The Only Chocolate Chip Cookie I Will Ever Need To Know How To Make For The Rest Of My Life Recipe 425

THE ONLY CHOCOLATE CHIP COOKIE I WILL EVER NEED TO KNOW HOW TO MAKE FOR THE REST OF MY LIFE RECIPE - (4.2/5)

Steps:

• Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. When you're ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop - about 3 fluid ounces, or about 1/3 cup - scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other. Secret 2: Chilling. This is key - KEY! - to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better). hey set up and turn into soft, chewy heaven. Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn't mean letting it sit out until it's supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.) Secret 4: Did you know? People make their cookies way too small! It's silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized - or slightly larger - portions. I use a 1/3 cup measuring cup for extra big cookies. Secret 5: The chocolate. Sorry, Toll House. And don't even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips - they're pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it'll be good. Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing. Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day. Secret 7 1/2: Always err on taking them out too early rather than too late - also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don't overdo it - underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).

BEST EVER CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, soda and salt in a bowl; set aside.
• Cream together margarine and sugars.
• Beat eggs into sugar mixture.
• Add vanilla.
• Beat until fluffy.
• Add the dry ingredients.
• Add chocolate chips.
• Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes .
• Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

BEST EVER CHOCOLATE CHIP COOKIES III

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES

Steps:

• Cream together the margarine, shortening, and both sugars.
• Add eggs and rum extract, and mix well.
• Mix dry ingredients together in a bowl, and add to the butter and sugar mixture a little at a time until well incorporated.
• Mix in chocolate chips.
• Drop by spoonfuls on a cookie sheet and bake in a 350 degree oven for 8-12 minutes depending on how soft or crispy you like them.
• Makes approximately 8 or 9 dozen cookies.