Thick And Chewy Triple Chocolate Chip Cookies
Cookies are the perfect dessert. They're sweet, packed with filling, and have that fantastic texture thing going on.
And they're portable. It's the dessert you can take and eat absolutely anywhere.
For the creative baker, cookies are also the perfect canvas to experiment with: M&Ms, marshmallows, nuts, candy pieces, butterscotch chips, mint chips, cookie pieces, toffee, caramel, fruit---I could go on and on. For your sake, I won't, but you get the idea.
Now, I'm pretty sure I haven't met a cookie I didn't like. I love thin and crispy, thick and chewy, thin and chewy, thick and fluffy, etc.
But, thick and chewy are my absolute favorite.
When it comes to cookies, the dough can be temperamental. Depending upon temperatures or butter to flour ratio, the way a cookie comes out of the panggangan can be drastically different from the last time you baked a cookie.
Some people will tell you to chill the dough. Others will say it's because you should use shortening. Another will say to use shortening and butter. Some say the secret ingredient is a little corn starch.
I haven't tried all of these tricks of the trade because I found a recipe that I adore that comes out perfectly every time I make them. Some of the above tips might very well be spot on, however, this is my go-to recipe that requires simple ingredients with no dough chilling.
And that means dessert time is a whole lot sooner.
Recipe: Yields around 16-18 good sized cookies
1 1/3 c flour
1/2 tsp baking soda
1/4 tsp espresso powder (optional)
1 stick butter, softened
1/2 c brown sugar
1/2 c sugar
1 egg
2 tsp vanilla
1/4 tsp salt
1/3 c milk chips
1/3 c white chips
1/3 c semi-sweet chips
Preheat panggangan to 350. In a small bowl, mix flour, baking soda, and espresso powder. Set aside.
Beat butter until light and fluffy, then add in the sugars and cream together. Next, add in the egg, vanilla, and salt.
Once mixed, add in the flour and mix until combined. Lastly, add in the chips and mix.
On a greased cookie sheet, spoon out the dough. I make the dough rounds pretty good sized, about 6 cookies per sheet.
Bake 8-10 minutes. If use make smaller cookies, bake 6-8 minutes.
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