CHOCOLATE CHIP COOKIES FROM THE VANILLA BEAN BAKING BOOK

These chocolate chip cookies are like no other.They're big-as-your-head and ultra flat,with a soft and chewy center, surrounded by crinkly,wrinkly prettiness that is the perfect delicately crispy texture.

INGREDIENTS

  • 2 c. (284 g) all-purpose flour
  • 1/2 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1/2 lb. (2 sticks) unsalted butter, at room temperature
  • 1-1/2 cups (297 g) sugar
  • 1/4 c. (50 g) packed brown sugar
  • 1 large egg
  • 1-1/2 tsp. pure vanilla extract
  • 2 T. water
  • 6 oz. (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2" with some smaller and some larger

CHOCOLATE CHIP COOKIES FROM THE VANILLA BEAN BAKING BOOK #Cookiesrecipes

INSTRUCTIONS

  1. Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans (I find that commercial-grade 12" x 17" rimmed pans give me the best results with this recipe) with aluminum foil, dull side up. This helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom.
  2. In a small bowl, whisk the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
  4. Full instructions visit @afarmgirlsdabbles

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