CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need] - Les cookies sont délicieux et simples à réaliser. Ils conviennent parfaitement avec une boisson chaude. Cette recette de cookies traditionnels s’avère simple à suivre pour des résultats délicieux à chaque fois.

Ces biscuits font partie intégrante à la cuisine américaine. Ces biscuits sont croustillants à l’extérieur et fondants à l’intérieur et représentent un véritable délice. Maintenant, je vais vous donner une recette facile et rapide pour préparer des cookies chez vous.

CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need]

I truly think that this is the perfect chocolate chip cookie. It’s chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can’t think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I’m showing you creates the absolute best chocolate chip cookie that I can imagine.

Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here: https://jaxsnaxstl.square.site/

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FOR THIS RECIPE YOU’LL NEED: (makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)

220g (or 2 sticks/1 cup) nice butter 100g (or 1/2 cup) granulated sugar 200g (or 1 cup) dark brown sugar 2 large eggs + 1 yolk 4g (or 1 1/4 teas) vanilla extract 8oz of 70% cacao nice baking chocolate (bars not chips) 330g (or 2 1/3 cups) AP flour 1/2 teas baking soda 1/4 teas baking powder 7g (or 1 1/4 teas) salt flakey salt for topping

Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.

Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you’re left with mostly the large chunks.

Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.

When you’re ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.

#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe

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Voilà , ces biscuits sont maintenant prêts à être savourés ! Ce plat peut être réalisée facilement et vous pouvez la personnaliser en ajoutant des noix , des pépites de chocolat, ou tout autre ingrédient que vous aimez . Les cookies sont tout aussi savoureux lorsqu’ils sont consommés tièdes, avec un verre de lait ou d’un café .

En résumé, ces biscuits représentent un dessert classique et savoureux qui plaira à tout le monde. Ce plat est facile à suivre et vous pouvez la modifier selon vos préférences . N’hésitez plus, enfilez votre tablier et lancez-vous dans la préparation de ces délicieux cookies chez vous !