3/4 cup of sugar
3/4 cup of brown sugar
1 egg
2 sticks of butter (1 cup)
2 1/4 cups of flour
1 tsp of baking soda
1/2 tsp salt
Anything better that you know of?What is your best chocolate chip cookie recipe?
I prefer Alton Brown's recipe (from Food Network's Good Eats):
* 2 sticks unsalted butter
* 2 1/4 cups bread flour
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1/4 cup sugar
* 1 1/4 cups brown sugar
* 1 egg
* 1 egg yolk
* 2 tablespoons milk
* 1 1/2 teaspoons vanilla extract
* 2 cups semisweet chocolate chips
Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets. Bake for 14 minutes or until golden brown. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.What is your best chocolate chip cookie recipe?
Glad you liked them. :-) Take care, S. Report Abuse
CHOCOLATE CHIP COOKIES
2 1/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter
3/4 cup granulated sugar
3/4 cup brown sugar
4 tablespoons Kahlua Vanilla Rum
1/2 teaspoon vanilla bean paste (optional)
3 small or 2 large eggs
2 cups chocolate chips or chunks
1 1/4 cup walnuts, pecans or Macadamia nuts, chopped
1/2 cup raisins, Craisins or dried cherries, chopped
Preheat oven to 375掳F.
Before Baking:
Remove butter and eggs from refrigerator about 20 minutes before baking. Soak raisins, Craisins or dried cherries (or a combination of these) in 4 tablespoons of Kahlua Rum for 1 hour before using. After dried fruit have soaked up the rum, measure two tablespoons of rum/raisin liquid and reserve to add to cookie dough.
Cut sheets of Reynolds Parchment Paper to fit the cookie sheets that will be used. The paper helps to keep the bottoms of the cookies from becoming too browned and the cookies slide off the hot sheets easily, making clean-up a breeze.
Making the Cookies:
In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla rum and the bean paste.
On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough.
Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit.
Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.
Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.
Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate.
Makes 50-60 cookies, depending on size.
Note: Most of the alcohol evaporates during baking, but you may substitute the rum with 1 teaspoon vanilla extract in 1 1/2 tablespoons of water in this recipe, if desired
Yeaa!
Heres mine!
To begin the recipe, first measure out the butter, brown sugar, and granulated sugar. Mix them together thoroughly and make sure that you remove all lumps of butter and sugar. Any leftover lumps will melt in the cookie in cause crispiness. Next, mix in the eggs and vanilla.
Don't over beat the eggs into the batter. If you beat eggs too much they'll become fluffy and airy, which is not what you want. This will make cakey or spongy cookies. They will not be soft like the way you want them to be.
Get another bowl and measure out the flour, baking soda, and salt. Mix it together to combine. If the flour needs to be sifted, sift accordingly. For example, if it says 2 cups of sifted flour, sifted and then measure out the 2 cups. If it says 2 cups of flour sift it, measure 2 cups and then sift it. This'll make sure you have the right amount of flour not too much or too little.
Gradually mix this flour mixture into the wet ingredients. Add in about a half a cup of flour out of time and mix it thoroughly. Again, there's no need to beat. Just combine it completely. Then add in the chocolate chips.
The dough should then be refrigerated for approximately 2 or more hours. The dough must be cold, refrigerate overnight for best results. Preheat the oven to make sure it is heated completely before baking. Roll the dough and put on a cool on greased cookie sheet placing 2 inch balls about 2 inches apart. Make sure that she is cool and not warm especially between baking batches.
Bake until the cookies are lightly golden brown across the top of the cookie. Make sure they are golden brown or else they will become gooey dough. Don't look than too much or else they'll become hard and crunchy. You want a soft cookie with gooey chocolate.
My favorite has always been Toll House cookies
http://www.verybestbaking.com/recipes/de鈥?/a>
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