These cookies were chewy and delicious. My only complaint is they did not last very long.
Ingredients:
2 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoons salt
8 ozs. unsalted butter
3/4 cups light brown sugar
3/4 cup granulated sugar
2 tablespoons granulated sugar
2 large eggs
1/2 teaspoons vanilla extract
1 1/4 lbs bittersweet chocolate (disks)
sea salt
Directions:
Preheat oven 350 degrees F.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in the chocolate chips. Refrigerate for an hours.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Drop a heaping tablespoon onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool.
3/4 cups light brown sugar
3/4 cup granulated sugar
2 tablespoons granulated sugar
2 large eggs
1/2 teaspoons vanilla extract
1 1/4 lbs bittersweet chocolate (disks)
sea salt
Directions:
Preheat oven 350 degrees F.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in the chocolate chips. Refrigerate for an hours.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Drop a heaping tablespoon onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool.
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