Blog 55-CEO DAWN’S CLASSIC BAKERY STYLE CHOCOLATE CHIP COOKIES

HOW TO MAKE A GREAT CHOCOLATE CHIP COOKIE

Image result for eat and enjoy chocolate chip cookies

I’m pleased to post this blog because many of my fans, friends and followers kept asking me to post my version of my Chocolate Chip Cookies.

My chocolate chip cookies will turnout perfectly soft and chewy. You’ll never need another chocolate chip cookie recipe again!

THE INSTRUCTIONS

-MELTED BUTTER:  This will make your cookies thicker and chewy.

-ROOM TEMPERATURE EGGS: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify.  This also keeps your ingredients from mixing as well as they should.

-BROWN SUGAR:  Brown sugar is made with molasses and has more moisture than white sugar.  Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.

HOW TO MEASURE YOUR FLOUR

How to measure flour the right way

One more thing before we get to the recipe — measurements.  Using cups and teaspoons is great and convenient, but it’s extremely easy to over or under-measure some of your ingredients, particularly the flour.  If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

The best way to measure your flour for this recipe is to gently spoon it into your measuring cup (don’t use your measuring cup to scoop up the flour — that packs it in and can cause you to over measure) and then use a straight edge (like the back of a knife) to level off the excess.

So those are my tips for soft, chewy, perfect chocolate chip cookies.

I hope you love them!!

THE INGREDIENTS-

-1 cup unsalted butter , melted and cooled at least 10 minutes (226g)

-1 ¼ cup brown sugar tightly packed (250g)

-1/2 cup sugar (100g)

-1 large egg + 1 yolk (room temperature preferred)

-1 ½ teaspoon vanilla extract

-2 ¾ cups all-purpose flour (350g)

-1 teaspoon baking soda

-3/4 teaspoon salt

-1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)

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-Combine melted butter and sugars in a large bowl. Stir very well.

-Add egg and egg yolk, stir well.

-Stir in vanilla extract. Set aside.

-In a medium-sized bowl, whisk together flour, baking soda, and salt.

-Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.

-Stir in chocolate chips.

-Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper or leave ungreased.

-Scoop dough by 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.

-Do not roll them in a ball or mat them down.

-Bake on 350F (177C) for 7-9 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.

-Allow to cool completely on cookie sheets.

-Eat and Enjoy…

LOVE CEO DAWN

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-Please send all questions to my personal email: ceo@couragecardsforgirls.com

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