Homemade chocolate chip cookies instead of store bought!
Homemade chocolate chip cookies instead of store bought!
by Caylennea
2 Comments
Joe_Primrose
Nice. I’m sure they’re delicious, but aren’t the chocolate chips typically more melted than that?
Caylennea
Chocolate chip cookies
Ingredients:
225 grams of unsalted butter 220 grams of dark brown sugar 220 grams white sugar 2 eggs 2 tsp Mexican vanilla 500 grams flour 1 tsp baking soda 1 tsp baking powder 1 tsp kosher salt Between 1/2 and 1 bag of semi sweet chocolate chips (or whatever kind you like) depending on how chocolately you like them. I used 2/3’s of a bag
Directions:
Cream softened butter with mixer
Add sugars and cream with butter for a minute or two
Add eggs one at a time and mix until combined
Add vanilla and mix until combined
Add flour, baking soda, baking powder and salt and mix until just combined, try not to over mix
Fold in chocolate chips
Place bowl in fridge and preheat oven on convection setting to 350 f
When the oven is preaheated form cookie dough into balls (size is based on your preference, I think mine were about 60 grams) and set on parchment paper lined baking sheet with some space to spread. Put the remaining cookie dough back in the refrigerator until the cookie tray is available again.
Bake for between 12 and 20 minutes depending on your oven and the size of your dough balls (mine took 15 minutes and 30 seconds) remove from oven when the reach slightly less than desired doneness and let cool on cookie tray for 5 minutes. They will firm up a bit while cooling.
Finish cooling on a cooling rack. Take the cookie dough out of the fridge and place more dough balls on the cookie sheet. Continue baking until you have enough cookies.
Wrap any extra cookie dough tightly and use to make more cookies throughout the week. It can also be frozen.
2 Comments
Nice. I’m sure they’re delicious, but aren’t the chocolate chips typically more melted than that?
Chocolate chip cookies
Ingredients:
225 grams of unsalted butter
220 grams of dark brown sugar
220 grams white sugar
2 eggs
2 tsp Mexican vanilla
500 grams flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
Between 1/2 and 1 bag of semi sweet chocolate chips (or whatever kind you like) depending on how chocolately you like them. I used 2/3’s of a bag
Directions:
Cream softened butter with mixer
Add sugars and cream with butter for a minute or two
Add eggs one at a time and mix until combined
Add vanilla and mix until combined
Add flour, baking soda, baking powder and salt and mix until just combined, try not to over mix
Fold in chocolate chips
Place bowl in fridge and preheat oven on convection setting to 350 f
When the oven is preaheated form cookie dough into balls (size is based on your preference, I think mine were about 60 grams) and set on parchment paper lined baking sheet with some space to spread. Put the remaining cookie dough back in the refrigerator until the cookie tray is available again.
Bake for between 12 and 20 minutes depending on your oven and the size of your dough balls (mine took 15 minutes and 30 seconds) remove from oven when the reach slightly less than desired doneness and let cool on cookie tray for 5 minutes. They will firm up a bit while cooling.
Finish cooling on a cooling rack. Take the cookie dough out of the fridge and place more dough balls on the cookie sheet. Continue baking until you have enough cookies.
Wrap any extra cookie dough tightly and use to make more cookies throughout the week. It can also be frozen.