Why is that whenever you see a recipe with the finished picture cookies, then try to reproduce these cookies, they never leave a "just right"? ITA such as fast food commercials that will captivate you with a big juicy hamburger perfectly fair on fresh bun and when you actually bought the hamburger, what you get is a shriveled piece of meat stuck between two flattened pieces of bun!
Would you like your cookies with chocolate chips out of sweet and fluffy every time? The secret of perfect chocolate chip cookies is really very simple! And you can do with any recipe of chocolate chips available.
The problem with most chip chocolate cookie recipes is that they have you put a spoonful on a baking sheet biscuits and bake for 9 to 12 minutes until top is golden brown. It's too long! When the tops are golden brown, your background is dark brown, or worse, burned. After the cookies have baked so long, remove from oven in this over-baked condition and having them stand only their cause and cure as dicey. Instead of soft, fluffy biscuits that melt in your mouth, you end up with hard, crunchy cookies with burnt bottom.
Dropping more money on the baking sheet to make bigger cookies does not work. It takes longer for the middle of the cookie baking and you always end up with money burning and hard biscuits.
Instead of following the recipe instructions to bake 9 to 12 minutes, underbake cookies in minutes. The first time you try this option, you will play with time and size of your cookie drops to get the perfect chip cookie chocolate for your oven. But generally, when you put your cookie tray in your oven (always on the top rack), set your timer 6 to 8 minutes. When you pull your cookies Out, the entire top should NOT be nicely browned. Instead, the peaks of the upper part of the cookie should be browning. At that time, the whole bottom of your cookie is golden brown and the rest of the cookie is the same color as the paste.
Remove the baking sheet from oven and let stand for a minute or two, since the cookies will be incredibly soft and will collapse if you try to immediately remove them from the cookie sheet. Having confirmed a little, remove from cookie sheet to your cooling rack or a piece of waxed paper.
With this method, you are guaranteed to bake cookies with chocolate chips and perfect people asking you what YOUR secret is!
Basic cookie recipe chip chocolate
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3 / 4 cup granulated sugar
3 / 4 cup packed brown sugar
1 teaspoon of extract vanilla
2 eggs
2 cups chocolate chips semi-sweet
1 cup chopped walnuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at one, beating well after each addition. Gradually stir flour mixture. Stir in chunks and nuts. Drop by teaspoon on plates non-greased baking.
Bake in preheated oven at 375 degrees F for 6 to 7 minutes or until peaks in high cookies begin to brown. Let stand for 2 minutes. Remove grids or waxed paper and cool completely.
Debi Geroux is the President of Purple Kitty LLC, an online retail business, and webmaster of http://www.purplekittyyarns.com and http://www.oursoaringeagle.com which bring you craft ideas, free patterns, recipes and unique gifts.
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