HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES?
Soft, chewy chocolate chip cookies are excellent when you want something sweet so you don’t want to deal with a bunch of difficult ingredients. Chocolate goodness abounds in our classic, beautiful chocolate chip cookies.
Since these cookies contain lots of chocolate chips, the salt level is a little higher than you’d see in a traditional chocolate chip cookie recipe. To get the classic chocolate chip cookie taste, you need a good mix of sweet chips and salty dough. Take things a little further by sprinkling flake salt on top of each cookie before baking.
Using scoops to make various size cookies is a nice way to add variation to chocolate chip cookies. Only be sure to change the cooking time to avoid overbaking smaller cookies! Use a 12-inch scoop to make a large number of tiny cookies and serve them with vanilla ice cream.
Slam the cookie sheet on the counter softly while baking. This will enable the air in the dough to escape, resulting in the delectable ooey-gooey texture. Place your cookie dough balls in the freezer for around 10 minutes before baking if you want a puffier cookie. This helps the dough to retain its form when baking, resulting in a crispier texture.
YOU’LL NEED THE FOLLOWING INGREDIENTS:
230 grams.Of Unsalted butted, melted, and browned.
100 grams.Of Granulated sugar.
100 grams.Of Brown sugar.
2 Eggs, I used the extra-large size at room temp.
1 small spoon.Of Vanilla extract.
A pinch.Of Nutmeg.
1 small spoon.Of Kosher salt.
190 grams.Of Canteen blend flour.
50 grams.Of Blanched almond flour.
40 grams.Of GF oat flour.
5 grams.Of Baking soda.
245 grams.Of Semisweet chocolate chips.
In a deep-sided saucepan, brown the butter until it is golden, nutty, and there are lots of dark bits on the sides.
Next, you need to scrape up the brown bits from the bottom of the pan and clear it from the fire. Please enable it to cool until your hand can hit the pan’s rim.
In the bowl of a stand mixer or with an electric mixer, beat the sugars and eggs for 5 minutes, or until dense, fluffy, and almost doubled in volume.
After that, you’ll need to add in the vanilla, a pinch of nutmeg, and salt, as well as the butter, making sure to include all of the brown bits.
In a medium mixing bowl, you need to stir together flour, almond and oat flour, and baking soda until well mixed.
After that, add it to the egg butter mixture and blend only before it is mixed. The secret is that it would resemble a batter rather than dough.
The chocolate chips will now be included. Fold in with a spatula. Refrigerate the bowl for 45 to 60 minutes after sealing it.
Scoop the dough into 14 cup-sized balls onto a parchment-lined baking dish, producing 24 dough balls.
Eventually, seal the dish in plastic wrap and cool for 60 to 120 minutes (I prefer overnight).
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Place 6 dough balls in each plate and bake for 14 to 16 minutes, or until the cookies are dark golden brown on the sides and golden in the middle.
Set aside for 5 minutes to cool in the pan. After 5 minutes, move the cookies to a cooling rack to cool fully. It’s fantastic, but it’s a little too warm.
I HOPE YOU’LL ENJOY MY PERFECT COOKIES MADE WITH CHOCOLATE CHIPS!!! THEY ARE THE BEST WAY TO ENJOY A BEAUTIFUL COFFEE EVENING WITH FRIENDS!!!