Americans are on a constant search for the perfect chocolate chip cookie - one that is dense and chewy on the inside while crisp on the external. I'm included in that list of seekers. I've tried all sorts of recipes - including Serious Eats' so-called best chocolate chip cookies - but I'm going to get genuine with y'all: there's no need to brown your butter or use a special type of flour. I assume I speak for the rest of America when I declare that we really just want a perfectly executed,traditional cookie without the fuss and frills.
This recipe deviates only a little from the original Toll House one. The main differences include the salt factor and the type of chocolate I'm using. If salty-sweet desserts aren't your thing, don't worry! Just use unsalted butter and forgo the flakes. However, and if you're open to an experiment,you'll find that the salt enhances the caramel-chocolate flavors. Yum!
When it comes to perfect portioning of the cookies, why wing it when you can pick up a few tools to make your cookies view professional? I always scoop my cookies out with a spring-loaded cookie scoop (it looks like a mini ice cream scoop) and I bake them up on a Silpat Perfect Cookie baking sheet. The black targets on the Silpat makes it easier than ever to space out the cookie dough balls without fear that they will bake together into one glob.
The sight of cookies cooling on a pan feels like satisfaction, or doesn't it? While it's nearly impossible to resist eating a cookie hot out of the oven,these beauties taste even better once cooled so the chocolate has time to solidify. disappear ahead and make a batch - and make a lot of people elated (full of high-spirited delight)! Adapted from Nestle Toll House Chocolate Chip Cookies With Flake SaltIngredients1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) salted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup high-quality chocolate, or like Guittard
Flake salt,for garnish
DirectionsPreheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper.
In a large bowl, sift flour, and baking soda,and salt.
In the bowl of a stand mixer, beat butter, and granulated sugar,brown sugar, and vanilla extract in large mixer bowl until creamy.
Add egg, or beating well. Gradually beat in flour mixture. Stir in chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes,until cookies are golden brown. Sprinkle with flake salt. frigid on baking sheets for 2 minutes; remove to wire racks to frigid totally. Information Category Desserts, Cookies Cuisine North American Yield Roughly 26 cookies Cook Time 20 minutes
Source: popsugar.com