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Chocolate Chip Cookies

Chocolate Chip Cookies
Category: Cake recipes
Difficulty: Easy
Ingredients
  • 2 sticks butter, softened
  • 3/4 cup granulated white sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 extra large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups Semi-Sweet Chocolate Morsels/Chips
Procedure
  1. Preheat oven to 190 degrees Celsius.
  2. Cream butter, margarine, granulated sugar, and brown sugar in a large mixer bowl. Add eggs one at a time, beating until fully incorporated. Add vanilla extract and beat in.
  3. In a small bowl, sift together the dry ingredients (except chocolate). Add to the wet mixture in two parts and fold until combined. (If you beat this too long, you may get some gluten formation which will change the cookie texture).
  4. Stir in chocolate morsels (chips).
  5. Drop by rounded tablespoons onto un-greased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
  6. Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.
Notes, Tips, and Variations
  • The quality of the flavouring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie.
  • If you want to use regular flour, as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough, that will not spread out very much. This trick even works with whole wheat flour.
  • Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place).
  • Some people also recommend chilling dough before baking, though this is usually not necessary.
  • If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar.
  • Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -- just make sure the pieces are small enough to eat comfortably.
  • The proportion of granulated to brown sugar may be adjusted to suit taste.
  • Do not stack hot cookies otherwise they will bend into all sorts of unusual shapes.
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