For the longest time, my chocolate chip cookies would flatten out and be too crunchy. I have always liked those soft and chewy chocolate chip cookies that you can buy at some places, but I don't like some of the ingredients they use. I decided that I needed to embark on a quest for a chocolate chip cookie recipe that produced the results that I like best. I experimented for a while with different little changes to see what I could come up with. This recipe is the closest thing I have to 'my own recipe', and I'm a little proud of it. The cookies turn out pretty, they have a slightly crunchy crust, and they are soft and chewy on the inside. I know that everyone has a different idea of a perfect chocolate chip cookie, but I have finally found mine!
Ingredients:
- 3/4 cup butter (at room temperature)
- 1/4 cup coconut oil
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 2-1/2 cups flour
- 12 oz semisweet chocolate chips
Beat butter and coconut oil on high speed until blended (about 30 seconds). Add the next four dry ingredients and beat until well-blended. You can substitute a gluten-free flour here if you want. Beat in the eggs and vanilla until everything is well-combined. Mix in flour. Mix in chocolate chips. Refrigerate dough for at least an hour (I think this is a real key).
Preheat oven to 400 degrees F. Put rounded, large walnut-sized, drops of dough on ungreased insulated cookie sheet. Bake cookies for 9 minutes, until they are brownish on the outside. Let the cookies sit on the cookie sheet for 2 minutes outside the oven before transferring them to a cooling rack. This recipe should make around 44 cookies.
No comments:
Post a Comment