Yields :20 - 24 cookies, depending on the amount of cookie dough you eat before baking them ...
Ingredients:
1 1/2 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups bitter or semi-sweet chocolate chips / chopped chocolate
1 teaspoon salt
2 cups bitter or semi-sweet chocolate chips / chopped chocolate
Step 1: Cream eggs and sugar.
Step 2: Add butter, flour, baking soda and vanilla extract. Mix until combined.
Step 3: Chop your bittersweet chocolate/ open your bag of chocolate chips
and add them to the dough. Use a fork or spoon to gently stir them into the dough.
Before you can bake the cookies, you need to put them in the refrigerator for an hour. I decided to test this timeline, so I made the dough in two batches (this is why it seems like so little dough in the pictures). The first batch I put in the fridge for 20 minutes, the other for about 40 minutes. I hate to say it, but the second batch turned out much better than the first. They were much softer in the middle, which I personally prefer to a super-crunchy cookie. So apparently there really is a need to chill the dough for such an appallingly long time *sigh*.
Step 4: Preheat the oven to 170 degrees celsius. Drop the dough on a baking sheet and flatten it with a spoon so it's about 1/2 cm high.
Let the cookies bake for about 8-10 minutes - watch them closely and take them out the minute they are browned at the edges. Be careful not to overbake them or they'll be too hard and no one wants a rock-cookie, believe me ....
Ta-dah - finished! Let the cookies cool for a few minutes and be careful not to burn your tongue if you don't take my advice (not much of a role model for being patient, myself).
Have them with a glass of milk and enjoy!
These are the slighly paler second-batch cookies that tasted better though ...
Off to the couch again and later making banana muffins.
Love, x
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