Rain's Chocolate Chip Cookies


Rain's Chocolate Chip Cookies
Yield: 22-24 cookies


1 & 1/4 cups (157 g) all-purpose flour 
1 tsp (3.4 g) baking soda 
1/2 tsp (3 g) salt 
1/2 cup (114 g) cubed unsalted butter, at room temperature 
3/4 cup + 2 tbsp (170 g) packed brown sugar
1 large egg
1 tsp (5 g) vanilla extract 
300 g (approx 1.5 cups) chopped dark and milk chocolate 


1. Preheat the oven to 350°F (180 C, gas mark 4). Line 2 baking sheets with parchment paper.

2. In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Switch to a wooden spoon and slowly add the flour mixture and mix just until incorporated. Gently stir in the chocolate.

3. Drop the dough onto the prepared baking sheets in heaping tablespoons, spacing the dough mounds 2 inches apart. I got 8 cookies per sheet.

4. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

For Video Instructions, please check out my video How To Make Delicious Chocolate Chip Cookies! 

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