Email to luv 2cook      

Recipe Categories: luvmybge's HOME PAGEAllRecipes APPETIZERS BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKES COOKIES CRAFTS CROCKPOT DESSERTS EGGS FISHandSEAFOOD FoodYieldEquivalentCharts GuiltFreeDesserts HintsTipsandSubstitutions MAINDISH MARINADES MEATS MISCELLANEOUS PASTA PIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SEAFOOD Seasonings SNACKS SOUPS SOUPSandSTEWS VEGETABLES VEGETARIAN

Chocolate Chip Cookies II




Source of Recipe


Dino


List of Ingredients




2 1/4 cups all-purpose flour (10 ounces)
1 cup butter, softened
1/2 cup white sugar
3/4 cup packed brown sugar
1 whole egg, 1 yolk
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Recipe



1. Pre-heat the oven to 375 degrees. Place a single oven rack on the bottom-most level of your oven.

2. Brown the butter over medium heat in a flat-bottom skillet.

3. Add the butter to sugars, vanilla and sea salt. Mix thoroughly. Add the egg and the egg yolk and mix for 30 seconds and then let rest for 5 minutes. After 5 minutes, mix for 30 seconds again. Repeat the 5 minute wait and the mix once more for 30 seconds.

4. Mix the flour and baking soda together in a separate mixing bowl and the combine with the rest of the ingredients. Only mix until combined, about 1 minute.

5. Stir in the chocolate chips.

5. Cover and refrigerate the chocolate chop cookie dough for two and if needed, up to as much as 48 hours.

6. Using a small ice cream scooper (#20), place cookies two inches apart on a room temperature cookie sheet lined with parchment paper.

7. Bake the chocolate chip cookies at 375 degrees for 10 to 14 minutes, until the edges have set but the centers still are puffy and soft.