Original Chocolate Chip Cookies Recipe
Minggu, 14 April 2019
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INGREDIENTS
- 1 cup (2 sticks) butter, softened
- 1 cup chopped nuts
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 large eggs
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
INSTRUCTIONS
Preheat the oven to 375 ° F
Mix flour, baking powder and salt in a small bowl. In the large mixer bowl, butter, sugar, granulated sugar, brown sugar and Vanilla vanilla must be creamy. Add eggs, one by one, beat well after each addition. Slowly stir the flour mixture. Fuss in the pieces and nuts. Come round a large spoon on the unpainted bread trays.
Bake for 9 to 11 minutes or until golden brown. Cool on the baking trays for two minutes; remove on the wire racks to cool completely.
Cookie variation Cooker: Preheat oven to 350 ° F. Grease pan of gel 15 x 10 inches. Prepare the dough as above. Spread in pan ready. Bake for 20 to 25 minutes or until golden brown. Cool in a pan on a shelf. Makes 4 dozen of bars.
Separation and art of cookies:
Prepare the dough as above. Divide into two wax wrapping paper. Cool for 1 hour or until solid. Form each half in a 15-inch record; wrap in wax paper. Cool for 30 minutes. * Preheat the oven to 375 ° C. Sliced into 1/2 inch thick slices. Put on non-greasy bread trays. Bake for 8 to 10 minutes or until golden brown. Cool on the baking trays for two minutes; remove on the wire racks to cool completely. Makes about 5 dozen cookies.
* Can be stored in refrigerator for up to a week or in refrigerator for up to 8 weeks.
For high bread height (5200 feet): Raise flour to 2 1/2 cup. Add two teaspoons of water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bread Drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
To get the full recipe visit original recipe: verybestbaking
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