These simple chocolate chip cookies are simply delicious. Serve deliciously warm, straight from the oven or chilled and dipped in a perfect cup. The nice thing about making your own cookies is that you can choose the size - extra large or mini cookies - they all taste fabulous. For a sticky, chewy finish, don't cook them too long, or if you like them crispy and crispy, bake them to the max. Simply divine!
ingredients
225 g (1 cup) powdered sugar
300 g (2 cups) flour (sifted)
Melt 200 g (1 cup) butter
1 tsp vanilla extract
1 teaspoon Baking powder
A pinch of salt
1 egg
100g-200g chocolate bars or chocolate chips (if you want to make them as chocolate chip cookies)
method
Add the sugar and melted butter to a bowl and mix everything together - a wooden spoon is fine, you don't need a whisk.
Sieve the flour, baking powder, vanilla and salt together and add to the sugar-butter mixture. Add the chocolate chips at this point when making chocolate chip cookies.
Mix by hand. Once you have a dough structure, add the egg and knead again with your hand.
Spread some butter on a baking sheet. Take some of the dough, roll it into a ball and flatten it a little. Keep them on the small side as they spread out when baking. Also, do not keep cookies close together, as they will stick together.
Put in the oven and bake at 160 ° C, gas 3 for 10-20 minutes. The bigger the cookies, the longer it takes to cook. You are done when the edges are a little gold.
For sure! You can use one if you want. However, I recommend mixing the flour by hand to avoid over-mixing the dough.
Gluten-free: I haven't tried it yet, but I've heard of several people using a measure of gluten-free flour in this recipe, and they said it worked well. However, I haven't heard from anyone about other flours like almond flour.
Everyone needs a classic chocolate chip cookie recipe in their repertoire, and that's mine. It really is the best chocolate chip cookie recipe ever! I have been making them for many, many years and everyone who tries them agrees that they are not delicious from this world!
Measuring flour: If you don't weigh your ingredients, I can't recommend this enough. If you use measuring cups, you must sieve or stir the flour before measuring. Packets of flour easily and if you use too much flour in cookies you will get dry, crumbly dough and cookies that will not spread.
Salt: Kosher salt is a salt with larger grains that is not as "salty" as table salt. If you use table salt, be sure to use 1/4 teaspoon.
Measure flour correctly. Be sure to use a measuring cup for dry ingredients (NOT a Pyrex liquid measuring cup). There has been some controversy about how to measure flour! I personally use the scoop-and-shake method and always (gasp)! It is easier and I have never missed this method! Many of you say that the only way to measure flour is to scoop it into the measuring cup and align it with a knife. I say measure it the way you always do. Just make sure the dough matches the consistency of the dough in the photos in this post.
How to bake frozen dough - defrost first: I love having dough in the freezer for spontaneous guests! If you want to bake them, just take the balls of dough out of the freezer, place them on a parchment-lined baking sheet, and cover them with a light cloth or napkin to thaw them.
As soon as they have reached room temperature (after about 1-2 hours, depending on the temperature of your kitchen), bake as specified in the recipe! So easy!
Here are some of my key kitchen utensils that will help make this recipe even easier.
Whisk: A good whisk doesn't have to be expensive, but it's a must in the kitchen to really combine ingredients like melted butter and sugar.
Cookie Scoop: I use my Cookie Scoop so often that I bought a second one. It is ideal for scooping biscuits, mini muffins and even meatballs.
One of the best parts of these cookies is that they can be made quickly and easily. Start by applying butter and sugar together until light and fluffy. You can actually see the lighter color. So don't stop mixing until you see it.
Next, add the egg and then the vanilla extract.
The last step is adding flour, baking powder, baking powder and salt. Mix it until it's all together, but don't mix it too much. Mixing dough or dough together can lead to toughness.
Divide the cookie dough into 1 1/2 inch balls of dough and roll them in some granulated white sugar. Place the balls on a baking sheet (I like lining my baking sheets with silicone baking mats) and bake them! You don't have to cool the cookie dough or flatten the balls. They spread perfectly by themselves.
- If you want to make sugar cookies for a vacation or event, these cookies are great for sprinkles instead of sugar. Use any color!
- If you just can't have a sugar biscuit without icing, check out my royal icing or my vanilla butter cream icing. Even my cream cheese frosting would be a tasty addition. Any of them would be delicious!
- For another fun twist on the sugar biscuit, add a few sprinkles for a confetti sugar biscuit!
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