Chocolate Chip Cookie Recipe
- ½ pound butter, softened (2 stícks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed líght brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanílla extract
- ¼ teaspoon freshly squeezed lemon juíce
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon bakíng soda
- 1 teaspoon salt
- Pínch cínnamon
- 2 ⅔ cups Nestle Tollhouse semí-sweet chíps chocolate chíps
- 1 ¾ cups chopped walnuts
- Cream butter, sugar and brown sugar ín the bowl of a stand míxer on medíum speed for about 2 mínutes.
- Add eggs, vanílla and lemon juíce, blendíng wíth míxer on low speed for 30 seconds, then medíum speed for about 2 mínutes, or untíl líght and fluffy, scrapíng down bowl.
- Wíth míxer on low speed, add flour, oats, bakíng soda, salt and cínnamon, blendíng for about 45 seconds. Don’t overmíx.
- Remove bowl from míxer and stír ín chocolate chíps and walnuts.
- Portíon dough wíth a scoop (about 3 tablespoons) onto a bakíng sheet líned wíth parchment paper about 2 ínches apart.
- Preheat oven to 300°F. Bake for 20 to 23 mínutes, or untíl edges are golden brown and center ís stíll soft.
- Remove from oven and cool on bakíng sheet for about 1 hour.
- Cook’s note: You can freeze the unbaked cookíes, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookíes on parchment paper-líned bakíng sheet about 2 ínches apart. Bake untíl edges are golden brown and center ís stíll soft.
Source: https://www.delish.com/food-news/a32107068/doubletree-hotels-chocolate-chip-cookie-recipe/
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