 |
| My "get me to quitting time" treat this afternoon. |
For some sweet girls who are looking for a good cookie...
Chocolate Chip Cookies* (Makes 18 large cookies)
Ingredients
3/4 Cup Salted Butter, Melted
1 Cup Light Brown Sugar, Packed
1/2 Cup Granulated Sugar
1 Large Egg
1 Large Egg Yolk
1 Tbsp Vanilla Extract
2 Cups All Purpose Flour
1 Tsp Salt
1/2 Tsp Soda
Chocolate Chips (1-2 Cups depending on your preference)
Chopped Pecan or Walnuts (optional)
Process
Preheat oven to 325 degrees, line cookie sheets with parchment paper
In medium mixing bowl whisk together flour, salt and soda
In large mixing bowl combine melted butter, brown sugar and granulated sugar and whisk until all sugar is incorporated and mixture is smooth.
Add eggs, egg yolk and vanilla extract and whisk until completely mixed.
Add flour mixture to butter and sugar mixture stir with spoon until all flour is incorporated.
Add chocolate chips (and nuts if using) and stir to combine.
Cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
Using 1/4 cup measuring cup or large scoop form walnut sized balls of cookie dough, placed about 2 inches apart on cookie sheet.
Prepare one sheet at a time, keeping remaining dough in refrigerator until just before ready to form balls and bake.
Bake for 13-15 minutes until edges just set and start to brown. Center of cookie will still appear moist and slightly under baked.
Cool on sheet for 5 minutes, then remove to rack to finish cooling.
Cookie dough balls can also be formed, placed in the freezer on the sheet until frozen, then placed in zipper style freezer bag and kept for 6 months. Easy way to just bake a cookie or two at a time. I still bake them at 325 degrees, just increase the baking time to about 18-20 minutes.
*This is the base recipe I use for Chocolate Chip, Chocolate Chip Pecan and Triple Chocolate Pecan. I use semi-sweet, dark and milk chocolate pieces for the Triple Chocolate Cookies.
Happy baking, Brie!
Lindsey, tell Brie thank you!
No comments:
Post a Comment