Chocolate Chip Cookies
by Charlotte Jane Davis
A dessert that was originally created to serve with ice cream has now become a popular party trick in house gatherings and family feasts. The recipe is as easy as it looks but it is enough for everyone to make their own version out of it, it varies from gooey to crispy, soft to chewy. This is our take on the famous chocolate chip cookies recipe. Tips:
- A common mistake to avoid is overmixing the flour, otherwise, it may roughen the gluten in the flour which could cause cakier instead of chewy cookies.
- To achieve richer flavor and color, let the dough chill overnight for a more complex flavor.
Equipment required (bakeware & tools):
- Measuring cups
- Mixing bowl
- Baking sheets
- Cookie scoop
- 1/2 melted cup butter
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon hot water
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cups semisweet chocolate chips
This recipe yields for 12 servings
Time required: 1 hour
Preheat the oven to 350 degrees F (175 degrees C).
In a mixing bowl, cream together the sugars, salt, and butter until smooth paste forms.
Whisk in the egg one at a time and then mix in the vanilla extract, beat until the lifted whisk drags lines of light ribbons before going back into the mixture.
Stir in the baking soda after it is dissolved in warm water. Fold in the flour, chocolate chips with a spatula.
Chill the dough for at least half an hour.
Evenly distribute spoonfuls of dough onto ungreased pans or better on a baking sheet.
Bake for about 10-15 minutes in the preheated oven, or until the edges are browned.