Chocolate Chip Cookies From The Vanilla Bean Baking Book
These chocolate chip cookies are like no other. They're big-as-your-head and ultra flat, with a soft and chewy center, surrounded by crinkly, wrinkly prettiness that is the perfect delicately crispy texture. Baking Bacon, Baking In The Oven, Baking Videos, Baking Bacon In the Oven, Baking Recipes Dessert, Baking, Baking Bread, Baking Cakes
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 2 c. (284 g) all-purpose flour 1/2 tsp. baking soda 3/4 tsp. kosher salt 1/2 lb. (2 sticks) unsalted butter, at room temperature 1-1/2 cups (297 g) sugar And many more.
Step number one. Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans (I find that commercial-grade 12" x 17" rimmed pans give me the best results with this recipe) with aluminum foil, dull side up. This helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom.
And then, In a small bowl, whisk the flour, baking soda, and salt.
Next, In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
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