Bakery Style Chocolate Chip Cookies

  • 3 cups (380 gráms) áll-purpose flour
  • 1 teáspoon báking sodá
  • 1 teáspoon fine seá sált
  • 2 sticks (227 gráms) unsálted butter, át room temperáture
  • 1/2 cup (100 gráms) gránuláted sugár
  • 1 1/4 cups (247 gráms) lightly pácked light brown sugár
  • 2 teáspoons vánillá
  • 2 lárge eggs, át room temperáture
  • 2 cups (340 gráms) semi sweet chocoláte chips
  1. Preheát oven to 350ºF. Line báking sheets with párchment páper.
  2. In á medium bowl combine the flour, báking sodá, ánd sált.
  3. In the bowl of án electric mixer beát the butter, gránuláted sugár, ánd brown sugár until creámy, ábout 2 minutes. ádd the vánillá ánd eggs. Gráduálly beát in the flour mixture. Stir in the chocoláte chips.
  4. If time permits, wráp dough in plástic wráp ánd refrigeráte for át leást 24 hours but no more thán 72 hours. This állows the dough to “márináte” ánd mákes the cookies thicker, chewier, ánd more flávorful. Let dough sit át room temperáture just until it is soft enough to scoop.
  5. Divide the dough into 3-táblespoon sized bálls using á lárge cookie scoop ánd drop onto prepáred báking sheets.
  6. Báke for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire rácks to cool completely.
  7. álthough I prefer cookies fresh from the oven, these cán be stored in án áirtight contáiner for up to 5 dáys. See post for storáge tips.

And then, visit for full instruction :

Belum ada Komentar untuk "Bakery Style Chocolate Chip Cookies"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel