11/3 cup
raw sugar (also called turbinado or demerara)
12 large
eggs
11 tablespoon
vanilla bean paste or vanilla extract
11/2 teaspoon
maple extract
13 and
1/4 cups all purpose flour, spooned and leveled
14 teaspoons
cornstarch
12 teaspoons
baking soda
11/2 teaspoon
salt
11 (10
ounce) bag MINI semisweet chocolate chips
1 more
mini chocolate chips, to top cookies (buy 2 bags)
1 more
raw sugar, to top cookies
11 cup
(2 sticks) salted butter, softened 1 cup brown sugar, packed 1/3 cup white sugar 1/3 cup raw sugar (also called turbinado or demerara) 2 large eggs 1 tablespoon vanilla bean paste or vanilla extract 1/2 teaspoon maple extract 3 and 1/4 cups all purpose flour, spooned and leveled 4 teaspoons cornstarch 2 teaspoons baking soda 1/2 teaspoon salt 1 (10 ounce) bag MINI semisweet chocolate chips more mini chocolate chips, to top cookies (buy 2 bags) more raw sugar, to top cookiesIn a large bowl or stand mixer, add the butter and beat until fluffy, about 2 minutes. Remember to scrape the bottom and sides of the bowl. Add the 3 sugars: brown sugar, white sugar, and raw sugar. Beat until fluffy, 1 minute. Add the eggs, vanilla bean paste (or extract) and the maple extract. Beat until combined, then stop. Add the flour but don't mix it in yet. Make sure you spoon and level the flour. That means don't scoop the flour, instead spoon the flour into the measuring cup and then scrape off the top so that it's level. Add the cornstarch, baking soda, and salt to the top of the flour and use a small spoon to stir it in. Beat on low speed until the flour is just barely incorporated. When there are still white streaks, stop the mixer. Remember to always scrape the bottom and sides of your bowl with a spatula in between mixes. Add a 10 ounce bag of mini chocolate chips (that's about 1 and 3/4 cup). Mix until combined and then stop. Cover the dough and chill in the fridge for 2-3 hours, or up to 24 hours. If you want them to chill faster, shape the dough right away and chill on a plate (or, if you have room in your fridge, directly on a lined sheet pan.) Be sure to cover the dough with plastic wrap. Preheat your oven to 350 degrees. (If you have chilled the dough in the bowl, you will want to let it soften on the counter for about 15 minutes) Use a two-inch cookie scoop to shape the dough. Or you can use your hands to form balls of dough about two inches across. Line a large baking sheet with parchment paper or a silpat. Place the cookies on the sheet about 2 inches away from each other. Sprinkle the top of each cookie with a bit of raw sugar. Bake at 350 for about 11-12 minutes. DO NOT OVER BAKE. They should still be pale and only very slightly golden brown on the edges. They may have a tiny bit of shine on the top, but only a little bit. Immediately after taking them out of the oven, top each cookie with a sprinkle of mini chocolate chips. They will melt almost on contact, so there's no need to push them in or anything. Let them cool on the pans for 5 minutes, then transfer to a cooling rack.* Eat right away!! With lots of milk! You can store the shaped dough in a ziplock bag in the freezer for up to 1 month. I do not thaw before baking, I just put them on a lined pan and bake at 350 for a couple minutes longer than the recipe calls for.
Fold in chips and M & M's by hand. 3 tablespoons instant vanilla pudding- (the powder-do not prepare the pudding). 3/4 cup mini choc chips . 3 tablespoons instant vanilla pudding- (the powder-do not prepare the pudding). 3/4 cup mini choc chips
I knew his incessant whining required homemadecookies (store bought just wasn’t going to cut it if a bag of M&M’s didn’t solve his chocolate craving), but my go to Nestle Toll House cookie recipe probably wasn’t going to be enough either
Craving the comfort of chocolatechipcookies without all the carbs. I asked my blog what she would like for her birthday treat (yes, ADIDAF is most definitely a girl) and she said chocolatechipcookies
They had not been up to par the last few times I madethem. mix in thechocolatechips. Manini's has been a staple for me and thesecookies turned out great
We've madethese about three times now and they've come out perfect every time. I've posted lots of cookie recipes through out the years and here we have it - TheBestChocolateChipCookies
Top each with a few reserved chocolatechips. Stir in chocolatechips, reserving 1/2 cup of thechips. Use your hands to roll into balls and place on prepared sheet pan 3 inches apart (you’ll get 6 cookies to a pan). If you prefer crisp chocolatechipcookies, bake until middles are golden, about 12-13 minutes. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely
Add thechocolatechips and mix on low or by hand, just until mixed thoroughly. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven
My husband is the big dessert lover so when he says something is "thebestever", I take note. Stir in the macadamia nuts and chocolatechips until evenly distributed
She doesn’t want me to blog every one so I have respected that. Thesecookies need a mention though, these were so good that I could have eaten far too many
Muffin-mum | One of those people who thinks about food 99% of the time.
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