World's Best Chocolate Chip Cookies Recipe!
the best I have ever tried!!!! These are from King Arthur flour EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer. Ingredients both by volume and weight ! By Volume: 2/3 cup light brown sugar, firmly packed 2/3 cup granulated sugar 1/2 cup unsalted butter, right from the fridge, or at room temperature 1/2 cup vegetable shortening 1/2 teaspoon salt 2 teaspoons vanilla extract 1/4 teaspoon almond extract, optional 1 teaspoon vinegar, cider or white 1 teaspoon baking soda 1 large egg 2 cups King Arthur Unbleached All-Purpose Flour 2 cups semisweet chocolate chips By Weight: 5 ounces light brown sugar, firmly packed 4 5/8 ounces granulated sugar 1 stick, 4 ounces unsalted butter, right from the fridge, or at room temperature 3 1/2 ounces vegetable shortening 1/2 teaspoon salt 2 teaspoons vanilla extract 1/4 teaspoon almond extract, optional 1 teaspoon vinegar, cider or white 1 teaspoon baking soda 1 large egg 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 12 ounces semisweet chocolate chips Here's how ta do it: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 1) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. 2) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 3) Mix in the flour, then the chips. 4) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread. 5) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough. |
|
|
| Pfffff, just got home from the grocery store, otherwise..............
time to lay off all this stuff. Starting to cough when swimming, signs that weight has to come off before heart turns off. |
| With all those different things in that cookie, it's worth a shot! Definitely different from the others I've seen! I have all the ingred too! Maybe I'll try these for next weekend when in-laws come. |
| one thing I forgot to add is I put the dough in the refrig. for 3 hours. Nice round cookies then. |
THREE hours? I would eat the dough by then  |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|