Thirty minutes before baking, preheat the oven to 375✯. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 4 hours and up to 3 days. To bake after the dough rests (recommended): Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Bake the cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Refrigerate the dough for at least 10 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. To bake right away: Preheat the oven to 375✯. Make sure you've scraped the bottom of the bowl and there are no streaks of dry ingredients left. Add the dry ingredients to the wet and stir with the spatula to fully combine. Whisk in the second egg and the vanilla and scrape the sides of bowl again.Ĥ. Scrape the sides of the bowl with your spatula. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with a flexible spatula.ģ. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl. If there are any stubborn lumps, break them up with your fingertips. Whisk both sugars in a large bowl and make sure to break up any large chunks. Whisk the flour, salt, and baking soda in a medium bowl. The Ultimate Chocolate Chip Cookie Recipeġ cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)ġ¼ cups packed light brown sugar (9 oz/250g)Ģ½ cups all-purpose flour, spooned and leveled *(see note below)* (10.5 oz/300g)ġ½ tsp kosher salt or ¾ teaspoon fine sea saltġ2-ounce bag (2 cups) semisweet or bittersweet chocolate chipsġ.
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