Chocolate Chip Cookies (Adapted from CL)2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup bittersweet chocolate chips
Preheat oven to 350
In a medium bowl, whisk together flour, baking soda and salt.
In a large mixing bowl, beat together butter and sugar until well blended. Beat in egg and vanilla until completely combined. Add flour mixture and chocolate chips, mixing just until combined.
Scoop dough using at tablespoon cookie scoop onto parchment lined baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove and let cool on the baking sheet for 2 minutes, then carefully move the cookies to a wire rack to cool completely.
Makes about 36 cookies.
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I made these last night. The recipe looked easy enough and it called for more brown sugar, which my husband prefers. I'm trying to find the perfect recipe for chocolate chip cookies that come out perfect every time. I followed the recipe exactly except that I used baking powder instead of soda, I didn't think it would make much difference. But, I think it did. I don't know if this would have been from the baking powder, but the dough came out very dry. I had to smoosh the dough to form a ball. And they were very heavy after baking. While baking they didn't melt down or puff up like they were suppose to. Next time I'll try using baking soda and maybe a little less flour, until it's the right consistancy.
ReplyDeleteHi Cyndi - using a different leavener than what is called for could certainly make a different in the finish product. It wouldn't make the dough drier (or more moist either) before you baked it. In my review of the recipe, I did note that the dough was not nearly as creamy as one would expect, but the cookies baked up great! If you look underneath the recipe, there is a link to where I talked about the recipe. One more note - it could have been an issue of too much flour, did you scoop your flour or spoon it into the measuring cup?
ReplyDeleteI scooped into a measuring cup. I am assuming you asked because when scooping it compacts the flour and you use more? Should I be pouring? The more I think about how I made those cookies, the more I think that I must have counted wrong on the flour. I was using a 1/2 cup measure.
ReplyDeleteAnd I prefer a less creamy dough for cookies. I find that many times when the dough is softer the cookies spread.
I used to work at a small bakery and many times the cookies would spread, I figured it was from the cheep margarine/butter blend. But I didn't realize until recently that it was better to refigerate them before baking.
But, I will be making these cookies again and I got some Baking Soda, and I will use a bigger measuring cup, so I don't loose count, so we'll see if I can make them as good as picture perfect.
Cyndi - Spoon and sweep is usually the desired method for measuring flour. This dough is definitely more dry/less creamy than others. Let me know how it goes!
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