Get Bakery-style Chocolate Chip Cookies At Home | No Chilling Required!
4.1 هزار بار بازدید -
پارسال
-
Soft and Chewy Bakery Style
Soft and Chewy Bakery Style Choclate Chip Cookies Recipe
:: Cook Me Food ::
These tested and perfected bakery style chocolate chip cookies have the traditional “perfect” cookie look and taste to them. They are soft and chewy on the inside and have a subtle crunch on the edges. Each is loaded with melted chocolate chips scattered throughout the cookie, greeting your taste buds with every bite.
You’ll need:
• 1 ½ cup (188g) all-purpose flour (*spooned & leveled)
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ½ cup (112g) unsalted butter (room temperature)
• ½ cup (110g) light brown sugar (packed)
• 1/3 cup (75g) white sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• ½ cup (88g) regular size semi-sweet chocolate chips (I use Ghirardelli)
• ½ cup (90g) dark chocolate chips (I use Nestle Toll House)
• 1/3 cup (60g) mini semi-sweet chocolate chips (I use Nestle Toll House)
Makes 16 cookies
*Using a 2-inch cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Do not overcook these cookies. You want them to be just golden at the edges but still soft in the middle (Oven temperatures may vary. I use a conventional oven and I take my cookies out at 9-minute mark). They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
Thanks for watching!
:: Cook Me Food ::
These tested and perfected bakery style chocolate chip cookies have the traditional “perfect” cookie look and taste to them. They are soft and chewy on the inside and have a subtle crunch on the edges. Each is loaded with melted chocolate chips scattered throughout the cookie, greeting your taste buds with every bite.
You’ll need:
• 1 ½ cup (188g) all-purpose flour (*spooned & leveled)
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ½ cup (112g) unsalted butter (room temperature)
• ½ cup (110g) light brown sugar (packed)
• 1/3 cup (75g) white sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• ½ cup (88g) regular size semi-sweet chocolate chips (I use Ghirardelli)
• ½ cup (90g) dark chocolate chips (I use Nestle Toll House)
• 1/3 cup (60g) mini semi-sweet chocolate chips (I use Nestle Toll House)
Makes 16 cookies
*Using a 2-inch cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Do not overcook these cookies. You want them to be just golden at the edges but still soft in the middle (Oven temperatures may vary. I use a conventional oven and I take my cookies out at 9-minute mark). They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
Thanks for watching!
پارسال
در تاریخ 1402/03/07 منتشر شده
است.
4,161
بـار بازدید شده