Tuesday, March 25, 2008
Chocolate Chip Cookies
9:24 PM /
0 comments
Heart-Melting Cookies!
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips (morsels)
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.
Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat and very light golden brown, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
PS. The smaller the cookie, the shorter the baking time.
You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips (morsels)
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.
Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat and very light golden brown, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
PS. The smaller the cookie, the shorter the baking time.
You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.