Sign in to follow this  
wolfbitez

Chocolate Chip Cookie Recipe

8 posts in this topic

 

 

INGREDIENTS

  • 8 tablespoons of salted butter

  • ½ cup white sugar (I like to use raw cane sugar with a coarser texture)

  • ¼ cup packed light brown sugar

  • 1 teaspoon vanilla

  • 1 egg

  • 1½ cups all purpose flour (more as needed - see video)

  • ½ teaspoon baking soda

  • ¼ teaspoon salt (but I always add a little extra)

  • ¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.

  2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

  3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.

  4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy.

  5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

 

NOTES

The 3 most important things about this recipe are 1) melting the butter, 2) adding enough flour, and 3) not baking for too long.

 

If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you'll have flat cookies. I'll usually add a few tablespoons at a time to get it to the right consistency. You should be able to roll the balls of dough between your hands without any issues.

 

blrhngEqarOJ5f9mtAUjG8m7PO-v41hYta6XrCp5

Share this post


Link to post
Share on other sites

i want to eat the one with too much flour, i bet itd be a nice thick cookie bite. mmmmm

Share this post


Link to post
Share on other sites
6 hours ago, Blizzardbball said:

I'd like you nice and think @haloman30 ;)

 

 

well i do think a lot and id like to think im nice, so yeah.

Share this post


Link to post
Share on other sites
On 4/27/2017 at 4:04 PM, haloman30 said:

 

well i do think a lot and id like to think im nice, so yeah.

 

Thick*

 

Share this post


Link to post
Share on other sites
On 5/3/2017 at 8:49 AM, Blizzardbball said:

 

Thick*

 

 

( ͡° ͜ʖ ͡°)

Share this post


Link to post
Share on other sites
On 21/07/2017 at 2:05 AM, Casual Slayer said:

This is a V E R Y nice POOOOOOSSSSSSSTTTTTTTTTTT.

 

  Reveal hidden contents

 

Very nice indeed

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this