Chocolate Chips Cookies.
I thought Betty Crockers Premix chocolate chips cookies were the only one that taste really good. Of course, you had to add grounded cinnamon powder to the dough!
However, soon I realized that I'm wrong. As premix is costly, :) $$$ is a factor when comes to baking... Thus, I believe most bakers will bake from scratch. I found this recipe from Joy of Baking.com, and it makes cookies just the same as Betty Crocker premix does to give cookies to taste so delicious! And, the recipe is almost the same as the one that comes with the Ghirardelli chocolate chips pack...
Here is a photo of the yummilious cookies.
Here to the original recipe.
http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz31K2G0De5
Procedure:-
*As from Joy of Baking.com.
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.
*One note that beginners might need to know. As our oven is different, the baking time will need to be adjusted. I baked mine for about 25mins, as I like more crunchy ones. ;p
That's all for the 1st recipe.
I thought Betty Crockers Premix chocolate chips cookies were the only one that taste really good. Of course, you had to add grounded cinnamon powder to the dough!
However, soon I realized that I'm wrong. As premix is costly, :) $$$ is a factor when comes to baking... Thus, I believe most bakers will bake from scratch. I found this recipe from Joy of Baking.com, and it makes cookies just the same as Betty Crocker premix does to give cookies to taste so delicious! And, the recipe is almost the same as the one that comes with the Ghirardelli chocolate chips pack...
Here is a photo of the yummilious cookies.
Here to the original recipe.
http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz31K2G0De5
| Here's mine which has some adjustment: Yields a small tin (of Julie's Love letter tin) cookies. Ingredients:-
250g salted butter, room temperature
3/4 cup granulated white sugar3/4 cup firmly packed light brown sugar 2 eggs 2 1/4 cups all-purpose flour 1 tsp baking soda 1 packet of Ghirardelli 60% cacao bittersweet chocolate chips 1/2 tsp grounded nutmeg 2 tsp pure vanilla extract 1/2 tsp grounded ginger 2 tsp (or more) cinnamon |
Procedure:-
*As from Joy of Baking.com.
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.
*One note that beginners might need to know. As our oven is different, the baking time will need to be adjusted. I baked mine for about 25mins, as I like more crunchy ones. ;p
That's all for the 1st recipe.
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