fashion, food, and musings

Saturday, February 25, 2017

chocolate chip cookie recipe

I've been asked for my cookie recipe so many times I can't even remember the number of times. The recipe isn't my own though, as I'd used the one from Cupcakes and Cashmere. However, I do tweak it a bit, and make my own creations such as Oreo stuffed cookies or Nutella stuffed cookies. So, here goes. 

What you'll need:

- 2 and 3/4 cups all-purpose flour 
- 1/2 teaspon salt
- 1 and 1/4 teaspoons baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup dark brown sugar 
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 12 ounces semisweet chocolate chips 
(or any chips, I've used Reese's and 
white chocolate ones, and caramel ones) 


1) Whisk together the dry ingredients (flour, salt, and baking soda.) Set aside.

2) In a large bowl, using your spatula or electric mixer, beat the butter then the sugar together and add the vanilla extract. Mix them together at medium-high speed, until light and fluffy. After they are combined, add in the egg, and mix again until they are all combined. 

3) Put the mixer on low, and add the dry ingredients that you previously set aside into the mixture. Don't add it all in one go, add it in slowly and gradually, in several batches. 

4) After they are all mixed together, cover the bowl with plastic wrap and refrigerate the dough for one hour. 

5) Preheat the oven to 375 degrees Fahrenheit, but my oven is in Celsius, so I set it to about 175 - 178 degrees Celsius. 

6) Line a baking sheet with parchment paper or use a silicone cover, if you have one. I prefer using silicone ones because they're stickier. They stick to the baking sheet more. And the cookies don't budge. 

7) Place a tablespoon or a scoop of cookie dough unto the baking sheet, about 1 inch apart. 

8) Bake the cookies for 13 to 15 minutes, and you must rotate the sheet halfway through. So at about 7 minutes, you should rotate the sheet. Just watch out for your cookies, and check whether or not the edges have browned slightly. 

9) Remove the sheet, and let it stand for 5 minutes. 

10) Transfer to a cooling rack. 

That's it! It's that simple. I love this recipe because it leaves your cookies soft, and gooey on the inside, but crunchy on the outside. I'll add photos of the cookies whilst in progress next time. Let me know what you think of this recipe in the comments section below! 


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