These cookies are best eaten fresh but will keep in an airtight container for two to three days. Leave them to cool on their pan for about 5 minutes before placing on a cooling rack. The cookies will continue to bake and set for a few minutes when they are out of the oven, so it is best to pull them out while under-baked and a bit puffy or they will turn hard and lose their chewy center. The tops should be browning and set, not raw, but still soft. They should be turning golden brown on the edges but still very soft, under-baked, in the centers. Large cookies will bake for 13-14 minutes, small for 9-10. Place balls of cookie dough (roll them slightly if they are not shaped well) onto ungreased cookie sheet. You can also roll the dough into a log before placing in the refrigerator for slice and bake ease. I use a scoop to portion the dough so I have similarly-sized cookies. These cookies have the best texture if they are made large, the size of a large cookie scoop or ice cream scoop, but small cookies work well too. When ready to bake, heat oven to 350⁰ and if you have a convection option, I recommend using it. It will keep for up to a week, or more, in the fridge. This dough gets better with age, so the longer the better. Store dough, tightly sealed in plastic or parchment, in refrigerator for at least 24 hours. Add milk and dark chocolate to the dough and mix until evenly distributed. Mix slowly until thoroughly combined, but don't over mix. Measure all dry ingredients, except chocolate, and add to the bowl. Add vanilla and beat until well-combined and fluffy. Add eggs, one at a time, beat to incorporate. 8+ oz chopped semisweet chocolate or chocolate chips (use as much as you like)Ĭream together softened (not melted) butter and sugars.chopped milk chocolate or milk chocolate chips (use as much as you like) 2 1/2 sticks of unsalted butter, softened to room temperature.
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