Chocolate Chip Cookies
Ingredients:
1 cup – Unsalted butter
1 ½ cup – Brown sugar
½ cup – White sugar
1 ¾ cup – Flour
1 tsp – Salt
½ tsp – Cinnamon
½ tsp – Baking soda
6 oz – Semisweet chocolate bar (or whatever you prefer)
½ tsp – Vanilla
2 Eggs
Directions:
1. Preheat your oven to 350℉
2. Start off by “browning” your butter(1 cup). To do this you will need a medium size saucepan, set the heat on medium and let your butter melt. Once melted, start to constantly stir until the butter changes to a darker brown color (bubbling is normal), you will know it’s done when you see the color change and smell a nutty aroma. Pour into a glass and cool in the refrigerator for about 1 hour or freezer for 20 minutes. (if you don’t want to wait you can add ice cubes to the butter until cool)
3. While the butter is cooling, get your flour mixture prepared. Sift flour (1 ¾ cup) into a bowl then add salt (1 tsp), baking soda (½ tsp), and cinnamon (½ tsp). Give it a light whisk to incorporate. Set aside.
4. Either in an electronic mixer or by hand, add your brown sugar (1 ½ cup), white sugar (½ cup), and cooled butter (1 cup). Mix it well.
5. Add cold eggs (2) and vanilla (½ tsp) to the mixture. Then continue to mix until you get a smooth, light batter.
6. Get your flour mixture and pour half of it into the batter, slowly mix. Pour the other half in and mix until all the flour is incorporated into the batter. (do NOT overmix)
7. Chop your chocolate bar into bits then fold into the batter. (if you have chips just pour into batter)
8. Cool in the fridge for at LEAST 2 hours.
9. Scoop out medium sized (about the size of a slightly larger golf ball) dough balls onto a parchment lined tray.
10. Bake for 12-14 minutes. Let them cool for 10 minutes after you take them out of the oven.
11. Enjoy 🙂
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