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The Best Chocolate Chip Cookie Recipe

Perfect Chocolate Chip Cookies - Best


1. In the bowl of a stand mixer fitted with a paddle attachment (see Notes and Tips for hand-mixing method), cream the butter and sugars until light in colour and fluffier in texture, about 3 minutes. Add eggs one at a time, beating between each addition, then add vanilla. Scrape down the sides and bottom of the bowl, along with the paddle, and mix on medium speed for at least 2 minutes, until the mixture is lightened in texture and fully combined. Scrape down the sides and return to mixing as needed.

2. In a medium bowl, whisk together the flour, salt, and baking soda. Add to butter mixture with the mixer running on low (this will avoid a flour disaster) until fully incorporated. Mix on medium speed for 10 seconds to develop some gluten in the flour, which makes these chewier in the centre (yum). Add the chocolate and mix to combine.

3. Scoop out the dough balls using a medium (approximately 2½ Tbsp) spring-loaded ice cream scoop or using a spoon, roll into 2-3 Tbsp-sized balls; cover well and chill for 24 hours. Or, cover the bowl of dough (from the stand mixer) and refrigerate for 24 hours (it’s harder to scoop when cold, but still works well). Alternatively, scoop as directed and bake right away (I often do). See Notes.

4. When you’re ready to bake, arrange oven racks in the upper and lower thirds of your oven to accommodate two trays. If baking one tray at a time, place a rack in the centre of your oven.

5. Preheat oven to 360ºF for non-convection or 335ºF for convection. Bring out the dough balls or your dough from the fridge (if you chilled the batch of dough before scooping into balls, see above step for scooping method). On a large rimmed baking sheet, stagger cookies 2-inches apart. Sprinkle tops of cookies with a little pinch of flaky salt, if using.

6 (a). Convection Baking at 335ºF: Bake one tray in the centre of the oven or two trays in the upper and middle thirds of the oven for 13 to 15 minutes, until the edges are golden brown and middles are puffed and still slightly pale. Try not to overbake to retain the tender middle. Cool on tray(s) for 2 minutes before transferring to a wire cooling rack to cool completely. Repeat with remaining dough.

6 (b). Regular Baking (Not Convection) at 360ºF: For one baking sheet at a time, bake in the centre of the oven for 13 to 15 minutes, until the edges are golden brown and middles are puffed and still slightly pale. Try not to overbake to retain the tender middle. Cool on tray for 2 minutes before transferring to a wire cooling rack to cool completely. Repeat with remaining dough. For two baking sheets at a time, bake in the upper and lower thirds of the oven for 7 minutes, swap pans top to bottom and bottom to top, and bake for a further 6 to 8 minutes, until the edges are golden brown and middles are puffed and still slightly pale. Try not to overbake to retain the tender middle. Cool on trays for 2 minutes before transferring to a wire cooling rack to cool completely. Repeat with remaining dough.

7. Cookies can be stored airtight at room temperature for up to 3 days or frozen for up to 3 months. The raw dough or raw dough balls can also be frozen for up to 3 months.



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