Difference between revisions of "Chocolate Chip Cookies"
(Created page with "'''Chocolate Chip Cookies!''' For lots of cookies, double the recipe. 2.5 cups all-purpose flour 0.5 ts baking soda 0.25 ts salt 1 cup dark brown sugar 0.5 cup white sugar 1...") |
(that's good enough for me) |
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For lots of cookies, double the recipe. | For lots of cookies, double the recipe. | ||
| − | 2.5 cups all-purpose flour | + | ====Ingredients==== |
| − | 0.5 ts baking soda | + | * 2.5 cups all-purpose flour |
| − | 0.25 ts salt | + | * 0.5 ts baking soda |
| − | 1 cup dark brown sugar | + | * 0.25 ts salt |
| − | 0.5 cup white sugar | + | * 1 cup dark brown sugar |
| − | 1 cup salted butter, softened over the stove or in the microwave | + | * 0.5 cup white sugar |
| − | 2 large eggs | + | * 1 cup salted butter, softened over the stove or in the microwave |
| − | 2 ts vanilla extract | + | * 2 large eggs |
| − | 2 cups chocolate chips; Ghirardelli semisweet and Nestle milk chocolate are both delicious! | + | * 2 ts vanilla extract |
| + | * 2 cups chocolate chips; Ghirardelli semisweet and Nestle milk chocolate are both delicious! | ||
| + | ====Instructions==== | ||
Preheat the oven to 300 F. Blend the dry ingredients in one bowl, and cream together the butter and sugars in a second, larger bowl. Add the eggs and vanilla to the wet bowl, and blend. Gradually add the dry mixture, stirring all the while, and finally mix in the chocolate chips. | Preheat the oven to 300 F. Blend the dry ingredients in one bowl, and cream together the butter and sugars in a second, larger bowl. Add the eggs and vanilla to the wet bowl, and blend. Gradually add the dry mixture, stirring all the while, and finally mix in the chocolate chips. | ||
Latest revision as of 04:01, 27 December 2014
Chocolate Chip Cookies!
For lots of cookies, double the recipe.
Ingredients
- 2.5 cups all-purpose flour
- 0.5 ts baking soda
- 0.25 ts salt
- 1 cup dark brown sugar
- 0.5 cup white sugar
- 1 cup salted butter, softened over the stove or in the microwave
- 2 large eggs
- 2 ts vanilla extract
- 2 cups chocolate chips; Ghirardelli semisweet and Nestle milk chocolate are both delicious!
Instructions
Preheat the oven to 300 F. Blend the dry ingredients in one bowl, and cream together the butter and sugars in a second, larger bowl. Add the eggs and vanilla to the wet bowl, and blend. Gradually add the dry mixture, stirring all the while, and finally mix in the chocolate chips.
Ideally on a silver, rather than black, cookie sheet, scoop cookies using a typical soup-eating spoon. Make sure to leave sufficient separation for their inevitable spreading.
Bake for 18-20 minutes; softer is better. Remember, they will harden quite a bit on the rack and even more in the tin. Underbaking is the key to softmouthed delicious chewiness in many baked goods, and this is no exception.
Back to The Kitchen Sink.
