OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana!
- 14 tablespoons unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour + a few extra tablespoons, see **
in directions below--I used 2 extra tablespoons - 1 teaspoon baking soda
- 1/2 teaspoon salt or sea salt
- 3 cups chocolate chips ( any variation of chocolate chips or
chocolate chunks)
- Preheat the oven to 350 and line a few trays with baking
paper or spray with non-stick spray. - In a metal bowl, place the butter inside the bowl and place
in the preheating oven. - Leave it just for a few minutes, until the butter starts to
melt around the outside (approx 1/2 of the butter melted). Take out of oven to
cool. - Once the butter has cooled, add both sugars and beat with a
mixer until light and fluffy. - Add the vanilla and eggs, beating between each addition just
until mixed. - Add the flour, baking soda and salt or sea salt and beat on
a low speed, just until combined. If you
find that the dough is wet, you probably need a little more flour. - **If needed, add more flour, a tablespoon at a time, until
the dough starts coming together to start forming a ball and not sticking to
the sides of the bowl as much. - I added 2 extra tablespoons of flour to the 2 1/2 cups flour
- if you use over 3 tablespoons, it's too much. - Fold in the chocolate chips until just incorporated.
- Use an ice cream or cookie scoop (1/4 cup for large, 1.5
tablespoons for medium) and drop the dough onto the prepared baking sheets,
allowing room for spreading. Pat down cookies just a little and press
additional chocolate chips on top of cookie dough if desired. - Bake one tray of cookies at a time, for 10-12 minutes for
large, 8-9 for small. Don't over-bake and allow to cool on wire rack. - Makes 1 dozen large or 2 dozen small cookies.
- Store cookies in air-tight container.
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