Recipe:
226 g butter, room temperature
150 g granulated white sugar
160 g light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
420 g plain flour
1 teaspoon baking-soda
1/4 teaspoon salt
270g chocolate chips
420 g plain flour
1 teaspoon baking-soda
1/4 teaspoon salt
270g chocolate chips
Preheat oven to gas mark 4 with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies
In the bowl cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies
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