Ingredients :
- 1 Stick no salt Butter
- 1/2 cup White Sugar
- 1/4 cup Brown Sugar (packed tight)
- 1 teaspoon Vanilla
- 1 Egg
- 1/4 cup Cocoa Powder
- 1 1/4 cup All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 3/4 to 1 cup Milk Chocolate Chips
Method :
- Preheat oven to 350 degrees. oven rack just below center.
- Microwave butter till it"s slightly melting on edges, do not melt thru.. (just to make mixing with sugar easier.)
- Combine all sugars with butter and mix (whip) till creamy and airy. (full melted butter will not produce this texture)
- Mix in Vanilla and Egg. Do Not Over Mix! mix till egg is just slightly incorporated into mixture. set aside.
- Combine dry ingredients and mix well before adding to sugar/butter dough. when mixed thoroughly add to sugar/butter dough and combine together pressing crumbs and bits with hand until consistent. dough is to be wet, sticky but manageable. (very soft like)
- Mix in Chocolate Chips using hands.
- Make balls 1 1/2 inch in diameter, i like bigger but up to you! place on silicone baking pad or lightly greased sheet, leaving space between, cookies will spread out.
- Into oven.....8-10 minutes, DO NOT OVERBAKE! edges will start to brown... remove from oven, cool, and enjoy!
- DO NOT OVERBAKE!!, less is is better. when just out of oven, cookies will be super soft. allow to fully cool and cookies will firm a bit with a chewy soft center. if crunchy or to crisp, lesser the time for baking. if not eaten immediately, keep in airtight ziplock bag, I"ve had cookies last to 4 days...
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