about 2 dozen cookies
Bake 13 - 14 minutes
For REGULAR SIZE COOKIES
Drop spoonfuls of cookie dough onto the cookie sheets 2 inches apart 12 cookies per sheet
Makes about 4 dozen cookies
Bake 11 - 12 minutes
Remove cookies from oven and allow to cool a few minutes before removing to a wire rack to cool.