These cookies were described as being the perfect combination of crunchy and chewy. The definitely are crunchy on the outside, and chewy on the inside, but they are still not as good as the Ultimate Chocolate Chip Cookie recipe that I normally use. They came out of the oven very puffy, so I had to flatten them with a spatula.
Ingredients:
Makes 2 1/2 dozen cookies
Recipe Source - Good Cheap Eats
Ingredients:
1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
1 teaspoon rum (or 1 teaspoon vanilla extract)
2 1/4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup mini chocolate chips
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
1 teaspoon rum (or 1 teaspoon vanilla extract)
2 1/4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup mini chocolate chips
Directions:
- Preheat the oven to 350°F. Line two to three baking sheets with parch- ment paper or silicone baking mats.
- In a large mixing bowl, cream together the butter and sugars with an electric mixer. Scrape down the sides and add the egg and rum (or vanilla extract). Blend well until incorporated.
- Add the flour, baking soda, salt, and chips. Mix with the electric mixer until well blended.
- Form the mixture into walnut-sized balls and place about 2-inches apart on the prepared trays. Bake for 12 minutes or until golden brown and crackled. Cool on a rack. Cookies will firm up as they cool.
- To freeze: store cooled cookies in an airtight container in the freezer for two to three months — if they last that long!
Recipe Source - Good Cheap Eats
Posts
0 comments:
Post a Comment