Why every time you see a recipe with a photo of the finished cookies and then try to duplicate those cookies they never come out "just"? You want your chocolate chip cookies to come out soft and fluffy ever? The secret of perfect cookies with chocolate chips is actually very simple! The problem with most chocolate cookie recipes is that they have you drop a spoon on a baking sheet and bake for 9-12 minutes until the top is golden. When the tops are golden brown, your funds are dark brown, or worse, burned. After the cookies were baked this long, remove from the oven in this state overcooked and encourage them to remain single as the cured dicey. Instead of soft, chewy cookies that melt in your mouth, you end up with disks, crisp cookies with burnt funds.
Releasing large amounts in the pan to make the biggest cookies do not work. Instead of following the recipe instructions to bake 9-12 minutes undercooked your cookies for a couple of minutes. The first time you try this you will have to play with time and the size of your cookie drops to get the perfect chocolate chip cookie for your oven. When you pull on the cookies, the entire top should be golden brown. Instead, the best cookie peaks should not be obscured. At that time, the entire bottom of your cookie is golden and the rest of the cookie is the same colour as the paste.
Remove the cookies from the oven tray and leave for a minute or two from the cookies will be incredibly soft and will fall apart if you try to remove them immediately from the hob. Once they have signed a little, remove them from the baking sheet to your cooling rack or a piece of wax paper.
Chocolate Cookie basic recipe:
any use 2-1 / 4 cups flour
1 teaspoon baking soda
teaspoon salt 1 teaspoon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
vanilla extract 1 teaspoon
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl. Gradually beat in flour mixture. Stir in chips and nuts. Drop by teaspoon on a ungreased cookie.
Bake in a preheated 375 degrees F oven for 6-7 minutes or until peaks forms above the cookie starts to brown. Remove to a rack or waxed paper and cool completely.