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Chocolate Chip Cookies
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
- Preheat oven to 190 degrees Celsius.
- 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.
- 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).
- Stir in chocolate morsels (chips).
- 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.
- 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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