Directions: |
Directions:Preheat the oven to 350º and line a few trays with baking paper or spray with non-stick spray.
Two ways to partially melt better: Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take out of oven to cool.
Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.
Add the vanilla and eggs, beating between each addition just until mixed.
Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour.
**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.
I added 2 extra tablespoons of flour to the 2 ½ cups flour - if you use over 3 tablespoons, it's too much.
Fold in the chocolate chips until just incorporated.
Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading.
Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
Store cookies in air-tight container. |
Personal
Notes: |
Personal
Notes: Typically I use 1 cup each of milk, semi-sweet and dark chocolate chips. Sometimes I'll add nuts. Sometimes I'll sub in some peanut butter chips. Another yummy variation is 1 cup each of craissins, white chocolate chips and macadamia nuts. The possibilities are endless!
Original recipe from Thebakingchocolatess.com
|
This recipe for Bennett's Favorite Chocolate Chip Cookies is from