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Choco Chips Ingredients: Always Recommended

The document provides a recipe for making choco chip cookies. It lists the ingredients which include flour, butter, sugar, eggs, vanilla, and chocolate chips. The instructions explain how to mix the dry and wet ingredients, form balls from the dough, and bake the cookies for 12-13 minutes.

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Vjoy Patricio Jore-Cristobal
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46 views1 page

Choco Chips Ingredients: Always Recommended

The document provides a recipe for making choco chip cookies. It lists the ingredients which include flour, butter, sugar, eggs, vanilla, and chocolate chips. The instructions explain how to mix the dry and wet ingredients, form balls from the dough, and bake the cookies for 12-13 minutes.

Uploaded by

Vjoy Patricio Jore-Cristobal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Choco chips

Ingredients

​ 2 and 1/4 cups all-purpose flour


​ 1 teaspoon baking soda
​ 1 and 1/2 teaspoons cornstarch*
​ 1/2 teaspoon salt
​ 3/4 cup unsalted butter, melted & slightly cooled*
​ 3/4 cup packed light or dark brown sugar
​ 1/2 cup granulated sugar
​ 1 large egg + 1 egg yolk, at room temperature
​ 2 teaspoons pure vanilla extract
​ 1 and 1/4 cups chocolate chips

Instructions
​ Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
​ In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no
brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber
spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to
the dough because of the melted butter, but do your best to combine them. Cover the dough and
chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend
chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to
roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to
section into balls before chilling.)
​ Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10
minutes.
​ Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone
baking mats. (Always recommended for cookies.) Set aside.
​ Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the
warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather
than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo.
Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of
the dough balls for looks, if desired.
​ Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will
continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before
transferring to a wire rack to cool completely.
​ Cookies stay fresh covered at room temperature for up to 1 week.

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