Chocolate Chips Cookies (best recipe so far). Chocolate Chips Cookies (best recipe so far) Yanny Widjanarko I tried to seek and try some of chocolate chips cookies recipes, and I am falling in love with This one! 😘😘😘 the texture and taste of these cookies are crunch at the outside, soft and chewy in the inside, very rich flavour and so chocolaty since I put tons of chocolate inside πŸ˜‚πŸ˜‚πŸ˜‚. Try our best ever vegan chocolate chip cookies. Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla.

Chocolate Chips Cookies (best recipe so far) We had to try that, right? In a medium sized mixing bowl cream together cream butter, and sugars. Add eggs and vanilla and beat until fluffy. You can cook Chocolate Chips Cookies (best recipe so far) using 15 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chocolate Chips Cookies (best recipe so far)

  1. Prepare 330 gr of all purpose flour.
  2. It’s 1 1/2 tsp of corn starch.
  3. It’s 1 tsp of baking soda.
  4. It’s 1/2 tsp of salt.
  5. It’s 1/2 of instant coffee.
  6. Prepare 2 tbs of hot water.
  7. Prepare 180 gr of unsalted butter.
  8. You need 200 gr of sugar (soft granules).
  9. You need 60 gr of palm sugar.
  10. Prepare 1 of whole egg.
  11. Prepare 1 of egg yolk.
  12. It’s 1 tsp of vanilla essence.
  13. It’s 100 gr of 70% dark chocolate bar / milk chocolate.
  14. You need 200 gr of milk or semi sweet chocolate chips (for filling).
  15. You need 50 gr of semi sweet chocolate chips (for topping).

Add flour, baking soda, baking powder, and salt until combined. Beat in the eggs one at a time, then stir in the vanilla. The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions. The only ingredient I feel confident that can be changed up is the mix-ins.

Chocolate Chips Cookies (best recipe so far) instructions

  1. Sift all together all purpose flour, corn starch, baking soda and salt into one bowl. Set aside..
  2. Melt your unsalted butter, and let it turn into brown colour and stir it well while browning. This could add rich caramel flavour to you cookies. Or you could just simply melt your butter without turn it into brown for simpler way..
  3. Into your melted butter, add sugar, palm sugar, vanilla essence, and instant coffee which already dissolved with 2 tbs hot water. Stir them until all well combine and sugar dissolve and looks like caramel. Add whole egg and egg yolk one at a time, stir them well..
  4. Add dry ingredient into the wet ingredient 1/3 at a time, stir them well using wooden spatula to make it easier. Add the chunks of 70% of dark chocolate and the chocolate chips. Stir them until all incorporate..
  5. Scoop the chocolate chips cookie dough and place them into container (I used around 4 cm ice cream scooper). Chill the cookie dough in the fridge for at least 3 hours, or you could keep the rest of the dough up to 3 months in the freezer. (I only rest the dough that I'm about to bake into a freezer around 10 to 15 minutes, just to make it a bit firm before I bake it.).
  6. Take some of your cookie dough out of your fridge, and thaw it for a while about 3 to 5 minutes just enough to make it easier to press..
  7. Arrange your cookie dough over the baking paper, give some space in between, and push the dough a bit with your fingers and add the rest of chocolate chips on top and push the chocolate chip half in to make it stick finely over the dough..
  8. Bake your cookie dough into a preheated oven at 180Β°C around 10 minutes or depends on your oven. (I used small electric oven, and my oven a bit hotter than the common one, so I only used 150Β°C and bake it around 10 minutes and sometime less than 10 minutes)..
  9. After 10 minutes, take out your cookies from the oven, and let it cool down on the tray around 5 minutes and move it on the cooling wire afterward to let it cool completely..
  10. Serve perfectly with milk or coffee 😘😘😘.
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Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. A good quality semi-sweet chocolate or bitter-sweet chocolate is best for classic chocolate chip cookies. In Europe and Australasia, semi-sweet and bitter-sweet chocolate are collectively called dark chocolate usually. You can make it ahead and freeze to bring out when you need an easy showstopper. β€”Anne Frederick, New Hartford, New York.

source: cookpad.com