Post by Portiaami on Dec 10, 2020 4:50:27 GMT
Ultimate Chocolate Chip Cookies
Recipe Courtesy of Kardea Brown
www.foodnetwork.com/recipes/ultimate-chocolate-chip-cookies-9442145
Ingredients
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2 cups all-purpose flour
1 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) really cold butter, cut into cubes
1 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs, lightly beaten
2 cups dark chocolate chips, such as Ghirardelli
1/2 cup semi-sweet chocolate chunks
Directions
Special equipment:
a stand mixer or electric hand mixer; a 1-cup ice cream scooper
Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl.
Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks.
Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight.
When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.
Recipe Courtesy of Kardea Brown
www.foodnetwork.com/recipes/ultimate-chocolate-chip-cookies-9442145
Ingredients
Deselect All
2 cups all-purpose flour
1 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) really cold butter, cut into cubes
1 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs, lightly beaten
2 cups dark chocolate chips, such as Ghirardelli
1/2 cup semi-sweet chocolate chunks
Directions
Special equipment:
a stand mixer or electric hand mixer; a 1-cup ice cream scooper
Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl.
Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks.
Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight.
When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.
