Here is the recipe for the cookies Jacob made from the blog post below.
Go check them out, I know you will love it. You can join month by month. Even if you have been cooking for year like I have you will learn something new.
3/4 cup unsalted butter (6 oz or 200 gr)
3/4 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 whole large egg
1 large egg yolk
2 cups All-purpose flour
1/2 tsp baking soda
1/2 tsp table salt - can substitute with Fleur de Sel
1 cup chocolate chips (can use up to 2 cups, if desired)
Preheat the oven to 325° degrees Fahrenheit.
Melt the butter then allow to cool to room temperature. Then using a large bowl cream together the butter and brown and white sugar on high speed. Next add the vanilla extract, egg, egg yolk and beat until smooth.
Sift the flour and baking soda together. Then stir in the salt and set aside. Now add the dry ingredients and mix on low until everything is incorporated. Fold in the chocolate chips.
Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough. Make sure to leave enough space between each cookie as they will spread out as they bake. Refrigerate for fifteen minutes before baking.
Bake the cookies for 13 to 15 minutes or until the edges turn a light golden color. Once done, cool for a few minutes, then transfer to a cooling rack and allow to cool completely.
Here are some links on the page and you can click on each one and a video will pop up to teaching you.
Related Tips & Techniques
Why Melt the Butter?
How to Separate Eggs
What is Fleur de Sel?
Which Chocolate Chip to Use
Freezing the Chocolate Chip Cookies"
Go check them out, I know you will love it. You can join month by month. Even if you have been cooking for year like I have you will learn something new.
3/4 cup unsalted butter (6 oz or 200 gr)
3/4 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 whole large egg
1 large egg yolk
2 cups All-purpose flour
1/2 tsp baking soda
1/2 tsp table salt - can substitute with Fleur de Sel
1 cup chocolate chips (can use up to 2 cups, if desired)
Preheat the oven to 325° degrees Fahrenheit.
Melt the butter then allow to cool to room temperature. Then using a large bowl cream together the butter and brown and white sugar on high speed. Next add the vanilla extract, egg, egg yolk and beat until smooth.
Sift the flour and baking soda together. Then stir in the salt and set aside. Now add the dry ingredients and mix on low until everything is incorporated. Fold in the chocolate chips.
Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough. Make sure to leave enough space between each cookie as they will spread out as they bake. Refrigerate for fifteen minutes before baking.
Bake the cookies for 13 to 15 minutes or until the edges turn a light golden color. Once done, cool for a few minutes, then transfer to a cooling rack and allow to cool completely.
Here are some links on the page and you can click on each one and a video will pop up to teaching you.
Related Tips & Techniques
Why Melt the Butter?
How to Separate Eggs
What is Fleur de Sel?
Which Chocolate Chip to Use
Freezing the Chocolate Chip Cookies"
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