Perfect Chocolate Chip Cookies

The recipe Perfect Chocolate Chip Cookies can be made in about 45 minutes. This recipe makes 32 servings with 190 calories, 2g of protein, and 10g of fat each. For 22 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, baking soda, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Pinch of Yum. 152 people were glad they tried this recipe. With a spoonacular score of 13%, this dish is rather bad. Similar recipes include Actually Perfect Chocolate Chip Cookies, The Perfect Chocolate Chip Cookies, and Perfect Chocolate Chip Cookies.

Servings: 32

 

Ingredients:

Equipment:

Cooking instruction summary:

Turn the oven on to 350 degrees. Put the butter in the oven in a stainless steel bowl as it's preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature - it doesn't have to harden completely but just so it's not hot anymore.Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy - our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes - they will lose a little of their puffiness but they should stay thick and hold together well.

 

Step by step:

1. Turn the oven on to 350 degrees.

2. Put the butter in the oven in a stainless steel bowl as it's preheating until about half of the butter is melted. Turn the oven off.

3. Let the butter come back to room temperature - it doesn't have to harden completely but just so it's not hot anymore.

4. Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed.

5. Add the eggs and beat on high speed for 1 minute.Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.Preheat the oven to 375 degrees. When the dough is firm, roll 2 tablespoons or more into high, round balls.

6. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy - our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges.

7. Let stand for a few minutes - they will lose a little of their puffiness but they should stay thick and hold together well.

Nutrition Information:

covered percent of daily need

 

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