My Perfect Chocolate Chip Cookie !! 🙂. Chocolate Chip Cookies are pretty much a staple in any household. This recipe creates easy, soft and chewy chocolate chip cookies. We've included a full list of tips to ensure your homemade chocolate chip cookies come out perfect every time!
For added flavor I also add l cup of white chocolate chips (try the brand Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie. No chilling or softening butter required! The internet does not need another chocolate chip cookie recipe, right? You can have My Perfect Chocolate Chip Cookie !! 🙂 using 10 ingredients and 23 steps. Here is how you cook that.
Ingredients of My Perfect Chocolate Chip Cookie !! 🙂
- It’s 1 cup of butter.
- You need 2 1/4 cup of bread flour.
- You need 1 tsp of baking soda.
- It’s 1/4 tsp of salt.
- It’s 1/4 cup of granulated white sugar.
- It’s 1 1/2 cup of dark brown sugar.
- You need 1 of large egg.
- Prepare 1 tbsp of vanilla extract.
- You need 2 tbsp of whole milk.
- Prepare 2 cup of mini chocolate chips.
I mean, who do I think I am showing up here and claiming to have perfected such a simple cookie. This will hopefully help you understand how chocolate chip cookie recipes work so you can make the PERFECT batch every time, whatever you consider to I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to. These Chocolate chip cookies are so Perfect, goey soft and chewy. How to make Perfect chocolate chip cookies recipe with easy to follow tips and tricks.
My Perfect Chocolate Chip Cookie !! 🙂 step by step
- These are my perfect chocolate chip cookies! they are a thin cookie with a crispy edge and a soft chewy center.. in my opinion.. perfection!.
- Preheat oven to 350.
- Semi melt butter..
- Cream butter with both sugars..
- Beat in egg, milk and vanilla..
- In another bowl stir together flour, salt and baking soda..
- Gradually add flour mix to butter mix. stirring well between each addition..
- Fold in chocolate chips..
- Refridgerate dough for 1 hour..
- Once chilled and rested.. place by the teaspoon to q.t teaspoon onto parchment lined cookie sheet. about 2-3 inches apart. this will spread out! only put about 6 -8 cookies per tray for larger trays..
- Bake for about 12 min. on middle to middle upper oven rack…….. Hint: 10 min. for a more undercooked soggy cookie. 12 min. for crispy edges, semi-soft, semi-chewy center or longer for an extra crispy cookie..
- Be sure to check through the window that ur cookies are not burning and cooking evenly..
- Remove from heat and let stand one minute onto cookie sheet. then remove onto cooling rack to cool completely..
- Serve!.
- Makes about 43 – 3" cookies.
- Enjoy!.
- Substitutions:……
- U can use light brown sugar instead of dark brown sugar. as I did today..
- U can use margarine instead of butter like I did today however your edges won't be quite as crunchy and may have a slight texture differance. but still tastes awesome!.
- U can omit the salt….
- U can use 2 egg whites or two egg yolks instead of 1 whole egg.. it does change it a bit but it will still be just as good..
- If u don't like them as chocolatey just lessen the amount of chips…
- Any other questions feel free to ask! :).
I love my chocolate chip cookie recipe so much and these tips will help you make them perfectly. Over the years I have realized that there are few things that make these cookies the best. Use the recipe below and the following five tips and you cannot go wrong. These perfect paleo chocolate chip cookies are thick, chewy and have the perfect texture. Many of the reviewers have called these the best cookies ever and said that nobody had a clue that they were paleo (or even gluten-free)!
