In a medium bowl whisk together flour, salt and baking soda then add chocolatechips. In a medium bowl, cream until light peanut butter, butter and sugar, add egg and mix well
Fold in all of the chocolatechips. Let cool or the chips will melt. mini chocolatechips. 2¼ cup all-purpose flour1¼ teaspoons baking soda¼ teaspoon of salt2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar¼ cup granulated sugar1 large egg plus 1 egg yolk1½ teaspoons vanilla extract1-11 ounce bag mini chocolatechipsInstructions. 1 EXTRA T. 1½ teaspoons vanilla extract
It is because the cookie dough expands when it bakes and then shrinks as it cools, just like cookies do when they bake – they puff and sink into cute little crinkles
While I’m currently obsessed with these Bakery Style ChocolateChipCookies, I used the cookie dough recipe from my childhood that my mom made more times than I can count
The resting allows the liquids in the dough to be absorbed, giving you a firmer dough that bakes up into thick, chewy, caramel-y, sophisticated cookies
Add the egg and vanilla extract and beat to combine. I wrote down in my cooking notebook the recipe for these pumpkin chocolatechip oatmeal cookies since August, I was just waiting for the perfect moment to make them, without looking like a desperate person waiting for the pumpkin season to begin
Top with extrachocolatechips, if desired. Just think of all those times that you want to have a dessert, but you don’t dare make a whole batch of cookies because you’d eat more than your fair share and regret it afterwards
The batter will be very thick at this point. This recipe is reminiscent of one of my favorite cookies, a Cherry ChocolateChip Oatmeal Toffee Cookie, that I have yet to share on the blog
Dough will be thick and look like it's not coming together but it will. Stir in chocolatechips. Preheat oven to 350 degrees and line a 9" square pan (or your preferred pan) with parchment paper
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