If you don't like chocolate chip cookies, you are probably one of very few people. These are delicious treats that so many people enjoy. They are also simple to make and we will show you how to make them now.
Begin with the butter and sugar. Cream together cups each brown sugar and regular sugar with 2 sticks of butter. If you don't have butter, you can substitute 1 cup of shortening for the butter instead.
Stir in 1 teaspoon of vanilla and 2 lightly beaten eggs. Stir them in completely so that there are no bits of egg or creamed mixture that aren't mixed in. If you hate mixing, use an electric mixer to make it a little easier.
Next, combine 2 cups of flour with 1 teaspoon of baking soda and 1 teaspoon of salt. Mix it together with a spoon until it is well combined. There shouldn't be any clumps in this mixture.
Now you can begin to gradually mix in the flour with the rest of the wet mixture. Add it in about a half cup at a time and use the dough hook on the mixer if you are using an electric mixer to stir it in.
Now you can stir in 2 cups, or 12 ounces of semisweet chocolate chips. After you've stirred in the chocolate chips, refrigerate it for at least 2 hours or overnight. Cold dough will make better cookies because they won't flatten out on the pan.
Roll the dough, after it's been chilled, into 1 or 2 inch balls. Place them on an ungreased cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 12 minutes, or until golden brown. The time it takes for them to cook will depend on how big the cookies are.
Remove them from the oven and let the pan cool for about 3 minutes. Use a spatula to remove them from the cookie sheet and then place them on a wire rack to cool. Serve them warm with milk or let them cool completely and store them in a cookie jar for later.
Begin with the butter and sugar. Cream together cups each brown sugar and regular sugar with 2 sticks of butter. If you don't have butter, you can substitute 1 cup of shortening for the butter instead.
Stir in 1 teaspoon of vanilla and 2 lightly beaten eggs. Stir them in completely so that there are no bits of egg or creamed mixture that aren't mixed in. If you hate mixing, use an electric mixer to make it a little easier.
Next, combine 2 cups of flour with 1 teaspoon of baking soda and 1 teaspoon of salt. Mix it together with a spoon until it is well combined. There shouldn't be any clumps in this mixture.
Now you can begin to gradually mix in the flour with the rest of the wet mixture. Add it in about a half cup at a time and use the dough hook on the mixer if you are using an electric mixer to stir it in.
Now you can stir in 2 cups, or 12 ounces of semisweet chocolate chips. After you've stirred in the chocolate chips, refrigerate it for at least 2 hours or overnight. Cold dough will make better cookies because they won't flatten out on the pan.
Roll the dough, after it's been chilled, into 1 or 2 inch balls. Place them on an ungreased cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 12 minutes, or until golden brown. The time it takes for them to cook will depend on how big the cookies are.
Remove them from the oven and let the pan cool for about 3 minutes. Use a spatula to remove them from the cookie sheet and then place them on a wire rack to cool. Serve them warm with milk or let them cool completely and store them in a cookie jar for later.
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Do you want to know more about how to make homemade chocolate chip cookies? You can learn that and how to make chocolate chip cookies from scratch.
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