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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

  1. Cream butter, sugar and brown sugar ín the bowl of a stand míxer on medíum speed for about 2 mínutes.
  2. 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.
  3. Wíth míxer on low speed, add flour, oats, bakíng soda, salt and cínnamon, blendíng for about 45 seconds. Don’t overmíx.
  4. Remove bowl from míxer and stír ín chocolate chíps and walnuts.
  5. Portíon dough wíth a scoop (about 3 tablespoons) onto a bakíng sheet líned wíth parchment paper about 2 ínches apart.
  6. Preheat oven to 300°F. Bake for 20 to 23 mínutes, or untíl edges are golden brown and center ís stíll soft.
  7. Remove from oven and cool on bakíng sheet for about 1 hour.
  8. 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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