Part 3 of "Seven days ithout chocolate makes one weak"
This post is just in time for national #MilkChocolateDay.
Okay because this weeks post have been going from hardest to easiest I thought I'd go with an easy classic... You got it , Chocolate chip cookies!!! Yum, these cookies are easy and have a delicious cheftobe twist that I like to do when I feel like mixing thing up. They'll have you wondering why you even purchased a cookie jar, because this recipe will be sure to keep it empty.
This is 3 triple chocolate chip cookie.Yields about 48 cookies
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Ingredients : Dry’s 2 ¼ C. Ap Flour 1 tspn salt 1 tspn baking soda Wet’s 1 tspn vanilla extract 1 C. Butter or Margarine, softened ¾ C. Dark brown sugar ¾ C. Granulated sugar 2 large eggs Last 5oz. of milk chocolate chips 5oz. of semi sweet chocolate chunks
5oz. of white chocolate chips
Procedure: Preheat your oven to 350°F. And line 2 baking sheets with parchment Sift together the dry ingredients, and set aside in a medium sized bowl. Cream together the butter or margarine, dark brown sugar and granulated sugar in the stand mixer or a large bowl if using a hand mixer. Add the egg ½ at a time to the creamed butter and sugar mixture. Scrap the sides of the bowl down as needed and then mix in the vanilla to the creamed mixture. After the mix comes together, add the flour mix ½ at a time to the creamed butter. When your dough is done mix in all of the chocolate chips. Scoop cookies 2” apart you should fit about 12 on each tray. The dough can be refrigerated for up to a week in an airtight container. Bake for 15 to 20 mins Check on the cookies, if your oven heats faster on one side you'll needs to flip them halfway through the time. If you want soft cookies take them out about 5 to 6 mins early, because of carry over baking will occur.
Disclaimer :
this recipe is straight from my book... Coming soon and all rights are reserved to the procedure and images alike.