RECIPE

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 ACCORDING TO PREVIOUS POST, I WOULD TO BE A BAKER AS MY SIDE INCOME. SO I WANNA SHARE SOME RECIPE THAT I LOVE TO DO DURING MY FREE TIME.


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HOW DO YOU MAKE THE BEST CHO

INGREDIENTS

  •  1/2 cup (113g) unsalted butter, melted
  •  1/3 cup (66 g) granulated sugar
  •  1/2 cup (104g) light brown sugar, packed
  •  1 large egg
  •  1 teaspoon (5ml) vanilla extract
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 1/2 cups (186g) all-purpose flour
  •  1 1/2 cups (255g) chocolate chips (semi-sweet or milk)


INSTRUCTIONS

  1. Note: This dough requires chilling.
  2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
  3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
  4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
  5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.




CHOCOLATE CHIP COOKIES?
Let’s talk about cookie science and break down all the components of this recipe.
WHAT KIND OF BUTTER MAKES THE BEST CHOCOLATE CHIP COOKIES?
I use unsalted butter in all my cookie recipes, unless otherwise specified. I like being able to control the amount of salt added. But you can also use salted butter, just cut down on the added salt. The rule of thumb is 1/2 cup salted butter = 1/4 teaspoon salt. So, in this recipe, if you’re using salted butter, reduce the salt by 1/4 teaspoon.
Here’s the most important thing: use MELTED butter in these cookies. Melted butter, when combined with the sugars, makes a toffee-like flavor. Plus, I think it adds a depth of flavor and also adds to the texture of the cookie.
WHAT KIND OF FLOUR DO YOU USE IN A CHOCOLATE CHIP COOKIE?
This recipe uses all-purpose flour. For the best results, use that.
If you’re trying to substitute gluten-free flour, it will change the texture of the cookie. I’ve substituted that flour in many recipes with success, but not in cookies.

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