How to Make Chocolate Chip Cookies
Preheat the oven to 375°F/190°C., In a medium bowl, combine flour, salt, and baking soda., In a large bowl, beat the butter and sugars together, then beat in eggs and vanilla extract, vanilla essence ., Gradually a cup at a time add the dry...
Step-by-Step Guide
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Step 1: Preheat the oven to 375°F/190°C.
To reduce clumpiness, sift through a sifter or sieve.
Gently mix these together, then set the bowl aside. , The coarseness of the sugar granules will help break the butter down, so be sure to do this first.
Then add the eggs and vanilla and mix again until completely combined. , Pour a cup of the dry ingredients, stir, and repeat until the dry and wet ingredients are totally combined.
Fold the chocolate chips in until fully incorporated.
At this point you should have a moderately thick cookie dough.
Do not over-stir the dough.
While the dry ingredients should be added gradually, don’t do so little at a time that your dough turns to brick.
Aim for adding the dry ingredients in four or five batches. , Leave at least an inch of space between the cookies because they'll spread out when they bake.
You can usually fit 12 cookies on a full-sized cookie sheet at a time. , Do not over bake; if you do the cookies will be dark brown and burnt.
Remove the pan from the oven and let the cookies rest on the pan for 10 minutes.
This will cook the cookie thoroughly while they will remain chewy. , Using a spatula, lift cookies off and place onto wax paper, a plate, or a cooling rack. , Eat when hot and steamy or cooled and slightly crisp.
If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy. -
Step 2: In a medium bowl
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Step 3: combine flour
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Step 4: and baking soda.
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Step 5: In a large bowl
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Step 6: beat the butter and sugars together
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Step 7: then beat in eggs and vanilla extract
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Step 8: vanilla essence .
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Step 9: Gradually a cup at a time add the dry ingredients from the medium bowl to the wet ingredients in the large bowl
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Step 10: then add chocolate chips.
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Step 11: Drop spoonfuls of cookie dough onto a pre-greased or a lined baking sheet.
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Step 12: Bake for about 10 minutes or until barley golden brown around the edges.
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Step 13: Let cool for about 5-7 minutes.
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Step 14: Go ahead and eat!
Detailed Guide
To reduce clumpiness, sift through a sifter or sieve.
Gently mix these together, then set the bowl aside. , The coarseness of the sugar granules will help break the butter down, so be sure to do this first.
Then add the eggs and vanilla and mix again until completely combined. , Pour a cup of the dry ingredients, stir, and repeat until the dry and wet ingredients are totally combined.
Fold the chocolate chips in until fully incorporated.
At this point you should have a moderately thick cookie dough.
Do not over-stir the dough.
While the dry ingredients should be added gradually, don’t do so little at a time that your dough turns to brick.
Aim for adding the dry ingredients in four or five batches. , Leave at least an inch of space between the cookies because they'll spread out when they bake.
You can usually fit 12 cookies on a full-sized cookie sheet at a time. , Do not over bake; if you do the cookies will be dark brown and burnt.
Remove the pan from the oven and let the cookies rest on the pan for 10 minutes.
This will cook the cookie thoroughly while they will remain chewy. , Using a spatula, lift cookies off and place onto wax paper, a plate, or a cooling rack. , Eat when hot and steamy or cooled and slightly crisp.
If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy.
About the Author
Anna Allen
Professional writer focused on creating easy-to-follow pet care tutorials.
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