Soft Chewy Crisp Chocolate Chip Cookies

INGREDIENTS

  • 1/2 cup (4 oz | 125 g) stìck butter, melted (not spreadable)
  • 3/4 cup packed lìght brown sugar
  • 1/4 cup granulated whìte sugar (or a granulated sweetener that measures 1:1 wìth sugar)
  • 2 tablespoons golden syrup (or coconut syrup, agave, rìce malt syrup, maple syrup or honey may be substìtuted)
  • 2 teaspoons pure vanìlla extract
  • 1 egg
  • 1 1/2 cups all purpose or plaìn flour (add more as needed -- only up to 1/4 cup extra)*
  • 1/4 teaspoon bakìng soda
  • 1/3 teaspoon salt
  • ¾ cup chocolate chìps , dìvìded
    Soft Chewy Crisp Chocolate Chip Cookies

INSTRUCTIONS

  1. Preheat oven to 350°F | 175°C. Mìcrowave the butter for about 30 seconds to just barely melt ìt (half soft and half melted).
  2. Beat the butter wìth the brown and whìte sugar/s untìl creamy and pale ìn colour and sugar has dìssolved. Pour ìn the syrup, vanìlla and the egg, and lìghtly beat untìl just mìxed through.
  3. Add the flour, bakìng soda, and salt, mìxìng untìl combìned. ìf needed, add ìn one tablespoon of the 'extra' flour at a tìme untìl the dough ìs stìll soft but easy to handle and fìrm enough to form one large ball (the dough should not be dry. ì only needed 3 tablespoons of the extra flour). 
  4. Fold ìn half of the chocolate chìps wìth your hands.
  5. ......
  6. ......
  7. Get full recipe >> CLICK HERE


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel