/653aa106-d60c-422f-be39-f71d664f8d98--IMG_5150.JPG "Brown Sugar Chocolate Chip-Packed Cookies")
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Makes
about 3 dozen sizable or 6 dozen puny cookies
Creator Notes
Here’s my tried and correct chocolate chip cookie dough recipe that evolved from the Toll House recipe, and is also baked into mini bite-sized cookies or ugly-sized cookies which may maybe maybe doubtless be sizable for ice cream sandwiches. These are saltier and chocolate chip-ier than your life like chocolate chip cookie, and the brown sugar offers a deeper toffee kind. This recipe is terribly without pain halved, but if a entire batch looks fancy a ton of cookies, I counsel making them on the least and sharing with family, pals, and coworkers. Who would not like being taken aback with house made cookies?! —Abbie C
Components
1 cup
unsalted butter (room temp)
1.5 cups
gently packed light brown sugar
2
sizable eggs
1 teaspoon
vanilla extract
3 cups
all reason flour
1.5 teaspoons
salt
1 teaspoon
baking soda
2
12 oz.baggage of semi-sweet chocolate chips (4 cups)
Directions
- Preheat your oven to 350 levels Fahrenheit with the rack positioned within the center, and line a cookie sheet with parchment paper.
- In a medium-sized bowl, sift collectively the flour, salt, and baking soda and dart the dry substances to be sure the salt and baking soda are evenly distributed.
- In a stand mixer, cream the butter and brown sugar unless light and fluffy.
- Mix within the eggs and vanilla unless effectively blended.
- Dump about half of of the dry mixture into the moist mixture and mix unless it looks about 75% blended (i.e. the dough looks shaggy and there is tranquil a small little bit of little bit of unincorporated flour), then dump within the remainder of the flour and mix unless blended. Demonstrate: If making a half of-recipe, accurate dump the total dry substances into the moist ones immediately.
- Add the chocolate chips, and gently mix unless evenly integrated within the midst of the dough.
- For mini cookies: Scoop dough in 1 tbsp. portions onto cookie sheet (about 20 per sheet), and bake for 8-10 minutes or unless golden around the perimeters. Demonstrate: because they’re made with brown sugar, they’ll be a small bit darker than routine chocolate chip cookies. When carried out, enable to chill for 2 minutes on the cookie sheet then switch to chill utterly on a cooling rack.
- For gargantuan cookies: Scoop dough in 2 tbsp. portions onto cookie sheet (about 8 per sheet) press the dough down a small little bit of along with your fingers so as that it is about 1/2″ gargantuan and roughly round, and bake for 10-12 minutes or unless golden around the perimeters. Earlier than taking the cookies out of the oven, scheme just a few oven mits for your counter, and whilst you’re taking the cookies out of the oven, whack the cookie sheet on the oven mitts from about 10″ top while conserving with both hands. No must trudge fat Hulk, but a nice firm, but gently slam is what you wish. This makes them deflate a small little bit of bit so that they’ll be flatter. Enable to chill for 2 minutes on the cookie sheet then switch to chill utterly on a cooling rack.
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