We are all looking for this vague beast, "the perfect chocolate chip cookie." I will not tell you this recipe is perfect in every way, and as it is written is "cookies", without direct biscuits, although I have a footnote in choosing to receive cookies.
I make a bar because, like a busy mother, spreading my dough to a pan of cake and throwing in the oven is faster than doing one lot after the other biscuits, wait for the trays to cool down between the lots and dragging the ground and from the refrigerator to make sure the biscuits do not spread ridiculously.
What I'm going to say is that this recipe is my own collection of my favourites from various cookie recipes that I have tried over the years, opinions and I think it's delicious. And get ready for the delicious and sticky yummy, because that's what you'll get with it!
1 1/2 sticks butter - softening, just below room temperature
4 tablespoons of coconut oil - cooling
1 cup light brown sugar - packed
3/4 cup white sugar
1/4 cup of actual maple syrup
1 tablespoon of pure vanilla extract
2 1/4 cup flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of semi-sweet chocolate brands
1 cup dark chocolate
Preheat the oven to 375 ° F. Gently grease a 9x13 inch cake pan with the cooking spray. Leave aside.
In a middle bowl, mix the flour, baking powder and salt. Leave aside.
In a bowl of a mixer, mix the butter, coconut oil and sugar at moderate speed until pale and fluffy. About 2 minutes.
With the blender running, add the eggs one at a time, tapping until they are fully combined after each addition. Add the vanilla syrup and maple, continue to work until it is incorporated.
Stop the mixer and scrub the sides to ensure that there are no fresh parts of butter/sugar in the background.
Add half of the flour mixture. Return slowly to the average speed. Beats until embedded. Stop the blender, scrape the sides, add the remaining flour mixture and repeat the process.
Stop the mixer Add the chocolate chips. Turn low to mix the potatoes in the dough until it is incorporated.
Spread the mixture evenly into the pan. Bake 30 to 40 minutes or until it is golden and a toothpick placed in the centre comes out clean. Allow cooling for at least 20 minutes before cutting. Enjoy!
See the notes below
NOTE 1: I can use a mixer for this recipe because I have a carpal tube and my kernel kills to stir biscuit dough. You can absolutely do this recipe with hand stirring (or with a hand mixer) without any adverse effects.
NOTE 2: To cook as biscuits, cool the dough for 30 minutes before baking. When you are ready, take 2 tablespoons of dough per biscuit. Throw every tbs on your own ball. Place one ball over the other on a cookie sheet and gently press together, but do not wipe. Cutting space 2 inches away. Bake at 375 ° F for 10-13 minutes or until the edges are slightly brown and the centre is pale. This will make the cookies soft and chewy. For the fried biscuits, bake at 350 ° F for 15 minutes or until slightly brown on all sides.